Jill Dupleix

Jill Dupleix

Food writer

One of Australia's best known food writers, Jill Dupleix is a long-time restaurant reviewer, reporter and recipe columnist for The Sydney Morning Herald and The Age. Jill was the food editor of The Times in London for six years, and is the author of 16 cookbooks.

Banana and honey puddings

Banana and honey puddings

If you don't have a steamer set the pudding moulds in a tray of hot water and bake at 180C for 30 minutes instead.

Cook | Jill Dupleix | Wed Oct 19 03:14:38 EST 2011

Summer veg with feta and almonds

Summer veg with feta and almonds

A crisp and light, summer dish.

Cook | Jill Dupleix | Wed Oct 19 03:14:03 EST 2011

Cracked wheat, prawn and lemon salad

Cracked wheat, prawn and lemon salad.

Juicy, crunchy, nutty bulghur or burghul or cracked wheat is the perfect foil for prawn, avocado and preserved lemons in this fresh, pretty salad.

Cook | Jill Dupleix | Wed Oct 19 03:14:01 EST 2011

Mieng kum with smoked trout

Mieng kum with smoked trout

Inspired by Longrain's Martin Boetz, mieng kum - little leaf-wrapped appetisers - could have been invented to celebrate spring.

Cook | Jill Dupleix | Wed Oct 19 03:14:31 EST 2011

Warm apple crumble cake

Warm apple crumble cake

This is a cake anyone should be able to bake.You can also serve it warm as a pudding.

Cook | Jill Dupleix | Wed Oct 19 03:14:17 EST 2011

Blood orange jelly

Blood orange jelly

A very glamorous adults-only jelly made with the powerful tang of spring's blood oranges. You will need 3-4 oranges, depending on how juicy they are.

Cook | Jill Dupleix | Wed Oct 19 03:14:40 EST 2011

Spring minestrone

Spring minestrone

The bright and beautiful colours of spring are caught in a bowl of seasonal vegetables that are infinitely variable: try thin asparagus, sweetcorn, baby green beans, cherry tomatoes, baby turnips,...

Cook | Jill Dupleix | Wed Oct 19 03:14:32 EST 2011

Tofu with prawns and snow peas

Tofu with prawns and snow peas

This light and healthy Chinese-inspired meal is best served with rice, to soak up the steaming juices.

Cook | Jill Dupleix | Wed Oct 19 03:14:33 EST 2011

Roast lamb rump with lamb's lettuce

Roast lamb rump with lamb's lettuce

Ask your butcher for boned lamb rumps, the chump end that would otherwise be chump chops and count on about 200g meat for each person, i.e. three smaller or two larger rumps for four people.

Cook | Jill Dupleix | Wed Oct 19 03:14:34 EST 2011

Zucchini carbonara

Zucchini Carbonara.

A seasonal twist on everybody's favourite pasta alla carbonara, using zucchini instead of bacon. The principle remains the same: the heat of the freshly drained pasta cooks the eggs and cheese into a...

Cook | Jill Dupleix | Wed Oct 19 03:14:36 EST 2011

Steamed oysters

Steamed oysters

A simple and delicious starter.

Cook | Jill Dupleix | Wed Oct 19 03:14:40 EST 2011

Oven-roasted shellfish in a bag

Oven-roasted shellfish in a bag

Toss your favourite shellfish in a bag with olive oil, garlic and cherry tomatoes and let them cook into a heavenly dinner for two.

Cook | Jill Dupleix | Wed Oct 19 03:14:38 EST 2011

Lamb and barley broth

Lamb and barley broth

This isn't so much a soup as a meal. Long, slow cooking brings out the flavours.

Cook | Jill Dupleix | Wed Oct 19 03:14:19 EST 2011

Spaghetti with anchovies and breadcrumbs

Spaghetti with anchovies and breadcrumbs.

To make the breadcrumbs, tear stale sourdough or baguette into pieces and whiz in a food processor.

Cook | Jill Dupleix | Wed Oct 19 03:14:21 EST 2011

'Incredibly Wonderful Chocolate Cake'

Incredibly Wonderful Chocolate Cake

Based on a recipe first published in a slightly different form by Elizabeth David as a Chocolate and Almond Cake in French Provincial Cooking.

Cook | Jill Dupleix | Wed Oct 19 03:14:22 EST 2011

Tomato meatloaf

Tomato meatloaf

Strew the top with canned chopped tomatoes then bake it free-standing. Serve with green beans, wilted spinach or watercress.

Cook | Jill Dupleix | Wed Oct 19 03:14:23 EST 2011

Mahi mahi ceviche with beetroot and carrot

Mahi mahi ceviche with beetroot and carrot

Very fresh fish lends itself to being "cooked" by the addition of acid, in this case tangy lime juice.

Cook | Jill Dupleix | Wed Oct 19 03:14:24 EST 2011

Banana dessert

Banana dessert

A simple summer dessert.

Cook | Jill Dupleix | Wed Oct 19 03:14:30 EST 2011

Coriander oil

Coriander oil

Coriander oil

Cook | Jill Dupleix | Wed Oct 19 03:14:00 EST 2011

Ocean trout and potatoes

Ocean trout

A classic: lightly steamed fish with boiled potatoes, spinach and a creamy, lemony hollandaise sauce.

Cook | Jill Dupleix | Wed Oct 19 03:14:37 EST 2011