Good Food - 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.

Mascarpone ice-cream with strawberries

Mascarpone ice-cream with strawberries

Just like strawberries and cream, only colder. And much, much better. Add raspberries, red currants or any other berries you have to hand.

Cook | Jill Dupleix | Tue Oct 18 15:14:15 EST 2011

Mixed melon sorbets

Mixed melon sorbets

The pastel-coloured flesh of honeydew and rockmelons makes very pretty, smooth, delicate sorbets. Team with fresh watermelon for a refreshing frozen finale to any meal.

Cook | Jill Dupleix | Tue Oct 18 15:14:11 EST 2011

Chicken parmigiana

Chicken parmigiana.

Use up stale bread to make fresh crumbs, whip up a quick tomato sauce, melt the mozzarella under the grill and the pub food of yesteryear is today's dinner.

Cook | Jill Dupleix | Tue Oct 18 15:14:19 EST 2011

Pea and ham soup

Pea and ham soup.

A lighter, faster and greener pea soup than the traditional one using dried split peas. A smoked, gypsy-style ham gives it a lovely flavour.

Cook | Jill Dupleix | Tue Oct 18 15:14:16 EST 2011

Pork and prune meatballs

Pork and prune meatballs

I've adapted a traditional Norwegian recipe for the Australian summer, teamed with a warm potato and dill salad, cranberry relish and pickled cucumber.

Cook | Jill Dupleix | Tue Oct 18 15:14:55 EST 2011

Chocolate decaf affogato

Chocolate decaf affogato

Guess who's coming to dinner⁄ Whether it's the in-laws, mates from work, or those nice people you met on the cruise, you'll want to do something a bit more flashy than usual, but not too flash.

Cook | Jill Dupleix | Tue Oct 18 15:14:08 EST 2011

Fresh and smoked salmon mousse

Fresh and smoked salmon mousse

This is great for entertaining, and even better for slathering over crispbread and munching on your own.

Cook | Jill Dupleix | Tue Oct 18 15:14:54 EST 2011

Gazpacho sorbet with cucumber and basil

Gazpacho sorbet with cucumber and basil

A refreshing starter to a summer lunch or dinner, teamed here with cucumber and basil. This is also lovely served with avocado, rocket and walnuts — or dropped into a bloody mary.

Cook | Jill Dupleix | Tue Oct 18 15:14:09 EST 2011

White bean soup with winter greens

White bean soup with winter greens

Garlic and celery add an extra depth of flavour to a simple country-style bean soup. Top with any wilted winter greens, such as silverbeet, spinach, cavolo nero or kale.

Cook | Jill Dupleix | Tue Oct 18 14:48:17 EST 2011

Scallops with lime, mint and chilli

Scallops with lime, mint and chilli

This kind of tangy, citrusy dressing works a treat with all sorts of shellfish. Try it with freshly opened oysters or as a dipping sauce for blue swimmer crabs or lobster.

Cook | Jill Dupleix | Tue Oct 18 14:48:21 EST 2011

Crostini with chicken livers and thyme

Crostini with chicken livers and thyme

If you like chicken livers, you'll love this classic Tuscan appetiser, spiked with anchovy and capers. Turn it into a meal by adding furls of prosciutto, or serving with the white bean soup.

Cook | Jill Dupleix | Tue Oct 18 14:48:20 EST 2011

Arrosto misto

Arrosto misto

If the chicken is skinless, wrap it in prosciutto, which will hold in the stuffing, and crisp in the oven.

Cook | Jill Dupleix | Tue Oct 18 14:48:19 EST 2011

Mussels in beer and tomatoes

Mussels in beer and tomatoes

I can't tell you how good this tastes and how easy it is to cook. Soaking the mussels reduces the risk they might carry grit or sand into the sauce.

Cook | Jill Dupleix | Tue Oct 18 14:48:18 EST 2011

Salmon and miso noodle soup

Salmon and miso noodle soup.

Make a simple miso broth, then cook everything but the noodles in the broth for a quick lunch or supper. You can find instant dashi, miso and mirin at Asian supermarkets and Japanese stores.

Cook | Jill Dupleix | Tue Oct 18 14:47:33 EST 2011

Red-cooked fish with mushrooms and greens

Red-cooked fish with mushrooms and greens

Red cooking refers to poaching in a broth spiced with ginger, cinnamon and star anise – the perfect way to add flavour without fat.

Cook | Jill Dupleix | Tue Oct 18 14:47:37 EST 2011

Pan-fried chicken with mustard cream sauce

Chicken with mustard cream sauce.

A brilliant display of the versatility of the frying pan, with the entire dish cooked in one pan.

Cook | Jill Dupleix | Tue Oct 18 14:47:57 EST 2011

Potato, pea and bacon frittata

Potato, pea and bacon frittata

Cook some potato and peas beforehand, and you can throw everything into the one pan to cook into a simple but satisfying frittata.

Cook | Jill Dupleix | Tue Oct 18 14:47:55 EST 2011

Vietnamese stuffed squid

Vietnamese stuffed squid

South-East Asia doesn't do the heavy food found in colder regions to the north, which makes it the perfect place to source some lighter spring recipes.

Cook | Jill Dupleix | Tue Oct 18 14:47:51 EST 2011

Mango with coconut sushi rice

Mango with coconut sushi rice

Use any sort of fresh fruit to top this coconut-flavoured "sushi".

Cook | Jill Dupleix | Tue Oct 18 14:47:43 EST 2011

Beef brisket and potato hotpot

Beef brisket and potato hotpot.

Instead of adding more pots to the stove to cook potatoes and vegetables, just cook everything in one pot and take it to the table.

Cook | Jill Dupleix | Tue Oct 18 14:47:36 EST 2011