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.

Oxtail and chickpea stew

Oxtail and chickpea stew

Make this the day before you eat it and it will taste even better.

Cook | Jill Dupleix | Wed Oct 19 03:13:08 EST 2011

Fruit and vegetable tagine

Whole spices add flavour to a tagine.

Ginger, saffron and coriander make this colourful, rich, spicy tagine of vegetables and fruits unmistakably Moroccan. This is also great with fish or chicken.

Cook | Jill Dupleix | Wed Oct 19 03:13:11 EST 2011

Fried calamari with smoked salmon tarama

Smoked salmon tarama

A heavenly combination of paprika-dusted calamari rings with a light, fluffy puree of smoked salmon that bears a remarkable resemblance to real Greek tarama made with smoked cod roe.

Cook | Jill Dupleix | Wed Oct 19 03:13:14 EST 2011

Smoked salmon tarama

Smoked salmon tarama

Fluffy puree of smoked salmon that bears a remarkable resemblance to real Greek tarama made with smoked cod roe. Serve with grilled pita bread.

Cook | Jill Dupleix | Wed Oct 19 03:13:16 EST 2011

Vine-leaf chicken with green beans

Vine-leaf chicken with green beans

Chicken breast is stuffed with feta and mint, wrapped in vine leaves and baked for a flash dinner party presentation. Serve with green beans in tomato sauce.

Cook | Jill Dupleix | Wed Oct 19 03:13:20 EST 2011

Iced tofu with tobiko

Iced tofu with tobiko

Iced tofu with tobiko

Cook | Jill Dupleix | Wed Oct 19 03:13:21 EST 2011

Chocolate orange sticks

Chocolate orange sticks

Styled on French chef Michel Guerard's "Eugenies" of candied orange segments robed in bitter chocolate, these sticks are lovely with coffee at the end of a good meal.

Cook | Jill Dupleix | Wed Oct 19 03:13:33 EST 2011

Five spice duck with edamame

Five spice duck with edamame

Five spice duck with edamame

Cook | Jill Dupleix | Wed Oct 19 03:13:25 EST 2011

Lemon ice-cream with mustard fruits

Lemon ice-cream with mustard fruits

A citrussy ice-cream is served with Italy's mostarda di frutta, candied fruits in a hot mustard syrup, available from good food stores.

Cook | Jill Dupleix | Wed Oct 19 03:13:27 EST 2011

Chocolate espresso brownies

Chocolate espresso brownies

Serve as a dessert with chocolate ice-cream or rich cream, or cut into small squares to have with coffee.

Cook | Jill Dupleix | Wed Oct 19 03:13:31 EST 2011

Bitter chocolate tart with Baileys

Bitter chocolate tart with Baileys

Give in to temptation with this bitter chocolate tart, with a hint of Baileys.

Cook | Jill Dupleix | Wed Oct 19 03:13:32 EST 2011

Hot chocolate sauce

Hot chocolate sauce

Make this with dark or white chocolate, or both and serve with a chocolate tart or brownies.

Cook | Jill Dupleix | Wed Oct 19 03:13:36 EST 2011

Maple syrup-cured pork chop with greens

Maple syrup-cured pork chop with greens

This is a clever recipe, because the maple syrup gives the pork chops heaps of flavour and causes them to caramelise quickly and easily in the pan.

Cook | Jill Dupleix | Wed Oct 19 03:02:27 EST 2011

Steamed spare ribs with black bean

Steamed spare ribs with black bean

This is an entree but you could turn it into a meal with rice and wok-seared greens.

Cook | Jill Dupleix | Wed Oct 19 03:02:29 EST 2011

Abruzzese lentil soup

Abruzzese lentil soup

A hearty soup, bursting with goodness.

Cook | Jill Dupleix | Wed Oct 19 03:02:19 EST 2011

Wild mushroom soup

Wild mushroom soup

For a more rustic soup, add a handful of barley with the stock and skip the cream.

Cook | Jill Dupleix | Wed Oct 19 03:02:24 EST 2011

Baked ratatouille with snags

Baked ratatouille with snags.

Stick to Mediterranean vegetables that cook relatively quickly - quartered fennel would also be good. The oven gives sausages such a crackly-crisp skin, you'll never fry a snag again.

Cook | Jill Dupleix | Wed Oct 19 02:17:32 EST 2011

Fast roast chicken with bread sauce and silverbeet

Fast roast chicken with bread sauce and silverbeet

This is the mid-week version of roast chicken, ready in 45 minutes.

Cook | Jill Dupleix | Wed Oct 19 02:17:39 EST 2011

Apples baked in moscato

Apples baked in moscato.

Instead of ye olde baked stuffed apples, bake apples and prunes in dessert wine spiced with vanilla and cinnamon.

Cook | Jill Dupleix | Wed Oct 19 02:17:33 EST 2011

Braised squid and peas

Braised squid and peas

Tip: To clean calamari, gently grasp the head and pull, twisting it out of the body. Pull out the inner quill.

Cook | Jill Dupleix | Wed Oct 19 02:17:49 EST 2011