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.

Nasturtium summer rolls

Nasturtium

Nasturtiums have peppery, saucer-shaped leaves and bright, trumpet-shaped edible flowers. We take them for granted because they pop up on every street, but they're currently having a ''moment'', as...

Cook | Jill Dupleix | Tue Mar 04 14:33:37 EST 2014

Hot food: Nasturtiums

Nasturtium

Nasturtiums are a sprawling ground plant rich in nutrients with peppery, saucer-shaped leaves and bright, trumpet-shaped edible flowers.

Cook | Jill Dupleix | Tue Mar 04 03:00:00 EST 2014

Creamed corn on toast

Creamed corn

Don't toss corn cobs out - make a quick stock from them instead (otherwise, use chicken, or vegetable stock, or water). This versatile addition to any respectable brunch is best made fresh.

Cook | Jill Dupleix | Mon Mar 03 14:18:48 EST 2014

Asian slaw

Horchata

A crisp and crunchy coleslaw using the pale, softer wong nga bak (wong bok/wombok/Chinese cabbage) and a hot, sweet-and-sour Asian dressing instead of the traditional raw green cabbage and mayonnaise.

Cook | Jill Dupleix | Mon Mar 03 12:54:10 EST 2014

Asian slaw

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What is it? A crisp and crunchy coleslaw using the pale, softer wong nga bak (wong bok/wombok/Chinese cabbage) and a hot, sweet-and-sour Asian dressing instead of the traditional raw green cabbage...

Cook | Jill Dupleix | Tue Feb 18 03:00:00 EST 2014

Black Star Pastry

Cult following: Strawberry and watermelon cake.

Pastry chef Christopher The brings a big fan base to Rosebery.

Eat Out | Jill Dupleix | Tue Feb 18 00:00:00 EST 2014

Zucchini flowers with mozzarella and anchovy

Zucchini flowers

These blossoms are versatile, easy to prepare and a real summer treat. Serve hot, straight from the pan, with a fresh tomato salsa and a crisp glass of white.

Cook | Jill Dupleix | Tue Feb 11 14:00:43 EST 2014

Native pepperberry steak

Spice up your food the Australian way.

Native pepper berries have a sharp bite that peps up a pepper steak perfectly. Team with warrigal greens, samphire, sea succulents such as karkalla, or watercress.

Cook | Jill Dupleix | Tue Feb 11 08:58:41 EST 2014

Zucchini flowers

Zucchini flowers with mozzarella and anchovy.

Zucchini blossoms are versatile, easy to prepare and a real summer treat.

Cook | Jill Dupleix | Tue Feb 11 03:00:00 EST 2014

Hot food: Zucchini flowers

Fried zuccchini flowers.

Zucchini flowers can be stuffed and steamed, deep-fried, baked or used in fritters and omelettes.

Cook | Jill Dupleix | Tue Feb 11 03:00:00 EST 2014

Greens and grains salad

Greens and grains salad.

A brilliant, sparkling, satisfying meal in a box. Start with cooked brown rice, pearl barley or your favourite grain or pulse. Add anything green - spinach, zucchini, cucumber, spring onions, mint.

Cook | Jill Dupleix | Tue Feb 04 12:37:54 EST 2014

Crisp-fried school prawns

Crisp-fried school prawns.

These very small, wild-caught marine or estuarine prawns (Metapenaeus macleayi) can be fried and eaten heads, tails and all.

Cook | Jill Dupleix | Tue Feb 04 12:11:40 EST 2014

Work lunches: 20 great ideas in a box

Green and grain salad.

Avoid the brown bag blues. Get creative by following these simple steps to lunchtime bliss.

Cook | Jill Dupleix | Tue Feb 04 03:00:00 EST 2014

DIY guacamole

Jill Dupleix's guacamole.

Hip Mexican restaurants now offer a guacamole service at your table, crushing the avocado in a traditional molcajete or mortar and mixing it with condiments just before you eat it.

Cook | Jill Dupleix | Tue Jan 28 13:47:23 EST 2014

Breakfast cous cous with berries and coconut

Hot Food

Grains for breakfast that go beyond the ordinary porridge or muesli; do a balanced mix of grains and fresh fruit, adding things such as pistachios, sunflower seeds, flaked almonds, yoghurt, dates and...

Cook | Jill Dupleix | Tue Jan 28 11:05:07 EST 2014

Breakfast grains

Sweet Cous cous.

What are they? Grains for breakfast that go beyond the usual porridge and muesli, to incorporate pearl barley, bulghur, cous cous or farro.

Food News | Jill Dupleix | Tue Jan 28 03:00:00 EST 2014

Beer-can chicken and barbecues a recipe for success this Australia Day

Grilled aged rib-eye with Bearnaise sauce.

It's time to answer one of the great mysteries of life. Are you ever allowed, under any circumstances, to put a can of beer inside a chicken and cook it on the barbecue?

Cook | Jill Dupleix | Sat Jan 25 03:00:00 EST 2014

Australia Day: Rules for a well-done barbecue

Sausage sizzle

Keep the meat simple, then use spices, relishes, chutneys and chilli sauces to intensify flavour without adding stodge. Think harissa, sambal, tahini. Yoghurt is brilliant as a marinade.

Cook | Jill Dupleix | Sat Jan 25 03:00:00 EST 2014

Crab boil

Crab boil

If you don't mind a mess, this savoury US tradition could be for you.

Cook | Jill Dupleix | Thu Jan 23 14:33:24 EST 2014

Chorizo Scotch eggs

Scotch eggs

Serve cut in half, with paprika mayonnaise, mustard or relish.

Cook | Jill Dupleix | Thu Jan 23 14:25:21 EST 2014