Good Food - Jill Dupleix
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.
These small green peppers are traditionally served as a tapa with a drink. They're sweet and mild - until a bit later in the season, when every one in 10 is amazingly, surprisingly hot, and eating...
Cook | Jill Dupleix | Tue Nov 19 11:41:02 EST 2013
Surry Hills has added another coffee specialised cafe to its ranks, but this one feels somewhat special.
Eat Out | Jill Dupleix | Tue Nov 12 00:00:00 EST 2013
Watermelon jelly makes this breakfast trifle even more trifley, but it's just as delicious with cubes of fresh watermelon instead if you want a much quicker option.
Cook | Jill Dupleix | Tue Nov 05 11:24:00 EST 2013
Descendants of the 12th-century French walfre and Dutch wafel, waffles are appearing on local menus as all-day breakfasts, desserts, and increasingly, as savoury snacks.
Cook | Jill Dupleix | Tue Oct 29 12:36:42 EST 2013
These small pan-fried, crisp-bottomed Japanese dumplings are related to the Chinese pot-sticker (guo tie) and can be filled with anything from pork to prawn, and even cheese.
Cook | Jill Dupleix | Mon Oct 28 12:37:53 EST 2013
These small pan-fried, crisp-bottomed Japanese dumplings can be filled with anything from pork to prawn, and even cheese.
Cook | Jill Dupleix | Mon Oct 21 23:59:34 EST 2013
Why Thomas Keller thinks food festivals should pay for chef appearances, why the world's top male chefs think female chefs are “different”, and how Heston Blumenthal nearly went bankrupt.
Food News | Jill Dupleix and Terry Durack | Tue Oct 15 11:45:00 EST 2013
Fresh tumeric, the not-so-mellow yellow, adds colour and an earthy, lightly bitter, peppery flavour to meat, rice and egg dishes and infusions. It's also great for those with aching joints.
Cook | Jill Dupleix | Tue Oct 15 10:07:45 EST 2013
A serendipitous wine/food/coffee matrix is to be found behind this white-marbled, stool-lined bar.
Eat Out | Jill Dupleix | Tue Oct 15 00:00:00 EST 2013
Originally a British farm worker's packed lunch - crumbly, cloth-bound cheddar, strong pickles and tough bread - the ploughman's was promoted as a quick, easy pub meal in the late 1950s as part of a...
Cook | Jill Dupleix | Thu Oct 10 14:32:18 EST 2013
What is it? Originally the ploughman's was promoted as a quick, easy pub meal in the late 1950s as part of a campaign to get Britons to eat more cheese.
Cook | Jill Dupleix | Tue Oct 08 03:00:00 EST 2013
What are they? The ribs from the lamb breast, surprisingly meaty and lasciviously fatty.
Cook | Jill Dupleix | Tue Oct 01 03:00:00 EST 2013
The Sydney Morning Herald Growers' Market at Pyrmont Bay Park turns 15 this month.
Food News | Jill Dupleix | Tue Oct 01 03:00:00 EST 2013
Serve with a leafy green salad, coleslaw, mash or just a cold beer.
Cook | Jill Dupleix | Tue Oct 01 00:00:00 EST 2013
Use this as your base recipe and juggle accordingly - you might prefer avocado to banana, orange to apple - to suit your own taste.
Cook | Jill Dupleix | Fri Sep 27 10:31:44 EST 2013
Jill Dupleix has a lean and mean green smoothie recipe for those inclined.n
Cook | Jill Dupleix | Tue Sep 24 03:00:00 EST 2013
This multitasking cafe is a one-stop noodle shop, bakery and pie shop.
Eat Out | Jill Dupleix | Tue Sep 17 08:07:32 EST 2013
Use a really good vanilla-bean ice-cream - I prefer gelato - or play with different flavours (hazelnut, almond, coffee, or chocolate) and different liqueurs, from Nocello and Sambuca to aged dark rum.
Cook | Jill Dupleix | Tue Sep 17 00:00:00 EST 2013
Desiree potatoes work well, but avoid any potatoes with a green tinge. Use the cooked potato flesh for mash, chowder or gnocchi.
Cook | Jill Dupleix | Tue Sep 10 00:00:00 EST 2013
Al cartoccio is the Italian term for baking food enclosed in paper or foil (the French term is en papillote).
Cook | Jill Dupleix | Thu Sep 05 10:19:56 EST 2013