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.

Kangaroo burger with beetroot relish

Kangaroo burgers

Kangaroo is a great natural resource, with better environmental credentials than cattle or sheep. The meat has about 2 per cent fat, is high in zinc and iron, and tastes clean, rich and not overly...

Cook | Jill Dupleix | Thu Jan 23 14:16:11 EST 2014

Hot food: Kangaroo burger

Jill Dupleix's kangaroo burger.

Why do 'roo burgers only pop up just before Australia Day, as if that's the only time we bother to eat anything native to Australia?

Cook | Jill Dupleix | Tue Jan 21 03:00:00 EST 2014

Double choc ice-cream sandwich

Smash chopped dark chocolate into chocolate ice-cream as here, sandwich vanilla ice-cream with whole-berry jam, or come up with your own combo.

Cook | Jill Dupleix | Fri Jan 17 11:42:07 EST 2014

Hot food: Sea succulents

Succulents

Saltwater plants can add crunch and a natural salty tang.

Cook | Jill Dupleix | Tue Jan 14 03:00:00 EST 2014

The 12 recipes to master this summer

Protein Balls.

If you're not already making some of these dishes at home, it's time to get started.

Cook | Jill Dupleix | Tue Dec 31 14:15:27 EST 2013

Cobb salad

Cobb salad is bright, crunchy and fresh.

The classic American chopped salad, the Cobb was created by the owner of Los Angeles' long-gone Brown Derby restaurant in 1937 from leftover ingredients - namely bacon, tomato, chicken, avocado,...

Cook | Jill Dupleix | Tue Dec 31 13:59:42 EST 2013

Sydney's best new places to eat and drink 2013

Cipro Pizza a Taglio in Alexandria.

Goodfood.com.au’s second annual awards for Sydney’s best new places to eat and drink.

Eat Out | Jill Dupleix and Terry Durack | Thu Dec 19 10:24:10 EST 2013

Clubhouse

Clubhouse Cafe and Bar

There's not a lot of surf in Rosebery but that hasn't stopped new-wave cafe Clubhouse.

Eat Out | Jill Dupleix | Tue Dec 10 07:44:24 EST 2013

First look: Adelaide's Orana restaurant

Is this Australia's most Australian restaurant? Jill Dupleix and Terry Durack visit Jock Zonfrillo's new indigenous-inspired eatery.

Eat Out | Jill Dupleix and Terry Durack | Wed Dec 04 14:40:00 EST 2013

Pimientos del Padron with chorizo

Pimientos del Padron with chorizo.

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

Cafe Paramount Coffee Project

Sweet waffles

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

Breakfast trifle

Breakfast Trifle

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

Buttermilk waffles with maple bacon butter

Buttermilk waffles with maple bacon butter.

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

Pork gyoza

Gyoza

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

Hot food: Gyoza

Gyoza

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

Part Two: Behind closed doors

Thomas Keller.

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

Chickpea and tumeric curry

Turmeric and Chickpea curry

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

Riley Street Cafe & Wine

Riley Street Cafe and Wine

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

Ploughman's lunch

Ploughman's platter

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

Hot food: Ploughman's lunch

Ploughman's platter

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