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.
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
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
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
Saltwater plants can add crunch and a natural salty tang.
Cook | Jill Dupleix | Tue Jan 14 03:00:00 EST 2014
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
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
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
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
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
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