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.

The benefits of green smoothies

Daily Green shake at Bread & Circus
13th September 2013
Photo: Steven Siewert

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

Pottery Green Bakers

'Some come as far as SoHa (south of the harbour) for the beef pho.'

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

Chocolate affogato

Affogato

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

Roasted potato skins with garlicky cheese dip

Good Food Hot Food. Potato Skins. Sept 10.Photo: Edwina Pickles. 4th Sept 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

Shellfish al cartoccio

Seafood al cartoccio.

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

Hot food: Al cartoccio

A bag of shellfish.

Delightful little parcels come packed with irresistible aromas.

Cook | Jill Dupleix | Tue Sep 03 03:00:00 EST 2013

Cocoa nib and hazelnut biscotti

Cocoa nibs

These fragrant choc chip cantuccini harden as they cool, becoming very crisp.

Cook | Jill Dupleix | Tue Aug 27 16:04:20 EST 2013

Black garlic chicken

Black garlic stuffed chicken roll.

Black garlic is fresh garlic that has been aged and fermented until the white cloves turn a glossy jet black. It's popular with chefs for its instant umami richness.

Cook | Jill Dupleix | Wed Aug 21 14:42:57 EST 2013

Fika Swedish Kitchen

Fika Swedish Kitchen

Sydney might think it has the dope on all things sunny, blonde and blue-eyed but we ain't got nothing on the Swedes.

Eat Out | Jill Dupleix | Tue Aug 20 17:51:09 EST 2013

Hot food: Black garlic

Black garlic

The fermented cloves add caramelised sweetness and depth to savoury dishes.

Cook | Jill Dupleix | Tue Aug 20 03:00:00 EST 2013

Bruschetta with nduja and ricotta

Hot food: Nduja salami.

Serve with drinks before dinner - or just slather nduja on grilled sourdough and top with a couple of fried eggs for a great weekend breakfast.

Cook | Jill Dupleix | Wed Aug 14 11:04:22 EST 2013

Squid with squid ink aioli

Black Squid Ink

Make your own aioli, or use a good store-bought version.

Cook | Jill Dupleix | Wed Aug 07 12:28:12 EST 2013

Chorizo and potato croquetas

Croquetas.

What's not to love? Your favourite flavours crumbled and then deep-fried.

Cook | Jill Dupleix | Tue Aug 06 13:29:19 EST 2013

Hot food: Mulled wine

Mulled wine.

With spice aromas and a warm heart, there's much to love about this wintry tipple.

Cook | Jill Dupleix | Wed Jul 24 10:58:40 EST 2013

Hot food: Mulled wine

Good Food. Hot Food. Jill Dupleix. July 23 Mulled Wine.Photo: Edwina Pickles. 3rd July 2013.

It has been the classic warming drink since the days of ancient Rome; alight with spices and fragrant with winter fruits.

Cook | Jill Dupleix | Tue Jul 23 03:00:00 EST 2013

Hot food: Mulled wine

Good Food. Hot Food. Jill Dupleix. July 23 Mulled Wine.Photo: Edwina Pickles. 3rd July 2013.

What is it? It has been the classic warming drink since the days of ancient Rome; alight with spices and fragrant with winter fruits.

Cook | Jill Dupleix | Tue Jul 23 03:00:00 EST 2013

Ramen Ikkyu

GOOD FOOD UNDER 30. Ramen Ikkyu Noodle shop, Sussex centre food court. Tokyo Shoya Ramen with/without Corn, ginger and egg as extras.

Forget about fine-dining chefs going off to flip burgers; the real news is fine-dining chefs going off to cook ramen.

Eat Out | Jill Dupleix | Tue Jul 16 11:47:23 EST 2013

Slow-braised beef cheeks

Good Food. Hot Food. Jill Dupleix. July 16 Beef Cheeks.Photo: Edwina Pickles. 3rd July 2013.

Not the rump cheeks, silly, but the facial cheeks of beef. Because they are working muscles, their connective tissue helps them to hold their shape after slow cooking, even when meltingly tender.

Cook | Jill Dupleix | Tue Jul 16 10:09:20 EST 2013

Heaven, for limited time

GOOD FOOD UNDER 30. Ramen Ikkyu Noodle shop, Sussex centre food court. Tokyo Shoya Ramen with/without Corn, ginger and egg as extras.

Forget about fine-dining chefs going off to flip burgers; the real news is fine-dining chefs going off to cook ramen.

Eat Out | Jill Dupleix | Tue Jul 16 03:00:00 EST 2013

Hot food: Beef cheeks

Good Food. Hot Food. Jill Dupleix. July 16 Beef Cheeks.Photo: Edwina Pickles. 3rd July 2013.

What are they? Not the rump cheeks, silly, but the facial cheeks of beef. Because they are working muscles, their connective tissue helps them to hold their shape after slow cooking, even when...

Cook | Jill Dupleix | Tue Jul 16 03:00:00 EST 2013