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
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
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
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
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
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
Delightful little parcels come packed with irresistible aromas.
Cook | Jill Dupleix | Tue Sep 03 03:00:00 EST 2013
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 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
The fermented cloves add caramelised sweetness and depth to savoury dishes.
Cook | Jill Dupleix | Tue Aug 20 03:00:00 EST 2013
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
Make your own aioli, or use a good store-bought version.
Cook | Jill Dupleix | Wed Aug 07 12:28:12 EST 2013