- 30 mins - 1 hour
- Karen Martini
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.
Fancy a bit of crumpet? Of course you do.
Cook | Jill Dupleix | Fri Dec 25 09:15:00 EST 2015
Fresh Australian prawns mingle on the plate with smoky, creamy taramasalata (made with smoked salmon instead of cod's roe), cooling cucumber and the crunch of prawn crackers.
Cook | Jill Dupleix | Tue Dec 01 12:52:12 EST 2015
Jill Dupleix and our three wise men have given the classics a twist, creating a festive feast with a gentle Australian accent.
Cook | Neil Perry, Jill Dupleix, Adam Liaw and Dan Lepard | Tue Dec 01 00:15:00 EST 2015
Yes, you've been doing it all wrong! This quick kitchen hack means more control and less mess.
Cook | Jill Dupleix | Fri Nov 27 15:11:17 EST 2015
This looks quite spectacular, but is no more difficult to make than your common, everyday cheesecake.
Cook | Jill Dupleix | Wed Nov 18 12:27:06 EST 2015
Covering a table with the dips, flatbreads, grills and grains of the Middle East is such a beautiful way to eat.
Cook | Jill Dupleix | Tue Nov 17 14:34:12 EST 2015
I love making mujudara, a brilliant Lebanese dish of rice and lentils tossed with crisp, slow-cooked onions, and topping it with whatever is around - hot-smoked trout or salmon, or a quick grill of...
Cook | Jill Dupleix | Tue Nov 17 14:34:18 EST 2015
Soggy sandwiches are so last century. It's time for a smart outdoor snack at any time of day.
Cook | Jill Dupleix | Tue Oct 27 00:15:00 EST 2015
Make a Swedish mustard, honey and dill sauce, quick-pickle some cucumbers, and hard-boil some eggs. Build the picnic around one great hero – rare roast beef, cured salmon gravlax or smoked salmon –...
Cook | Jill Dupleix | Mon Oct 26 16:30:47 EST 2015
Muesli. Banana. Peanut butter. Seeds. And chocolate. For breakfast.
Cook | Jill Dupleix | Mon Oct 26 16:29:16 EST 2015
What could be more summery and celebratory than an icy-cold, minty, cucumber-green G&T? A bunch of odd-sized jars make great glasses-you-don't-have-to-worry-about. And don't forget the ice.
Cook | Jill Dupleix | Mon Oct 26 16:28:09 EST 2015
Curly kale leaves make the perfect picnic salad, being tough enough not to wilt in the heat. Massaging them with olive oil and salt breaks them down and makes them easier to digest.
Cook | Jill Dupleix | Mon Oct 26 16:28:30 EST 2015
Here's an idea for a picnic theme: Fried chicken, tangy slaw, plenty of pickles and fresh white bread.
Cook | Jill Dupleix | Mon Oct 26 14:20:47 EST 2015
These nutty, buttery mini-cakes, coated in icing sugar, are melt-in-the-mouth delicious.
Cook | Jill Dupleix | Tue Oct 13 11:47:48 EST 2015
Chefs are reinventing the taco, seeking a truer Mexican cuisine than that offered by stodgy beans and melted yellow cheese.
Cook | Jill Dupleix | Tue Oct 13 09:48:46 EST 2015
Stick your entire meat-with-three-veg on a stick or mix and match two compatible or contrasting ingredients. Kangaroo lends itself to a quick sizzle on a stick.
Cook | Jill Dupleix | Fri Oct 02 10:21:39 EST 2015
Piling on the greens not only celebrates spring and makes your cooking sing, it leaves you feeling lighter and healthier at the end of the meal.
Cook | Jill Dupleix | Tue Sep 08 11:51:43 EST 2015
Every meal in spring should come with a sign "Insert greens here". A golden, pan-fried toastie oozing with cheese and jalapeno chillies can be stacked full of roasted broccoli and wilted kale,...
Cook | Jill Dupleix | Tue Sep 08 11:51:02 EST 2015
Blood pudding is a rich, dark sausage made of pig's blood, pork fat, onion, oatmeal and spices. Popular in Britain there are equally rich, dark variations in France (boudin noir), Spain (morcilla)...
Cook | Jill Dupleix | Wed Sep 02 12:25:59 EST 2015
Everything tastes better when you put an egg on it. Put a softly poached egg on spicy chicken miso soup, and turn dinner from ho-hum into ho-ho.
Cook | Jill Dupleix | Wed Aug 19 09:50:36 EST 2015