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.

Hot food: Crumpets

Fancy a bit of crumpet? Of course you do.

Cook | Jill Dupleix | Fri Dec 25 09:15:00 EST 2015

Miso carbonara

Miso carbonara.

This pasta with an Asian twist will never replace the classic dishes of Italy but it does give us a new and different way to cook up the flavours we love.

Cook | Jill Dupleix | Wed Jul 08 10:12:38 EST 2015

Hokkien bolognese

The entire world loves either pasta or noodles, or both. Now the boundaries are blurring, and flavours are crossing borders and cultures.

Cook | Jill Dupleix | Tue Jul 07 17:08:22 EST 2015

Apple and cranberry pot pies

Lamb, red wine and rosemary pot pie.

Pot pies were invented by people who love pies but who have no time for fussing about with pastry. Here's a quick and easy apple and winter fruit pot pie.

Cook | Jill Dupleix | Mon Jun 08 11:54:16 EST 2015

Lamb, red wine and rosemary pot pie

Lamb, red wine and rosemary pot pie.

Pot pies are wonderful things; you get all the fun of a pie, with half the pastry and half the prep.

Cook | Jill Dupleix | Mon Jun 08 11:54:12 EST 2015

Homemade crumpets

Crumpets and honey for upcoming Hot Food column by Jill Dupleix.

These golden, yeasty, savoury batter cakes are perfect on a cold winter's morning with Vegemite, grilled cheese, or poached egg and bacon.

Cook | Jill Dupleix | Fri May 29 11:35:44 EST 2015

Italian chicken noodle soup

Italian chicken noodle soup with pesto

Chicken noodle soup is great. Chicken noodle soup with pesto, parmesan, lemon zest and a slug of olive oil is even better.

Cook | Jill Dupleix | Tue May 26 12:40:36 EST 2015

Breakfast miso

Hot Food - Breakfast Miso
Pic from Jill Dupleix

Miso soup is rich, aromatic and subtly sweet; the perfect breakfast for cooler weather when a green smoothie leaves you cold and fruit and yoghurt makes you shiver.

Cook | Jill Dupleix | Tue May 19 15:43:34 EST 2015

Health food: Breakfast miso

Steaming hot, savoury miso soup is rich, aromatic and subtly sweet.

Cook | Jill Dupleix | Tue May 19 00:00:00 EST 2015

Cumquat and tequila marmalade

This tiny, bitter fruit adds a distinctive zest to dishes sweet and savoury. Bring out your inner nanna (or urban hipster) and make marmalade this weekend.

Cook | Jill Dupleix | Thu May 14 10:26:52 EST 2015

Hot food: Cumquats

Cumquats are small, juicy winter citrus fruits native to China, with very sharp, tangy flesh and juice.

Cook | Jill Dupleix | Tue May 12 00:00:00 EST 2015

Muesli with apple, yoghurt and whey

Whey Bircher Muesli.

Soaking rolled oats in whey makes this classic bircher muesli even better for you.

Cook | Jill Dupleix | Mon May 04 16:36:39 EST 2015

Beef tendon puffs

Beef tendon puffs.

These gorgeous, golden puffs can be pricey when you eat out, but are made from one of the cheapest meats you can buy; beef tendon - the connective tissue between muscles.

Cook | Jill Dupleix | Wed Apr 29 11:36:25 EST 2015

Health food: Whey

SYDNEY, AUSTRALIA - APRIL 27:  Hot Food with Jill Dupleix. Cumquat Jam on April 27, 2015 in Sydney, Australia.  (Photo by Dominic Lorrimer/Fairfax Media)

Whey is versatile, nutrient rich, packed with probiotics and great for your skin.

Cook | Jill Dupleix | Tue Apr 28 13:10:42 EST 2015

Hot food: Beef tendon

One of the cheapest parts of a cow you can buy, transformed into golden clouds of awesomeness.

Cook | Jill Dupleix | Tue Apr 28 00:15:00 EST 2015

Matcha balls

Healthy snack: Matcha balls.

Matcha is a very fine, vibrantly green, Japanese powdered tea made by steaming, drying and milling hand-picked green tea leaves.

Cook | Jill Dupleix | Wed Apr 22 09:55:03 EST 2015

Home-made Nutella

SYDNEY, AUSTRALIA - MARCH 30:  Home made Nutella on toast for Jill Dupleix's Good Food Column to on March 30, 2015 in Sydney, Australia.  (Photo by Dominic Lorrimer/Fairfax Media)

Italy's favourite chocolate and hazelnut spread is conquering the world, selling 180 million kilograms every year.

Cook | Jill Dupleix | Wed Apr 15 07:28:43 EST 2015

Health food: Matcha balls

Matcha balls: Nutty, earthy, minty green balls of delight.

Chefs in the West are finally catching on to the colourful and nutritional properties of a traditional Japanese tea.

Cook | Jill Dupleix | Tue Apr 14 12:03:11 EST 2015

Hot food: Home-made Nutella

Addictive mix: Home-made Nutella on toast.

Italy's favourite chocolate and hazelnut spread is conquering the world. People are so nuts about Nutella, they're making their own easy and delicious versions at home.

Cook | Jill Dupleix | Tue Apr 14 00:15:00 EST 2015

Red wine reduction for steak, roast beef or fish

Red wine reduction with lamb.

You can finish up various left-over bottles of red wine and even port in this way. Makes a great sauce for steak, roast beef or even a rich fish such as salmon or ocean trout.

Cook | Jill Dupleix | Mon Apr 13 13:27:10 EST 2015