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.

Eton mess

Eton mess

This deliciously summery dish apparently began life as a mash of strawberries and thick cream, then somebody added crisp meringues, making it a three-ingredient hit that still resonates today.

Celebration,Cook | Jill Dupleix | Tue Dec 16 09:47:27 EST 2014

Prawn cocktail canapes

Prawn cocktail.

The prawn cocktail is back, being reinvented by modern chefs and served up any which way in rolls and burgers, layered in glass jars, or given a spicy Asian spin.

Celebration,Cook | Jill Dupleix | Tue Dec 09 07:22:45 EST 2014

Chicken and black fungus salad

Long valued in Asian stir-fries, soups and noodle salads for its crisp and crunchy, slightly rubbery texture, black fungus is now being feted by some of Australia's starriest chefs.

Cook | Jill Dupleix | Tue Dec 02 15:33:22 EST 2014

Salmon and kimchi tacos

Asian tacos

What happens when Mexico collides with Korea and Japan and decides to party? You get the fusion street food the world wanted.

Cook | Jill Dupleix | Tue Nov 25 12:34:12 EST 2014

Carrot ice-cream

Carrot ice-cream

Smooth, creamy, irresistible ice-cream that's good for your eyesight - who knew? To serve, scatter with walnuts, serve with walnut or carrot cake, or scoop into waffle cones.

Cook | Jill Dupleix | Tue Nov 18 10:22:57 EST 2014

Zucchini spaghetti

Zucchini spaghetti

This "spaghetti" is made from zucchini, extruded through a vegetable spiraliser into long, curling strands of raw vegetable goodness.

Cook | Jill Dupleix | Tue Nov 11 09:39:28 EST 2014

Banana bread with salted caramel

Banana bread with salted caramel.

This cafe favourite is deservedly popular. You can toast it and serve for brunch with cultured butter, or (as in this recipe) serve as dessert with ice-cream and salted caramel.

Cook | Jill Dupleix | Tue Nov 04 09:24:48 EST 2014

Chia and coconut yoghurt

Crunchy like poppy seeds when dry, and slippery like sago when they have absorbed up to 10 times their volume in liquid, chia seeds are gluten-free power bombs of protein, omega-3 fatty acids and...

Cook | Jill Dupleix | Tue Oct 28 11:04:22 EST 2014

Health food: Chia seeds

These little power bombs of protein have been hailed as a superfood, and are versatile enough to be used at breakfast or in desserts.

Cook | Jill Dupleix | Tue Oct 28 00:00:00 EST 2014

Oven-roasted spicy chickpeas

Spicy chickpeas are the new crisp and crunchy snack of choice, leaving olives and nuts in the shade.

Cook | Jill Dupleix | Tue Oct 21 10:49:52 EST 2014

Health Food: Spicy roasted chickpeas

Whether pan-fried, deep-fried or oven-roasted, spicy chickpeas are the new snack of choice.

Cook | Jill Dupleix | Tue Oct 21 00:00:00 EST 2014

Carrot-top pesto

Carrot-top pesto.

This is a great (and tasty) way to reduce food waste. Don't throw those carrot tops away next time you buy or pick a bunch.

Cook | Jill Dupleix | Tue Oct 14 10:57:48 EST 2014

Tuna poke with rice crackers

Poke (pronounced pok-kay) is a Japanese-influenced Hawaiian dish of raw ahi tuna, traditionally served chopped and tossed with the local limu (seaweed) and ground kukui (candlenuts).

Cook | Jill Dupleix | Tue Oct 14 09:13:35 EST 2014

Spoilt tomato sugo

This recipe is a great way of using up tomatoes that are a little past their prime and is a great base for many types of dishes including pasta, beans, fish and chicken.

Cook | Jill Dupleix | Mon Oct 13 14:05:50 EST 2014

Spice-rubbed flank steak

Skirt steak.

Chefs are embracing this top-value, flavour-packed ''forgotten cut''. Here's how you can too.

Cook | Jill Dupleix | Tue Oct 07 11:54:14 EST 2014

Cranberry, oat and almond energy bars

Energy bars

Energy bars, granola bars, breakfast bars, protein slices, oat bars, nutrition bars, sports bars, muesli slices...

Cook | Jill Dupleix | Tue Sep 30 14:29:02 EST 2014

Duck schnitzel


The real secret to that golden crispness is Japanese panko, super-crisp bread that is flaked, rather than crumbed, available from Japanese stores and bigger supermarkets.

Cook | Jill Dupleix | Tue Sep 23 12:02:08 EST 2014

Cashew cream (sweet or savoury)

Cashew nut cream.

This is the new babe on the tables of people who have enough milk, cream and mayo in their lives. Salted and spiced, it's used as you would hummus, aioli or tahini - as a dip, spread on grilled...

Cook | Jill Dupleix | Tue Sep 16 13:07:38 EST 2014

Salt-baked beets


The humble beet is the latest recipient of the salt-baked craze. The ruby-red baubles that emerge from this cooking process are the most intensely fruity, earthy beetroot ever.

Cook | Jill Dupleix | Tue Sep 09 08:52:08 EST 2014

Apple, celery and walnut salad with apple cider vinaigrette

Apple, celery and walnut salad.

Apple cider vinegar makes this crisp, crunchy and creamy salad a refreshing sidekick to a simple grill.

Cook | Jill Dupleix | Mon Sep 01 14:06:43 EST 2014