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.
Love it or hate it, you'll get used to seeing it on menus as part of the whole nose-to-tail, use-the-whole-beast thing.
Cook | Jill Dupleix | Tue May 21 03:00:00 EST 2013
These fried risotto balls stuffed with a little extra something are loved by young and old, are easy to make and are a good way to use leftovers. Make more risotto than you need.
Cook | Jill Dupleix | Tue May 14 10:37:31 EST 2013
Make them ahead; fry, grill, bake or steam them; cover them with sauce; stuff them into rolls and sandwiches; or toss them through pasta.
Cook | Jill Dupleix | Tue May 07 10:06:07 EST 2013
Kimchi can be used as an ingredient as well as a relish, adding punchy flavour and a chilli kick to a simple beef stir-fry.
Cook | Jill Dupleix | Tue Apr 30 15:18:47 EST 2013
Serve as a sweet snack, or use as a garnish on cake, dessert, meringue, ice-cream and chocolate mousse.
Cook | Jill Dupleix | Thu Apr 25 15:51:59 EST 2013
At home or as part of a favourite dessert, this snack is popping up everywhere.
Cook | Jill Dupleix | Tue Apr 23 03:00:00 EST 2013
You can either set a hibiscus flower in the jelly or serve one on top, or both.
Cook | Jill Dupleix | Wed Apr 17 15:25:25 EST 2013
Two slices of bread with anything you want inside, jammed into a jaffle maker until hot, crisp and golden. It's the coolest (and daggiest) toasty around.
Cook | Jill Dupleix | Tue Apr 09 11:38:32 EST 2013
Serve as a side dish to roast chicken, or with hummus and tabouli as a meal.
Cook | Jill Dupleix | Tue Apr 02 10:43:29 EST 2013
Add a touch of France and India to a range of dishes with this aromatic spice mix.
Cook | Jill Dupleix | Tue Apr 02 03:00:00 EST 2013
The milkshake - a childhood staple - is back, and it's better than ever.
Cook | Jill Dupleix | Fri Mar 29 13:59:37 EST 2013
Samphire has a saltwater tang that teams perfectly with fish.
Cook | Jill Dupleix | Thu Mar 14 15:24:31 EST 2013
Yuzu is to Japanese cuisine what lime is to Thai. Yuzu can be used anywhere you would use lemon. A small, yellow-skinned citrus, it's loved for its tart, smack-in-the-mouth tang.
Cook | Jill Dupleix | Tue Mar 05 10:08:36 EST 2013
This citrus delight adds a Japanese twist to any number of dishes.
Cook | Jill Dupleix | Tue Mar 05 03:00:00 EST 2013
This dish of eggs poached or baked in a spicy tomato sauce, popular across North Africa and the Middle East surprises every time with its rich, complex flavours.
Cook | Jill Dupleix | Tue Feb 19 11:56:33 EST 2013
It's hard to beat this classic ceviche recipe, but feel free to add chopped jalapeno chillies, baby cos leaves and corn chips for serving.
Cook | Jill Dupleix | Thu Feb 14 12:55:37 EST 2013
A dash of this black magic transforms soups and noodles.
Cook | Jill Dupleix | Tue Feb 05 23:59:41 EST 2013
A dash of black rice vinegar transforms oysters, soups and noodle dishes.
Cook | Jill Dupleix | Tue Feb 05 13:05:35 EST 2013
Oysters with cucumber and finger limes
Cook | Jill Dupleix | Thu Jan 31 16:18:45 EST 2013
The main rule is that if you wouldn't eat it on a plate, don't put it in a lunch box.
Cook | Jill Dupleix | Wed Jan 30 11:23:49 EST 2013