- 30 mins - 1 hour
- Neil Perry
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.
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
Steaming hot, savoury miso soup is rich, aromatic and subtly sweet.
Cook | Jill Dupleix | Tue May 19 00:00:00 EST 2015
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
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
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
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
Whey is versatile, nutrient rich, packed with probiotics and great for your skin.
Cook | Jill Dupleix | Tue Apr 28 13:10:42 EST 2015
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 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
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
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
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
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
The sweetness in the latkes (fritters) makes them the perfect foil for the smoky salmon, slightly sour cream and rich, oily caviar.
Cook | Jill Dupleix | Thu Apr 09 15:05:48 EST 2015
Juiced, baked or blitzed, it's bleeding obvious why beetroot is good for you.
Cook | Jill Dupleix | Tue Apr 07 11:56:02 EST 2015
Beetroot is not only in season – it's also in fashion, rapidly finding its way onto health-conscious eaters' shopping lists as we learn more about its benefits.
Cook | Jill Dupleix | Tue Apr 07 00:15:00 EST 2015
A pimped hotdog is not your average sausage in a bun. Here's a recipe for when you're feeling fancy, pimped with avocado, tomato, onion, jalapeno chilli, mayo and mustard.
Cook | Jill Dupleix | Wed Apr 01 10:06:22 EST 2015
Franks in a roll just got a whole lot fancier.
Cook | Jill Dupleix | Tue Mar 31 00:00:00 EST 2015
Pomegranate adds sparkle and tang to pretty much anything from roast beetroot and lentils to hummus, tahini, breakfast yoghurt, roast lamb, pumpkin soup, rice dishes and chocolate cake.
Cook | Jill Dupleix | Wed Mar 25 13:12:55 EST 2015
Pomegranate is the world's most romantic, seductive fruit, with a leathery crimson rind, hiding a treasure-box of translucent, jewel-like, sweetly acid arils
Cook | Jill Dupleix | Tue Mar 24 00:00:00 EST 2015