- < 30 mins
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
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
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
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
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
Everything tastes better when you put an egg on it. The trick is working out which egg is the best for the task - fried, poached, boiled, hard-boiled.
Cook | Jill Dupleix | Wed Aug 19 09:40:56 EST 2015
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
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
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
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
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
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
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