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.

DIY almond and puffed quinoa muesli

Bespoke muesli.

Get more "you" in your muesli and get exactly what you want in your breakfast bowl. The ingredients for DIY muesli can be found at many online stores (see links at bottom of recipe) or head to a...

Cook | Jill Dupleix | Tue Apr 15 11:46:11 EST 2014

Hot food: DIY muesli

Bespoke muesli.

Everything is bespoke these days. Now you can create your own breakfast and have it delivered.

Cook | Jill Dupleix | Tue Apr 15 03:00:00 EST 2014

Jill Dupleix's devilled eggs

Stuffed eggs have been around since ancient Rome. Devilled eggs became popular party food in the southern and midwestern states of the United States.

Cook | Jill Dupleix | Tue Apr 08 13:52:43 EST 2014

Tuna, green olive and egg empanadas

Empanadas are great with a beer, for brunch, for parties and to take on picnics. Make or buy the pastry, cook the filling, fold and seal, then bake in the oven or deep-fry.

Cook | Jill Dupleix | Tue Apr 01 09:42:23 EST 2014

Hot food: empanadas

Empanadas.

Crisp and golden Spanish and Latin American pastries stuffed with meat, fish or vegetables, empanadas are the rightful new stars of our tapas bars and Latin-American diners.

Cook | Jill Dupleix | Tue Apr 01 03:00:00 EST 2014

Heirloom tomatoes with green goddess

This classic, green and creamy sauce is making a comeback - probably because it's a truly lovely and versatile sauce that's easy to make, lasts for days and is good with eggs, beans, smoked salmon,...

Cook | Jill Dupleix | Tue Mar 25 14:24:04 EST 2014

Crumbed brains with peas and lemon

Beloved by oldies who grew up with mum's crumbed brains and bacon, these are now being discovered by a new generation of adventurous eaters.

Cook | Jill Dupleix | Wed Mar 19 13:01:18 EST 2014

Corn bread with bacon

Jill Dupleix's corn bread.

This buttery, golden bread is made from cornmeal (stoneground corn) - one of the more delicious staples of America's southern cuisine and goes beautifully with smoky barbecued meats, jalapeno...

Cook | Jill Dupleix | Wed Mar 19 12:00:14 EST 2014

Nasturtium summer rolls

Nasturtium

Nasturtiums have peppery, saucer-shaped leaves and bright, trumpet-shaped edible flowers. We take them for granted because they pop up on every street, but they're currently having a ''moment'', as...

Cook | Jill Dupleix | Tue Mar 04 14:33:37 EST 2014

Hot food: Nasturtiums

Nasturtium

Nasturtiums are a sprawling ground plant rich in nutrients with peppery, saucer-shaped leaves and bright, trumpet-shaped edible flowers.

Cook | Jill Dupleix | Tue Mar 04 03:00:00 EST 2014

Creamed corn on toast

Creamed corn

Don't toss corn cobs out - make a quick stock from them instead (otherwise, use chicken, or vegetable stock, or water). This versatile addition to any respectable brunch is best made fresh.

Cook | Jill Dupleix | Mon Mar 03 14:18:48 EST 2014

Asian slaw

Horchata

A crisp and crunchy coleslaw using the pale, softer wong nga bak (wong bok/wombok/Chinese cabbage) and a hot, sweet-and-sour Asian dressing instead of the traditional raw green cabbage and mayonnaise.

Cook | Jill Dupleix | Mon Mar 03 12:54:10 EST 2014

Asian slaw

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What is it? A crisp and crunchy coleslaw using the pale, softer wong nga bak (wong bok/wombok/Chinese cabbage) and a hot, sweet-and-sour Asian dressing instead of the traditional raw green cabbage...

Cook | Jill Dupleix | Tue Feb 18 03:00:00 EST 2014

Zucchini flowers with mozzarella and anchovy

Zucchini flowers

These blossoms are versatile, easy to prepare and a real summer treat. Serve hot, straight from the pan, with a fresh tomato salsa and a crisp glass of white.

Cook | Jill Dupleix | Tue Feb 11 14:00:43 EST 2014

Native pepperberry steak

Spice up your food the Australian way.

Native pepper berries have a sharp bite that peps up a pepper steak perfectly. Team with warrigal greens, samphire, sea succulents such as karkalla, or watercress.

Cook | Jill Dupleix | Tue Feb 11 08:58:41 EST 2014

Hot food: Zucchini flowers

Fried zuccchini flowers.

Zucchini flowers can be stuffed and steamed, deep-fried, baked or used in fritters and omelettes.

Cook | Jill Dupleix | Tue Feb 11 03:00:00 EST 2014

Zucchini flowers

Zucchini flowers with mozzarella and anchovy.

Zucchini blossoms are versatile, easy to prepare and a real summer treat.

Cook | Jill Dupleix | Tue Feb 11 03:00:00 EST 2014

Greens and grains salad

Greens and grains salad.

A brilliant, sparkling, satisfying meal in a box. Start with cooked brown rice, pearl barley or your favourite grain or pulse. Add anything green - spinach, zucchini, cucumber, spring onions, mint.

Cook | Jill Dupleix | Tue Feb 04 12:37:54 EST 2014

Crisp-fried school prawns

Crisp-fried school prawns.

These very small, wild-caught marine or estuarine prawns (Metapenaeus macleayi) can be fried and eaten heads, tails and all.

Cook | Jill Dupleix | Tue Feb 04 12:11:40 EST 2014

Work lunches: 20 great ideas in a box

Green and grain salad.

Avoid the brown bag blues. Get creative by following these simple steps to lunchtime bliss.

Cook | Jill Dupleix | Tue Feb 04 03:00:00 EST 2014