- < 30 mins
- 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.
Sure a barbecue on Australia Day is all very well but you'll also be needing something fresh and healthy to balance out all those chops and snags.
Cook | Jill Dupleix | Wed Jan 27 15:09:40 EST 2016
Now that we're deep in traditional barbecue territory in January, you'll be needing something to nibble on while the grill gets fired up.
Cook | Jill Dupleix | Wed Jan 27 15:02:22 EST 2016
There are some great recipes out there lurking in cookbooks and blogs, just waiting to be turned into lunch box magic every day of the working week. Here are five.
Cook | Jill Dupleix | Tue Jan 26 14:26:31 EST 2016
Cook the sweet, earthy, soy-marinated eggs, noodles and snow peas earlier, so there's nothing to do in the morning except throw it all together.
Cook | Jill Dupleix | Tue Jan 26 14:06:35 EST 2016
Who wouldn't look forward to a bright, healthy and beautiful collection of the most colourful vegies, greens and grains? Toss with a tangy dressing and devour on the spot, roll into a wrap, or tuck...
Cook | Jill Dupleix | Tue Jan 26 14:06:51 EST 2016
Canned salmon or tuna and a creamy pesto yoghurt dressing make this a super-easy lunch on the run. When you're ready to eat, just tip it out into a bowl, or mix it up and eat straight from the jar.
Cook | Jill Dupleix | Tue Jan 26 14:05:55 EST 2016
Jill Dupleix upgrades the back-to-work lunch box, completely forgetting to pack the yawn factor.
Cook | Jill Dupleix | Tue Jan 26 00:15:00 EST 2016
Jill Dupleix shares her tips for getting the flesh from a summer mango.
Cook | Jill Dupleix | Wed Jan 20 10:36:33 EST 2016
Here's the easy way to extract those lovely arils inside.
Cook | Jill Dupleix | Tue Jan 12 16:56:31 EST 2016
Fancy a bit of crumpet? Of course you do.
Cook | Jill Dupleix | Fri Dec 25 09:15:00 EST 2015
These warm little native pepper pikelets are an Australian nod to the Scots, French, Russians and anyone else who had the good idea of making soft, yeasty pancakes.
Cook | Jill Dupleix | Tue Dec 15 13:48:55 EST 2015
This recipe uses the classic Scandinavian salt-and-sugar cure infused with the peppery, wild, citrusy flavours of the outback.
Cook | Jill Dupleix | Tue Dec 15 13:24:12 EST 2015
Great gravy is the crowning glory of the festive meal. Rich, brown, smooth and deeply flavoured, it somehow pulls together all the different things on the plate into one celebratory whole.
Cook | Jill Dupleix | Fri Dec 11 08:35:34 EST 2015
This makes a great salad or shared entree. If you can't get fresh burrata, scatter with fresh mozzarella instead.
Cook | Jill Dupleix | Thu Dec 10 12:40:46 EST 2015
The top two tips for cooking asparagus: throw out the pot and take out the frying pan; and don't overcook it!
Cook | Jill Dupleix | Wed Dec 09 10:48:01 EST 2015
When you need something fresh, delicious and celebratory, prawns are on everybody's shopping list. So here are three entertaining ideas for this festive season.
Cook | Jill Dupleix | Thu Dec 03 11:07:29 EST 2015
Fresh Australian prawns mingle on the plate with smoky, creamy taramasalata (made with smoked salmon instead of cod's roe), cooling cucumber and the crunch of prawn crackers.
Cook | Jill Dupleix | Tue Dec 01 12:52:12 EST 2015
Jill Dupleix and our three wise men have given the classics a twist, creating a festive feast with a gentle Australian accent.
Cook | Neil Perry, Jill Dupleix, Adam Liaw and Dan Lepard | Tue Dec 01 00:15:00 EST 2015
Yes, you've been doing it all wrong! This quick kitchen hack means more control and less mess.
Cook | Jill Dupleix | Fri Nov 27 15:11:17 EST 2015
This looks quite spectacular, but is no more difficult to make than your common, everyday cheesecake.
Cook | Jill Dupleix | Wed Nov 18 12:27:06 EST 2015