The perfect barbecued sausage
- < 30 mins
- Easy
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.
How to cut a mango
Jill Dupleix shares her tips for getting the flesh from a summer mango.
Cook | Jill Dupleix | Wed Jan 20 10:36:33 EST 2016
How to remove the seeds from a pomegranate
Here's the easy way to extract those lovely arils inside.
Cook | Jill Dupleix | Tue Jan 12 16:56:31 EST 2016
Hot food: Crumpets
Fancy a bit of crumpet? Of course you do.
Cook | Jill Dupleix | Fri Dec 25 09:15:00 EST 2015
Native pepper and beer pikelets
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
Bush gravlax
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
How to make gravy: recipes for rich, quick, gluten-free and vegetarian gravies
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
Burrata with peppers, olives and capers
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
How to cook asparagus
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
Quick and easy: Three ways with prawns
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
Salmon taramasalata with prawns and prawn crackers
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
Talking turkey: Top chefs' fresh take on Christmas lunch
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
How to cut capsicum
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
Chocolate swirl cheesecake
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
Mujudara with smoked trout and dill
I love making mujudara, a brilliant Lebanese dish of rice and lentils tossed with crisp, slow-cooked onions, and topping it with whatever is around - hot-smoked trout or salmon, or a quick grill of...
Cook | Jill Dupleix | Tue Nov 17 14:34:18 EST 2015
Broad beans, green olives and yoghurt
Covering a table with the dips, flatbreads, grills and grains of the Middle East is such a beautiful way to eat.
Cook | Jill Dupleix | Tue Nov 17 14:34:12 EST 2015
The new picnic
Soggy sandwiches are so last century. It's time for a smart outdoor snack at any time of day.
Cook | Jill Dupleix | Tue Oct 27 00:15:00 EST 2015
DIY smorrebrod (open sandwiches)
Make a Swedish mustard, honey and dill sauce, quick-pickle some cucumbers, and hard-boil some eggs. Build the picnic around one great hero – rare roast beef, cured salmon gravlax or smoked salmon –...
Cook | Jill Dupleix | Mon Oct 26 16:30:47 EST 2015
Breakfast brownies
Muesli. Banana. Peanut butter. Seeds. And chocolate. For breakfast.
Cook | Jill Dupleix | Mon Oct 26 16:29:16 EST 2015
Cucumber gin and tonic
What could be more summery and celebratory than an icy-cold, minty, cucumber-green G&T;? A bunch of odd-sized jars make great glasses-you-don't-have-to-worry-about. And don't forget the ice.
Cook | Jill Dupleix | Mon Oct 26 16:28:09 EST 2015
Massaged kale salad with quinoa, date and pomegranate
Curly kale leaves make the perfect picnic salad, being tough enough not to wilt in the heat. Massaging them with olive oil and salt breaks them down and makes them easier to digest.
Cook | Jill Dupleix | Mon Oct 26 16:28:30 EST 2015
