CHRISTMAS GIFT GUIDE: NOT THE USUAL SUSPECTSNow that Santa and the ’deers have received their Transiting Australia Travel Exemption, it’s game on for Christmas. Here are things that I think are u…
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THE MAGIC SAUSAGE: LUP CHEONG.What’s sweet and savoury and brings a little magic to everything it touches? Chinese lup cheong, of course. Think of it as the bacon of Asia and you ca…
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THE SCIENCE OF CRUNCHCovering the increasing culinary significance of potato crisps, why chefs suddenly want to be the loudest crunch in the room, and how to make your own.
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HELLO MEATBALLS, MY OLD FRIEND.Meat, made into balls. Submerged in red wine tomato sugo. Showered with cheese. Read on for two Very Important Tips that will revolutionise your meatba…
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BE YOUR OWN BISTROYou don’t need a red-checked tablecloth to recapture the magic of the French bistro at home. Just a baguette and a pot of cervelle de canut.
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"I’M JULIA CHILD". AND YOU'RE NOT.A new documentary on ‘the woman who taught America to cook’ is two hours of Frenchy foody fun. Two hours of Julia Child is probably enough, mind. It’s …
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BREAD, TOMATO, GARLIC, OLIVE OIL.The four-ingredient, four hundred year old feast that's set to be your number one go-to dish all summer long.
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THE PERFECT EGG AND BACON ROLL. It’s a thing of beauty and a joy for the 8 minutes it takes to eat. But certain protocols must be in place before you can achieve egg and bacon roll ni…
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An Unseasonal Stew.Life’s messy. It may look like spring, and feel like spring, but deep in your heart, you’re craving a slow-cooked beef stew. Congratulations, you’re be…
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ASPARAGUS TIPS.Springtime is measured by one glossy green length of asparagus after another - perfect for picnics, great in tarts, brilliant with eggs, but best eaten…
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PEA AND HAM PICNIC FRITTATA.Picnics, yay! You’ll be needing something delicious to take. But make it something fast. And don’t wait until tomorrow. Never put off a picnic.
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THE JOY OF BISCUITS.They’re cooling on a wire rack in the kitchen, smelling of honeycomb, and getting crunchier and fudgier every 5 minutes. Don’t ask me how I know this.
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Jill Dupleix Eats is on Substack – the place for independent writing