Jill Dupleix Eats
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CORONATION EVERYTHING.
A velvety curry cream sauce for lobster, prawns, or vegetable crudite. Even chicken.
Oct 29
•
Jill Dupleix
25
5
PUT THE LIME IN THE COCONUT.
And you have a Fijian feast of a raw fish salad for the weekend.
Oct 22
•
Jill Dupleix
38
11
ITALIAN BAKED POTATOES, BUT WITH A PIZZA VIBE.
I went all the way to Italy and all I got was this fabulous recipe.
Oct 15
•
Jill Dupleix
10
3
THREE CHEERS FOR CHIA.
No, I can’t believe I like chia seeds, either.
Oct 8
•
Jill Dupleix
29
6
YUM WOON SEN. AND I DO MEAN YUM.
A bright, tangy, fresh glass noodle and seafood salad for days on the run.
Oct 1
•
Jill Dupleix
20
9
September 2025
TAPAS DREAMING.
The snack – and the drink - that will see you through until summer and beyond.
Sep 25
•
Jill Dupleix
28
6
SWEET DREAMS ARE MADE OF THIS.
A new cookbook designed to bring sweetness into the lives of those who need it the most.
Sep 17
•
Jill Dupleix
17
1
THE LURE OF SALT COD.
The tender, sweet, meaty fish that is loved around the world.
Sep 11
•
Jill Dupleix
19
6
CAN A SOUFFLE RISE TWICE?
Yes it can, and it does. Beautifully.
Sep 3
•
Jill Dupleix
26
8
August 2025
MMMM, BOLOGNESE SAUCE. BUT MAKE IT WHITE.
Ditch the tomato and let the vegetables really sing.
Aug 27
•
Jill Dupleix
48
15
TRUST YOUR GUT.
Mine says sauerkraut is bloody good for us.
Aug 20
•
Jill Dupleix
28
4
FISH: BAKED, NOT FRIED.
A more forgiving technique for those times you need it.
Aug 13
•
Jill Dupleix
48
5
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