Jill Dupleix Eats

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Here’s what to do with all that lovely winter pumpkin you have. That's okay, any time.
Jill Dupleix
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Nobody is immune. I think we’ve learnt that by now. But you can amp up your immune system by lying down (naps!), walking (to coffee!) and feeding…
Jill Dupleix
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Whether it’s for Mum on Sunday, or for you any time, you'll be needing a cake with a soft crumb, sharp icing and a scent of mandarin. A pound cake.
Jill Dupleix
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How to celebrate both beginnings and endings, raise a cup of kindness, and cook up herby, garlicky, lemony roast lamb for a happy new year.
Jill Dupleix
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Sometimes the act of cooking is completely transformative. You take something practically inedible and turn it into something very delicious. Clever…
Jill Dupleix
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Including mortadella sandwiches, arty salads, date and nut loaf, meat pies and quince galettes. And that's just the stuff between meals. It's been a…
Jill Dupleix
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Burnt butter or brown butter is on all the menus at the moment. Here’s why - and how to turn it into a beautiful batch of biscuits.
Jill Dupleix
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Chefs grate frozen foie gras and truffles. Home cooks grate apples, potatoes and chocolate. But did you know about grating butter? And that you can get…
Jill Dupleix
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In which marmalade meets duck and stays home for dinner.
Jill Dupleix
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We’ve all changed over the past two years, but my old home town just keeps getting more and more Melbourne, with brilliant pho, coffee, cocktail…
Jill Dupleix
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How the frittatine can save your lunch single-eggedly. You don’t even have to turn it over in the pan to cook the other side. And no, I’m not yolking.
Jill Dupleix
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Because it's like adding sparkles to your food. And because people keep telling us to open it in a bowl of water, and they really shouldn't.
Jill Dupleix
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