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.
Fried carbs, oh yes
Jill Dupleix It's hard to top fried balls of risotto as the ultimate bar snack.
Jill Dupleix But they're way cooler now.
Food trend: kimchi
Jill Dupleix This tangy, spicy Korean pickled staple adds crunch and punch to a meal.
Jill Dupleix At home or as part of a favourite dessert, this snack is popping up everywhere.
Jill Dupleix Planting this striking bloom on your party menu is certain to impress guests.
Jill Dupleix Yes really, the retro-tacular jaffle is making a comeback. Everybody rejoice!
Jill Dupleix Milkshakes are on the menu again thanks to the American diner food trend.
Jill Dupleix The unique flavour of this deep south delicacy is making its way Down Under.
Food trend: Samphire
Jill Dupleix This native plant has a saltwater tang that teams perfectly with fish.
Jill Dupleix This citrus delight adds a Japanese twist to any number of dishes.
Trend: Cobb salad
Jill Dupleix A dish favoured by Hollywood stars has its origins in leftovers.
Jill Dupleix Under that green skin, this newcomer is sweet, tender and oh-so-versatile.
Jill Dupleix Capturing the thrill of the grill has never been so easy or lip-smackingly good.
Food trend: chipotle
Jill Dupleix This smoky, spicy chilli sauce has a certain kick.
Jill Dupleix Plum chicken? It's the test team's favourite treat.
Jill Dupleix Imagine Caesar salad dressing, only better.
Trend: Herb oil
Jill Dupleix Add a festive twist of green deliciousness to your savoury dishes.
Jill Dupleix Forget bacon and eggs, this holy trinity is taking over as a breakfast favourite.
Jill Dupleix First of all, eat it. Mad if you don't. But now that we've got that out of the way, let's get creative.
The perfect egg
Jill Dupleix A humble ingredient is all it's cracked up to be when you turn down the heat.