Jill Dupleix Eats

Jill Dupleix
Exploring the world of food, dining and kitchen culture through recipes, ideas and trends.
Created 29 Dec 2020
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  • ASPARAGUS TIPS.
    30 Sep 2021 • 2 min read • 6 2
    Everyone laughs when they see asparagus growing for the first time. You’re kidding me. Really? Each little spear stubbornly pushing up out of the earth like an alien life-form. Tall skinny triffids. Y...
  • PEA AND HAM PICNIC FRITTATA.
    23 Sep 2021 • 2 min read • 10 4
    ‘Make hay while the sun shines’ is very good advice if you have a paddock full of lucerne and a tractor. But the principle remains the same if all you want to do is head outside and sit under a tree o...
  • THE JOY OF BISCUITS.
    16 Sep 2021 • 3 min read • 12 2
    You learn so much from baking a batch of biscuits. (You also learn how much you already know and can put to good use). You learn about the importance of greasing baking tins, and how utterly dependent...
  • CAULIFLOWER CHEESE, HACKED
    09 Sep 2021 • 2 min read • 16 4
    So we bought a cauliflower; a beautiful tight fist of crisp, snowy forest in a swaddle of green leaves. So beautiful right now, and so cheap. All day we debated how best to cook it. Broken up into flo...
  • SAVOURY MINCE SAVES THE DAY.
    02 Sep 2021 • 3 min read • 8 2
    I once pitched my editor the idea of doing a cover story on 101 Ways With Mince, in homage to a little book my mother used to keep in her recipe drawer. My editor didn’t see the magic. Which is probab...
  • 5 TIPS FOR A BETTER 'OFFICE' LUNCH
    26 Aug 2021 • 3 min read • 7 0
    Is it lunchtime yet? When you work from home, having a decent break in the middle of the day (or the middle of the afternoon, whatever) is something to look forward to. But the whole thing can get out...
  • LUCKY RICE: EXTREME COMFORT FOOD
    19 Aug 2021 • 4 min read • 7 0
    Amor fati is such a great mindset for right now. Literally the love of fate, it’s about making the best of things, embracing what is happening and not fearing it. As Friedrich Nietzsche noted, “Not me...
  • WHY THE SAUSAGE ROLL ROCKS.
    12 Aug 2021 • 3 min read • 5 0
    It’s because sausage rolls are now made with an eye for quality, not quantity. Beautiful butter-soaked pastry that flakes at a touch and sprays crumbs all over your tee-shirt. Sensational sausage meat...
  • WATCH, READ, COOK, EAT.
    05 Aug 2021 • 2 min read • 7 2
    FIRST, SOMETHING TO WATCH: I’m a huge fan of gazing at a fire in the fire-place, watching the waves come rolling in on a sandy beach, and Slow TV, in which things happen calmly, gradually, glacially. ...
  • HOW TO SCHNITZEL ANYTHING, AND 6 OTHER THINGS TO LIKE
    29 Jul 2021 • 4 min read • 12 0
    SCHNITZEL! Crumbs turn something boring into something crisp, crusty and crunchy. And who knew you could schnitzel just about anything? I’ve been schnitzelling fennel since eating it in Austria many m...
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