Jill Dupleix
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.
Food fad
The F.A.T.
Jill Dupleix What is it? F.A.T. stands for feta, avocado and tomato on toast, a thing of beauty firmly entrenched as the go-to cafe breakfast throughout the land, having successfully taken over where the...
Get creative
20 things to do with gelato
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.
Gelato adventures
The best gelato in Australia
Jill Dupleix Jill Dupleix delivers the scoop on the nation's favourite gelato.
Gelato Adventures
Sydney's icy story
Jill Dupleix From rainbow icy-poles to molecular gelato desserts in the cutting-edge restaurants, Jill Dupleix traces a life of melted moments devoted to ice-cream and gelato.
Chefs offer taste of new world as traditions eaten away
Jill Dupleix Jill Dupleix picks five global food trends that will soon be in a restaurant near you.
Indulgences
Scratch and sniff
Jill Dupleix Jill Dupleix joins a crack truffle-hunting team on the scent of food's holy grail.
Prepare your tastebuds
A taste of things to come
Jill Dupleix Trends come and go - some even come and stay - but they all move us forward in small and incremental ways.
Around the world in 12 dishes
Terry Durack and Jill Dupleix From Heston Blumenthal in London to the best €16 lunch in Paris.
Wake up and smell the coffee: The SMH Good Cafe Guide is here.
Jill Dupleix A hell of a lot of coffees died in the making of the first Sydney Morning Herald Good Café Guide. Our team went out morning after morning for months on end, battling cyclists, commuters and ...
Of love, hate and Brussels sprouts
Jill Dupleix Just when you thought it was safe to eat green vegetables, Brussels sprouts are back in season.
Still living (and eating) in the 70's
Jill Dupleix There’s a bit of a Seventies thing going on in the food world at the moment.
