Jill Dupleix
Food writer
Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
‘The ultimate trailblazer’: Sydney says sayonara to Tetsuya’s after 35 extraordinary years
It’s the end for the world-famous Sydney restaurant owned by Tetsuya Wakuda, a chef who has brought dining joy for nearly four decades.
- Jill Dupleix
Forgot to organise Christmas? How to pull off a legendary last-minute festive feast
Oops, you’re having people over and nothing’s prepared. Here are some clever tips and tricks to help save the day, no matter what Santa has in store.
- Jill Dupleix
Twelve genius supermarket hacks for easy, breezy entertaining
A 10-minute pizza, life-saving blinis, fancy Jatz crackers and a speedy ham glaze. Here are a dozen affordable ways to impress your guests this festive season.
- Jill Dupleix
The five things you should do now to stress less at Christmas
Sail through your preparation for your festive feast with this essential to-do list.
- Jill Dupleix
Pop! Nine ways to open a stubborn jar with minimum fuss
The squeeze, the tap, the rubber band or the bum whack – find out which method suits you the best.
- Jill Dupleix
The foods you should always store in the fridge – and the ones you shouldn’t
Eggs, bread, tomato sauce, Vegemite: do they belong in the fridge or not? Jill Dupleix settles the argument once and for all.
- Jill Dupleix
The Good Food Guide Chef of the Year finalists are revealed
Some of our top kitchen talents are embracing the “small is beautiful” mantra in their quest for excellence. Plus, the NSW Chef of the Year finalists revealed.
- Jill Dupleix and Terry Durack
Finger clickers to bill splitters: These are the five worst types of restaurant diners
As we reveal the finalists for the Good Food Guide 2024 Oceania Cruises Service Excellence Award, we ask what makes a bad (or good) diner right now?
- Jill Dupleix and Terry Durack
How to up your slicing game and sharpen your knife skills (without cutting yourself)
Slice, dice, mince, julienne, chiffonade – a beginner’s guide to mastering each technique and cutting food like a pro.
- Jill Dupleix
Coffee, tea, onigiri? The Sydney cafe isn’t what it used to be (plus 20 that are acing it right now)
Just about anything can identify as a cafe these days, from a bakery with two stools to an art gallery or a showcase for heritage and invention.
- Jill Dupleix
Original URL: https://www.brisbanetimes.com.au/goodfood/by/jill-dupleix-hve3a