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***EMBARGOED FOR GOOD FOOD x SUNDAY LIFE, June 6, 2021 ISSUE***
Masterclass: Jill Dupleix's Roast pumpkin soup with chickpeas and merguez.
Photography by William Meppem (photographer on contract, no restrictions)

How to rescue a boring soup (plus how to make a great one)

Learn how to ace classic, comfort-food soup every time with these go-to tips.

  • Jill Dupleix
Illustration: Simon Letch

How to keep your fresh herbs strong, green and perky

Don’t let those lovely fresh herbs go to waste. Here’s how to store them in the fridge – and the best way to give your herbs a second life instead of withering away.

  • Jill Dupleix
Cote de boeuf for two served at Victor Churchill in Melbourne.

How to order the perfect steak, from marble scores to dry-ageing – and the buttery cut of the moment

Make the most of your restaurant steak experience with these expert tips.

  • Jill Dupleix
Illustration: Simon Letch

Heaven bacon: An expert’s guide to cooking perfect crispy rashers (hint: you won’t even need a frypan)

Keep this trick up your sleeve if you’re cooking for a crowd, or wrangling frypans of eggs and baked beans as well.

  • Jill Dupleix

11 modern menu terms you probably don’t know (but it will impress your plus one if you do)

Brush up on modern food lingo and master this go-to glossary of current menu terms and trends.

  • Jill Dupleix
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The secret to cooking super creamy eggplant (and do you really need to salt it?)

Why eggplant is better brined than salted, and baked, not fried.

  • Jill Dupleix

Can you cook with extra virgin olive oil or just drizzle it on salads? The good oil on what to use and how to cook with it

Find out what the best-dressed salads are wearing this season and how to ensure your fries get a golden tan.

  • Jill Dupleix
Illustration: Simon Letch

Think you hate quinoa? This easy trick will make it taste delicious

The secret to tasty, fluffy quinoa is all in the cooking – here’s how to do it.

  • Jill Dupleix

From temaki to uramaki: The beginner’s guide to ordering sushi (and yes, you can use your hands)

Sushi is an art form and a great eating experience. Here’s how to do it right.

  • Jill Dupleix
Green salad.

How to make (and dress) the best green salad ever

Your hands-on guide to prepping, spinning, dressing, tossing and serving salad that is the best version of itself.

  • Jill Dupleix