Jill Dupleix – Food editor and restaurant critic
Jill Dupleix was an award-winning young advertising copywriter in Melbourne when she helped out a friend by co-writing a book they titled Wining & Dining In Bed. There was no turning back after that.
Since then, she has written 16 cookbooks, including the best-selling New Food, and has been a Good Food recipe columnist for over 30 years.
Moving to Sydney in 1995, she co-edited the Good Food Guide with husband Terry Durack, then moved to the United Kingdom in 2000 to take up the position of Cookery Editor of The Times in London. Jill was the first Australian to be The Times Cook, and only the fourth food writer to hold the illustrious title since it began in 1955.
Returning to Sydney in 2009, she became involved in the National Indigenous Culinary Institute, a hospitality industry initiative which helps train young Indigenous chefs in the finest restaurants in Australia. She also acts on the advisory panel of the Two Good Foundation, which delivers hospitality work programmes to those in domestic violence refuges.
In 2018, Jill launched the world’s first guide to sustainable and ethical restaurants, Truth, Love & Clean Cutlery, with international publishers Blackwell & Ruth, giving the world a new way to discover where to eat based on values of sustainability, honesty and community. Breaking new ground in publishing and design, the four different editions of Truth, Love & Clean Cutlery launched simultaneously in Australia, the USA, the UK and the World.
Jill is currently the food editor of The Australian Financial Review Magazine, with regular columns in Good Weekend, Good Food and Sophisticated Traveller magazines, and is a senior reviewer for the Good Food Guide. Together with Terry Durack, she is co-director of Australia’s Top 100 Restaurants, a unique awards initiative in which chefs vote for their peers. She travels widely and hosts events large and small, from exclusive dinners with top chefs, to marquee events such as the Gourmet Escape and Good Food Month. She also hosts gastronomic tours and cruises for Traveller Tours – and still manages to do some wining and dining in bed along the way.