HeyJaredJill Dupleix Eats
A monthly newsletter for people who like to eat, drink, cook and think about food as much as I do. Which is to say, a lot.
- Indexed issues, last 90 days
- 3
- Latest publication
- Oct 1, 2026
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- Earliest in this view
- Aug 6, 2026
Latest issues
CHOWDER DAYS. (opens the original)
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Just don’t call it a soup. Or a stew. Although I will allow a soup-stew. But to me, it’s chowder, and it’s in a class of its own.Which means it’s a very nice thing to cook as one season has trouble getting over the line into the next. The weather is doing a “will I, won’t I, what the heck, no. Wait, yes”, and it’s difficult to know what to wear and what to cook.Something fresh, rich but light is definitely required. So here’s a creamy, velvety mussel chowder, studded with potato and corn.<a clas
SPRING & FRIENDS. (opens the original)
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There’s a lightening, a loosening, a lengthening of the day. An end to hibernation - I’m saying yes to everything again, and not “thank you, but why would I go out in this weather?” Looking for colours in the wardrobe that bring a smile. Gradually weaning my ankles from their beloved socks.And LOVING the first broad beans of the season, and the promise of asparagus.Which leads me to this silky, slippery, shimmery little steamed custard; the perfect foil for broad beans, peas, asparagus, spring o
NASI BUT NICE. (opens the original)
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I had to have nasi goreng in Bali, because you’re not in Bali if you haven’t had nasi goreng. After asking everyone for the best place to go, I took the recommendation of a taxi driver: Warung Nia in the middle of the Flea Market in Seminyak.A warung – usually a small, family-run roadside stall or eatery - is exactly where you should eat nasi goreng, and this is a very good one. A big, casual open pavilion of tables, random fans to keep the air moving (it’s very hot) and a really good kitchen an
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