As if a long and illustrious career in food journalism, recipe writing and criticism wasn’t enough, Jill Dupleix has just edited a series of guides to ethical and sustainable dining around the world. A world-first, Truth, Love & Clean Cutlery takes a good look at what it means to be a sustainable eatery in 2018, and tells diners where to find the best examples.
Dupleix is currently food editor of The Australian Financial Review Magazine, a regular columnist in The Sydney Morning Herald, The Age and Good Weekend, and a Director of the National Indigenous Culinary Institute. She has written 16 cookbooks and was formerly the food editor for The Times in London for many years.
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