After stumbling across one of her recipes elsewhere – the deliciously sticky Maple Roast Pork – Jill Dupleix was on my mind. A few clicks of the mouse later and a copy of her book Good Cooking was on its way to my mailbox here in Japan. I say double-up because my Mum already has this book and when I lived in Melbourne I would often borrow it for inspiration. I didn’t know how much I’d missed flipping through the pages of Good Cooking until I realised that many of the recipes within allow me to make the most of the Japanese flavours that I have at my fingertips. Think wasabi, ginger, sesame and soy. The pages that I have already bookmarked include a colourful array of small dishes – spring onion tofu, pink prawns flecked with sesame and a sweet soy omelette which is not dissimilar to the tamago-yaki that we made in our recent sushi lesson. Before Spring gives way to Summer I will bring the burner to the table and let the mushroomy, gingery claypot chicken simmer away while we hungrily watch on. And for something sweet, a scoop or two of yoghurt ice-cream sounds just right. This double-up has just multiplied the possibilities for our dinner table.