food
The food editors of The Saturday Paper are among the country's leading chefs. Since the paper's launch, they have worked with renowned photographer Earl Carter to produce its food pages. Unlike at other newspapers, all recipes are cooked and styled by the chefs who developed them. The shoots are done at chefs' homes or in their restaurants. The outcome is work that directly articulates each chef's vision and Carter's singular eye.
baking
baking January 10, 2026
When midsummer rolls around and the novelty of the first zucchinis has faded, you may find yourself in your garden looking down a prickly stem at the monster zucchini you missed during your most recent harvest. What to do with such a giant? If you’...
baking September 6, 2025
Macadamia and star anise milk toffee
I was lucky enough to grow up with two grandmothers who are (and were) both excellent cooks and extremely lovely humans who gave cuddles and spoilt me. My nan, my mum’s mum on the Sri Lankan side, lived in the far reaches of Perth, while I grew up...
dessert August 9, 2025
Blood orange fool and Madeira cake
I have to admit that I am a fool for English desserts. Or, as they would say, puddings. Maybe it’s the names. Fool. Syllabub. Posset. Crisp. Mess. Crumble. Not only are they simple, blunt titles, but almost to a tee they are simple to make. Having...
dessert July 19, 2025
This recipe was left to us by Joël Robuchon, one of the most renowned chefs of the past century. I’ve bought the books, eaten in the restaurants, drunk the Kool-Aid. His approach to cooking and restaurants was anchored very much in traditional...
dessert November 9, 2024
I recall family gatherings on my father’s side, filled with the aroma of espresso and barbecue smoke. The tables overflowed with twisted biscuits, sweet pastries filled with ricotta, and delicate crostata filled with dark cherry or fig jam, all...
baking October 5, 2024
What is it about the combination of sugary sweetness with a hint of salt that awakens our tastebuds and makes us yearn for more? Think creamy salted caramel ice-cream or a pack of Lemon Crisp biscuits, plucked straight from the supermarket shelf for...
baking July 20, 2024
I quite like the way the Japanese have taken to Western techniques and flavours and made them their own. They have approached things with a certain fanaticism: precision and repetition, coming to the point of perfection. One of those things is pizza...
dinner July 13, 2024
My first experience cooking wallaby tail – generally just a little smaller than kangaroo – was in Tasmania. My friend, who happened to own the local abattoir, turned up at my house with one. I simply applied the same methods I used with braising...
dessert March 2, 2024
A slice of birthday cake is a ritual I rarely refuse. There are numerous books built on and around the birthday cake celebration and everyone has their favourite. It should be about indulgence – a sweet, textural delight that for health reasons...
baking January 27, 2024
Coconut cake with chocolate ganache
This recipe has been in our family for some time. A while ago I adapted it slightly as a homage to an ever-popular chocolate bar – the Cherry Ripe. For the time poor, it can easily be made without the addition of chocolate ganache and cherries. If...
baking November 11, 2023
I don’t know where the idea for upside-down things came from in the kitchen, but there is magic and theatre about it, inside out and upside down. I like the way you almost make something backwards and then it reveals itself at the end. You never...
