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.
dessert
dessert January 24, 2026
I thought this was a bit of a folly at first. Pavlova is Australian royalty, sitting there perfectly crisp, crowned with fruit. Why would you interfere? Why would you flatten and roll it? I presume this recipe came from a time when dessert logs were...
dessert December 13, 2025
Galette des rois, and plum pudding with Armagnac custard
The feast of the Epiphany marks the Magi, or three wise men, coming to visit the baby Jesus with gifts of gold, frankincense and myrrh. This feast traditionally occurs on January 6. So here, a recipe for Christmas and a recipe for Epiphany. Galette...
dessert December 6, 2025
Îles flottantes (Floating islands)
Îles flottantes, or floating islands, are deceptively simple to make. Sure, the preparation of any kind of meringue takes some patience, or at least practice. Here, it is the time-honoured and reliable flavour combination of vanilla, almond and...
dessert November 22, 2025
Strawberry and lemon myrtle jelly cake
What is it about jelly that’s so alluring? In visual media, a wobbling motion adds a sense of life, movement or humour. In music, the wobble triggers deep somatic and auditory pleasure, partly because of the visceral, vibrating quality that you feel...
dessert October 18, 2025
This ice-cream dish is one I used to make back when I was an apprentice for Stephanie Alexander at Stephanie’s, and it has always been a favourite. Making frozen dairy desserts at home can be a little fraught because the result is often different in...
dessert September 27, 2025
I am often heard banging on about the importance of mastering basic techniques. I find that in this modern world of ours we are bombarded with recipes from many angles: newspapers, the internet, magazines, television programs and even podcasts...
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 July 12, 2025
Bittersweet whole citrus and olive oil cake
It didn’t just happen overnight. Upon reflection, it’s actually really difficult to pinpoint the time I started to prefer marmalade over jam. Is my palate getting more sophisticated or is it just catering to an overexposed and really hard-working...
dessert May 24, 2025
Flourless chocolate sponge with coconut and coffee cream
When I was pregnant, I sought out something wholesome to watch, which is how I got hooked on The Great British Bake Off . I started from the beginning and, scarily, managed to watch 14 seasons before the small person was born. I loved every moment...
dessert May 17, 2025
I have no idea where this recipe came from. It’s something I’ve been cooking for decades. This particular version evolved over winter, when the usual variety of coloured fruits becomes limited to pears, apples and quinces. If I were completely...
