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.
dinner January 31, 2026
Barbecued brined pork loin with potato salad and grilled zucchini
The history of cooking is a topic of enormous fascination for me. Particularly the execution of safe food-handling practices in pre-refrigeration days. In real terms, it’s just not that long ago that life was not so easy when it came to keeping food...
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...
dinner January 17, 2026
Steak au poivre with wild fennel
Over the years, I have become more and more aware of the plants around me. Often it’s while in transit, on roadsides, near train tracks and on bush trails. Wild fennel, it seems, is becoming more and more prolific. Travelling in the opposite...
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’...
drinks December 20, 2025
A bloody mary is a fine cocktail. It cleverly and pleasingly blurs the line of being a healthy drink – it’s basically a salad, after all – that’s riddled with booze. It’s an excellent hangover cure and is considered perfectly acceptable as a...
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...
side dish November 29, 2025
Hollandaise, bearnaise, grenobloise, dijonnaise, mayonnaise and polonaise. Any classic sauce preparation ending in “aise or “oise” works well with asparagus. Every one of these sauces is based on a combination of butter, vinegar, tarragon, bread,...
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...
side dish November 15, 2025
Zucchini pancakes with crème fraîche and salmon roe
Despite my partner and I being chefs with more than 50 years of experience between us, and despite having managed to cook calmly under all sorts of pressure, when it came time to start feeding our small person solids, we were scared and confused...
food November 8, 2025
This steak sandwich is perfect for a supper or lunch, especially when cooked and shared with a special buddy. It’s replete with Italian heroes and some nostalgia. I’m always chasing the perfect steak sandwich – it’s not something you just can throw...
