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.
side dish
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,...
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...
side dish September 13, 2025
Caramelised onion and gruyere croquettes
There’s no need to be coquettish about fried food. It has a deep allure, but let’s face it: fried food has taken a bad rap over the years. Trans fats, saturated fats, dirty deep-frying oil, questionable ingredients hidden under soggy, bad-tasting...
side dish August 16, 2025
Prawn toast is a staple in Chinese restaurants in Australia, but it’s not definitively authentic to the cuisine. The prawn paste itself is common in other applications within the broad spectrum of Chinese cooking – the bread is an outlier. So prawn...
side dish March 29, 2025
Buy a bag of okra from the market and head home confident that a delicious dish is in the offing. Here are two preparations that showcase the vegetable I love the most. Larger okra is more appropriate for braising due to the liquid thickening...
side dish February 8, 2025
If you were an alien landing on Earth, you’d be forgiven for thinking tomatoes are in season all year round. They are, of course, always available in supermarkets and grocers, thanks to greenhouses, but it is a far and sad stretch from seasonality...
side dish September 14, 2024
Some type of composed salad features on my menu day after day, week after week. It can be an appetiser, an entree or even a main course. Coming from the French salade composée , it defines a salad that is arranged on a plate rather than tossed in a...
side dish June 8, 2024
The ubiquitous pork belly. It was possibly the earliest cut of meat traded as a commodity on the stock exchange, due to its popularity as drool-inducing bacon. In more recent times, it firmly held its place on the menus of the finer dining...
side dish May 25, 2024
Braised mushrooms, soft polenta and taleggio
Seasonality of produce is complicated in this country of many climes, and many of the things we eat are as introduced as the majority of the population. When I think of autumn, I think of mushrooms, so let’s close our eyes for a moment and pretend...
side dish March 23, 2024
One of my favourite foundation ingredients at this time of year is a soft goat’s curd. It’s a cheese style that can be known as fromage blanc, fromage frais or chevre. Soft white, slightly acidic and tangy, it is the perfect accompaniment to many of...
side dish October 28, 2023
Calamari with garlic, chilli, lemon and tomato
As the weather rapidly warms, thoughts turn to outdoors, beaches, quick and easy dishes and Aperol spritzes. Instead of spending hours in the kitchen sweating over a hot stove, it’s wonderful to have something that’s easy and delicious that can be...
