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 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...
food November 1, 2025
Chicken sandwiches and chicken noodle soup
Sometimes I feel we look for the new at the expense of the old. Nothing brings this into sharper focus than the Melbourne Cup carnival. A week-long extravaganza of the latest fashion, the newest hats, the most beautifully tailored suits and a...
dinner October 25, 2025
Foraging is a wonderful way to engage with nature and the environment. You need to carefully hone your powers of observation to find edible plants in the wild. Stinging nettle is my favourite weed by far. It has an incredible flavour and grows in...
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...
food October 11, 2025
My new cookbook has just hit bookshops and, in almost the same breath, the restaurant upon which it is based is closing. What a perfect time to reflect upon this and share with you one of the recipes from the book. (Hopefully, it might even entice...
salad October 4, 2025
Fennel marmalata with shaved fennel and burrata salad
I have significant affection for fennel. As a chef, I love its versatility, both raw and cooked and as a vegetable and a herb – but my feelings run deeper than that. Its anise flavour and crisp crunch are hardwired to some very strong childhood...
