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.
salad
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...
salad June 14, 2025
Duck liver toast with bitter leaves and blackberries
I never tire of cooking with liver, a relatively cheap ingredient at the butcher’s, full of goodness and reasonably versatile if you love it as much as I do. One indulgent method for an easy solo dinner is to sauté a few thin slices of onion in...
salad May 3, 2025
I have long felt that seaweed is underused as a food source in Australia. We import nori in processed form, but so many varieties exist in our own waters. These seaweed varieties have the capacity to preserve protein and also impart a beautiful,...
salad February 1, 2025
Moroccan lamb salad with crispy pita
A seared lamb salad is perfect to share on a warm summer’s day. As with most of my salads, the dressing is key to its success. This dressing is sweet, sour and salty, balanced with olive oil and a touch of chilli and lemon for acidity. I’ve made it...
salad November 16, 2024
Slightly pickled carrot with Dijon mustard, walnut and comté
As I write, I am in a little port village in France, an hour north of Bordeaux. It was once a town of flour mills but is now home to fishing boats that catch eels in the estuary in winter. There’s a slight chill to the air and it’s misty and...
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...
salad August 31, 2024
Asparagus signifies the end of winter and there is nothing better than the taste of new season asparagus straight from the earth. The intense taste, with its sweetness and crunch, is a rare combination. It’s also quick and simple to cook – just one...
salad June 29, 2024
First, I would like to apologise for not sharing this recipe sooner – it is simplicity itself and the base recipe for endless dinners, lunches and breakfasts. It’s one of my staples and a favourite for many dishes I have cooked and eaten. Poor...
salad June 15, 2024
Brussels sprouts; beetroot salad
I like cooking in winter. I like winter food. I think that comes from growing up in Victoria – I always had four distinct seasons. One of the things I like, when it is cold, is just turning the oven on to cook. A happy quirk of nature is that things...
salad May 4, 2024
Full disclosure: I have only ever served jellyfish from a packet, either dehydrated or sealed fresh. I have never just picked up a jellyfish off the beach and taken it home to prepare a little salad for lunch. I know this flies in the face of my...
salad June 3, 2023
Fungi salad with celery, walnuts and parsnip
This is a showy early-winter salad, equally delicious and at home as a starter or alongside a steak or pork chop or with a stuffed, roasted chook. The salad starts with roasting parsnips, celebrating the richness of the warm parsnips and the sweet...
