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.
baking
baking November 11, 2023
I don’t know where the idea for upside-down things came from in the kitchen, but there is magic and theatre about it, inside out and upside down. I like the way you almost make something backwards and then it reveals itself at the end. You never...
dessert April 15, 2023
Beetroot, black pepper and yoghurt ‘cake’
The end of daylight savings signifies a definite shift to our rhythms, the way we feel and the way we eat, whether or not the weather complies. And yes, there is a little chill to the morning air, but I am not entirely convinced that we won’t still...
baking April 1, 2023
On a recent summer holiday, in a town where there was no good bread to be had, I realised I had to start making focaccia again. This recipe uses plain flour – options were limited in the town – and basically requires no kneading. It’s quick and...
baking March 11, 2023
Focaccia Pugliese/potato bread
I have been baking this focaccia for close to three decades. I remember making it for my grandmother, Grace, who was quite taken with it. This meant a lot, not just because she was my grandmother but because she was a wonderful cook and food lover...
baking January 21, 2023
This recipe is about my never-ending quest to perfect the chocolate cake. I think it’s one of the more temperamental cakes, which is why I want to master it. I often get caught up or hooked on a specific recipe at different times. I’ve been through...
baking October 22, 2022
Mandarin, yoghurt and almond cake
You know how there are some recipes that are so common in your world that you assume everyone knows about them? Like the orange and almond cake. In my mind, it’s so familiar that mention of these two ingredients together instantly conjures a...
baking September 3, 2022
Of all the pastries I’ve made over the years, it is puff pastry that truly has won my heart. Even after nearly four decades of preparing it, my breathing still quickens with the fear of it not being as good as it could be. Then as I taste it my...
baking July 30, 2022
Cardamom and cocoa sponge cake
For most of my life I have very firmly been a summer person. I love being hot, swimming, beaches, tropical islands, barbecues and picnics, glary daytime sun and long sultry evenings. It feels energising. Winter traditionally made me a little grumpy...
dessert March 19, 2022
How do we find favourite recipes these days? There are, of course, books and magazines for inspiration, and newspapers, but so much of our world is now online. For me, inspiration is often found in the images that flit by while scrolling through...
dessert February 12, 2022
Upside-down peach, almond and polenta cake
One of the interesting things about food and eating is how throughout your life your tastes can morph. I spent most of my life blissfully on the fence about the idea of cake. There were some delicious ones of course, but my cravings generally veered...
dessert January 15, 2022
Andrew McConnell’s chocolate cake
Pierre Hermé is a fourth-generation pastry chef. Originally from Alsace, he is now chef patron of a series of Paris’s best pastry shops. No other people take their food as seriously as Parisians, and Hermé is food royalty to the French, a national...
