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

dessert   December 2, 2023

Fig leaf panna cotta with cherries

Christmas looks different depending on where in the world you happen to be celebrating it. Here, we are lucky enough to have a summer festive season and can enjoy fresh fruits and seafoods rather than relying on heavy braises and roasts. In December...

dessert   November 25, 2023

Mango sago pudding

With the weather properly heating up, we are hurtling towards more beach time, sunscreen and mangoes in a way that is thoroughly Australian. Go into any fruit and vegetable shop and you will likely find trays of mangoes for sale despite dire...

dessert   August 19, 2023

Chocolate custard tart

This recipe was left to us by Joël Robuchon, one of the most renowned chefs of the past century. I’ve bought the books, eaten in the restaurants, drunk the Kool-Aid. His approach to cooking and restaurants was anchored very much in traditional...

dessert   August 5, 2023

Apple and honey filo pie

Making one’s own pastry is an admirable skill everyone should acquire. But it can be time-consuming and is sometimes not worth it, especially when it comes to filo. I have been known to make filo and it has been delicious and rustic and oh so...

dessert   June 24, 2023

Ginger pudding with custard

Puddings, and steamed puddings in particular, are not cooked that much anymore. The texture can scare people. Suet turns people off, too, and so I have left it out of this recipe. Puddings can also take longer to cook than other desserts, but I...

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...

dessert   December 17, 2022

Christmas bouchon

In the later part of the year, I always run a few Christmas-themed cooking classes. Each year the focus changes and this year I conducted a class that I titled “Annie’s Christmas Favourites”. The classes are always a demonstration in style, which...

dessert   December 3, 2022

Chocolate salami

We are thankfully living in an age where cultural appropriation is frowned upon, and rightly so, but when it comes to food and cooking, I feel as though the edges are a little blurrier. If you look at any country’s cuisine over the past few hundred...

dessert   July 23, 2022

Crostoli

Now the citrus season is in full swing, I am forever on the lookout for delicious ways to use the excess fruit. And while crostoli feature only a bit of zest, they are a worthy addition to my table. Crostoli come in many forms and are known by many...

dessert   May 28, 2022

Apple fritole with calvados crème anglaise

Naming dishes can be fraught with danger, especially when you are making up a recipe that hasn’t existed before and is a culmination of techniques and flavours picked from here and there. Calling these little beauties doughnuts feels wrong even...

dessert   March 19, 2022

Chocolate chip cookies

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...