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.
dinner
dinner October 21, 2023
This Japanese-inspired egg salad is on rotation at home. Sometimes I just get stuck on particular flavours and cook them over and over again. It becomes like a craving. The sweetness and the mustard in this is something I wanted, but the more you...
dinner October 14, 2023
Pipe rigate with tomato vodka sauce
The wildest thing about this dish is that it was made for dancing. Nobody quite agrees on whose recipe it is, or precisely when it started being served, but there is broad agreement that its popularity came from the Italian discotheques that thrived...
dinner October 7, 2023
I must admit I have always liked tuna mornay. My mother made a particularly good one that had this crunch on top, but as a young man I could not work out, nor was I particularly concerned about, what it was made from. On learning she had picked up a...
dinner September 30, 2023
Blue swimmer crab with tomato, garlic and anchovy butter sauce
Dealing with whole crabs can be a real crowd divider. While most people agree that crabmeat is sweet and unctuous, many people will only go with the luxury of eating it when someone else has done the hard work and picked it for them. Admittedly this...
dinner September 23, 2023
Italian braised beef and pork ragu
This is a rewarding dish to make. At the end you get a real kick out of the flavour that has developed – the sophisticated, robust braise. There is real satisfaction in the way the pork and beef are balanced, the way the crust on the meat almost has...
dinner September 9, 2023
Beef heart with onions and fried sage
The fitness-conscious community was recently exposed to a bodybuilding internet sensation and social media influencer known as the “Liver King”. Brian Johnson earnt his reputation from a diet that he said, for the most part, was raw liver. He often...
dinner July 29, 2023
I have never confined minestrone to the colder months, although it’s perfect when it’s freezing. It is, however, still superb as we head towards spring. There are plenty of recipes with vibrant just-cooked spring vegetables and a bright dollop of...
dinner July 22, 2023
Eggplant caponata with luganega sausage
There are no secrets to caponata. It’s a classic vegetable combination of sweet currants, sourness from the vinegar, rounded off with pine nuts. The sweet-sourness points towards Sicily. The flavour balance is in the nuances. And like all recipes,...
dinner July 8, 2023
Mulligatawny is a dish I’d heard of growing up. My mum spoke of it – it was a soup her mum made for her when she was sick. As far as I was concerned, it was Sri Lankan and a mythical cure-all soup with an excellent name. Somewhere in my memory Nan...
dinner June 17, 2023
Simple seafood is an utter delight that was once a regular part of our diet. If well sourced and fresh, it needs no greater adornment than lemon, olive oil and salt. But to experience seafood in this manner nowadays, you either have to have the...
dinner May 27, 2023
Pumpkin, ricotta and sage gratin
The interest in heirloom vegetables in recent years has produced more interesting pumpkins. It’s no longer just about Queensland blues, butternut and Kent – which are beautiful to eat but can lack variety. At the restaurants we often get a selection...
