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.
entree
side dish October 28, 2023
Calamari with garlic, chilli, lemon and tomato
As the weather rapidly warms, thoughts turn to outdoors, beaches, quick and easy dishes and Aperol spritzes. Instead of spending hours in the kitchen sweating over a hot stove, it’s wonderful to have something that’s easy and delicious that can be...
entree August 26, 2023
This dish began with how much I love Chinese black vinegar. I was eating dumplings and wondered what else I could do with these flavours. I decided to make a salad based around duck and persimmons. Confit duck is traditionally big and rich and in...
condiment July 15, 2023
Seaweed as a food source in this country is largely unseen. Short of the ubiquitous nori-wrapped sushi roll, the visibility of seaweed is minimal. It is most commonly used as a stabiliser or as a plant-based setting agent – a vegan alternative to...
entree July 1, 2023
Tuna crudo, kohlrabi pickle, mint and burnt garlic oil
This is a beautiful entree that has starred at Hero ever since it was added to the menu. It is so satisfyingly simple. The mint and lime pearls are uplifting and play an important role alongside the texture of the kohlrabi pickle. There is a...
entree June 10, 2023
Potato and garlic rotolo with anchovy sauce
There are endless shapes and names that fall under the category of pasta, and learning about them, making dough, rolling and shaping is a pastime that can be endless and obsessive. The feel of the dough when rolled to the point of delicate silkiness...
entree February 11, 2023
This recipe is from Sicily. Like a lot of old recipes, it has a great story behind it. It is named after a small bird, similar to a finch, that feeds on wild figs. Beccaficos were considered a delicacy by Palermo’s nobility and were stuffed with...
side dish January 7, 2023
There is great beauty in cooking traditionally, learning about the flavours and techniques of countries and their dishes, how they came about and their origins. This can be a never-ending process, once you get into it and learn the ways, but it will...
entree December 10, 2022
Tomato and crab summer pudding
Not so long ago – in the grand scheme of things – aspic was common in celebratory recipes. Fancy ingredients set in the jelly-like substance smacked of decadence and contrived decoration. Aspic was originally derived from meat stock that was cooled...
entree November 19, 2022
When growing food, I often need to steady my hand to stop picking fruits or vegetables before maturity. If I take a zucchini in flower, it will never see its full potential. Young herbs are more tender and palatable when they are immature, but they...
entree October 15, 2022
Seasonality is a quirky thing. If you get the moment just right, momentary culinary combinations that bring great joy can be found. Two of my absolute favourites are Seville orange and quince, and asparagus and blood orange. Asparagus truly...
