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.
food December 2, 2023
Chef O Tama Carey’s return to Sri Lankan cuisine
As part of a series drawn from the Australian Culinary Archive, The Saturday Paper food editor and Lankan Filling Station owner O Tama Carey talks about the different cuisines that led to her honouring the food of her mother and grandmother.
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
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...
food November 25, 2023
In the first of a series drawn from the Australian Culinary Archive, food editor for The Saturday Paper David Moyle explains the simplicity that drives his cooking.
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...
food November 4, 2023
To me, anything salty and fishy on bread signals a great prelude to a meal. Dips and cured little fish, olive oil, salt and lemon juice all get my mouth primed, even when just writing about them. The combination of salty and fishy things with the...
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...
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...
