Ever wanted to know the trick behind Lune’s flawless croissants, or how to recreate Mr. Wong’s salt-and-pepper lamb cutlets? It’s all in the pages of the Broadsheet Melbourne and Sydney cookbooks, featuring recipes from more than 60 of the restaurants we love in both cities. Every recipe is photographed in the venue it comes from, and is accompanied by an introduction that explains the story behind each dish. The books include forwards by Andrew McConnell in Melbourne and Maurice Terzini in Sydney.
This set of books is worth $89.98 (or $49.95 individually) and is available from broadsheetcookbook.com.au.