As the supermarkets and big-box retailers are so keen to let us know every November 1, Christmas is on the horizon. And we’ve got just the gift for the passionate cook in your life. It’s The Broadsheet Melbourne Cookbook: The New Classics, a beautiful hardcover featuring 80 all-new recipes from the city’s leading restaurants (see the full list below).
This is the third time we’ve done a cookbook about Melbourne. The first was 2015’s original The Broadsheet Melbourne Cookbook. Then came 2021’s uplifting Home Made, a love letter to the chefs that helped us through lockdown.
So what makes this one different, apart from the recipes being 100 per cent new?
Simple – it reflects the way we eat in 2024.
If you’d told us in 2015 that we’d one day publish a cookbook with a whole chapter devoted to sandwiches, we’d probably have laughed. Yet here we are in Melbourne’s peak sandwich era, having done exactly that. (Accidentally, mind you. The chapter was never planned but came together organically towards the end of the process.) We’ve got the recipe for Morning Market’s colourful salad sanga, Frankie’s Tortas and Tacos’s al pastor torta, Good Days Hot Bread’s turmeric fish banh mi, and more.
Other chapters include breakfast, mains and dessert. And then there’s snacks and sides – which, although it’s not the longest chapter (that gong goes to mains), might be the most significant of them all. The “our menu is designed to be shared” trope was far less prolific in 2015, and we were often still ordering dishes just for ourselves. This new chapter reflects the rise of wine bar culture and family-style dining more generally, by way of dishes like Carlton Wine Room’s signature anchovy toast, Bar Bellamy’s devilled eggs, Old Palm Liquor’s raw swordfish, Manze’s taro fritters and many other delicious snacky bits.
Published by Plum, The New Classics is available for $54.99 at shop.broadsheet.com.au.
Full list of recipes:
A1 Bakery – Shanklish pie
Alta Trattoria – Tajarin with rabbit ragu
Apollo Inn – Crème caramel
Askal – Grilled king prawns with alavar sauce and curry leaf
Bar Bellamy – Corn risotto with truffle
Bar Bellamy – Devilled eggs
Bistra – Chicken and mushroom casserole with cider
Builders Arms Hotel – Whipped cod roe
Carlton Wine Room – Anchovy toast
CDMX – Birria tacos
Chae – Spinach gochujang pickle
Cityfields – Potato and comté pithivier
Clover – Raw beef with anchovy dressing and black olive
Convoy – Prawn roll
Coracle – Kakuni brothless ramen
Di Stasio Carlton – La Bomba Di Stasio
Dodee Paidang – Pad krapao
Egglab – Rose-style soft scram on a bun
Embla – Vongole with pork sausage, fregola and cime di rapa
Enter Via Laundry – Baked khichdi
Enter Via Laundry – Patra
Florian – Herb and gruyere omelette with dressed leaves
France-Soir – Poulet au vin jaune (yellow wine chicken)
Frankie’s Tortas and Tacos – Al pastor torta
Gimlet – Roasted bullhorn peppers and zucchini with salsa verde
Gimlet – Southern rock lobster with saffron rice and rouille
Good Days Hot Bread – Turmeric fish banh mi
Grill Americano – Bistecca alla Fiorentina
Grill Americano – Quattro formaggi mac’n’cheese
Hope Street Radio – Matbucha with grilled sardines and lemon
Hopper Joint – Sri Lankan meal set of cashew and snake bean curry, Sushila’s chicken curry, pol sambol, seeni sambol and rice hoppers
Jerry Mai – Market Run
Jo Barrett – Ginger, black pepper and rooster spring rolls
Julia Busuttil Nishimura – Potato and three-cheese galette
Julie – Octopus ragu
Kafeneion – Keftedes (meatballs)
Kafeneion – Marouli salad
Kariton Sorbetes – No-churn marbled ube ice-cream
Lagoon Dining – Salted cucumbers, black fungus, toasted sesame, preserved olive vegetable
Lee Ho Fook – Cumin lamb pancake
Lilac – Savoury mince on toast
Lillian Brasserie – Hazelnut praline crepe cake
Maha – Moghrabieh Milanese
Manzé – Gato arouille (taro fritters)
Marion – Baked pipe rigate with spicy vodka sauce
Marquis of Lorne – Rockling burger
Meatsmith – Making Condiments
Mietta by Rosemary – Spiced six-layer tropical cake
Morning Market – Salad sandwich
Napier Quarter – Chocolate and sea salt brownie
Napier Quarter – Focaccia
Napier Quarter – Ricotta
Nomad – Lamb b’stilla with golden raisin and caper salsa, soft herb salad
Old Palm Liquor – Raw swordfish with pepita cream
Pancho – Cheese and salad hot roll
Pidapipó – Hot chocolate
Reine – Anchovy pissaladière
Rosheen Kaul – Wood-grilled pork chop, sorrel, roast sesame and mustard sauce
Smith & Deli – Cinnamon and cardamom doughnuts
Soi 38 – Khao soi
Stokehouse – Charred southern calamari, seaweed pesto and blistered tomato dressing
Stokehouse – Oyster Basics with Jason Staudt of Stokehouse
Studio Amaro – Mafaldine with prawn and citrus bisque
Tarts Anon – Pear and chocolate tart
Tedesca Osteria – Peppered chicken skewers with walnut, dill and preserved lemon salsa
Tedesca Osteria – Strawberry, rhubarb and goat’s curd panna cotta
The Everleigh – Making Cocktails Using Australian Natives
Tipo 00 – Squid ink tagliolini with calamari
Toddy Shop – Fish nadan
Tom Sarafian – Broad bean ful medames
Via Porta – Coconut rice porridge
Vue de Monde – Chocolate souffle
Wide Open Road – Bacon sandwich with apple relish
Yugen Dining – Steamed mud crab with Sichuan yuzu mayo
