Nine New Australian Cookbooks We Can’t Wait To Get Our (Oven) Mitts on This Year

Will 2026 be the year of idiosyncratic home baking? If the cookbook forecast is anything to go by, it may well be. There’s a high chance of fun with debuts from Raya’s Raymond Tan and Madeleine de Proust’s Hyoju Park and Rong Yao Soh. Emelia Jackson’s latest and a 15th-anniversary edition of Natalie Paull’s Beatrix Bakes are in the mix, too. 

Beyond baking, we’re excited about two books about native ingredients, and another from one of Sydney's favourite Korean restaurants. And while we’re here, we need to give an honourable mention to Parwana’s Durkhanai Ayubi, whose new memoir, She Who Tastes, Knows, comes out in March. Happy cooking (and shopping) everyone. 

Sang by Kenny Yong-soo Son

If we’re talking about essential Sydney restaurants, Sang has to be in the conversation. It’s where Kenny Yong-soo Son and his family serve classic Korean dishes with a modern MO, and this beautiful book is an extension of their table to yours. Menu favourites of snapper-and-cabbage mandu and mountain veg bibimbap are just a taste of the 100 recipes inside. 

Available February 24. Published by Hardie Grant (RRP $50).

Madeleines by Hyoju Park and Rong Yao Soh 

Some people do too much. Others lock in and focus on doing one thing really well. Hyoju Park and Rong Yao Soh, the duo behind Melbourne’s Madeleine de Proust, are the latter type. Their publishing debut is a definitive guide to making madeleines – from the classic brown-butter version to filled and coated varieties. 

Available February 24. Published by Quadrille (RRP $34.99).

Home Food by Elizabeth Hewson

Tired? Hungry? Elizabeth Hewson sees you. The Saturday Night Pasta author’s latest is packed with recipes for real people, and everything here is designed for maximum flavour and flexibility when you’re short on time. That means one-pot winners, midweek pastas, and an “it’s going to be OK chicken soup” that’ll save the day.

Available March 3. Published by Murdoch Books (RRP $45).

You Had Me at Cake by Emelia Jackson

The Jack is back. The Masterchef winner’s third book is all about keeping things simple where cake is concerned. Inside you’ll find 80 recipes spanning big cakes, mini cakes, international cakes, classic cakes and more. Preheat your ovens, people. 

Available March 31. Published by Murdoch Books (RRP $39.99).

Aunty Beryl’s Cookbook by Aunty Beryl Van-Oploo

Gamilaroi Elder Aunty Beryl Van-Oploo is an authority on native bush foods. She has advised top chefs including Kylie Kwong and Noma’s René Redzepi on their use, and holds a Medal of the Order of Australia for her dedication to Indigenous hospitality training. Her new book continues her life’s work of incorporating First Nations knowledge into everyday cooking, from salads to bakes and more. 

Available March 31. Published by Murdoch Books (RRP $49.99).

Tender by Lucy Tweed

As Jon Snow kept reminding us in Game of Thrones: winter is coming. Good thing Lucy Tweed’s Tender is coming in hot alongside. The bestselling author’s ode to ragus, curries, soups and slow braises includes 90 easy recipes that’ll warm the heart and feed the soul.  

Available March 31. Published by Murdoch Books (RRP $39.99).

You’re Welcome by Raymond Tan with Audrey Payne

Raymond Tan has been on a roll for a while now, but the superstar baker behind Melbourne’s Dua and Raya shows no signs of slowing down. This year, he’ll release his first cookbook (co-written by Broadsheet editor Audrey Payne), and it’s a baking party on every page. Right this way for sweet and savoury bakes with Southeast Asian flair. 

Available May 5. Published by Murdoch Books (RRP $49.99).

Epic Veg by Jessica Prescott

The sequel to Epic Salads, Prescott’s latest includes 80 meat-free recipes organised by vibe, from "veggie fix" to "creature comforts". Creamy mushroom pasta, brothy baked chickpeas and zesty edamame salad are a win for low-touch vegetarian cooking.

Available June 30. Published by Hardie Grant (RRP $49.99).

Native Ingredients Everyday by Nornie Bero

Focusing on 10 key ingredients – from pepperberry to strawberry gum – Mabu Mabu’s Nornie Bero shares culture, sourcing tips and more than 80 accessible recipes in her second book on native bush foods. Sign us up for wallaby bourguignon and wattleseed pavlova. 

Available June 30. Published by Hardie Grant (RRP $45).