$54.99 AUD
Melbourne’s dining scene has come a long way since the original Broadsheet Melbourne Cookbook was released in 2015. In sequel The New Classics, we capture how far it's evolved, with 80 all-new recipes from the city’s most beloved restaurants, cafes, and bars.
From enduring favourites like France-Soir and Stokehouse to exciting newcomers like Manzé and Askal, this collection showcases the breadth of Melbourne’s culinary creativity. You’ll find everything from impeccably executed French classics to bold regional dishes, reflecting the city’s ever-growing diversity. Explore the return of timeless white tablecloth dining, the explosion of international breakfast spots, and the rebirth of sandwiches as culinary icons.
This book offers a rare opportunity to recreate iconic dishes in your own kitchen, like Napier Quarter’s focaccia, Lee Ho Fook’s lamb pancakes, Manzé’s taro fritters, Julie’s octopus ragu, Toddy Shop’s fish curry and all the other dishes that define Melbourne dining right now, in chapters covering breakfast, sandwiches, snacks and sides, mains, and desserts.
Whether you’re revisiting old favourites or discovering new flavours, The New Classics is an ode to Melbourne’s constantly evolving dining landscape, celebrating the passion, energy, and creativity of its chefs.
Full list of recipes:
Smith & Deli – Cinnamon and cardamom doughnuts
Via Porta – Coconut rice porridge
Egglab – Rose-style soft scram on a bun
Florian – Herb and Gruyère omelette with dressed leaves
Wide Open Road – Bacon sandwich with apple relish
Coracle – Kakuni brothless ramen
Morning Market – Salad sandwich
Pancho – Cheese and salad hot roll
A1 Bakery – Shanklish pie
CDMX – Birria tacos
Frankie’s Tortas and Tacos
Convoy – Prawn roll
Good Days Hot Bread – Turmeric fish banh mi
Marquis of Lorne – Rockling burger
Stokehouse – Oyster Basics with Jason Staudt of Stokehouse
Napier Quarter – Focaccia
Napier Quarter – Ricotta
Builders Arms Hotel – Whipped cod roe
Bar Bellamy – Devilled eggs
Reine & La Rue – Anchovy pissaladière
Carlton Wine Room – Anchovy toast
Old Palm Liquor – Raw swordfish with pepita cream
Hope Street Radio – Matbucha with grilled sardines and lemon
Askal – Grilled king prawns with alavar sauce and curry leaf
Lagoon Dining – Salted cucumbers, black fungus, toasted sesame, preserved olive vegetable
Manzé – Gato arouille (taro fritters)
Enter Via Laundry – Patra
Gimlet – Roasted bullhorn peppers and zucchini with salsa verde
Chae – Spinach gochujang pickle
Jo Barrett – Ginger, black pepper and rooster spring rolls
Lee Ho Fook – Cumin lamb pancake
Kafeneion – Keftedes (meatballs)
Kafeneion – Marouli salad
Clover – Raw beef with anchovy dressing and black olive
Lilac – Savoury mince on toast
Grill Americano – Quattro formaggi mac’n’cheese
Meatsmith – Making Condiments
Tom Sarafian – Broad bean ful medames
Stokehouse – Charred southern calamari, seaweed pesto and blistered tomato dressing
Toddy Shop – Fish nadan
Julia Busuttil Nishimura – Potato and three-cheese galette
Di Stasio Carlton – La Bomba Di Stasio
Cityfields – Potato and Comté pithivier
Nomad – Lamb b’stilla with golden raisin and caper salsa, soft herb salad
Hopper Joint – Sri Lankan meal set of cashew and snake bean curry, Sushila’s chicken curry, pol sambol, seeni sambol and rice hoppers
Enter Via Laundry – Baked khichdi
Soi 38 – Khao soi
Bar Bellamy – Corn risotto with truffle
Tipo 00 – Squid ink tagliolini with calamari
Studio Amaro – Mafaldine with prawn and citrus bisque
Maha – Moghrabieh Milanese
Julie – Octopus ragu
Embla – Vongole with pork sausage, fregola and cime di rapa
Alta Trattoria – Tajarin with rabbit ragu
Marion – Baked pipe rigate with spicy vodka sauce
Jerry Mai – Market Run
Dodee Paidang – Pad krapao
Yugen Dining – Steamed mud crab with Sichuan yuzu mayo
Gimlet – Southern rock lobster with saffron rice and rouille
Tedesca Osteria – Peppered chicken skewers with walnut, dill and preserved lemon salsa
Bistra – Chicken and mushroom casserole with cider
France-Soir – Poulet au vin jaune (yellow wine chicken)
Rosheen Kaul – Wood-grilled pork chop, sorrel, roast sesame and mustard sauce
Grill Americano – Bistecca alla Fiorentina
The Everleigh – Making Cocktails Using Australian Natives
Pidapipó – Hot chocolate
Napier Quarter – Chocolate and sea salt brownie
Kariton Sorbetes – No-churn marbled ube ice-cream
Tedesca Osteria – Strawberry, rhubarb and goat’s curd panna cotta
Apollo Inn – Crème caramel
Tarts Anon – Pear and chocolate tart
Mietta by Rosemary – Spiced six-layer tropical cake
Lillian Brasserie – Hazelnut praline crepe cake
Vue de Monde – Chocolate soufflé
Format: Hardcover
Size: A4
Pages: 288
