The capital region has a flourishing culture of modern and eclectic food options, with an amazing and ever-growing selection of restaurants, foodie events, pop-ups and spaces to enjoy unique and innovative culinary delights.
To celebrate this, the third edition of the Capital Cookbook 3 is here, and with a twist! This cookbook boasts recipes from a myriad of venues across the Canberra region including Pialligo Estate, Aubergine, Chairman & Yip, Poacher’s Pantry, Grazing, Ottoman Cuisine, The Cupping Room, Eightysix, AKIBA, XO and Les Bistronomes, just to name a few!
Creator Stefan Posthuma’s aim with this version was not just to share the recipes behind some of the capital’s most popular eateries, but also the stories behind them. Posthuma has recorded a series of podcasts available online, speaking to the chefs and producers that are featured throughout the book, giving Capital Cookbook 3 a more personal touch.
The podcasts provide avid home cooks insight into how different chefs think, with a discussion about the recipes they’ve contributed, their inspirations, philosophies, and a few little tips and tricks for creating the best version of their dishes at home.
Posthuma hopes for someone to “buy a book, choose a recipe and listen to the podcast as they cook, bringing the connection full circle”.
But it’s not just all about chefs and the amazing restaurants in Canberra. The cookbook also explores the extensive role and contribution of the capital region’s producers, including Alto Olives, Bredbo Black Garlic, Ona Coffee, Canberra Urban Honey and The Truffle Farm.
And, of course, a book detailing the cultural food scene in the region would not be complete without mentioning the amazing variety of produce and fresh food markets found just a car ride away from home!
