The Broadsheet Melbourne Cookbook: The New Classics

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.