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The Capital Cookbook Three is here

HerCanberra Team

From street trucks to truffle hunts, food festivals to farmer’s markets, public enthusiasm for Canberra food is at fever pitch. 

Home to a bustling community of chefs, producers, business owners and a food-loving public, Canberra is well and truly shedding its bureaucratic image in favour of an increasingly vibrant and eclectic culinary scene.

Driving this movement are the 50+ chefs and producers featured in a new publication by local independent publisher Quicksand Food. The Capital Cookbook 3, a 240-page coffee table style cookbook tells the stories behind the Capital’s thriving culinary community through recipes, imagery, features and a free podcast series.

Released on the 28th of November 2016, The Capital Cookbook 3 features contributions from some of Canberra’s landmark establishments including Aubergine, Chairman & Yip, Poacher’s Pantry, Grazing, Ottoman Cuisine, Courgette, and Sage, as well as new players on the scene including eightysix, Pialligo Estate, The Cupping Room, Akiba, Lilotang, Les Bistronomes, XO and Clementine, who are helping to freshen the Capital’s culinary image.

Celebrating local food networks, the Capital Cookbook 3 also pays tribute to the Capital’s growers and sellers including Alto Olives, Bredbo Black Garlic, Moorlands Biodynamic Lamb, Canberra Urban Honey, Ona Coffee, Project Origin and The Truffle Farm, as well as the flourishing farmer’s markets that take place across the region.

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The release of The Capital Cookbook 3 will also be accompanied by the latest series of the Quicksand Food Connection, a free podcast on iTunes in which contributing chefs and producers delve into their philosophies, inspirations and experiences of the local food community. Featuring 40+ interviews from contributors to The Capital Cookbook 3, the podcast is an insight into the past, present and future the region’s culinary scene.

Director of Quicksand Food and proud Canberran Stefan Posthuma, said the evolution of The Capital Cookbook – now in its third edition – is a tribute to Canberra’s modernising food scene and the people who shape it.

“Growing up in Canberra in the 1990s, our food culture was characterised by a handful of established restaurants which had a reputation for quality,” he says. “Not only have these institutions continued to innovate and modernise, there are now swaths of thriving newcomers who have unique and original business ideas, quality products, locally-sourced ingredients and a high standard of service and presentation. Canberrans are spoilt for choice and are more engaged than ever with the food community around them.”

“Consumers are becoming more aware of where their food comes from, and the importance of supporting local producers and restaurants,” says Canberra’s own World Barista Champion (2015) and Founder of Ona Coffee and Project Origin, Sasa Sestic.

“Books like The Capital Cookbook 3, which explore the connections between producers, chefs and businesses, are a great way of helping our food community to thrive.”

The Capital Cookbook 3 has been released across all good Canberra bookshops, gift stores and online. 

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