My rating: 5 stars
A must have book for mother’s day
The Flavours of Melbourne is the most amazing book I’ve seen all year. It’s both a love letter to a great city, an epic photography collection and a cookbook. It’s beautiful, charming, informative and a pleasure to read. More after the jump!
The cover folds out into a map!!!
As a massive nerd, I loved to read the sections on the history of Melbourne.
Wonderful photos of graffiti:
A wonderful guide to Melbourne’s secret and not so secret laneways and food havens:
Recipes from the best chefs in the land:
Maha’s 12 hour slow cooked lamb
- 30g (1/4 cup) cumin seeds
- 2 garlic heads
- 2 tbsp sumac
- Zested rind of 3 lemons
- 2 tbsp sea salt flakes
- 1 lamb leg (2.4 kg) shank end detached
- Dry-roast cumin seeds, cool slightly, then coarsely pound in a mortar and pestle and set aside. Pound garlic in mortar and pestle with a pinch of sea salt until a coarse paste forms, add cumin seeds, sumac, lemon rind and sea salt flakes and grind until a paste forms. Score lamb with a sharp knife and rub garlic paste over lamb. Place in an airtight non reactive container and refrigerate to marinate (2 days).
- Preheat oven to 110C. Transfer lamb to a roasting pan and roast, basting occasionally, until the meat falls from the bone
Maha is Melbourne’s premier middle eastern restaurant. This 12 hour lamb is a great alternative to the standard Sunday lamb roast. I only wish I had basted more often or cooked the first few hours under foil because the meat near the bone was much juicier than the outer portions.
All up, this is a great book. Its a wonderful gift for Mother’s day!