Cookbook Review: Flavours of Melbourne by Jonette George & Ethan Jenkins

My rating: 5 stars

Flavours of Melbourne

Flavours of Melbourne

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!!!

 

Flavours of Melbourne cover unfolds

Flavours of Melbourne cover unfolds

As a massive nerd, I loved to read the sections on the history of Melbourne.

Flavours of Melbourne : history

Flavours of Melbourne : history

 

Wonderful photos of graffiti:

Flavours of Melbourne Grafitti

Flavours of Melbourne Grafitti

A wonderful guide to Melbourne’s secret and not so secret laneways and food havens:

Flavours of Melbourne 1

Flavours of Melbourne 1

Flavours of Melbourne 2

Flavours of Melbourne 2

Flavours of Melbourne 3

Flavours of Melbourne 3

Recipes from the best chefs in the land:

Maha’s 12 hour slow cooked lamb

Ingredients

  • 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

Method:

  • 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).
Maha 12 hour lamb

Maha 12 hour lamb

 

Maha 12 hour lamb

Maha 12 hour lamb

 

  • Preheat oven to 110C.  Transfer lamb to a roasting pan and roast, basting occasionally, until the meat falls from the bone
Maha 12 hour lamb

Maha 12 hour lamb

Maha 12 hour lamb

Maha 12 hour lamb

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!

 

One comment

  • Clarissa
    May 2, 2014 - 3:34 pm | Permalink

    That looks like the perfect gift for any proud Melbournian!

    The gnocchi in that picture looks amazing, i must go where ever they serve that!!!

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