12 Years, 12 Months, 12 Cookbooks1st Apr, 2019
Time and time again we find ourselves flicking through the well-worn pages of celebrated cookbooks to seek inspiration and revisit the legendary dishes that live within.
Still, after 12 years, we all seem to keep referring to the same collection of cookbooks that live in the Cumulus Inc. library.
So, we thought that if we love them so much, perhaps you will too.
For the next year, we’ll be referencing a dozen of our favourite recipes from each cookbook, with a feature dish listed on our menu for the whole month.
12 cookbooks, 12 dishes
Available for lunch Monday – Friday, 12pm – 5pm
We can’t wait to share them with you.
– FEBRUARY –
By David Chang & Peter Meehan
David Chang’s food defies easy categorisation. In his own words it’s ‘bad pseudo-fusion cuisine’, however we like to think of it as a playful union of Korean/Asian and Western flavours. Chang created a movement in US dining when he opened his first restaurant in New York’s East Village in 2004. He made ramen, bao and kimchi household names, and his Momofuku restaurants continue to champion bold Asian flavours and impeccable ingredients across the world. We even welcomed Chang at Cumulus Inc. a decade ago when he brought Momofuku Ko to Melbourne as part of the Melbourne Food & Wine Festival. So hopefully this dish feels at home in Flinders Lane after all these years.
Momofuku Steak Ssäm is a firm favourite from Chang’s only cook book. Marinated hanger steak is charred on the grill, served with rice, bibb lettuce, kimchi, and spring onion and ginger sauce. It’s crisp, fragrant and spicy and you can eat it however you please – though we recommend rolling up the sleeves and wrapping it all up for a perfect handful.
Our sommelier Chris Ryan recommends it with a glass of 2018 Mayer Syrah Yarra Valley.
“Steak and Shiraz – no revelations there but when Timo Mayer whose mantra is ‘bring back the funk’ crafts his cooler Yarra Valley ‘Syrah’ with 100% whole bunches the results are perfumed, silky, with kitchen cupboard spices and fine tannins. A wine that is at first refreshing and fun but with time reveals layers of flavour. This is food and wine best enjoyed like nobody’s watching – lots of sauce, use your hands and you’ll probably need a second glass. Bring back the funk.”
Visit a bookstore! There is nothing better than perusing the isles of an actual bookstore. If your home cookbook collection is missing these must-have titles, then we recommend dropping by and supporting a local bookstore.
Here are some of our favourites:
Books for Cooks – Queen Victoria Market, Melbourne
Readings – 309 Lygon Street, Carlton
The Paperback Bookshop – 60 Bourke Street, Melbourne
Hill of Content – 86 Bourke Street, Melbourne
Happy Valley – 294 Smith Street, Collingwood