Have you ever seen such an appealing creative beautiful cover as The Red Spice Road Cookbook by John McLeay? The title, sensing of aroma, feeling of atmosphere, colour and the cooking of south-east Asia immediately welcomes the potential reader.
Not being a local or regular traveller to Melbourne I did not know that the Red Spice Road is also a restaurant located in the CBD.
The book is strikingly illustrated, simplistic in design but with that attention to harmonic flowing lines consistent with south-east Asia. More importantly, each dish is skillfully photographed so that your mouth is watering. Another essential for me is the clarity of the print as I prop the book open on my stand. This cookbook uses a good size black font on white background, clean and uncluttered.
Like many great cookbooks, it begins with the “Basics”, the fundamentals or nitty-gritty of making your own pastes, stocks and sauces (including dipping sauce).
The author gives personal gems of information as the pages are turned. For example, “This is my favourite dressing. It is best served fresh so you can get the full impact of the vibrant colour”.
The snack section I could eat all day, every one of them. The number of serves each recipe yields is a great guide and I particularly like the “part of a shared meal” included with each dish. The suggested accompaniments are very helpful and once more the chef’s notes such as, “If you don’t have the time to make the sticky rice, serve with a crusty baguette instead”, are invaluable. I will name just one dish that I must do, salmon and chive dumplings. However, I could single out each one as deserving special mention.
The double page that announces the next (and each section) of “Salads” is again uncluttered. The inviting sheen of basil, condiments and a repeat of the exquisite scroll design is perfect. This format follows through each of the sections which include, Curries, Seafood, Meat and Poultry, Desserts and Bar.
One recipe, beef red curry with eggplant and betel leaf really threw me, ‘betal leaf’? On further reading, no need to discard this one (and betel leaf is the chef’s favourite in many dishes), an alternative is given (spinach, lettuce or shiso leaves).
I cannot wait to try prawn jungle curry with baby corn and sugar peas or prawn chilli sambal stir-fried with Asian celery. The method for the latter is really alluring to me as it involves just two simple steps with about 3 minutes at most cooking time! Wow!
Entertaining friends will take on a new dimension with any of these dishes but lamb shoulder cooked with soy, lemon and garlic, followed by sticky jujube pudding with caramelised bananas and then to top it off (or to start), a Saigon sunset from the Bar section, really tempts me.
The Red Spice Road Cookbook is a unique cookbook for every home and we are so fortunate that John McLeay has shared so much with us.
Addendum:
Before I received The Red Spice Road Cookbook for review I had booked a trip of three nights to Melbourne, and it just had to include a visit to The Red Spice Road Restaurant in the CBD.
The 22nd April was a rainy Melbourne day so we opted for lunch. The restaurant was buzzing when we entered at 12.30 pm. We were seated in comfort and as I made my way past the kitchen I glanced in and received a cheery grin from one of the chefs. I approached and explained how I had wanted to eat here as I had loved his cookbook. He offered to have my book (which I had tucked under my arm) signed by the executive chef. He was not available but Dillon the head chef gladly signed and made suggestions in ordering.
Beautifully presented delicious food followed in this restaurant filled with a very special ambience just so like the illustrations in the recipe book. I have included some of the photos that we took. Twice Cooked Lamb with Chilli Jam; Beef Cheeks with Shitake Mushrooms and Basil; Barbecued Chicken with Dipping Sauce was followed by a complimentary (for us) specially prepared dessert labelled Pineapple Semi Frodo – it was simply superb in every way.
Although these recipes are not in the new cookbook but were very similar to the culinary delights presented in the new volume.
Dillon returned to our table later and we discovered that there were staff on duty from, wait for it, eighteen different countries and the harmonious relationship they enjoyed is reflected in the service. What was striking was that they are all obviously happy in this special work place (and particularly in the kitchen).
This was a very special lunch and, for me, the highlight of our trip to Melbourne.
The Red Spice Road Cookbook by John McLeay is available now from Dymocks. Click here to learn more.