The Capital Cookbook

The Capital Cookbook was one of the first Australian regional cookbooks of its kind – shedding light on Canberra food culture circa 2004. Featuring recipes from many of Canberra’s past and present culinary institutions, it includes iconic dishes and eateries from an era gone by, including roast pumpkin tart and crème fraiche from Anise, prawn eggnet from The Ginger Room, traditional pizzas from Woodstock and quince qudding from Atlantic. With vibrant regional photography and an eclectic mix of local food – The Capital Cookbook is a look at the beginnings of a booming food culture in the capital.