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Every Grand Prix has a flavor.
A golden road connects world destinations with a black and gold racing car
Your kitchen
The story behind Podium Plates

Every Grand Prix
has a flavor.

Wherever in the world the race took us, we made a meal inspired by that place. What started as our tradition became a joke about a cookbook. Then we decided to actually make it.

Contribute to the cookbook ↓Explore the cookbook ↓Find a recipe ↗
Our table. Our tradition.

A little of the world,
shared together.

My mom and I have a tradition: when we watch a race, we have a meal inspired by wherever they are in the world. The destination gives us something to cook, something to discover and another reason to spend that time together.

At some point, we joked that we should turn it into a cookbook. The idea stayed with us. Eventually, my mom and I decided it was time to stop joking about it and finally create the book.

That is why Podium Plates exists. It is our way of sharing a tradition that means something to us, and inviting you to make it your own.

Illustrative dining scene with a meal for two and motor racing on television
An illustration of the race weekend tradition that inspired the book.
An invitation to your table

Make race weekend
taste like somewhere new.

A Season of Flavor brings our tradition into a cookbook about food, travel, culture and the places a season of racing takes us.

Choose a destination. Find a dish that makes you curious. Cook it for yourself or share it with someone. You do not need a plane ticket to make a meal feel like a small journey.

The first edition is still in development. These pages show the book we are working to bring to life.

Explore the example pages ↑
More than a list of recipes

A destination in every chapter.

Cook

Bring the place to the plate.

Signature dishes, regional ingredients and a sweet finish give you different ways to explore a destination through food.

Discover

Go beyond the circuit.

Stories, local flavors and places to explore connect the recipes to the culture around each race weekend.

Share

Make a tradition of your own.

Let the race calendar inspire time at the table, a new dish to try and a reason to bring people together.

Start your own race weekend ritual

Try a taste of the book.

You can begin with a meal. Explore the recipes on the website and discover the kind of food that inspired us to make this cookbook together.

Browse the recipes →
Pan seared barramundi served on a plate
Australia / The story on the plate

Pan seared barramundi

Barramundi and Australia’s food heritage. Barramundi has an important place in northern Australian food culture. It is fished by Aboriginal people for food and for its cultural and economic significance, and is also valued by commercial and recreational fishers. Our pan seared preparation with lemon myrtle butter is a contemporary recipe built around that ingredient.

Food history: Northern Territory Government ↗

Our race weekend connection. We chose this dish for our Australian Grand Prix chapter as a way to explore the host country through food. Its connection to Formula One is the meal we make for the race weekend; we are not presenting it as an official race dish.

Explore the recipe →
Red braised short ribs served on a plate
China / The story on the plate

Red braised short ribs

A Shanghai inspired red braise. Hong shao rou, the soy sauce braised pork belly associated with Shanghai, provides the culinary reference for this dish. Our recipe uses beef short ribs, drawing on the rich, glossy character of red braising rather than presenting beef ribs as the traditional pork recipe.

Food history: Shanghai Municipal Government ↗

Our race weekend connection. This is our food connection to the Chinese Grand Prix chapter: an invitation to explore Shanghai inspired flavors while following the racing. The recipe is our interpretation, with no claimed official Formula One association.

Explore the recipe →
Teriyaki salmon served on a plate
Japan / The story on the plate

Teriyaki salmon

From Japanese cooking to a familiar glaze. Teriyaki has roots in Japanese cooking, where soy sauce and mirin form the basis of a glaze. Its story later spread overseas: Kikkoman introduced its bottled teriyaki marinade in the United States in 1961. Our salmon recipe takes inspiration from that Japanese combination of sweet and savory flavors.

Food history: Kikkoman ↗

Our race weekend connection. We chose teriyaki salmon for our Japanese Grand Prix chapter to bring a taste of the host country to the table. It is a race weekend pairing created for Podium Plates, not a dish with a claimed origin in Formula One.

Explore the recipe →
Before the first edition

A few things worth knowing.

Can I order the cookbook yet?

Not yet. The first edition is still in development, and preorders are not open. The example pages show the current direction, with the final layout and details still subject to change.

Do I need to follow every race?

No. Racing is the inspiration for our tradition, but curiosity about food and a reason to share a meal are all you need to enjoy the journey.

What comes after the first cookbook?

The first book is our priority. Recipe cards, a card holder, aprons and other merchandise are planned for later. Annual membership details will be shared when they are ready.

Help us bring it to the table

From our tradition
to a book you can hold.

We finally decided to create the cookbook we used to joke about. If the idea speaks to you, you can help us move it forward and bring Podium Plates to life sooner.

Help bring this book to life.

Help bring the first cookbook to life. Choose an available contribution option below.

Donation accounts are being connected. Contributions are not open yet.

Be part of the next chapter.

The first cookbook comes first. Preorders and an annual membership are planned, with details to be shared when they are ready.

Coming soon. Preorders are not open.Coming soon. Membership details are being developed.
After the first cookbook

More for your kitchen and your collection.

Our store will bring together published cookbooks and, after the first book is published, recipe cards, a recipe card holder, aprons and other Podium Plates merchandise.

Visit the store →
A place for you

Join the table.

Recipes, destination stories and news from the books. The next chapter begins around the table.

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