Travel the Formula 1 calendar from your own kitchen. Search any driver, circuit, country or race since 1950, then bring that place to your table. No passport required, though an apron helps.
Every driver leads to a country, every country to a circuit, and every circuit, eventually, to dinner.
Where it began
My mom and I.
Every race, a seat at our table.
For almost a decade, my mom and I have kept one tradition. Wherever Formula 1 races that weekend, that is where dinner comes from. Melbourne sends us to the Australian coast. Suzuka brings Japan into our kitchen. Monza means Italy, and a very long lunch.
What began as a way to watch together became the best part of our week. A country we have never visited. An ingredient we have never bought. An hour side by side at the stove before the lights go out. Somewhere between the first course and the checkered flag, it stopped being dinner and became ours.
For years we joked that it should be a cookbook. Now we are writing it, together, one race at a time.
Podium Plates is more than a book to us. It is a reason to keep building something side by side, to keep learning the places we have only seen on a screen, and to follow this sport a little closer with every season. Support it, and you are not only backing a cookbook. You are pulling up a chair at our table, and coming along for whatever comes next.
Every contribution goes toward researching, writing and printing the first edition.
An illustration of our race weekend table. Photos from our own kitchen are on the way.
Our tradition
Wherever the race goes, dinner goes too.
MELBOURNE Barramundi with lemon myrtle butterSHANGHAI Red braised short ribsSUZUKA Teriyaki salmonMONACO BarbajuanMONZA Risotto alla milaneseMEXICO CITY Tacos al pastor
A World, A Menu, A Race Weekend.
Every round opens a new country to taste. In our house, the formation lap doubles as the dinner bell.
The race weekend ritual
Five things, every round.
Discover the destination
Find out where the race is, what surrounds the circuit, and what the locals eat when nobody is filming.
Choose one dish
Pick something that belongs to that place. If you cannot pronounce it yet, even better.
Share the table
Sit down together. The meal is the reason, the company is the reward, and the leftovers are the bonus.
Watch the race
Lights out, plate in hand. Years later, one bite will bring the whole race back, including the parts you would rather forget.
Repeat next round
Next round, a new country. By the finale you have eaten your way around the world without queuing at a single airport.
The first cookbook
The Founders Edition
One chapter for every round of the season. Each one carries you to the host city and home again, with dishes made for an ordinary kitchen and stories worth telling over them.
One thousand copies, numbered and signed by hand. Five hundred hardback, five hundred paperback, and a digital edition for everyone else.
Every dish belongs to the place the race visits, and we research it in the culture it comes from. When a recipe is our own take, we say so, rather than inventing a grandmother we never had.
Written for any kitchen
Every recipe is written so a first time cook can follow it from the chopping board to the plate, with swaps for hard to find ingredients and versions for every kind of diet.
Every fact traced to a source
Dates, results and history are checked against more than one source before they reach a page. The stewards would approve.
Independent and unofficial
We are fans of food and racing. Podium Plates is not connected to Formula 1, the FIA or any team, though we would happily feed all three.
Where the book is todayFirst three chapters drafted
Australia, China and Japan are written. The rest of the season is being researched now.
Be part of it
Pull up a chair with us.
Founders Edition
Buy the cookbook
One thousand numbered and signed copies, from $49.99, and a digital edition at $19.99. Leave your email and you will hear the moment orders open, well before the lights go out.
Pull up a chair with our community of cooks and race fans, and unlock the whole archive back to 1950, for $3 a month.
Every season since 1950, with its story and full results
Every recipe, with its full method, swaps and dietary versions
A race weekend menu with one combined shopping list
Printable recipes and every result for every search
New member features as we add them
Join at $3 and keep that price for as long as you keep your seat. Cancel anytime.
A yearly seat, $99 a year. Everything above, plus each new Podium Plates cookbook sent to you every year, with early access before anyone else. Coming soon
Support our journey
Help a mother and son turn a family tradition into a book worth keeping. Every contribution goes toward researching each chapter and printing the first edition.
One time, from $1
PayPal, Venmo or card
Support is not a preorder or a donation, and is not tax deductible.
Questions
Before you pull up a chair.
What is the Founders Edition?
Our first cookbook, limited to one thousand printed copies: five hundred hardback at $79.99 and five hundred paperback at $49.99, plus shipping. Every printed copy is numbered and signed by both of us, so it comes to us first and then travels on to you, which takes a little longer than an ordinary parcel. The digital edition, at $19.99, is unlimited.
When can I buy the cookbook?
We are writing it now, one chapter per race weekend, which is roughly the pace of the sport itself. Join the list above and you will hear first when orders open.
What is The Podium Table?
The Podium Table is our community of cooks and race fans, and a seat is $3 a month. It opens every season back to 1950, with its story and full results, every recipe with its swaps, dietary versions and shopping list, and every result for every search. Join at $3 and you keep that price for as long as you stay. A yearly seat, coming soon at $99, adds each new cookbook sent to you every year, with early access.
What can I see for free?
Something from everything. Every season has its calendar, its winners and the opening of its story; every race has its top five; every driver, circuit, country and team has its profile; and every country has a signature recipe. The last five seasons and five landmark years are free in full. A seat at The Podium Table adds the rest.
Do I need to follow Formula 1 to use it?
Not at all. The calendar is simply our excuse to travel by plate. Every recipe works perfectly well on a Tuesday, no safety car required.
Where does the race history come from?
The archive is built from Wikidata, a free public database, and checked against the season and race results published on Wikipedia. Every page shows what it was checked against.
Is this an official Formula 1 product?
No. Podium Plates is an independent, unofficial cookbook made by a mother and son. It is not associated with Formula 1, the FIA or any team. We simply cook, very enthusiastically, in their direction.
The race weekend newsletter
Every Grand Prix, in your inbox.
One email a few days before every race: what to cook, the story of the place, the history of the circuit and the drivers who called it home. Free, and as easy to leave as it is to join.
Your next race weekend starts at the table.
Start with this weekend's Grand Prix, or wander any season since 1950. Bring an appetite; we will bring the history.
Four giant, tender pork meatballs, browned and then simmered gently on a bed of napa cabbage until the broth is sweet and the cabbage silky.
Lion's head comes from Yangzhou and Zhenjiang on the Yangtze, a short way upriver from Shanghai, and it arrived in Shanghai's kitchens with the migrants who poured into the city in the nineteenth and twentieth centuries. The meatballs are enormous, about the size of a fist, and the soft, curling leaves of napa cabbage tucked around them are meant to suggest the mane of a Chinese guardian lion. The legends place its invention in an imperial kitchen of the Sui dynasty; the reliable written record is far later, which has not hurt the story at all.
The meatballs should be so tender they can be broken apart with a spoon, which comes from using pork with plenty of fat, beating water into the mixture and simmering them very gently. It is the sort of dish served at family celebrations and New Year, and it suits a race weekend because it simmers quietly for most of an hour while you attend to more pressing matters on the screen.
The meatballs
Ingredients
1 1/2 lb (680 g) ground pork
1 tablespoon fresh ginger
1/4 cup (60 ml) cold water
2 scallions
1/2 cup (about 70 g) canned water chestnuts
1 large egg
1 tablespoon (15 ml) Shaoxing wine
1 tablespoon (15 ml) soy sauce
1 teaspoon sugar
3/4 teaspoon fine salt
1/4 teaspoon ground white pepper
2 tablespoons cornstarch
2 tablespoons (30 ml) vegetable oil
Method
Put the grated ginger in the small bowl with the cold water and leave for 5 minutes. Pour the water through a small sieve, pressing on the ginger, and discard the fibers.
Put the pork in the mixing bowl with the Shaoxing wine, soy sauce, sugar, salt and white pepper. Stir hard in one direction with a sturdy spoon for 1 minute.
Add the ginger water a tablespoon at a time, stirring hard in the same direction after each, until all of it has been absorbed. Then beat in the egg and cornstarch.
Stir in the water chestnuts and scallions just until evenly mixed.
Wet your hands. Divide the mixture into 4 equal portions. Toss each one gently from one palm to the other about 10 times, which presses out air and firms it up, then shape into a smooth ball about 3 inches (7.5 cm) across.
Heat the oil in the skillet over medium heat. Lay in the meatballs and cook for 3 to 4 minutes, until the bottom is browned, then very gently roll them with the spatula and a spoon and brown the other side for 3 minutes. They will still be raw inside.
The cabbage and broth
Ingredients
1 lb (450 g) napa cabbage
3 cups (720 ml) low sodium chicken stock
1 tablespoon (15 ml) soy sauce
1/2 teaspoon fine salt
1 scallion
Method
Spread the thick white parts of the cabbage over the bottom of the large pot, then lay the meatballs on top. Tuck the leafy parts around and over the meatballs.
Pour in the stock and soy sauce and add the salt. Bring to a boil over medium high heat.
Turn the heat to low, cover and simmer very gently for 45 minutes. Do not stir; spoon broth over the tops of the meatballs once or twice.
Coming soon
