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.
Smoky bacon suspended in a trembling nutmeg custard inside a crisp butter crust: the tart of Lorraine, as good warm at lunch as cold the next morning.
Quiche lorraine comes from Lorraine in the northeast of France, the region next door to Champagne and the fast, straight roads of the old Reims circuit. The original was a peasant affair of bread dough, eggs, cream and smoked pork, and the Lorrains remain firm on one point: the classic has no cheese. Generations of cooks elsewhere have quietly added Gruyère anyway, and the tart has survived the scandal.
The texture is the whole game. A good quiche lorraine wobbles in the middle when it leaves the oven and sets into a soft, silky custard as it rests, with the bacon scattered through it like punctuation. It slices cleanly, travels in a tin, and tastes even better at room temperature, which makes it an ideal companion for a long race watched from the sofa.
The pastry case
Ingredients
1 2/3 cups (210 g) all purpose flour
1/2 teaspoon fine salt
1/2 cup (115 g) cold unsalted butter
1 egg yolk
3 to 4 tablespoons (45 to 60 ml) ice cold water
Method
Put the flour and salt in the mixing bowl and add the butter cubes. With your fingertips, pick up butter and flour and rub them together, letting the mixture fall back into the bowl. Keep going for 3 to 4 minutes. Work quickly so the butter stays cold.
Beat the egg yolk with 3 tablespoons of the cold water and pour it over the crumbs. Stir with a fork, then press the dough together with your hand. Add the last tablespoon of water only if dry crumbs refuse to join in.
Flatten the dough into a disc about 1 inch (2.5 cm) thick, wrap it in plastic wrap and refrigerate for 30 minutes.
Dust the counter and rolling pin with flour. Roll the dough from the center outward, turning it a quarter turn every few rolls, into a circle about 12 inches (30 cm) across and 1/8 inch (3 mm) thick. Roll it loosely around the pin, unroll it over the pan and ease it down into the corners without stretching. Press it against the sides, then roll the pin across the top of the pan to cut off the excess. Prick the base all over with a fork and refrigerate for 20 minutes. Heat the oven to 400°F (200°C) with a baking sheet on the middle rack while it chills.
Line the pastry with a crumpled then flattened sheet of parchment and fill it to the top with the dried beans. Set the pan on the hot baking sheet and bake for 15 minutes. Lift out the paper and beans carefully, then bake the empty case for 8 to 10 minutes more. Turn the oven down to 340°F (170°C).
The bacon
Ingredients
7 oz (200 g) smoked lardons or thick cut smoked bacon
Method
While the case bakes, put the lardons in the cold skillet, set it over medium heat and cook, stirring now and then, for 6 to 8 minutes. Lift them out with a slotted spoon onto a paper towel. Leave the fat behind.
The custard and the bake
Ingredients
3 large eggs
1 large egg yolk
1 cup (240 ml) crème fraîche or heavy cream
1/2 cup (120 ml) whole milk
1/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
Method
In the measuring jug, whisk the eggs and yolk until smooth. Whisk in the crème fraîche, milk, salt, pepper and nutmeg. Whisk gently; you want it smooth, not foamy.
Leave the baked case on the baking sheet and pull the oven rack halfway out. Scatter the bacon evenly over the base, then slowly pour in the custard until it comes to about 1/8 inch (3 mm) below the rim. Slide the rack back in gently.
Bake at 340°F (170°C) for 30 to 35 minutes. Gently shake the pan.
Let the quiche rest on a rack for at least 20 minutes before removing the pan sides and slicing. The center finishes setting as it cools.
Coming soon
