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.
A light, moist cake of grated carrots and ground almonds with almost no flour, glazed with lemon icing and decorated with tiny marzipan carrots.
The Rüeblitorte, carrot cake, is associated with the canton of Aargau in northern Switzerland, where the oldest surviving printed recipe appeared in a cookbook of 1892. It is quite unlike the dense, spiced, cream cheese frosted carrot cake of North America. The Swiss version is a sponge: egg yolks and sugar beaten until pale, folded with grated carrot and plenty of ground nuts, lightened with whipped egg whites, and finished with a thin lemon glaze and a ring of marzipan carrots.
It is the cake of Swiss birthdays and Easter tables, and, like many good cakes, it improves after a day of rest, which makes it ideal for baking the day before a race. The marzipan carrots are an act of affection rather than necessity, and small children are usually happy to make them.
The cake
Ingredients
5 large eggs
1 cup (200 g) sugar
1 unwaxed lemon
1 tablespoon (15 ml) kirsch
1 pinch fine salt
2 1/2 cups (250 g) ground almonds
9 oz (250 g) carrots
1/2 cup (60 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 teaspoon butter or oil
Method
Heat the oven to 350°F (180°C) with a rack in the middle. Grease the springform pan and line the base with parchment.
In one large bowl, beat the egg yolks with 3/4 cup (150 g) of the sugar, the lemon zest, lemon juice and kirsch with the mixer on high for 4 to 5 minutes.
Mix the flour, baking powder and cinnamon in a small bowl. Stir the ground almonds and grated carrots into the yolk mixture with the spatula, then stir in the flour mixture.
With clean beaters, in the clean bowl, beat the egg whites and salt on medium high until foamy, then add the remaining 1/4 cup (50 g) sugar a spoonful at a time and keep beating until stiff.
Stir a quarter of the whites into the carrot batter to loosen it. Then fold in the rest in two parts: cut down through the middle with the spatula, sweep along the bottom and lift up and over, turning the bowl as you go. Stop as soon as no white streaks remain.
Pour into the pan, smooth the top gently and bake for 45 to 50 minutes. If the top browns too quickly after 30 minutes, cover loosely with foil.
Cool in the pan for 15 minutes, then remove the ring and cool completely on the rack, about 2 hours.
The glaze and marzipan carrots
Ingredients
1 1/4 cups (150 g) powdered sugar
2 to 3 tablespoons (30 to 45 ml) lemon juice
3 oz (85 g) marzipan
2 to 3 drops orange food coloring
1 drop green food coloring
2 tablespoons chopped toasted almonds
Method
Knead three quarters of the marzipan with the orange coloring until even, and the rest with the green. Roll the orange into 12 small carrot shapes about 1 1/4 inches (3 cm) long, mark lines across them with a knife, and poke a small hole in the thick end. Roll tiny green pieces into tops and press them into the holes.
Stir the powdered sugar with 2 tablespoons lemon juice until smooth, adding more juice a few drops at a time until it is thick but pourable. Pour it over the center of the cooled cake and spread it to the edges with the back of a spoon, letting a little drip down the sides.
While the glaze is still soft, arrange the marzipan carrots in a ring around the top and press the chopped almonds onto the sides. Let the glaze set for 30 minutes.
Coming soon
