Thursday, November 28th, 2013

THE ROAD TO QV: The Red Spice Road Story

By John McLeay, Andrew Cameron, Gavin van Staden

Edited by Rita Erlich


Is it difficult to run a restaurant?

Why did you open another one? 

Does it matter if a signature dish is dropped from the menu? 


The questions that people have asked about Red Spice Road are answered here, in the latest book, 


The Road to QV: The Red Spice Road Story.


The book is a celebration of the people, recipes and style that began in McKillop Street in 2007, and extended to the QV Building in late 2012. 

Red Spice Road’s distinctive style takes in food from south-east Asia, including street food interpreted for the Melbourne table, served in smart modern surroundings, with contemporary art and lighting, and a lively drinks list. 

The new book includes 60 recipes, including new ideas from chef John McLeay and dessert treats from pastry chef Marie Sanneman. The well tested recipes include larb ped (minced duck salad), spicy kung pao chicken, prawn green curry with snake beans, and the delicious and easy-to-prepare steamed pumpkin cake with palm sugar caramel. The recipes are divided into snacks, soups, salads, poultry, seafood and meat, with additional chapters for vegetarian dishes.

Each recipe is accompanied by a small map showing its country of origin. Most of them are Thai, but there are also dishes from Vietnam, Burma, Cambodia, and China. 

The Road to QV is much more than a book of recipes. It tells the stories of owner Andrew Cameron, and co-owners chef John McLeay and general manager Gavin van Staden. Three strong personalities, three sets of life experiences, three different management styles… how do they work together? 

Read all about it.

How did the distinctive logo come about? What happened when the kitchen team decided to replace the famous pork belly dish? What’s a typical Friday like in the restaurant? Read all about it. 

The book was edited by Melbourne’s respected food writer Rita Erlich, who has ensured that the stories were told the way in the way everyone wanted them told . “It was a privilege to be part of such a strong team,” she says. Juanita McCleary’s wonderful photographs show the dishes at their most appetising, and evoke the mood of a busy restaurant. 

Every dish has a suggested wine match, thanks to the Red Spice Road’s wine guys, Gabriel Tuppini and Rhen Dodd. What goes with prawn, pomelo and toasted coconut salad? See page 127. 

Published by Crimson Cartwheel and distributed in Australia by Dennis Jones and Associates

RRP $49.95

Available through the following restaurants:

Red Spice Road
Red Spice Road QV
Burma Lane

and online at the restaurant store

Preview Here


File Library

Contact Profile

Apples and Pears Entertainment Group

Apples and Pears Entertainment Group is a restaurant group established in 2007. It's core restaurant is the Red Spice Road Group, along with Burma Lane and The Orchid Room Function Centre.

The Group is managed by Gavin van Staden and John McLeay.
Gavin van Staden
P: 0396031601
M: 0404815349


The Road to QV, Cookbook, John McLeay, Gavin van Staden, Andrew Cameron, Rita Erlich, Red Spice Road, QV



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