Cookbook : Australian Food – Bill Granger

The hotly anticipated new book from Bill Granger celebrates todays bright picture of Australian food 20 years since he released the bestselling Sydney Food.

Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill has a way of synthesising market produce + eggs + sunshine + freshness into something you didnt know you wanted, but you wanted it bad.
Terry Durack

Bill Granger [is] the restaurateur who is most responsible for the Australian cafes global reach.
Amelia Lester, The New Yorker

In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining.

Since then, Bill has been crowned the egg master of Sydney (New York Times 2002), the king of breakfast (The Telegraph Magazine, 2016), the creator of avocado toast (Washington Post 2016) and the restaurateur most responsible for the Australian cafes global reach (The New Yorker 2018).

Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes (Sydneys most iconic dishs Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bills restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity but the warmth of atmosphere and joy of eating remain the same.

About the Author

Bill Granger owns 19 restaurants around the world which offer up a uniquely Australian way of eating three in Sydney, four in London (Granger & Co.), eight in Japan, three in Seoul and one in Hawaii. Bill lives with his family in London and appears in food media around the world. This is his twelfth book his previous 11 titles have sold over 1 million copies. He has also appeared in five TV series which have been shown in 30 countries.