Australian Food -- Bill Granger

In the 20 years since Bill Granger published his first book of recipes, <i>Sydney Food</i>, 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. <p/> Since then, Bill has been crowned the 'egg master of Sydney' (<i>New York Times</i> 2002), the 'king of breakfast' (<i>The Telegraph Magazine</i>, 2016), the 'creator of avocado toast' (<i>Washington Post</i> 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (<i>The New Yorker</i> 2018). <p/> Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' <i>Good Food</i> 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 Bill's 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.<br><br><b>Author:</b> Bill Granger<br><b>Publisher:</b> Murdoc