Australian Food

by Bill Granger

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 cafe's global reach' (The New Yorker 2018).

Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' 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 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.

Genres: Cookbooks, Cooking, Food

272 pages, Hardcover

Published December 15, 2020

About the author

Librarian Note: There is more than one author in the GoodReads database with this name.

Bill Granger was a self-taught cook, restaurateur and food writer, based in his native Australia, but also working internationally.

He was recognised in January 2023 with a Medal of the Order of Australia in recognition of his contribution to tourism and hospitality.

Reviews

[Sungyena · Rating 4 out of 5]

Bill Granger just gets it, and I deeply appreciate his incorporating asian flavors into the fresh sunniness of Australian food.

[Karen Reads · Rating 3 out of 5]

The two recipes we made, coconut bread and flatbread, both turned out. There are many recipes that I'd order in a restaurant but the ingredients are a little too unusual and the techniques are a little too involved for this to be a cookbook that I'd buy and keep.

[Mina · Rating 5 out of 5]

I've had this book for almost a year now and I cooked several recipes from this book and they were all delicious. The banana bread recipe especially is top notch, I've baked it at least 5 times.