Australian Food by Bill Granger

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Notes about this book

  • Ganga108 on October 21, 2021

    I love Bill Grainger's books, another Sydney based chef and restaurateur, and another prolific cookbook author. His recent one, Australian Food, looks the goods as well. Bill's has been such a staple of my life in Sydney, first in Surry Hills and then in Darlinghurst at that beautiful corner shared-space cafe/bistro. His food is always light and beautiful, invoking images of quintessential blue-skied, sun-filled Sydney days around the harbour. His recent book contains many of his signature dishes that you have probably seen in other books, but so many new ones as well. I don't have it yet but it is on my Xmas wish list.

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Reviews about this book

  • Wrap Your Lips Around This

    ...an easy cookbook to like because it’s filled with things you really want to eat. And making them is fairly straightforward. I can fast see this becoming a favourite book on the shelf.

    Full review
  • ISBN 10 1760525987
  • ISBN 13 9781760525989
  • Published Oct 12 2020
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia
  • Publisher Murdoch Books

Publishers Text

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

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.



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