Bill's Sydney Food by Bill Granger

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  • Coconut bread

    • Breadcrumbs on March 01, 2015

      p. 30 – A lovely moist breakfast bread. I subbed coconut milk for regular milk to give the loaf a further coconut flavour boost and the end result was quite yummy. BG suggests the bread (which is more like a cake really) can be toasted but we just enjoyed it straight up for breakfast. I do think it would be quite nice with a lime marmalade atop though so there may be a toasted slice in my future. Coconut always reminds me of the Caribbean so suffice to say this recipe made the house smell a little bit irie on a raw winter's day! Photos here: http://chowhound.chow.com/topics/1006474?commentId=9456957#9456957

    • Melanie on January 01, 2012

      p26. A nice sweet bread/cake. Simple to put together. Tastes nice with lime marmalade as suggested in recipe.

    • Hellyloves2cook on May 13, 2014

      A very nice recipe that is more cakey than bread. Toasted it is delicious. I have eaten this in his restaurant several times in Sydney many years ago when I lived there. Great to recapture those good times at home:-)

    • KarinaFrancis on October 27, 2013

      Very nice, I made it for a friend visiting from Jamaica and it got a big thumbs up

    • rstuart on April 29, 2014

      Wonderful recipe.. I have made this a few times, and it's very reliable and tasty!

  • Puy lentil soup with Parmesan toasts

    • Melanie on January 01, 2012

      p74. Pretty impressive but low effort (takes about an hour to cook). Reheats really well so you could make this ahead.

    • jacbates on August 20, 2014

      Excellent soup - 8 minutes in the pressure cooker!

  • Granny Mac's shortbread

    • Melanie on November 05, 2013

      p118. Very easy to make. These stay nice and soft. I used raspberry jam.

  • Nectarine and plum tart

    • Melanie on February 06, 2016

      Made this with nectarines only, we thought it was delicious with ice cream.

  • Parmesan toasts

    • Melanie on January 01, 2012

      p74. Super easy. Need some garlic, oil, salt, pepper. Served with the lentil soup.

  • Banana maple porridge with buttered apples

    • Melanie on August 03, 2011

      p33. By cooking the banana and oats together, the end porridge tastes amazing! So much better than porridge with bananas on top!

  • Iced cinnamon snail rolls

    • Melanie on January 01, 2012

      p41. Really easy to make and they taste really good. I drizzled them with the icing as soon as they came out of the oven so it sank into the top very nicely - more of a glaze than a stiff icing. Also need milk, eggs and sugar (white, brown and icing).

  • Potato and feta pancakes

    • Melanie on January 01, 2012

      p45. Really good. I made these for dinner one night to serve with salad. Took a while to grate the potatoes but easy to prepare. Need flour, eggs, onion, lemons.

  • Ricotta hotcakes with honeycomb butter

    • Melanie on January 01, 2012

      p18. Yum. Light and fluffy pancakes. Next time I need to remember to whisk the egg whites with an electric beater - doing it by hand is not fun first thing in the morning!

    • j_h on June 07, 2020

      Make sure you use a chocolate coated honeycomb candy bar. You can freeze the butter, and slice off small amounts as needed.

    • Hellyloves2cook on May 13, 2014

      These were quite nice, much prefer them with maple syrup though. The honeycomb butter didn't do it for me.

    • KarinaFrancis on June 07, 2020

      These were a nice Sunday brunch dish. I made the batter the night before and then cooked them up when we got back from our morning swim. I’d make them again but not bother with the honeycomb butter. 1/2 recipe makes 6 good sized hotcakes

  • Sweetcorn fritters with roast tomato & bacon

    • Melanie on February 06, 2016

      Made the fritters only - tasty enough but I think I included too much batter.

    • pomona on December 31, 2018

      This is a great recipe. The technique of adding batter to the other fritter ingredients until they just hold together is a great one. I've made modified versions with different spices and different veg, also with diced ham. It's a versatile 'fridge contents' recipe.

  • Honeycomb butter

    • Melanie on January 01, 2012

      p18. For the honeycomb I simply sliced the chocolate sections off a crunchie bar. I then crushed the honeycomb and combined with the butter and honey. No need to use the food processor.

  • Coconut and passionfruit slice

    • nadiam1000 on August 16, 2020

      I love passion fruit and had a few cans of passion fruit pulp my daughter brought back from AU. This looked so appealing in the photo but from the start - the crust was an issue - way too soft added an extra half cup of flour. I used the full can of pulp so not to waste 2 oz and held back some coconut milk and cream. I used 2 lemons (small). Filling was very liquid so I added an extra egg. Baked beautifully, and once chilled the texture was perfect. The crust had a slight chew and the filling was set and creamy with crunch from coconut and PF seeds. Flavor was dull and muted - probably from all the cream and milk. I would prefer a passion fruit slice similar to a lemon bar - bright, tangy and tropical. Would not repeat.

  • Vanilla-poached apricots

    • Hellyloves2cook on May 13, 2014

      Simple way to use those fresh sweet apricots we get here in New Zealand.

  • Baked snapper with lemon-roasted potatoes and fennel chilli relish

    • Hellyloves2cook on May 21, 2012

      made this for the first time 11 years ago for friends while living in UK. I used sea bass however as there was no snapper available. A very light summery dish packed with flavour.

  • Scrambled eggs

    • Hellyloves2cook on May 21, 2012

      Bills famous scrambled eggs are delicious - only way I make them now!

    • KarinaFrancis on October 27, 2013

      The definitive scrambled egg recipe! I've claimed them as my own I've made them so often

    • MmeFleiss on October 23, 2017

      Who knew plain scrambled eggs could be so sublime?

  • Crumpets with blackberry butter

    • Yildiz100 on July 16, 2019

      No matter what I did, these were doughy. Its probably my fault, but will try a different recipe next time, just in case it was the recipe's fault. There were certain places in the recipe where I could have used more detail as a first time crumpet maker. For example, what texture should the batter have, and how long to cook on the second side. Also, bicarb in a recipe with no acid means they tasted slightly bitter too.

    • iamtabu on May 23, 2020

      I think the recipe needs slightly more water than called for to get the right consistency and level of air pockets in the crumpets.

  • Goat's curd and lentil salad with roasted beetroot

  • Barbecued whole fish with fresh herb relish

    • mondraussie on July 26, 2020

      Works really well with fish basket. Did 6 mins each side, perhaps a bit less next time.

  • Grilled beef with blackbean

    • e_ballad on August 16, 2020

      This was very salty, even with thorough rinsing of the salted black beans. I would consider reducing the amount of dark soy sauce. The marinated steak was also delicious without the sauce (having sampled a piece of my kids’ portion).

  • Lemon-roasted potatoes

    • e_ballad on November 18, 2017

      There was only a hint of lemon, where I’d been hoping for a hit. Otherwise a good spud recipe.

  • Poached salmon with green-bean salad, tomato and anchovy dressing

    • CarltonCaz on May 12, 2016

      Absolutely love this recipe. Simple to make, great for mid-week.

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  • ISBN 10 0864119917
  • ISBN 13 9780864119919
  • Published Aug 01 2000
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

This work explores the whole food culture in Sydney, the trends, the fresh produce and exciting market scenes, the restaurants, cafes and the beachside eating society. Bill Granger highlights some of the wonderful spots in Sydney, where he shops for ingredients, and what inspires his recipes.

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