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Australian Food

Bill Granger

Australian Food

$50.00

130 brilliantly simple, brand-new recipes from the bestselling author of Plenty, Plenty More, Jerusalem and Ottolenghi: The Cookbook.

Everything you love about Ottolenghi, made simple.

Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.

Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious

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.

'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 didn't know you wanted, but you wanted it bad.'
- Terry Durack

'Bill Granger [is] the restaurateur who is most responsible for the Australian cafe's 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 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.

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.

Industry Reviews

'Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill had a way of synthesising market produce + eggs + sunshine + freshness into something you didn't know you wanted, but you wanted it bad. Somehow, Bill takes the sunshine with him. The key to Bill's global success is that he changes constantly, and yet has never changed. The principles remain the same - take something people love to eat, and make it fresher, lighter, more beautiful. It's irresistible. It's the sort of food you eat when you're on holidays, and yet you can eat it every day.'
- Terry Durack

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

'Sliding Doors theory - in one universe you turn left; in another you hook right. If the theory is true, a world exists where a 23-year-old Bill Granger stays in art school and never opens a cafe in a remodelled Darlinghurst pub. What a grey world to live in. A universe, potentially, without communal restaurant tables and avocado toast. One in which Granger's ricotta hotcakes don't become Sydney's most iconic dish and the self-taught cook never perfects his recipe for golden, curdy scrambled eggs. Brunch never takes off as A Thing and corn fritters don't become a corpse-reviving constant of every suburban cafe. Thank heavens that in our universe Granger is better with pans than paints.'
- Callan Boys, The Sydney Morning Herald

'Such defiantly unpretentious food made bills feel like an extension of home and launched a whole new culture of eating in Australia'
- David Prior, Conde Nast Traveler

'New Yorkers have taken to the modern breakfasts served at the city's rapidly multiplying Australian cafes … Mr. Granger had no intention of reinventing the image of Australian food as seen from abroad, but he did.'
- Julia Moskin, The New York Times

'The avocado-on-toast mania can be traced back to one man: Bill Granger, who began serving the now staple brunch dish in 1993.'
- Milanda Rout, The Australian WISH magazine

'You may consider your own scramble the paragon. Or your mother's. Or Julia Child's or Michel Guerard's, served in an eggshell with a jaunty black cap of beluga. Fair enough. But believe me, I would stack Mr. Granger's up against all comers, fully confident that they would hold their own.'
- Rw Apple Jnr, The New York Times

'Among Granger's greatest offerings is his reinterpretation of what breakfast should be in a country where breakfast has, until relatively recently, meant a full English, with sausage and bacon and eggs, plus mediocre coffee.'
- Hannah Goldfield T Magazine

'Renowned as the "King of breakfast", Granger has always been ahead of the game in terms of food trends. Today, he is celebrated for having brought relaxed, joyful food with a 'sunny twist' to Britain.'
- Francesca Ryan, The Telegraph Magazine