NEW BOOK: The man behind London's Granger & Co restaurants presents a cookbook which embraces the Aussie way of eating, our love for the all-day cafe and food that brings us together.

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, Bill furnished his first street-corner eatery in minimalist style around a central communal table as he set an exciting new standard for cafe and 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).

Australian Food is a cookbook that captures the beating heart of Australian food - a cuisine that has travelled across the globe and is packed with fresh, sophisticated flavours, local produce and a warmth that is uniquely Australian.
 

Designed to capture the all-day cafe and dining experience, Bill presents dishes for classics (Sweetcorn fritters with roast tomatoes, bacon and avocado salsa), breakfast (Chickpea pancakes with spice roast cauliflower), and warming bowls (Coconut fish curry). There are also recipes for delicious small and big plates (Chilli miso salmon with hot and sour aubergine), salads (Warm spelt salad with spiced oranges), sweets (Honey and tahini semifreddo) and of course, recipes from the bakery (Pineapple lamingtons).

Enjoy the cafe and dining experience at home with Bill's recipes for:

Ricotta hotcakes with honey and banana

Baked green eggs with roast tomatoes and chilli salsa

Pumpkin and cardamom breakfast loaf

Yellow split pea and turmeric dhal with date and tamarind chutney

Green chicken, eggplant and green bean curry

Spiced meatballs with eggs, red capsicum and tomato

Parmesan-crumbed chicken schnitzel with creamed corn and heritage tomato salad

Pavlova with mango, passionfruit and yoghurt cream