Australian cook Bill Granger is the darling of the Sydney restaurant scene. He open his first café, Bill’s, twelve years ago and hasn’t looked back since. Earlier this month he opened his third Sydney restaurant and he has just visited Christchurch to launch his fourth cookbook, Simply Bill. Not bad for an untrained cook who, until he opened Bill’s, had no experience in a commercial kitchen.
Bill’s Open Kitchen is his third cookbook. In it, Granger veers towards fusion cookery with plenty of Asian and Mediterranean flavours but, fortunately, not in the same dish – although he has a nice take on mixing old traditions (afternoon tea) with modern flavourings (Orange and Cardamom Biscuits).
As befits a man who also does all the cooking at home (he and his partner had three small girls at the time) Granger also has plenty of ideas for fast and not inordinately difficult food. A professed fan of casual and easy dining, his Tagliatelle with Chicken and Green Beans and Spicy Omelette Sandwiches all look like tasty and quick options for the harassed and short-of-time cook.
The images and presentation are wonderful if, at times, a little bit too staged but there are good recipes and useful tips in Bill’s Open Kitchen.