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.
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.