With his uncomplicated approach to food and laid-back Australian style, chef Bill Granger has changed the face of contemporary Australian dining. Opening his first restaurant, bills, in 1993, it wasn't long before Sydney-siders were clamouring for his signature scrambled eggs and ricotta hotcakes with banana and honeycomb butter. Since then he has opened two more restaurants in Sydney and two in Japan. He has published a range of bestselling cookbooks including bills Sydney food, bills food, bills open kitchen, simply bill, Every Day, Holiday, Feed Me Now! and Bill's Basics. He is a regular contributor to newspapers and magazines, and his TV series, bills food and bills holiday have screened in Australia, the UK and over 30 other countries.