Australian Food

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.

'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

• IntroductionChapter 1: ClassicsChapter 2: Grains, seeds & juicesChapter 3: Breakfast platesChapter 4: BakeryChapter 5: BowlsChapter 6: SaladsChapter 7: Small platesChapter 8: BarbecueChpater 9: Big platesChapter 10: SweetIndex