Bills Food Paperback – 1 Jun 2005
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'Sydney Food is the kind of food I love - homely, honest food put together with a bit of love and common sense.' Jamie Oliver --This text refers to an alternate Paperback edition.
About the Author
From art student to waiter to part-time chef to influential restaurateur, Bill Granger is a Sydney success story. He has opened three trendsetting Sydney restaurants in the past decade - Bill's, Bill's Two and Billy Kwong. Their success is due to Bill's art of hospitality and the simple fresh appeal of his food. Bill's first book Sydney Food was published by Murdoch Books in Autumn 2000. --This text refers to an alternate Paperback edition.
Top customer reviews
The book is divided into meals rather than following a 'starters, mains, desserts' format. It starts off with breakfast, although Bill's version of breakfast is much more elaborate than mine, except on special occasions. Indeed some of the recipes I would use as light desserts or lunches rather than for breakfast. Recipes include white peaches in rose-water syrup, crepes with ricotta filling & bitter orange sauce, potato cakes with smoked salmon & mustard dressing, gorgeous choc banana bread, French toast with fresh berry sauce (simple to make but a bit special and a great way to use up a berry glut in the summer).
Moving on to lunch, you will find poached chicken & asparagus salad; rare tuna salad with fennel & lemon dressing; prawn & avocado salad; crispy potato cakes with Greek salad; honey roast duck breast with orange salad; zucchini fritters with yoghourt sauce and crispy-skinned salmon with fresh noodle salad & soy dressing.
For afternoon tea there is apple & blueberry shortcake, mandarin & almond cake, plum & vanilla cake, coconut blackberry slice, peach & vanilla cake with custard, white chocolate cheesecake served with a passion fruit pulp, buttermilk cake with raspberry syrup and very nice lime slice that is simple to make and a bit different.
Finally, the chapter covering dinners includes recipes such as spicy tomato & fennel soup; corn fritters with sweet chilli sauce; individual lasagne with ricotta, zucchini & tomato; garlic prawns; saffron rice with prawns (in essence a simplified paella); grilled lamb with warm chickpea salad; lemon & parsley crusted fish with garlic mash; grilled chicken with spicy coconut sauce; veal cutlets with tomato, capers & polenta; lemon chicken with warm lentil salad; baked risotto with zucchini, tomato & parmesan; cannelloni with fresh tomato sauce; parmesan-crusted fish with braised potatoes & peas; meringue with fresh cream & blueberries; lemon mousse; champagne jelly with white peach salad (a very elegant summer dessert), and rustic cherry tart.
This is uncomplicated food with lovely fresh flavours, involving quick and simple preparation. Occasionally ingredients betray the author's Australian origins e.g. the parmesan-crusted fish recipe specifies blue-eye which won't be available in the UK but another firm white fish can be substituted. It is also fair to say that this sort of food is better suited to a British summer than a cold winter.
This is not to say the recipes aren't good. In my opinion they are no fuss, simple, fresh recipes. However, I think they suit more the Australian climate and lifestyle rather than the European. A lot of the dishes include fresh seafood and Asian ingredients which might be hard to find in Europe. Yet, it makes a great summer cook book.
I do recommend this book if you enjoy light, Asian infused recipes. There are also some nice breakfast ideas and a few baking recipes. I am asking myself whether or not I should continue buying anymore of his books as I am afraid that I will just end up with another round of familiar looking recipes.
Great alrounder with plenty of variety for all!
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