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The Weekend Australian - Review - - Television -

Bill’s Kitchen: Not­ting Hill

Mon­day, 8.30pm, Life­Style Food

Along with ren­o­va­tions and real es­tate, tele­vi­sion is awash with cook­ing pro­grams. Bill Granger is one of the bet­ter cooks, mostly be­cause his style of cook­ing (sim­ple) and his pre­sen­ta­tion (warm) make his pro­grams ac­ces­si­ble to any­one in­ter­ested in food. Granger didn’t set out to be a chef; in the 1980s he moved from Mel­bourne to Syd­ney to study art but while work­ing as a waiter he took a dif­fer­ent route. In 1993 he opened Bill’s in Dar­linghurst, fol­lowed by two more restaurants be­fore launch­ing the first of four in Ja­pan in 2008. Three years later the self- taught cook — his fa­ther was a butcher, his mother veg­e­tar­ian — moved his fam­ily to Lon­don where he cut the rib­bon on an­other restau­rant, this one in trendy Not­ting Hill. Dur­ing all this ac­tiv­ity he wrote eight best­selling cook­books and be­came a fa­mil­iar face on TV through his se­ries Bill’s Food, which was picked up by the BBC and shown in 22 coun­tries. What’s his se­cret? Fresh in­gre­di­ents, bold but easy recipes. In this 10-part se­ries he searches Lon­don’s mul­ti­cul­tural mix for new pro­duce. In this first episode, Granger pre­pares break­fast for his fam­ily — but­ter­milk pan­cakes served with sweet lo­cal rhubarb, caramelised with or­ange, su­gar and vanilla — and a pic­nic of chick­pea, tomato and chorizo soup fol­lowed by chicken, olive and pre­served lemon filo pies.

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