First take on Aussie tucker
NEARLY 30 years after he opened his first cafe and 20 since he wrote his first cookbook, Australian chef Bill Granger has put together his take on Australian cuisine.
In Australian Food, Granger looks back over the years to work out what made his first Sydney cafe a success and how his particular menu of ‘‘Australian food’’ came about.
‘‘It is true that since I opened Bills Darlinghurst in Sydney in 1993, a joyful casual sort of Australian food has backpacked its way across the world, being welcomed wherever.’’
He believes Australia serves the sort of food that brings people together — at communal tables enjoying allday menus — and makes everyone feel good.
But, he says, it’s not just about the food. It’s about the way its served, the casualness of dining, the easy opportunities to eat outside.
There is also no set menu for Australia, which takes its influences from large migrant communities.
‘‘Perhaps that is why it is so interesting. We’re up for anything and open to change.’’
Granger, who was credited with popularising avocado on toast after serving it at his cafe, has gone on to open cafes and restaurants around the world.
He has included several classics in his new book, including avocado and poached egg on rye. The book also has a section on grains, seeds and juices, which covers chia puddings, brown rice and miso porridge. The book also covers ‘‘breakfast plates’’, with recipes such as brunch bowls and tofu scramble, and cafe favourites such as brownies, loafs, shortbread, chocolate chips feature in the bakery section before a chapter on bowls, salads and small plates.
He finishes off with chapters on barbecued food, big plates and sweets.
‘‘A few of the recipes in this book are meals from home, but most are dishes that have appeared on our menus over the last 27 years. Favourite recipes become a personal biography, reminding you of life markers with a flavour on the tongue or a cooking aroma.’’