Bill's Food by Bill Granger

Bill Granger is following on the success of his last book, Sydney Food, with Bill's Food. Bill is also the owner of two very successful restaurants in Sydney, bills and bills 2. Sydney is awash with the finest ingredients and combined with the multicultural influences that abound there, he is in a key position to make good food.

In Bill's Food, he presents a very personal collection of uncomplicated food, which can be made without too much commotion. All Bill's food is visually appealing in a no fuss kind of way, with tastes to match. Petrina Tinslay's photography is as eye catching as the recipes.

The recipes range across the day, the prerequisites being fresh ingredients, which are allowed to speak for themselves and sing in unison when combined with different flavours.

Try spicy roast pumpkin, feta and olive salad. It's very easy to assemble, just chop up some pumpkin, coat it in olive oil and coat in cumin and cayenne pepper. Roast in the oven for thirty minutes then throw into a bowl with some spinach, the feta and olives and then dress.

To jazz up shop bought olives, soak them in water to rid them of their excess saltiness. Drain and pour over some good quality extra virgin oil, adding peppercorns, chillies or cloves of garlic to make them your very own. Allow to marinate for a few days, turning the jar occasionally.

How wonderful to live in a land where you can contemplate a lobster sandwich, with chive mayonnaise. Yes, we would call that extravagant, not wanting to waste that sublime flesh between two pieces of bread but try it. You won't be disappointed nor will you feel you've missed out on the Thermidor element. If you are feeling down to earth, rustle up some wholemeal pikelets for breakfast and serve with butter and lemon juice.

The most earth shattering recipe in Bill's Food has to be white chocolate cheesecake. It's incredibly easy to make, just a mixture of cream cheese, mascarpone, cream and white chocolate but it will knock your socks off. The tiniest of slices will send your taste buds into orbit and put pounds round your hips but it's worth it. For those who are shy of pushing out the boundaries in all senses, settle instead for champagne jelly with fresh white peach salad.

It is difficult to pick out a recipe from Bill's food that you don't like: you will want to try them all. Bill has successfully built on the name that Australian cooks have become associated with: fine food with a fresh approach. Although not innovative, Bill Granger has put together recipes that you will feel comfortable with. There are no weird and wacky combinations: just great food. It would be difficult to ask for anything more.

Publication details
192 pages. Photography by Petrina Tinslay. £14.99.
Published by Murdoch Books.
ISBN 174045085.
2002

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