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Master of Sydney" Time Out, London
philosophy of creating simple, fresh, irresistible
looking food has brought Bill Granger, self-taught
chef, restaurateur and food writer, success and popularity,
not only in his native Australia, but also internationally.
Relocating from Melbourne to Sydney
in the late 1980s to study art, Bill found great inspiration
in the city's lifestyle, light and its view. Whilst
supplementing his studies by working part time as
a waiter, his creative direction slowly changed from
an art student with a passion for food to a chef with
an intuitive talent for creating uncomplicated food
that is as satisfying to the eye as to the palette.
Breakfast - and more specifically
scrambled eggs - first made Bill famous when, in 1993
five years after arriving in Sydney and still only
24, he opened bills in the Sydney suburb of Darlinghurst.
In the small breakfast / lunch café he created
a relaxed informal atmosphere where diners eat fuss
free food around a huge communal table. A second restaurant,
'bills Surry Hills', opened in 1996 serving breakfast
through to dinner. Both are beloved by locals and
tourists alike and have become an integral part of
the city that has so inspired Bill.
Of 'bills', Jill Dupleix commented
in The Times, "I would never queue for anything
in my life - except a table at Bills" As the
new century began Bill quickly established himself
as one of Australia's leading food writers with the
publication of bills sydney food (2000) in which he
successfully translated the simplicity and flavour
at the heart of his food and the relaxed informal
atmosphere of his restaurants onto the printed page.
bills sydney food has become an international bestseller,
as have his three following books bills food (2002),
bills open kitchen (2003) and simply bill (2005),
all published by Murdoch Books.
lives with his wife Natalie Elliot and their three
daughters, Edie, Ines and Bunny. As his family has
grown, as the latter three books reflect, he has refined
his approach to food by including flavours and ingredients
that are popular with all ages and easy to source,
but still combine to create dishes that are fresh
With the success of his books and
the enduring popularity of his restaurants, it is
no surprise that a television series should follow.
In 2004 the six part series, bills food, followed
Bill cooking his way through a busy working week and
a casual weekend with family and friends. It was so
well received in Australia that it was subsequently
screened on the BBC in 2005, drawing audiences of
2 million. It has been repeated this year and shown
in 22 other countries worldwide. In June 2006, Bill
treated GMTV viewers to a week-long cookery special
filmed in the South of France.
Last year, Bill opened a third restaurant,
'bills Woollahra'. Like its two sister restaurants
it has attracted its own band of regulars who enjoy
classic bills dishes in a courtyard setting in this
leafy Sydney suburb.
Autumn 2006 sees a new and exciting
addition to Bill's portfolio when in October his fifth
book, Every Day, featuring simple food inspired by
Bill's day-to-day life, will be published by Murdoch
Books. And keep an eye open for a second television
series of bills food to be shown on the BBC.
web site - www.bills.com.au
latest book Every
Day can be ordered from Amazon <click
are some of Bill Granger's recipes from Every day
which have been published on
13 October 2006