posted by
bills on 06/12/2012
06:
We are open throughout the festive season serving all your favourite classics
and summer inspired dishes. We will be closing the doors only on Christmas Day
to share a meal with our families. We look forward to seeing you bright and
early on Boxing Day!
Christmas Eve - Darlinghurst 0730-1500, Woollahra 0730-1700, Surry Hills 0700-1700
Christmas Day – all sites closed
Boxing Day – Darlinghurst 0830-1500, Woollahra 0830-1500, Surry Hills 0700-2200
New Years Day – Darlinghurst 0830-1500, Woollahra 0830-1500, Surry Hills 0700-2200
posted by
bills on 06/12/2012
06:
My tenth cookbook is on the shelves now. ‘Easy’ is a collection of recipes I use
regularly to get dinner on the table quickly using fresh and pantry items that
are always in my supermarket basket. This book is divided into everyday ingredient
chapters so you can find new solutions quickly and get out of that mid-week rut.
‘Easy’ is packed full of ideas to have your year off to a delicious start, treat
someone this Christmas with a copy!
Happy cooking,
Bill
posted by
bills on 21/10/2011
21:
Come down and join me to see the sun rise this Sunday 23rd October for the
launch of ‘Breakfast at Bondi’ as part of the Crave Sydney International Food
Festival. Grab some friends and a picnic rug and enjoy the beauty of Bondi
in the morning. Entry is free. For more details
posted by
bills on 21/10/2011
21:
The highlight of last week was definitely my trip to Buckingham Palace! In anticipation of the Queen’s forth coming tour of Australia, myself and a
whole host of other Australians were invited to the Palace for a reception.
I toured the royal kitchens and learnt a thing or two about the logistics
of cooking for the Palace. Then it was on to my masterclass with the Royal
Pastry Chef; on the menu – pavlovas and lamingtons. Watch here
posted by
bills on 14/09/2011
14:
The lively, intense tastes of Asia have had me hooked since childhood.
From beach shacks to roadside stalls, my flavour memories are intense and
I have used them all as inspiration for my new book, Bill’s Everyday Asian.
My favourites and all the classics have been simplified and given the Bill
makeover to tantalise the tastebuds and fit easily into our busy lives.
This is quick, healthy everyday food with fresh ingredients and zingy flavours. Coming soon to the shelves of your local bookstore! Pre-order now
posted by
bills on 14/09/2011
14:
Kicking off the start of the UK tour for my new book Bill’s Everyday Asian,
I will be teaching a Masterclass at Abergavenny Food Festival this Sunday
18th September 12.30pm at The Angel Hotel. The menu will include a selection
of my favourite dishes from the book – lots of flavour to transport you to
the streets of Vietnam, Malaysia and beyond.
Creating the big, bold tastes of Asia is simple with fresh ingredients and a
little bit of know how. Come along to discover my secrets! Book tickets now
posted by
bills on 07/09/2011
07:
Spring has sprung and we have a new dinner to celebrate the season -
‘Meet the winemaker at Woollahra’.
Duncan from bills and Sarah Burton from Cloudy Bay would like you to
join them for a tasting of new vintages from the Cloudy Bay range.
5 wines including the unreleased 2011 Sauvignon Blanc matched with
substantial canapes and a chat with the winemaker.
$45 per head – Call Duncan to book 93287997
posted by
bills on 04/09/2011
04:
Bill is opening our first London restaurant in Notting Hill in November.
In a few days, we will launch our London blog with further updates on
the new restaurant, and look forward to seeing you there.
We are currently looking for a full enthusiastic team from management to
front and back of house. If you have a passion for true hospitality and
love teamwork, please contact jobs@billgranger.co.uk for more information.
posted by
bills on 20/05/2011
20:
On a recent trip to New Zealand I had the pleasure of spending an afternoon making cheeses at Sherrington Grange.
This is an amazing farm in the Marlborough Sounds and the Harper family have been making cheese for several generations using age old methods and only local ingredients.
I made a fresh ricotta with half cow and half goat’s milk and a cooked cheese that, when aged, has the texture of parmesan. We ate the ricotta, warm with herbs from the garden and some freshly baked bread. I was also lucky enough to sample some of the other chesses Lisa had recently made.
For more details check out their web site – www.sherringtongrange.co.n
posted by
bills on 27/10/2010
27:
© Mikkel Vang
Come along to Hyde Park (12pm – 5pm) this Saturday 30th October, where we’ll be serving Bill’s take on a classic summer crowd pleaser, pavlova with brown sugar and strawberries!
Discounted copies of Bill’s Basics will also be available, with a 10% donation of sales going to the AIDS Trust of Australia.
Hope to see you there!
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