Sydney Food isn’t a new cookbook, but it is one that has a special place in on my cookbook shelf and I decided to bring it up because I recently recovered my long-misplaced copy from the back of not often used bookcase. The cookbook is by Australian chef Bill Granger, who is known for creating dishes that are seasonal, simple and full of flavor. I actually picked up my copy of the cookbook (which is an import to the US, although Bill has other cookbooks that were directly released to the US market) at one of Bill Granger’s restaurants in Sydney, bills. One of my favorite things about the book is that it has the recipes for all the things I ate in that first memorable meal.
The cookbook is divided into three main sections by meal: breakfast, lunch and dinner. Each section has a variety of mains, along with desserts/sweets, and extra nibbles/drinks. The dishes are all representative of Granger’s style, using fresh ingredients, relatively simple preparations; they’re casual dishes and while they’re not exactly “rustic”, they certainly are comfort food. Many of the dishes are on the menu (or have been on the menu) at Granger’s restaurants in Sydney. Muesli, stuffed french toast and coconut bread are breakfast standards. Lunch includes salads, pasta dishes and sandwiches, along with sweet snacks, like cookies and cakes. Dinner fare is a bit more substantial, with lots of lamb and fish dishes, finished with some slightly more refined desserts, such as chocolate and raspberry tarts.
Since the book is written for an Australian audience, not all of the dishes may be immediately familiar, and not all the ingredients will be on-hand at all times (passionfruit pulp springs to mind), although most will be. The measurements are given in both metric and standard measures, and the instructions are clear and concise. One of my favorite things about the book is that every recipe is accompanied by a full page, full color photo of the dish. Each and every shot makes me want to head into the kitchen and start cooking.