Bill Granger (1) (1969–2023)

This is an interesting collection of recipes that covers what initially seem to be complicated menus but once you read the ingredients and method they are fine. I think this recipe book would make a good gift for someone if you can get it at a special price.

We’ve tried the lamb curry with yoghurt and tomatoes (page 174) and this is very simple to follow but tastes delicious. The fish pie on page 186 went down very well with me but not my husband. I loved the idea of the filo pastry but it show more felt unusual not having mashed potato on top. This recipe was a little bit awkward and may not be one we’d try again if you’re looking for convenience. The coq au vin on page 124 was outstanding and will be used time and time again. In fact, I’ve already shared this recipe with other people. Finally, we’ve tried the shortbread on page 38, which didn’t come out as well as we’d hoped but it seemed okay. This one has been tried twice and we still haven’t got it quite right yet.

Overall both me and hubby would recommend it and we’re looking forward to trying many of the other recipes. show less

What a pretty cover for a recipe book, as vibrant as the food; just as pretty without the cover as well (lovely pink). As someone who has a ton of recipe books covering a range of nations I decided “why not” when this came up as a choice for me to review. Having previously reviewed Bill’s Basics in 2010, I remembered how good his recipes were to follow. The idea of it being an everyday book means I can have a change from something that I want to cook in the slow cooker for my show more convenience on a working week to this book where a lot of the recipes can be completed in short times. Yep I know another chef has a range of books covering 30 minutes (and I have that one too) but some of these are even shorter – perfect for after my toddler has gone to bed.

His introduction isn’t too much of a waffle and it is followed nicely by the chapter Bill calls his Asian pantry and lists a range of ingredients used in the recipes and explains what they are their flavourings – such as in the recipes themselves he uses light-flavoured oil and whilst I have a range of oils available it was nice to refer to this section of the book for a more detailed explanation of which oil and why. Before even getting to the recipes I’ve tried (six of them), the photographs needs a mention. The photography is excellent – including that of the places mentioned in the collection. Using the photographs with the recipes gave me an idea of serving; they are clear and such good quality.

Right, the recipes. As I said, I’ve tried six of them: red fish curry, turmeric fish, stir-fried Vietnamese lemon grass chicken, spa-style poached chicken with sesame bean salad, Japanese curry and black bean beef. All of these were straight forward to make ranging from about 15 minutes through to the curry which simmered away for two hours. Whilst I really didn’t like the turmeric fish – it looked awful and just was a bunch of nothing on the plate – the other five have been good. I might not have the poached chicken as it came like that, but I would be happy to use the separate components to make another meal. We’ll definitely be going on to try more of the recipes in the book. I do think this book would make a good gift for a foodie because it isn’t complicated and where he appreciates some of the ingredients are harder to acquire, he also offers alternatives. show less

Ozzie chef Bill Granger presents an unusual collection of seasonal favourites, using various special occassions and holidays as his inspiration.

Evocatively written with simple, colourful prose and beautiful photographs - although perhaps rather too many of the pictures feature Mr Granger himself - this is a book which one kight think to have great relevenace and appeal to all the inhabitants of the Southern Hemisphere.

The climates of South Africa and Australia are similar, and a book show more suggesting salads and cold collations for the Christmas Table rather than the hot, heavy meals served by those who enjoy a white, wintery Yule - is a refreshing change.

Like Ours, the Ozzie culture includes braaivleis, rugby and sunny skies: beach barbecues, swimming pools, long hjot days and relatively easy access to wide open spaces are all part of their mise en scene.

Unfortunately, the similarities end with the climate and envirnoment: Australian cooking is inexplicably alien in its combinations and ingredients, reflecting adventurous fusions which are largely alien to the traditions of European cooking, whether English, French or even Hungarian.

Possibly the birth place of fusion cuisine, Australia absorbed not only European influences but those of South East Asia and the Pacific as well. For every familair ingredient there will be at least one that is unusual.

Chili, Lime, Mirin, Hoisin Sauce, Curry Paste, Noodles, Bok Choy, Tamarinds, Tofu, Fresh Ginger, Paneer, Garan Masala and Rice Wine are just some of the someone exotic choices with a starring role in these pages.

The recipes are clear, uncomplicated and reliable, but the flavour combinations are definitely not for everyone. A wonderful book to give your gay nephew, but for your maiden aunt and anyone with a conservative palate, stick to Delia Smith. show less

I'm becoming quite a fan of Bill Granger's no nonsense approach to cooking, and this offering of Asian recipes follows in the same vein. Based on the self-taught author's own experiences of food from all over Asian, Japan, China, Malaya, Singapore, Vietnam, Thailand, Indonesia, Korea, and more, often with an Australian influence, he offers here a wide range of interesting recipes. These cover all courses from starters and soups through salads, seafood, poultry, various meats, noodles and show more rice, vegetables and tofu, and finally desserts.

Following a very brief introduction BG offers his suggestions for a basic Asian pantry, those items you need to keep in stock for his Asian style cooking. This is not an extensive list, BG does not believe in absolute authenticity, rather that the desired result can just as easily be achieved using suitable and more readily available alternatives to the likes of "lotus roots and lily buds" - and I am very much with him here, I am very sceptical of the definitive recipe for any particular dish and have always been used to improvising, if nothing else it makes cooking much more fun.

The recipes are clearly presented usually one to a page with a full page colour illustration/s on the facing page and invariable with a brief introductory or explanatory comment, a feature I always like in a cookbook. Scattered throughout the book are a number of additional Asian-mood photographs, all the pictures are somewhat soft focus and rather high-key, lending the book a bright and colourful feel. show less