AUSTRALIAN FOOD

By Cuisine1 Minutes
October 18, 2020By Cuisine

Bill Granger has been in the business for more than 30 years and writing cookbooks for the last two decades but his laid-back, self-deprecating style never misses a beat. Australian food has taken some exciting leaps in all kinds of directions and the book reflects that with a happy mix of fresh, casual food with many Asian influences, that’s not  too fiddled around with and is dive- in-right-now eatable. Very glad to see classics such as Bill’s sweetcorn fritters and the ricotta hotcakes, but also sugar-cured prawn omelette with salsa rossa and kimchi, spinach and ricotta dumplings, described without a skerrick of an apology as a mix-up of different ideas and non-traditional cuisines. If you were looking to find fault it’s true there are few whizz-bang stunners to impress your foodie friends, but they’ll still be going home full of joyful flavours. TRACY WHITMEY