Bill Granger
" I learned to cook in a domestic kitchen, which keeps my food simple and instinctual "
In 1993, at the age of 24, he dropped out of art school and opened his first restaurant, bills, in Sydney’s Darlinghurst. It quickly became famous for the best scrambled eggs and ricotta hotcakes in town, served at the now much-copied communal table where locals and visitors, families and celebrities sit down to eat together and thrive on the buzzing atmosphere. Another Sydney restaurant soon followed and in 2008 Bill went international – to Japan, where he now has four successful eateries.
His first London restaurant, Granger & Co, opened in Notting Hill in 2011. With bills Sydney in Waikiki opening twenty years after he served his first brunch, Bill Granger’s casual, joyful and oh-so-Australian approach to dining has become truly global.
Bill’s five TV series are viewed in 30 countries; he has published 11 cookbooks, which have been translated into many languages and sold over 1 million copies worldwide; and he writes weekly newspaper and magazine columns in both the UK and Australia.
In 2006, Bill was awarded the Food Media Club Australia Award for Best Overall Contribution to the Communication of Food and in 2012 Granger & Co won a Condé Nast Traveller Design and Innovation Award. In March 2013 Bill was awarded the Melbourne Food and Wine Festival Legends Award, as nominated by his peers.
What kind of books does Bill Granger write?
Bill Granger is an Australian chef and food writer who publishes cookbooks focused on accessible, ingredient-led dishes,simple, fresh and geared to family cooks and food lovers.
How many cookbooks has he published and are they widely read?
He has published 11 cookbooks, which have been translated into multiple languages and have sold over 1 million copies worldwide.
What are the recurring themes and cooking styles in his books?
His books emphasize a relaxed, joyful Australian approach: simple, instinctual cooking using fresh, local ingredients, with a strong focus on breakfast and casual dining.
Is there a recommended order to read or use his cookbooks?
There’s no strict order, his books are practical recipe collections. Start with a title that matches what you want to cook (for example breakfast/brunch or easy family meals).
Do his books connect to his restaurants and TV work?
Yes. His cookbooks reflect the same casual, communal dining style he developed at his restaurants (like bills and Granger & Co) and his TV series, which together communicate his cooking philosophy.