Bill Granger has become a familiar face on the food scene with his bold style of cooking with big, fresh flavours and made us all a bit more aware of the culinary melting pot that is modern Australian food. His food is deliciously rich in South-East Asian cultural references, seasoned well with chillies, herbs and spices.
In his new book, Everyday Asian, Bill uses the quick, simple, easy and healthy solutions presented in Asian food to combat the pressures of modern life – dishes that are either hugely fresh and zingy or savoury, flavourful and satisfying.
He’s made some of his favourite Asian staples simpler for the time-conscious cook, drawing on his varied experiences – a home-cooked dinner in Singapore to the business man’s breakfast in Japan, dotted with stops at tropical beach shacks, restaurants and roadside stalls. You’ll find all the Asian favourites – beef rendang, pad Thai, chicken satay and Korean bibimbap – all given the Bill Granger twist.
Click here to read Bill’s recipe forblack bean beef