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Tag Archives: Bill Granger

Bills in Sydney’s Darlinghurst: Fab Food, Fab Vibe

 

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I’m a long time fan of Bill Granger and his food. His iconic first restaurant, bills in Darlinghurst, is a favourite place for breakfast or lunch – and it’s just around the corner from where I work.

Bill is an Aussie who now has restaurants worldwide, which all reflect his ethos for food and dining. When you walk into bills in Darlinghurst, the vibe is friendly, warm and generous. No pretensions here! The communal table is great, allowing everyone to share in each others’ dining experiences as you observe the delicious dishes being served to fellow diners.

As Bill says: ‘This is where it all began, in 1992. bills Darlinghurst is where I did my growing up. The miniscule kitchen and tiny dining room in one of Darlo’s old backstreet pub buildings set the tone for what we still do today. Local by-laws allowed us only a few seats – hence the now much-copied communal table where everyone ate together, reading the newspaper or striking up a conversation with the person enjoying scrambled eggs next to them. Today, it’s still a simple Sydney corner café, serving a menu of bills classics.’

There are some dishes that bills is famous for – creamy scrambled eggs, utterly moreish ricotta pancakes with banana and honeycomb butter and sweet corn fritters with roast tomato, spinach and bacon. These two latter dishes are breakfast through to lunch and I’ve had both at either end of the morning! Bills burgers are pretty good too, the wagyu burger, with grilled swiss, pickled green chilli, herb mayo, rocket and fries is one of the Darlo offerings.

Another favourite on bills menus is the Aussie pavlova, and, as readers of other of my posts know, that’s a version of meringue of which I am very fond, possibly even obsessed… The Darlo bills version is a brown sugar pavlova, with rhubarb, pistachio and rosewater yoghurt.  I ate this recently and had to go home and instantly recreate my own version, see my Brown Sugar Pav post here.

The rest is in the photos. I’m regret I don’t have a photo of the scrambled eggs or wagyu burger – oh well, I will need to visit bills again soon I guess!

433 Liverpool St, Darlinghurst NSW 2010

http://www.bills.com.au/

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Brown Sugar Pavlova with Maple Butter Pecans

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I had lunch recently at Bills in Darlinghurst, the original restaurant created by Bill Granger, now one of several restaurants world wide showcasing Bill’s simple and iconic style. I’m a huge meringue and pavlova fan, as this blog attests, so I had to order the brown sugar pavlova. It was amazing, crisp on the outside, gooey on the inside, with a lovely caramel flavour of brown sugar.
It was really made for sharing, but this greedy diner ate it all by herself! And I didn’t share it with my Quirky Colleague, which was probably a bit mean, as the pavlova was so delicious.
So I decided to recreate it, with a few of my own tweaks on Bill’s original recipe, including changing the quantities. My version has raw caster sugar for an added caramel hit, and I served it with maple butter pecans. I mixed light sour cream with thick cream for a tang, to offset the sweetness of the meringue.

 

Ingredients

4 egg whites

¼ teaspoon cream of tartar

1 tsp vanilla extract

150g raw caster sugar

55g  soft brown sugar

3/4 tbls cornflour

1/1/2 teaspoons white vinegar

Filling

150ml thick cream

50g light sour cream

1 tsp butter

50g pecans

2 tbls maple syrup

A handful of blueberries

Method

Preheat the oven to 200 degrees C. Draw small plate-sized circles on baking paper on a large baking tray.

Beat the egg whites with the cream of tartar and vanilla until stiff peaks form. Add the raw caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy. Stir in the cornflour and vinegar.

Pile the mixture onto the circles on the baking paper and spread into shape with a spatula. Place the baking tray in the oven and reduce the temperature immediately to 130 degrees C. Bake for 1 hour 20 minutes, then turn off the oven, prop the door ajar and leave the pavlovas until completely cooled.

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Combine the thick cream and the light sour cream in a bowl.  Melt the butter in a small frying pan and add the pecans. Toss in the melted butter, then add the maple syrup. Fry until the pecans are coated in the maple butter, but be careful not to turn the maple butter to toffee!

Spoon the cream mixture onto the mini pavlovas, scatter the maple pecans and blueberries over the pavlovas and drizzle with the remaining maple butter. Serve straight away. You can also freeze the unfilled pavlovas for filling at a later date.

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Easter Sunday Pastries

 

IMG_0754Easter Sunday 2014 and another beautiful balmy day in the Easter holiday break. Lunch in the garden again, this time lamb to mark the special day.

I barbecued a butterflied leg of lamb, served it with baby new potatoes, Bill Granger’s Asparagus, Pea and Feta Salad (again) and a green salad.

Dessert was the star today – two different pastries focusing on seasonal fruit.

Fig and Raspberry Mille Feuille

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Not really a recipe, more an assembly.

Roll out a quantity of store-bought puff pastry (I buy Careme brand as it’s a butter puff and is very light).  The amount you use is entirely dependent on how many mille feuilles you want to end up with.

Cut into long rectangles. Bake according to the directions on the packet, usually about 10-15 minutes at 200 degrees C.

Remove from the oven and cut rectangles into individual pastry lengths. Whiles still warm flatten gently if the pieces are too”puffed”. You can also split the pastry in half to make it easier to fill, and also so that each half of the pastry is not too hard to eat.

When cool, fill with whipped cream flavoured with a little vanilla paste and fresh fruit. I used figs and raspberries as both are delicious and good value at the moment in April in Sydney.IMG_0739

Bill Granger’s Pear Shortcake

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I made a strawberry version of this cake last week and it was so more-ish I had to do it again! This recipe is closer to Bill’s but I included plums as well as a good dollop of my plum and raisin jam.

Ingredients

Filling
30 g unsalted butter, softened

40 g caster sugar

2 small pears and 4 plums

1 tsp vanilla paste

2 tbsp plum jam*

Milk, to brush the pastry

1 tbsp demerara sugar

2 tbsp flaked almonds

Shortcake pastry


125 g unsalted butter

125 g castor sugar

1 egg, lightly beaten

175 plain flour

50 g ground almonds

1 tsp baking powder

Method
Place the butter, caster sugar and vanilla in a saucepan over a low heat. Cook, stirring for 1-2 minutes until the butter melts and sugar dissolves.

Add the chopped pears and plums and cook over low heat for 8 minutes or until the fruit is soft. Remove from the heat and stir through the plum jam, being careful not to break up the fruit. Set aside to cool to room temperature.

For the shortcake, beat the butter and castor sugar until thick and creamy. Add the egg and mix well. Add the flour, almond meal and baking powder, then stir until combined. Turn onto a lightly floured surface and knead briefly to just bring the mixture together. Divide the dough in half, pat in to discs, then wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 160 degrees C. Grease and line a 24cm springform cake tin. On a lightly floured surface, roll each dough portion into a round about the size of the tin, then press one round into tin. Spoon the pear and plum mixture and any juices over the dough, leaving a small border around the edge.

Top with the remaining dough round and press the edges together to seal. Brush with milk and sprinkle with demerara sugar and flaked almonds.

Bake for 30 minutes or until until golden (cover loosely with foil if browning too quickly). Cool in tin for 20 minutes before carefully removing from the tin.

*The recipe for plum and raisin jam: https://thequirkandthecool.com/2013/04/28/autumn-jams/

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Easter Friday Lunch

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On Good Friday 2014 we enjoyed the warm Sydney autumn weather with a fish lunch out in the garden. It was a chance to revisit some recipes  – with varying degrees of success!

Hot smoking salmon is really easy and I have now almost perfected the technique. Coconut rice is great with fish, and I added in Bill Granger’s  Asparagus, Pea and Feta Salad, minus the broad beans, of which I’m not overly fond.

Dessert was another attempt at cooking soufflés, this time a mixed berry soufflé. They looked cooked – but unfortunately erupted in a meringue Vesuvius when a spoon was plunged into the centre!

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So it’s back to the drawing board as far as soufflés go…

Hot Smoked Salmon with Coconut Rice:  https://thequirkandthecool.com/2014/03/26/hot-smoked-chili-salmon/

Asparagus, Pea and Feta Salad

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Ingredients
1 tbsp olive oil
1 leek, roughly chopped
250 g asparagus, halved lengthways and widthways
A handful of fresh or frozen peas
75 ml vegetable stock
100 g feta cheese, crumbled
A few mint leaves, torn
½ lemon, zested

Method

Heat the oil in a pan over a medium heat. Add the leek and asparagus, season with sea salt and cook for 5 minutes to soften.
Add the broad beans and peas, pour in the stock and simmer for 2-3 minutes until the vegetables are just tender and the stock has reduced. Serve topped with the feta, mint and lemon zest.

Berry Soufflé:  https://thequirkandthecool.com/2014/04/05/passionfruit-souffle/

I substituted a cooked berry, almost jam like mixture for the passionfruit.IMG_0670

Berry Mixture

Put 150 g mixed berries and 3  tbsp caster sugar in a saucepan and cook  gently until liquid is reduced and the fruit is of a jam-like consistency.

The prescribed 8 minute cooking time gave me soufflés that were cooked on top and runny in the middle. So longer cooking at a slightly lower temperature??

 

 

 

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