Breakfast made by Bill Granger: famous, scrambled eggs. Light, rich and quivering on the plate like jellies of gloss paint, the Australian chef's eggs have been analysed and eulogised by critics from Sydney to New York to London. The secret, as revealed in the first of Granger's three cookbooks, Sydney Food, is free-range eggs, cream and a good non-stick pan.
"As all food that I do is not overly original combinations. It's just the way I do it - I make it quicker, easier, a bit lighter and fresher. It's giving people the confidence to serve things simply."
Bills is a must to try, try it today... |
