We shouldn't underestimate the contribution that Bill Granger made to Australian cultural life. The talented chef and cookbook writer was ahead of the curve when it came to Australian food culture. His seminal Sydney cafe spawned hundreds of replicas across the globe and he made breakfast staples like avocado-toast and ricotta hotcakes a national obsession. This week our contributing chef Elizabeth Hewson writes of the inspiration she gleaned from Granger and his food. "With an emphasis on simplicity, he empowered home cooks to let ingredients shine through with his approachable recipes," she writes. "He understood what home cooking was all about." Her hotcakes recipe with a twist is a highlight of this week. Also this week we have an extended extract from Letitia Clark's new cook book, Wild Figs and Fennel. Her recipes in this extract come from Sardinia and include a couple of brilliant pastas, and one of the best-looking chicken dishes I've seen. It will be cooked in my kitchen this weekend for certain. Also this week don't miss our special edition of The Weekend Australian Magazine in which we explore all things gourmet across the nation. From Darwin to the Derwent there are delicious things to eat and so many wonderful food experiences to enjoy. This week we present a selection of the best. Happy cooking, eating and travelling. |