With the season change upon us, Bill Granger shares his top tips and tricks to get the most out of your autumn cooking. Plus, find out all about his brand new series on LifeStyle FOOD!
Aussie celebrity chef Bill Granger admits it wasn’t easy opening up a restaurant in London’s Notting Hill. Even for someone with two decades’ experience running eateries, the obstacles involved in relocating a big family and starting a business on the other side of the world were a huge challenge.
The restaurant, Granger & Co, is now a raging success – and you can see how much the UK capital agrees with the former Sydney residents in his new series Bill’s Kitchen: Notting Hill
on LifeStyle FOOD. The chef opens up his London home and invites viewers into the busiest room of the house - the kitchen.
Go behind the scenes of the new series and find out more about his life in London in this month's Foxtel magazine!
Here, we share Bill's top tips and tricks for Autumn cooking:
1. Think Ahead
“You can buy cheaper cuts of meat and take a little bit longer to cook things. You can also do make-ahead food – cooking it the night before or on the weekend and getting a little bit more organised.”
2. Go Seasonal
“It’s the end of the tomato season, so roast them to make wonderful tomato soups or put them in caprese salads with mozzarella. You’ve got great pumpkins coming through, so do roast pumpkin with some Japanese-style miso fish. All those wonderful autumn things start to come through – mushrooms, pears and plums. Make plum cakes and plum tarts.”
3. Keep It Simple
“Going too hearty is a mistake. You’ve got to remember that lightening things up is really important. I love hearty food like Thai curries and spicy food. It can still be lighter – you don’t have to make it really rich.”
4. Find a Balance
“You can always do a light component – so if you do a curry, do a really big cucumber salad with it. Balance it out – don’t make the whole meal heavy, otherwise it’s too much, especially in Australia. Our palates love lighter food. We like flavours to be big and strong and quite fresh and crunchy.”
This is an excerpt from the April issue of Foxtel magazine.To subscribe, CLICK HERE