Australian food, 272pp.
by Bill Granger
Murdoch Books, Crows News NSW, 2020
Cooking on page 32
Bill Granger opened his first restaurant in 1993 and published his first cookbook, Sydney food, seven years later. In this book, he tries to capture the essence of Australian food through more than 100 diverse recipes.
Maybe that carefree attitude is why I’ve been able to happily cook from so many page 32s. As an aside, not long ago our local newspaper published an article about Granger, this new book and this recipe.
As he says in the introduction, ‘ There is no “set menu” in Australia. Perhaps that’s why it’s interesting. We’re up for anything and open to change. We thrive on sushi one day, pasta the next, fish and chips by the sea, octopus marinated in the Greek style, yum cha on Sunday morning…’
1 teaspoon vanilla essence
375g plain flour, sifted
3 teaspoons baking powder
2 teaspoons cinnamon
150g caster sugar
150g shredded or desiccated coconut
75g unsalted butter, melted and cooled
Grease the sides and line the base of a 21 x 10cm (8 1/2 x 4 in) loaf tin with baking paper. Preheat the oven to 180°C (350°F). Mix together the eggs, milk and vanilla.
Stir together the flour, baking powder, cinnamon, sugar and coconut in a large bowl. Make a well in the centre and gradually stir in the egg mixture until just combined. Add the melted butter and stir until just smooth, being careful not to overmix.
Pour into the loaf tin and bake for 1 hour, or until a skewer poked into the centre comes out clean.
Leave in the tin to cool for 5 minutes, the turn out onto a wire rack to cool before slicing. Butter and sprinkle with icing sugar to serve. Makes 8–10 thick slices.
This is easily frozen. Cut into slices first and slip a piece of baking paper between each slice. Store in an airtight container in the freezer and toast straight from frozen.
How it played out
I’ve made this recipe several times and always followed the ingredients and instructions. Very simple to bring together and totally delicious. I’ve never frozen it because it doesn’t last that long.
A lovely bread that goes very nicely with the first Bill Granger recipe I made for this blog—chai tea.
P.S. After many months, this is my first go at the block editor. Not as straightforward or intuitive as I had hoped. Not sure how I finally managed to post pics. Also no idea why there’s a line through the last pic.
Also no idea how to add categories and ingredients. Advice and tips are most welcome.