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Mr Granger had an early interest in food, serving his parents a “silver service” of breakfast in bed from the age of 5 and reading magazine recipe cards, before turning his attention to food writers Elizabeth David and Margaret Fulton. Did my work through. He enjoyed Melbourne’s diverse cuisine, eating dim sum with his childhood friend’s Chinese parents and discovering Lebanese koftas, African curries and “the spiciest” Parmesan, as he wrote in his most recent cookbook, “Australian Food” ( 2020) is written. ,
Like his father, he went to Mentone Grammar School, which was then a private boys’ school. In high school, he struggled and excelled – he took three attempts to graduate but received top marks in art. He then spent a few months studying architecture at the Royal Melbourne Institute of Technology.
He told the podcast “Grilling” in 2021 that finding the field too “harsh”, he dropped out and moved to Sydney, where he attended art school. These studies, too, would ultimately be short-lived, but traveling, waiting tables, and working kitchen jobs in Japan eventually inspired him to open his own place, Bill’s.
“I had no formal training as a chef, and I’ve always said that, ironically, it was a great training,” Mr Granger wrote in “Australian Cuisine.” “I was not bound by any rules regarding food and fine dining. I didn’t even know about the rules I shouldn’t have broken. This strikes me as a parallel to the Australian way of eating: happily lacking fixed notions or strict culinary history.
The real business of breakfast started in Bilas. A 22-year-old man with no business experience (and only 30,000 Australian dollars borrowed against his grandfather’s insurance policy) found some owners willing to rent any site he could, with a few dozen seats, no liquor license, and a site. But a compromise was reached. Mandatory closing time of around 3 pm, and thought about turning it into the communal dining setting of my dreams.
