At home we usually have very predictable breakfasts. Weekdays are all the same, muesli and instant coffee. Weekends are special and we have good coffee and special breads, pancakes, pastries, or muffins. Maybe coddled eggs. I never cook bacon and eggs for breakfast. Even though I am from Queensland I do not cook kidneys, chops, tomatoes, or scrambled eggs for breakfast either. Nor do I stand around slicing fashionable fruit or making nasi goreng. I do not usually enjoy eating out for breakfast because I like to eat early.
So off we trotted for breakfast at Bill Granger's cafe at Surry Hills. (OK, second breakfast because I like to have something early.) Short queue. Vacancy. Easy as.
|Rhys and Anita studying the menu.|
See the lovely lightness of this place.
Who else was in the cafe? Young, old, babies and toddlers, smartly dressed, very ordinary. Groups and families, singles and couples.
A few days later I bought the recipe book containing the recipes for the foods we ate. I have since baked the coconut bread myself and it was just as good as in the cafe. The recipe was very simple. I have since found out that this is the most recognised dish at this restaurant.
Do you recognise the name Bill Granger? I did, but that was all. He was an art student who got diverted into the food industry. Now he has half a dozen restaurants in Australia and more in Britain. The style of food is light and fresh, rather than elaborate.
Here is a link about Bill Granger.
Here is the coconut bread recipe. It is not a real bread; it is a loaf like a cake. Serve it with something citrus like a lime marmalade. This recipe is on lots of internet sites.
Bill Granger’s Coconut Bread
· 2 eggs
· 300ml milk
· 1 teaspoon vanilla essence
· 1 cup plain flour
· 2teaspoons baking powder
· 2teaspoons cinnamon
· 1 cup caster sugar
· 150grams desiccated coconut
· 75grams butter (melted)
1. Preheat oven to 180°C. Prepare a loaf tin. I line mine with baking paper.
2. Lightly whisk eggs, milk and vanilla together.
3. Sift flour, baking powder and cinnamon into a bowl.
4. Add the sugar and the coconut. Stir.
5. Make a well in the centre and stir in the egg mixture until just combined.
6. Add the melted butter and stir until the mixture is smooth.
7. Pour into a 21 x 10cm loaf tin and bake in the preheated oven for 1 hour, or until bread is cooked when tested with a skewer.
8. Leave in the tin to cool for 5 minutes, and remove to cool further on a wire rack. Serve in thick slices, toasted.