SAN FRANCISCO – Bill Granger, the Australian chef, food writer and restaurant owner who brought Aussie-style food to international capitals from London to Seoul, has died. He was 54.
Granger’s family said on social media Tuesday that the chef died in a hospital in London on Christmas Day.
“A dedicated husband and father, Bill died peacefully in hospital with his wife Natalie Elliott and three daughters, Edie, Ins and Bunny, at his bedside in their adopted home of London,” the family statement said. It gave no further details.
Born in 1969 in Melbourne, Australia, Granger was a self-taught cook who launched a chef’s career over three decades after dropping out of art school. He opened his first restaurant in 1993 in the Sydney suburb of Darlinghurst, where he soon became known for his breakfasts served at a central communal table.
Oh it is, but it’s an entry level drug. Soon you’ll be deep frying snickers and slow cooking an entire pig.
Isnt deep fried mars bars a thing somewhere i think?
I’m pretty sure they’re mandatory in Scotland.
Well if they eat enough of the fried mars bars, you can then roll them into the sauna and you have slow cooking pig
Mars bars aren’t generally available in the US.
They are, they’re just called milky ways
It’s a milky way with a soft caramel layer, also the nougat is a bit different. Honestly they’re better battered and deep fried, it’s like it’s wrapped in a pancake and melted. Maybe a corndog batter is similar - it looks similar - but I’ve never had one. Anyway you should never eat one because it’s not food, it’s poison with calories.
The milky ways in America have a soft caramel layer? I say this as a Scot living in America whose constantly trying to remember which way round Milky Way/Mars bars & Three Musketeers go.
No idea, I’m just describing a UK Mars bar. Don’t know what Three Musketeers is.
Oh yeah, forgot about that! Changed “Midwest fairs” to “Scotland” 😁
Only specialty places, and that makes me sad… Mars, Maltesers, and Flake bars are my favorite things I never get to have due to availability. In the end I think it’s a good thing I can only have these like once a year if I am lucky.
In my state fair you can purchase deep fried butter.
How do you deep fry butter… i mean you drop it in the frying oil and poof? Or is it coated in teflon or something?
Freeze it and batter it, it’s surprisingly easy.
Coated in batter, and most likely chilled also. Like eating a pancake with a butter center.
Oof… poor arteries