Granola for breakfast!

What’s not to love about Bill Granger? I came across his name when I was on holiday in Sydney earlier in the year. The recommendation came through from a colleague that I must *must* visit Bill’s in Surry Hills, for breakfast one morning.

Bill Granger is known for his modern twist on breakfast and brunch-food and excels in such dishes. While I was in Australia, I was lucky enough to enjoy a couple of bowlfuls of what is labeled on the menu as ‘Bill’s Granola’ – served with greek yoghurt and fruit compote, this was divine. I went back a few more times to enjoy the same meal.

Recently I was back over in Sydney and a visit to Bill’s in Surry Hills had become quite high on my list. Surry Hills is a delightful wee suburb, minutes on foot from the CBD and well worth the small trek especially in the early morning sunshine and fresh spring air. I went back for the granola again, and then later in the week tried the ricotta hotcakes, with banana, topped with a slice of honeycomb butter – this dish was also pretty exceptional and I could have done with a tub of the honeycomb butter to take home with me. I have since found the recipe online, and this will be appearing on my blog one day very soon.

When I eventually arrived home I couldn’t believe my eyes when I came across Bill’s granola recipe in a blog post written by the man himself, and couldn’t wait to get in the kitchen and make it…so here we are (with some of my own additions….).


Granola for breakfast!
Serves 4

  • 100 grams jumbo porridge oats
  • 50 grams mixed seeds
  • 50 grams blanched almonds, roughly chopped
  • 50 grams pecans, roughly chopped
  • 25 grams desiccated coconut
  • ½ tsp cinnamon
  • ½ tsp mixed spice
  • 2 tbsp oil
  • 2 tbsp runny honey
  • Greek yoghurt, to serve
  • rhubarb, or a selection of berries

Preheat the oven to 180 degrees. In a large bowl, mix all of the granola ingredients together. Tip out on to a lined baking sheet and spread out to form an even layer. Cook for 15 to 20 minutes, stirring a couple of times until the nuts are toasted and golden-brown. Remove from the oven and allow to cool completely.

Serve with rhubarb and thick Greek yoghurt. Enjoy!


Stewed Feijoas

New Zealanders love feijoas and I’m not sure how true it is or not, but apparently it is the one fruit we most look forward to here in Aotearoa. The aroma and flavour of fresh feijoas is just unbeatable and best of all, they are packed with Vitamin C.

Feijoas are another one of those things (like many I blog about) that take me back to a particular time. The taste and smell of feijoas return me to when I am am 7 or 8 years old to Francis Drake Street in Waipukarau where my Nana lived. We would sit underneath her feijoa tree and eat a huge number, one after another, maybe 20-something in a row…skin and all. Although my sisters and I were in fruit heaven, I think my Nana was more concerned about the state of our tummies in the hours or days following.

Memories aside, they are great for breakfast, lunch, dinner and anytime in between. You can enjoy them fresh just scooped right out of their skin or enjoy them cooked, chopped, sliced or blended in so many combinations. Stewing feijoas is an excellent way to use up fruit that otherwise might go to waste. This makes a delicious dessert or is perfect cold over cereal for breakfast. Enjoy!

While you have feijoas on the mind, be sure to check out this amazing blog dedicated to feijoa recipes: Feijoa Feijoa. Brilliant.

Stewed Feijoas
Serves 2

  • 12 feijoas
  • 1/2 cup sugar
  • 2 cups water

Slice the feijoas in half and scoop out the insides of approximately 12 feijoas. If they are particularly large or you want more of a puree, feel free to cut them up a bit more.

Fill a pot with water and put on to the boil. Add a 1/2 cup of sugar (white or brown – doesn’t matter too much). Wait till the sugar dissolves and add the fruit. Simmer for about 10 minutes until fruit has softened.