 Whether he's whipping up heavenly ricotta hotcakes for his family after a morning swim, or throwing together an easy Asian feast for a laid-back dinner with friends, he proves there's nothing complicated about eating great food. A perpetually smiling Bill has a simple philosophy: "I like to cook the kind of food that people like to eat." Originally from Melbourne, Bill has always had an interest in food. But it wasn't until he moved to Sydney to study fine art that he realised his real passion was cooking. He was only 22 when he opened his now iconic Sydney cafe, bills, a simple affair with a large communal table, open kitchen and white-washed walls. Following the cafe's success he opened his second venture, bills 2, in nearby Surry Hills. His food has hit the spot for thousands of hungry diners and dishes such as his toasted coconut bread are now firmly on the menu, with the words "never to be replaced" written alongside.
 As well as running his two cafes he's also written three cookery books, has regular slots on Australian radio and appears on BBC Two's Saturday Kitchen. He lives an enviable Sydney lifestyle, often starting his day with a swim at Bondi and winding down at night over a casual dinner on the verandah with his partner, Natalie, and their three young daughters. "I adore pleasing people and food is a sure-fire way to anyone's heart," he says proudly. Easy dinners If you love risotto but don't love standing at the stove stirring for 20 minutes, then this recipe is for you. This is a good family meal and can be left to its own devices after a little preparation. It's perfect now the weather is cooling down - a great one-dish dinner!
Something sweet For a sophisticated sweet try his pannacotta. The addition of low-fat yoghurt makes it lighter then many pannacottas. If you can't get hold of raspberries you could use any soft fruit like peaches or nectarines.
Bill's brunch Breakfast was what made Bill famous and it's easy to understand why when you try his ricotta hotcakes with honeycomb butter. The whisked egg whites make them lighter and fluffier than American-style pancakes and the melted honeycomb butter is a dream.
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