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. If you can't make it to Sydney to sample the real thing then make your own with Bill's original recipe below. He serves them with bananas or strawberries, but you could add any fresh fruit you like, particularly berries.
Perfect for brunch, lunch or dinner, or in a mini version for nibbles at a party, his sweetcorn cakes are simple and delicious. Children will love them too. They really should be made with fresh sweetcorn as the tinned variety will make the cakes soggy.
Bill's cooking has a strong South East Asian influence which he pares down to keep it simple. "I try to keep the number of ingredients in a dish to a minimum and use things that people can easily get hold of," he explained. This Vietnamese salad is quick and easy to make and makes a great light supper.
