Bill Granger

Not only is this roast hard to mess up, it produces textbook crackling and fall-apart meat delicately perfumed with soy sauce, star anise, cinnamon and ginger. The end result is so tender, you can cut it with a fork.

As Bill Granger opens his newest cafe on Bondi’s Hall Street, our editor Sophie McComas sits down with the chef and restaurateur to talk about his beach homecoming and taking relaxed Sydney dining to the world.