In 1997, just months after my first son was born, my husband surprised me with an opportunity to move Down Under. In less than two weeks, we packed up, found a resident at Massachusetts General Hospital to move into our Beacon Hill condo, said goodbye to our dearest friends, and traded Boston winter for Sydney summer. The dollar was strong and I didn't have a stocked kitchen, so more often than not, I walked my son to the ferry dock to meet my husband after work. We knew few people so dinner in any of the gorgeous seaside suburbs was a wonderful way to discover the extraordinary culinary diversity of the Harbour City while getting to know the personality of the different Sydney suburbs. With its long refectory table encouraging conversation with strangers, BILL'S, the original restaurant of Bill Granger, the self-taught celebrity chef, became a regular habit. Today, Bill Granger restaurants dot London, Tokyo, Korea, and Hawaii. With a focus on fresh ingredients, east meets west fusion, and friendly casual atmospheres, Bill is fond of saying that his food "you can eat on a beach."  While we have visited his hip Soho London and Notting Hill locations, it is his Darlinghurst and Surry Hills Aussie spots that won our hearts. This is one of many dishes from Bill's flagship we ordered time and again.

Nota bene: The cakes may be made a couple of hours in advance and wrapped in foil. Just before serving, place foil package in a 350 degree F. oven and warm for 5 minutes or until cakes are warm to the touch.

Bill's Sweet Corn Cakes with Avocado Salsa



  • 2  2/3 cups fresh corn kernels, about 3 large ears of corn

  • 1 small red onion, chopped

  • 2 eggs

  • 1/2 cup chopped cilantro

  • 1 cup flour

  • 1 teaspoon baking powder

  • Sea salt

  • Freshly ground black pepper

  • Safflower oil for frying


  • 2 ripe Haas avocados, pit removed and diced

  • 1/2 cup cilantro, chopped

  • 2 tablespoons lime juice

  • 2 tablespoons scallions, chopped

  • Dash of Tabasco sauce

  • Sea salt

  • Freshly ground black pepper



1. Preheat the oven to 250 degrees F.

2. Place 2 cups of the corn kernels, the onion, eggs, cilantro, flour, baking powder, salt and pepper in the bowl of a food processor and process until combined. Transfer to a large bowl, add the remaining corn kernels and and stir to combine.

3. Heat 1 tablespoon of oil in a non-stick frying pan over medium heat.

4. When the oil is hot, drop 2 tablespoon mounds of the mixture into the pan and cook in batches of three or four for 1 to 2 minutes on each side.

5. Drain on paper towels and keep warm in the oven while you make the rest of the cakes.


1. Place all of the ingredients for the avocado salsa in a bowl and gently stir to combine.

2. Put the salsa in a serving bowl and garnish with a thinly sliced round of lime and a sprig of cilantro.


1. Place two of the warm sweet corn cakes  on a plate.

2. Dollop a spoon of the avocado salsa on top of the corn cake and serve immediately. 

Serves 6 (2 each)