It is Bill's easy-going approach to cooking that is an essential factor in his enduring popularity. Born in Melbourne, Bill moved to Sydney where he first started cooking professionally while studying at art school. Bill opened his first highly successful restaurant, bills, in inner-city Sydney in 1993. Two more Sydney restaurants followed in 1996 and 2005, and bills opened by the beach in Greater Tokyo's Kamakura in 2008 and Yokohama in early 2010. All restaurants are adored by locals and tourists alike, who often queue around the block waiting to sample the signature scrambled eggs or ricotta hotcakes with banana and honeycomb butter. Bill's cookbooks include bills Sydney food, bills food, bills open kitchen, simply bill, Every Day, Holiday and Feed Me Now! They are all international bestsellers having sold in excess of 850,000 copies and have been translated into several languages. Bill's eighth book Bill's Basics is out now. Bill is a regular contributor to magazines in several countries including Australia, the UK, South Africa and the Netherlands. Bill's television series, bills food and Bill's Holiday, have charmed audiences worldwide in over 30 countries.