Contributors
BEN WILLIAMSON chef Where there’s smoke Brisbane-based chef Ben Williamson has always had a knack for cooking over fire, and his modern Australian grill restaurant Agnes has helped him realise the full potential of flame-kissed cooking. In this issue, he shares recipes that harness the flavour of fire, from subtly smoked labne to ember-roasted chicken. “It sounds like a cliché but cooking with fire really does tap into your DNA in a way,” he says. THALIA HO photographer and writer Smoky sweets Award-winning food blogger Thalia Ho has forged a career centred around decadent recipes matched with her own poetic prose and photography. In this issue, we share recipes from her new book, Wild Sweetness, and its enigmatic smoke-themed chapter, which sees sweet treats imbued with subtle smoky flavours. “It’s intense and rich, wintered, and the one…