If you order a smoked trout broth with sorrel oil, pork crackling and red radish shoots at Melbourne restaurant Attica, it comes with “fresh smoke”.
But what diners in this high-end eatery don’t know is that head chef Ben Shewry uses a bong to produce the smoke that permeates the ocean trout.
Yes, a bong, a water pipe used for smoking marijuana - usually the domain of addled teenagers and the scourge of the suburban garden hose.
Brilliant!
