Melbourne restaurant Attica serves up a number of exquisite dishes with “fresh smoke” courtesy of a piece of equipment that is usually the domain of teenage stoner misfits. A battery-powered bong is used to draw smoke from burning cedar and hickory chips into a plastic bag with food. The plastic bag is then sealed and placed in the refrigerator for a period of about twenty minutes. Fresh smoke is trapped in a stemless wine glass which is placed over the food for serving. According to Ben Shewry, the chef behind this innovative idea, “This works on three senses: they see the smoke in the glass, they smell it as it wafts out and then they taste it.”

Despite the unusual choice of cooking equipment, thirty-year-old Shewry is anti-drugs and not entirely comfortable with his knowing about his use of drug paraphernalia as a cooking implement. “Who wants the word ‘bong’ on a menu?” asked Shewry.

Source: The Age

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