After spending three years planning his next restaurant taking him in a new culinary direction the pandemic landed and stopped Ben Williamson (Agnes Restaurant, Brisbane), and his team in his tracks literally a week befoe they were due to open. Without an audience, and with a concept that doesn’t suit takeaway, they put the wood-fire ovens to work baking bread and it proved so popular, it’s become an extension of their business.
https://agnesrestaurant.com.au
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