After stints in London, Ben O'Donoghue has settled with his family in Brisbane. Photo: Harrison Saragossi
Favourite: This wooden chopping board was cut out from the workbench in a warehouse flat O'Donoghue lived in in London. 'It's been with me for 16 years now and I wouldn't like to see it go.' Photo: Harrison Saragossi
O'Donoghue bought this stone mortar and pestle at Chinatown in London and carried it all the way back to Australia. Photo: Harrison Saragossi
Ben O'Donoghue would love a cooktop in a central island bench so he could watch everything going on in the house while cooking. Photo: Harrison Saragossi
O'Donoghue makes pasta, ice-cream, sausages and cakes using his KitchenAid mixer (and attachments). Photo: Harrison Saragossi
'All my pots are Le Creuset' says O'Donoghue. Photo: Harrison Saragossi
Favourite tipple: Kah reposado (oak aged) tequila in a Day of the Dead bottle. Photo: Harrison Saragossi
A Moroccan mortar and pestle. O'Donoghue gets inspiration from his travels. Photo: Harrison Saragossi
Secret vice: O'Donoghue keeps a bag of Kit Kats in the cupboard 'for those sneaky chocolate moments'. Photo: Simon Schluter
Megachef premium fish sauce is a favourite. O'Donoghue prefers its 'pure flavour'.
Chili paste with soya bean oil. Photo: Harrison Saragossi
Pantry staple: Cobram Estate Australian extra virgin olive oil. Photo: Harrison Saragossi
Pantry staple: Vino cotto. Photo: Harrison Saragossi
Smooth peanut butter. Photo: Harrison Saragossi
Inspirtation: O'Donoghue thinks that Yotam Ottolenghi's cookbooks are great. Photo: Veda Sarangapany
Billykart Kitchen chef Ben O'Donoghue in his home kitchen. Photo: Harrison Saragossi
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