In 2015, I was commissioned to co-write the first-ever Broadsheet Sydney Cookbook, which presents over 80 recipes from Sydney’s favourite restaurants, cafes and bars. I wrote all the major pieces of editorial — including the introduction and features on how to make the perfect coffee, cook a steak, match food with wine and enjoy cocktails after dinner. I also had the pleasure of interviewing talented chefs and culinary tastemakers such as Rockpool’s Neil Perry, Bulletin Place’s Adi Ruiz, Billy Kwong’s Kylie Kwong and Iceberg’s Maurizio Terzini. The cookbook was published by Broadsheet and Pan MacMillan imprint Plum Books and is available online and at good bookstores around the country.