Revered Melbourne chef Ben Shewry uncovers his rural childhood, spent sheep farming, fishing, and learning how perfect a traditional Maori feast, consisting of vegetables and slow-cooked meat roasted underground. His debut book, equal parts autobiography, photography showcase and recipe book, provides a glimpse into the many forces that inspired Attica, his multi-award winning restaurant, arguably Australia’s finest.
from the publisher
Ben Shewry, from multi-award winning Melbourne restaurant, Attica, is one of Australia's most significant chefs. He draws inspiration for his exquisite dishes from his surroundings and pivotal moments and experiences in his life. Known for his foraging, Ben uses what the earth provides without exploiting its precious resources.…Origin is Ben's unique and extraordinary account of food, memory, time and place.
Head Chef and Owner Three Blue Ducks (with co - Owner Darren Robertson)
Chef, restaurant owner and partner
Executive Chef Bar H Surry Hills
Executive Chef, Quay Restaurant and Bennelong
Cooking school owner