Ben Shewry Projects
Chef, restaurateur, and storyteller
Ben Shewry was born in New Zealand in 1977 and moved to Melbourne, Australia in 2002. He worked with chefs David Thompson and Andrew McConnell before taking on his first head chef role at Attica in 2005.
Originally obsessed with the detail and balance of Thai food, Ben began to develop a style at Attica that reflected his rural New Zealand upbringing and, increasingly, a fascination with Australian indigenous ingredients.
Never interested in using indigenous ingredients in a tokenistic way, Ben made it his mission to learn about the culture and cuisine behind the ingredients from Indigenous Australians.
His championing of native ingredients in a fine dining setting has been highly influential on the Australian dining landscape. Attica started slowly, but momentum built and the restaurant began to attract both crowds and accolades.
Today, Attica is one of Australia’s most celebrated restaurants.
Readers Digest
Semi-regular thoughts about food and the people who eat it.
Ben Shewry's Guide to George Town Dining
Could this be Ben's new favourite international food city? test
Attica has just certified as a B-Corporation
After over two years, and plenty of blood, sweat and tears, Attica has gained B Corporation certification.
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Attica has just certified as a B- Corporation 2
After over two years, and plenty of blood, sweat and tears, Attica has gained B Corporation certification.
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My new book:
Uses For Obsession
I’ve been away from here for a moment, here’s why.
I am proud to announce that pre-orders for my new book ‘Uses For Obsession’ are now open. Link in bio. I’m excited and terrified to share it with you.
A lifetime of research and two years of writing. All the tears shed, every joyful moment through the journey of my life, there are few subjects that I have shied away from. It is all there, laid out on the page.
This book is about using imagination and creativity to solve problems. This book is also about the search for the meaning in everything. Of course there’s food, but it’s not really about that. It’s more about an intense dislike of bullshit.
Although this is not a cookbook, I have developed three Bolognese recipes that I am hopeful that you, my dear, potential reader will find enticing.