Murdoch Books, R688
Ben Shewry is chef at Melbourne’s multi award-winning restaurant, Attica. An avid forager and champion of artisan producers, Ben’s connection with nature stems from his childhood growing up on a remote farm in New Zealand.
Ben says, “Almost all my dishes are inspired by an important memory, story or past experience.”
With delicate elements making up an exquisite story on a plate, Ben’s dishes are for serious cooks with time to create mindful masterpieces.