Author(s): Ben Shewry
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, and the artisan producers he champions are an important part of his food. The detailed recipes in this book include Ben's famous 'Snow crab' and 'Potato cooked in the earth it was grown'. Origin is Ben's unique and extraordinary account of food, memory, time and place.
Ben Shewry is one of Australia's most exciting chefs. He is head chef at three-hat Melbourne restaurant Attica, which was awarded Restaurant of the Year in The Age Good Food Guide 2012. Attica was also named number 63 on The World's 50 Best Restaurants list for 2012. Ben was raised on an isolated farm on the west coast of New Zealand's North Island. His childhood experiences there, living off the land, have deeply influenced his style of cooking, which shows a profound respect for nature and the environment.