A life-changing quince, backyard butchery, and ethical food obsession
Chef Ben Shewry grew up on a farm in New Zealand where his family grew or hunted most of their own food. Ben was 10 when he started working in restaurants and his discovery of a second hand Thai cookbook eventually led him to Australia. In 2015 Ben become the owner of Attica in Melbourne and turned it into one of the world's most acclaimed and innovative restaurants. This episode of Conversations explores origin, family, ancestry, parenting, origin stories, Melbourne, personal stories, depression, mental health, reflection, memoir, life story, exploration, food, cooking, hospitality, aboriginal food, bush foods, restaurant, critics, butchery, baking, farming, hunting, fishing, diving and lockdown lasagne.
Conversations · Australian Broadcasting Corporation
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Show Notes
Chef Ben Shewry grew up on a farm in New Zealand where his family grew or hunted most of their own food.
Ben was 10 when he started working in restaurants and his discovery of a second hand Thai cookbook eventually led him to Australia.
In 2015 Ben become the owner of Attica in Melbourne and turned it into one of the world's most acclaimed and innovative restaurants.
This episode of Conversations explores origin, family, ancestry, parenting, origin stories, Melbourne, personal stories, depression, mental health, reflection, memoir, life story, exploration, food, cooking, hospitality, aboriginal food, bush foods, restaurant, critics, butchery, baking, farming, hunting, fishing, diving and lockdown lasagne.