How one of Australia’s top chefs turned anger into change
In his new memoir, Attica’s Ben Shewry hits out at rude customers, misbehaving chefs and uninformed food critics, while proposing an inclusive industry with more integrity.
The mind of Ben Shewry is a strange and wonderful place. It can come up with a dish as evocative as “A Potato Cooked In The Earth It Was Grown”, which effectively replicates the Maori hangi of his New Zealand childhood in an ambitious fine-dining setting.
It can fine-tune the timing of the perfect Ollie, a basic skateboard move in which you flip the board up, scrape your back foot along its surface and maintain connection as you fly through the air.
