Attica and Koko Black release luxe made-to-order gift box inspired by dishes from Ripponlea restaurant

Forget paying $360, now you can experience world-class restaurant Attica for as little as $20 with this sweet new product.

You can now get a taste of one of Australia’s best restaurants Attica for $20.

Star chef Ben Shewry has created a luxe chocolate line, inspired by dishes from his world class Ripponlea restaurant, with Melbourne chocolate house Koko Black.

Attica’s famous Plight of the Bees, choc-dipped finger lime flavoured marshmallow and Ben’s take on rocky road have been turned into affordable treats and will be sold at Koko Black from September 5.

Ben also worked closely with head chocolatier, Remco Brigou, to create a luxe degustation giftbox “Stories in Chocolate by Ben Shewry” costing an eye-watering $449 – and more expensive than the $360-per-head price to eat at Attica.

“(Remco and I) have both put way more into this than we probably should have, but once you start something you have to keep going and it was relentless. It’s unlike anything I have seen anywhere,” he said.

Attica’s Ben Shewry is teaming up with Remco Brigou of Koko Black, to release a chocolate line that’s inspired by Attica dishes. Picture: Nicki Connolly

“These chocolates are completely made by hand by two Melbourne companies. It’s been cool to make something so beautiful.”

The experience includes 10 chocolate courses each for two people, a serving plate, pepper mill containing black pepper and ants (to accompany one of the courses) and a curated Spotify playlist to enjoy during the tasting.

Attica’s iconic lamb brick dish and lockdown-inspired basque cheesecake inspired flavours for the luxe gift box, with the “Ode to a Simple Dish of Potato” the hardest to develop.

“We made a many different variants before we ended up with this final recipe,” Remco said.

“Originally I wanted to make a filling with actual potato but it ended up tasting more like a weird mashed potato and it had nothing to do with the interesting and complex flavour and texture of the original Attica dish.”

“We decided to play more on the visual of the potato and use the smoked goats curd similar to what accompanied the Attica dish as filling.”

The duo spent more than one year working on the concept.

The trio of chocolate creations and gift box will be available from September 5 via kokoblack.com

MFWF legend status

These female foodies have officially reached legend status.

Six women have been inducted into Melbourne Food and Wine Festival’s Legends Program for their lifetime achievements in hospitality — with only two men recognised this year across eight categories.

Vegan chef Shannon Martinez was named a trailblazer for revolutionising plant-based eating through her successful cookbooks and restaurants Smith and Daughters and Lona Misa.

Chocolate queen Kirsten Tibballs was honoured for her commitment to education through her Savour Chocolate School, while newcomer and Pt Leo Estate chef de partie Sarah Cremona won the HostPlus Hospitality Scholarship, Cremona quit her high-flying HR gig to get her hands dirty in the kitchen, working her way up the ranks through Australia and the world’s top restaurants, including Copenhagen’s Noma.

“Being nominated has been surreal and humbling and not something I would ever consider being in contention for. That’s rewarding in itself to be recognised,” Cremona said.

Sarah has won the Host Plus Scholarhsip for MFWF.

The prize supports young talent by offering work experience at a top Australian restaurant inclusive of flights, accommodation and spending money, a year-long mentorship and cash to support professional development and education.

Food and Drink Victoria chief executive Anthea Loucas Bosha was impressed by the calibre of scholarship entrants each year.

“Sarah Cremona is an incredibly inspiring individual, and I’m sure the scholarship will help her better bring her vision of the future of hospitality to life,” Loucas Bosha said.

Masons of Bendigo chef and owner Sonia Anthony, Italian food advocate and hospo pro Caterina Borsato (of Caterina’s Cucina e Bar), the late Pamela Bakes, Tahbilk’s Hayley Purbrick, fisherman Bruce Collis and winemaker Bruce Chalmers were the other inductees.

The program recognises an individual’s contribution to the industry and celebrates their role in shaping, sustaining, and celebrating Victoria’s international reputation as a vibrant centre of food, drink and hospitality excellence.

The 2022 judging panel included Herald Sun food editor and critic Kara Monssen, food writers Richard Cornish and Jill Dupleix, and MFWF’s industry lead Daisy Slade and creative director Pat Nourse.

New age milk bar

Is the suburban corner store the new milk bar?

BAM co-owner Joe Rofaeil thinks so, as his Essendon gourmet grocer meets new-age milk bar has been going great guns since opening last November.

“As an adult, what do you want from a milk bar? Good coffee, fresh bread, grocery staples,” he said.

“If you’re having a dinner party or picnic, you can come in and get some cool stuff you wouldn’t find at a normal supermarket.”

Joseph Rofaeil’s BAM corner store is a new-age milk bar. Picture: Tony Gough

Joe, along with brother David, has run independent supermarkets in Melbourne’s west for 10 years, but five years ago the duo opened their first cafe in Keilor East, One by One.

“We learned very quickly how hard it could be,” he said.

“Then came the opportunity for BAM. A friend of ours had a venue in that space which wasn’t working out. So we thought maybe we could take our grocery experience and hospo skills and make an amalgamation of the both.”

The tiny Albion St corner shop only has enough room for a coffee machine and small grocery section with limited footpath and courtyard seating.

BAM, an acronym for bread and milk, lives up to its name by selling Rustica sourdough daily, Ona coffee, flowers on Fridays and sandwiches and toasties by chef Rosey Payne.

Those sangers have built a cult following locally, especially the chicken club, roast pork belly roll and slow-cooked brisket bun.

“We’ve somehow been pitched as a sandwich shop, but that’s not all we are,” Joe said.

For now, BAM is bolstering its offering and looking to open more locations.

“We’d love to move into the inner city but we have to find the right spot,” he said.

“Hopefully we’ll find somewhere that the community will grow to love as well.”

23 Albion St, Essendon, bambreadandmilk.com.au

OTHER GOURMET GROCERS

■ Morning Market

■ Gumtree Good Food

■ Coe and Coe

■ LaManna and Sons

■ The Essential Ingredient