Podcast appearances and mentions of ben shewry

Ben Shewry is the award-winning head chef and owner of one of the world's most celebrated restaurants, Attica, famous for its groundbreaking approach to Australian cuisine and its culture of collaboration. Ben's story of resilience, leadership, and creative excellence was featured in Netflix's Chef's Table, and is explored in his acclaimed memoir 'Uses For Obsession'. Ben is also, as it turns out, an extraordinary friend. In this episode, Ben talks about the meaningful bonding experience that cooking and sharing a meal creates, making friends through Attica, being a shy kid and learning to socialise, friends who lift you up and show you your worth, and how he curates the perfect dinner party.CONTACTText - 0431 345 145Email - fwendspod@gmail.comMail - PO Box 24144, Melbourne, Vic, 3001RATE AND REVIEWOf course you've already subscribed or followed the show, now we'd love you to leave a rating and a review. In whatever podcast app you're in right now, just throw down the 5 stars. Will make our day, and help to get the podcast into more people's ears (which will ultimately mean even bigger name guests for you!)INSTAGRAMFwends PodGeorgia MooneyRhys NicholsonKyran NicholsonYOUTUBESoon (how soon we don't know) you will be able to watch clips of the show on YouTube, click through and hit subscribe now to get them the second they appear: Fwends Pod YouTubeSKIP AHEAD00:00 - Georgia, Kyran and Rhys catch up24:00 - Interview Hosted on Acast. See acast.com/privacy for more information.

Dave and Chris talk about knowing when a dish is ready to be put on the menu. Chris then interviews Ben Shewry of Attica in Melbourne, Australia, and they talk about their years of friendship, kitchen culture, and Ben's obsessive pursuit of perfection. Dave and Chris finish the episode with a gauntlet being thrown and a future challenge promised. Host: Dave Chang and Chris Ying Guests: Ben Shewry Video/Audio Producer: Felipe Guilhermino Majordomo Media Producers: Kelsey Rearden and David Meyer Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

With Annabel Crabb.Acclaimed chef Ben Shewry of Attica opens up to Annabel Crabb about his memoir Uses for Obsession, which details a toxic hospitality culture, an oppressive restaurant review system and the author's own unwavering pursuit of perfection.Event details:Sat 01 Mar, 10:45am | West Stage

Some of the world’s most creative people seem to have no trouble staying creative while the rest of us find it a constant challenge. But what if there were simple things you could be doing to lift the load and make being creative fun again? This is why I’ve asked creative powerhouse Ben Shewry to return to the podcast. Ben Shewry is head chef and owner of multi-award winning Melbourne restaurant, Attica. Attica has been featured several times in the The World's 50 Best Restaurants and has been named the Best Restaurant in Australia. He has also won The Age Good Food Guide’s Restaurant of the year 3 times, Chef of the Year twice, has earned 3 Michelin stars, been featured on the Netflix Series Chef’s Table and so much more. What you probably didn’t know about Ben is that he is also a brilliant writer. His latest book, Uses for Obsession, is a memoir of his experiences in the hospitality industry. With all of this success and all these projects, Ben has definitely found more demands on his time, and yet he still manages to keep that joy and passion with his creative work. Ben shares:

This week we're joined by Besha Rodell, the James Beard-winning food writer who filled the shoes of Jonathon Gold at LA Weekly, has told NYT readers how Australians eat, and is currently the chief restaurant critic at The Age and Good Weekend.She tells Kate and Brodie about being the last remaining anonymous food critic the un-deification of The Chef, her upcoming book, how and why she does her job, and why food isn't the only reason to go to a restaurant.Join The Hogg Hive on Patreon to hear Besha's rapid-fire reccs in a bonus episode next week!See Also – Besha's reviews we mentionWe know Ben Shewry doesn't like the Good Food Guide. And we don't careThis Melbourne icon divides food snobs – but our critic keeps going backReview: Kisumé in Melbourne, AustraliaFive months after opening, this hyped city restaurant was still empty, and it's easy to see whySpots Besha mentioned:Vue De MondeJim's Greek TavernWaiter's ClubMario'sBratwurst Shop & Co.France SoirMalinBesha's Also AlsosTzaki TzakiHeartstopperWine growing regions in Great Southern (WA) and Gippsland Hosted on Acast. See acast.com/privacy for more information.

Ben Shewry knows obsession well. It’s what has propelled his innovative Melbourne restaurant, Attica, to national and global acclaim. His new memoir-meets-manifesto, Uses for Obsession: A (Chef’s) Memoir, is a reflection on leadership, hospitality and humanity, and an unforgettable look inside the sometimes-brutal world of cheffing. Shewry joins host Marieke Hardy for this special live episode of Hardy’s podcast, Marieke Hardy is Going to Die. They plan Shewry’s dream funeral and reflect on navigating life’s ebbs and flows: from creative freedom and culinary sustainability to the cult of the chef and cooking as muse. Hear from a restaurateur and a raconteur as they contemplate one of the only certainties in life – that we’re all going to die. Someday.This episode was recorded on Tuesday 15 October 2024 at The Wheeler Centre as part of Spring Fling. The official bookseller was Readings. Produced by Darren Scarce with music by Lord Fascinator. Marieke Hardy Is Going To Die is a podcast made by Marieke Hardy (IG @marieke_hardy). You can follow at IG @GoingToDiePod Whilst acknowledging the privilege that comes with having the space to discuss death and mortality, we want to also recognise that discussing these topics can raise some wounds. Should you wish to seek extra support, please consider the following resources: https://www.healthline.com/health/mental-health/online-grief-support-groups https://www.grief.org.au/ga/ga/Support/Support_Groups.aspx https://www.headspace.com/meditation/grief https://www.mindful.org/a-10-minute-guided-meditation-for-working-with-grief/ https://griefline.org.au/get-help/ Support the Wheeler Centre: https://www.wheelercentre.com/support-us/donateSee omnystudio.com/listener for privacy information.

LIVE AT THE WHEELER CENTRE: BEN SHEWRY IS GOING TO DIERecorded live as part of The Wheeler Centre's Spring Fling program, this conversation features renowned Chef and memoirist Ben Shewry as he unpacks a lot more than the food and bev service at his Dream Funeral. Ben was born in New Zealand in 1977 and moved to Melbourne in 2002. He worked with chefs David Thompson and Andrew McConnell before taking on his first head chef role at Attica in 2005. Originally obsessed with the detail and balance of Thai food, Ben began to develop a style at Attica that reflected his rural New Zealand upbringing and, increasingly, a fascination with Australian indigenous ingredients. Ben is a passionate, sensitive, reflective human being whose vulnerabilities and openness about life (and death) make him an ideal candidate for a deep dive into mortality.His latest book, Uses for Obsession, can be purchased here.Instagram: @BenShewryThis podcast was recorded at The Wheeler Centre as a part Spring Fling, a celebration of books, writing and ideas. Explore more conversations like this on The Wheeler Centre podcast — available wherever you listen to podcasts. Follow @wheelercentre for new releasesMarieke Hardy Is Going To Die is a podcast made by Marieke Hardy (IG @marieke_hardy).You can follow at IG @GoingToDiePodMusic by Lord Fascinator (IG @lordfascinator)Produced by Darren Scarce (IG @Dazz26)Video edits by Andy Nedelkovski (IG @AndyNeds)Artwork by Lauren Egan (IG @heylaurenegan)Photography by Eamon Leggett (IG @anxietyoptions)With thanks to Amelia Chappelow (IG @ameliachappelow)Camilla McKewen (IG @CamillaLucyLucy)and Rhys Graham (IG @RhysJGraham)Drop an email to mariekehardyisgoingtodie@gmail.comWhilst acknowledging the privilege that comes with having the space to discuss death and mortality, we want to also recognise that discussing these topics can raise some  wounds. Should you wish to seek extra support, please consider the following resources:https://www.healthline.com/health/mental-health/online-grief-support-groupshttps://www.grief.org.au/ga/ga/Support/Support_Groups.aspxhttps://www.headspace.com/meditation/griefhttps://www.mindful.org/a-10-minute-guided-meditation-for-working-with-grief/https://griefline.org.au/get-help/ ★ Support this podcast on Patreon ★

Ben Shewry is one of Australia's top chefs who's behind the world renowned restaurant Attica. He started working at a local restaurant in New Zealand at just 10 years old after sending out letters pleading his case to become a chef. In his new memoir, Uses For Obsession, Shewry exposes the misogyny, harassment, and toxic culture ingrained in hospitality. In this chat with Antoinette Lattouf, Ben reveals why he wrote a whole chapter on hot chips and how one of the most telling things about a person is the way they treat waitstaff. Weekend List TO TRY: Airyday Skinscreens Mineral SPF50+ TO WATCH: Rivals on Disney+ TO WATCH: Yellowstone season 5 on Stan TO LISTEN: Off Menu podcast ep with Sebastian Stan Follow The Briefing:TikTok: @listnrnewsroomInstagram: @listnrnewsroom @thebriefingpodcast YouTube: @LiSTNRnewsroomFacebook: @LiSTNR NewsroomSee omnystudio.com/listener for privacy information.

Ben Shewry shares his secrets for a perfect pasta Bolognese, a dish he would choose as his last on earth.

Chef extraordinaire, creative genius and owner of Attica, Ben Shewry is welcomed back to the studio, this time into the Vulnerabilitea House. In this episode, Ben answers the question, “When was a time you stayed silent, and regretted it?” and talks about his own culpability in racism, and how this event shaped the person that he is today. Hugh and Josh share a moment they wish they could have back, and how they have been moving through the shame to do better next time. In determining what success means to him, Ben talks so graciously about how showing sensitivity and love within relationships leads to deeper connections, and a more enriching life. Ben, we're IN LOVE with you. To watch this full episode on YouTube, click here - https://youtu.be/s2ZnJ1fw35w

Chef Ben Shewry grew up on a farm in New Zealand where his family grew or hunted most of their own food. He's now the owner of Attica in Melbourne one of the world's most acclaimed and innovative restaurants.

Chef Ben Shewry was raised on a farm in Awakino in New Zealand, where his family harvested wild plants, eels and shellfish. After moving to Australia, he created one of the world's most acclaimed restaurants.

There are few people in this country as obsessed with understanding the cultural and social potential of Australian cuisine as New Zealand-born chef Ben Shewry. And there are even fewer who have managed to combine that passion with the highest echelons of success. On this episode of Read This, Michael sits down with Attica's head chef to discuss his new memoir, Uses for Obsession. expect.

Darin sits down with our good pal all the way from Melbourne, Australia; Ben Shewry, whose new book Uses for my Obsessions: A (Chef's) Memoir is a fantastic, unique look into his journey through the culinary world. He offers up a lot of personal philosophies, a lot of great stories, and shows how Fugazi helped him learn Thai cooking. We've also included a link to one of the playlists that is included in his book.And then we dip into the archives for a legendary performance from Sinkane, who has some new music out now and whose last album We Belong has been in heavy rotation at our house.As the year rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

Ben Shewry Chef Ben Shewry strives for truth in life and perfection in his new memoir, Uses for Obsession. This year marks 19 years for Ben Shewry's Ripponlea fine-diner Attica, a restaurant whose legacy was built on imagination and creative fearlessness. It also marks the release of his second book, a memoir aptly titled Uses for Obsession. “Ultimately,” says Shewry, “this book is about using imagination and creativity to solve problems”.Uses for Obsession is Shewry's second book. Despite containing three recipes for Bolognese ( love) and the 10 commandments that make for a good one, Shewry insists it isn't really about food. “It's also about the search for the meaning in everything,” he says. “Really this book is not just about food; it is about an acute dislike of bullshit.”I come from a long line of storytellers, and in my childhood, the way we communicated was through stories. It was how we coped with the difficult things that were happening, how we brought light and humour to those moments, the way we connected. Sharing ridiculous situations and turning them into humour was a source of entertainment for our extended family. To bring to life a story is to feel that you are not alone. I was also motivated to write a book that defied the tough-guy energy that is unfortunately still so often associated with chefs – okay, male chefs – at the top of their game. The pitch to the publisher was… My incredible publisher Murdoch Books pitched to me. They visited and asked me what I'd like to write about, and I said, “Well, definitely not a cookbook, and it could be this or that”. I then went and wrote something totally different to what was discussed, which I think is appropriate when writing a book; writers should go where the process takes them, but this requires a high level of trust from a publisher. I feel fortunate to have the immense support of a group of people who totally believed in my ability to deliver something meaningful to them, to an audience of readers, and audiobook listeners. (By the way, I narrated my book, which was really important to me and a total thrill.) The main thing I learnt writing it was that having courage and telling the truth is the most important thing an author can do. Truth is what writing deserves, nothing less. WithUses for Obsession, I have tried to honour that truth. That requires a writer to go down rabbit holes, and to sit with deep discomfort for extended periods of time to reflect upon their actions, and of the things happening around them. Even more so when an author has been critical of power structures and systems, in the ways that I have. To write an honest book requires a level of fearlessness, owning your own culpability, and an ability to see the world as a bigger place than something that just serves any one individual's needs. Deborah's Instagram: https://www.instagram.com/what.ive.learnt/Mind, Film and Publishing: https://www.mindfilmandpublishing.com/Apple Podcast: https://podcasts.apple.com/au/podcast/what-ive-learnt/id153556330Spotify: https://open.spotify.com/show/3TQjCspxcrSi4yw2YugxBkBuzzsprout: https://www.buzzsprout.com/1365850

There are few people in this country as obsessed with understanding the cultural and social potential of Australian cuisine as New Zealand-born chef Ben Shewry. And there are even fewer who have managed to combine that passion with the highest echelons of success. This week, Michael sits down with Attica's head chef to discuss his new memoir, Uses for Obsession, and Ben share's why he wanted to write a kind of antidote to the macho chef culture we've all come to expect.Reading List:Uses for Obsession, Ben Shewry, 2024A Bit on the Side, Virginia Trioli, 2024You can find these books and all the others we mentioned at your favourite independent book store. Socials: Stay in touch with Read This on Instagram and TwitterGuest: Ben ShewrySee omnystudio.com/listener for privacy information.

There are few people in this country as obsessed with understanding the cultural and social potential of Australian cuisine as New Zealand-born chef Ben Shewry. And there are even fewer who have managed to combine that passion with the highest echelons of success. This week, Michael sits down with Attica's head chef to discuss his new memoir, Uses for Obsession, and Ben share's why he wanted to write a kind of antidote to the macho chef culture we've all come to expect. Reading List: Uses for Obsession, Ben Shewry, 2024 A Bit on the Side, Virginia Trioli, 2024 You can find these books and all the others we mentioned at your favourite independent book store.  Socials: Stay in touch with Read This on Instagram and Twitter Guest: Ben Shewry

The BanterThe Guys try some homemade Applejack. You can't taste it, but learn about this centuries-old northern American spirit and why Johnny Appleseed was really planting those apples!The ConversationThe Restaurant Guys welcome chef-owner of Attica, a restaurant regularly ranked among the best in the word. Attica is just outside Melbourne, Australia. Chef Shewry continues to learn about native foods, particularly those unique to that part of the world so he can share their splendor with others. His book Uses for Obsession will be released October 2024. The Guys compare stories from their decades running restaurantsThe Inside TrackThe Guys became acquainted with Ben Shewry through their former employee now author and Australian wine importer Jon Ross. A friendship was quickly formed over their mutual passion for service, food and the hospitality business. “Attica was nothing until I realized, thankfully fairly early on, that the service was actually the most important thing. Some people would balk at that because Attica really is a restaurant known for its cooking, but the service is what carries it. It's what the great memories are built on. It's the human interactions,” Ben Shewry on The Restaurant Guys Podcast 2024BioFrom a childhood in New Zealand with some early experience at The Roxborough, Shewry moved to Australia and then America to further cement his skill set in the fundamentals of exquisite cookery. He has a passion for respectfully utilizing the foods unique to Australia and New Zealand. Ben Shewry was named “Best New Talent” by Australian Gourmet Traveller magazine in 2008.His restaurant Attica is often ranked among the world's top 100 restaurants.Ben's book Uses for Obsession will be released October 2024.InfoBen's BookUses for Obsessionhttps://a.co/d/14ECV1FBen's Restaurant Atticahttps://www.attica.com.au/Chef's Table on NetflixSeason 1, Episode 5https://www.netflix.com/title/80007945LinksBen's restaurant Atticahttps://www.instagram.com/atticamelbourne/Reach out to The Restaurant GuysOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

In his new memoir, Uses for Obsession, acclaimed Melbourne chef, Ben Shewry calls out toxic hospitality culture and denounces the 'incredibly problematic' restaurant awards system that helped make his own restaurant famous. Originally from a small farm in North Taranaki, Shewry has been the executive chef and owner of Melbourne's award-winning Attica restaurant since 2005. Uses for Obsession calls for an industry to stop pandering to a failing system and questions the future of the restaurant scene.

Acclaimed Melbourne chef, Ben Shewry calls out toxic hospitality culture and denounces the 'incredibly problematic' restaurant awards system that helped make his own restaurant famous. 

Ok how many people googled "The Joker" song after seeing Gaga sing it this week? Myf and Zan are here to unpack the week that was, and investigate whether Lady Gaga is a hornbag for Kath & Kim's theme song.The courtroom saga of the MONA Ladies Lounge is the gift that keeps giving, and we debrief on the artist's win. And a great read in the New Yorker unpacks the trends, algorithms, and servitude we offer up to Instagram in our quest to be seen.Bit of coin chat this week too, and we've been nominated for an award! Get behind us, Bang Fam! And we're banging on about the new 90's Vogue doco, and chef Ben Shewry's new memoir Uses for Obsession.Take 5 on ABC iview: https://iview.abc.net.au/show/take-5-with-zan-roweVote for Bang On in the Australian Podcast Awards: https://www.australianpodcastawards.com/votingBang On Live in Ballarat: https://hermaj.com/events/bang-on/MONA Ladies Lounge appeal: https://www.abc.net.au/news/2024-09-27/mona-ladies-lounge-decision-tascat-supreme-court-decision/104403720Lady Gaga singing The Joker: https://www.buzzfeed.com/angelinebarion/kath-and-kim-the-joker-theme-songThe Desperation of the Instagram Photo Dump: https://www.newyorker.com/culture/infinite-scroll/the-desperation-of-the-instagram-photo-dumpIn Vogue: The 90s: https://www.youtube.com/watch?v=PShARkr_uRUUses For Obsession: https://www.murdochbooks.com/browse/book/Ben-Shewry-Uses-for-Obsession-9781922616845Bang Back to us: bangon.podcast@abc.net.auBang On is an ABC podcast, produced by Double J. It is recorded on the lands of the Gadigal and Wurundjeri peoples. We pay our respects to elders past and present. We acknowledge Aboriginal and Torres Strait Islander peoples as the First Australians and Traditional Custodians of the land where we live, work, and learn.

Ben is the award-winning chef and owner of renowned restaurant Attica, where his innovative, boundary-pushing cuisine has earned him global acclaim. Known for his deep connection to sustainable and native ingredients and a commitment to excellence, Ben's culinary vision goes beyond the plate. His book, Uses for Obsession offers a vulnerable, humorous, and hard-hitting exploration of his journey, as well as his thoughts on what it takes to thrive in the hospitality industry, our responsibility in terms of sustainability and he has quite a bit to say about food writers. Ben inspires both within and beyond the kitchen, making him a truly influential figure in the world of modern gastronomy, as well as a wise man in life and Uses for Obsession is an important read whether you're a chef, a food writer or a human. I had, of course long wanted to chat to Ben and I was delighted to have the opportunity. It was everything I had hoped for and more.

The title of this episode is the name of Ben Shewry's new book. It doesn't really represent the chat but I just loved the title because, over the years I've masterfully (and clumsily) turned my obsession (human behaviour) into a job, a business, a PhD Project, multiple books, a podcast and conveniently, a way to pay a few bills. If you don't know who Ben is, he is one of the most respected Chefs in the world and owner of the internationally renowned restaurant, Attica (it's been in the "World's 50 Best Restaurants' list for over a decade). Ben was my surprise interview of the last six months. I'm not sure what I expected going in to our conversation but coming out the other side, he was (is) an inspiration and revelation; deep-thinking, fiercely intelligent, creative, kind and as the title suggests, just a little obsessed. Enjoy. @benshewrySee omnystudio.com/listener for privacy information.

When the Coronavirus pandemic hit Melbourne and venues had to shut down, workers who were temporary visa holders were some of the worse affected. Food blogger Dani Valent decided to join with renowned Attica chef, Ben Shewry to supply food, and produce to people. At the same time, Dani started a movement for temporary visa holders to get help at different level, and one way is to help mobility, as often it is a condition to finding work, getting bikes to people in need.

Ben Shewry is the chef and owner of Attica in Melbourne. He grew up on a remote sheep and cattle farm in Taranaki, a mountainous coastal region on the west coast of New Zealand's North Island. Shewry arrived in Melbourne in 2002 and worked with chefs like Andrew McConnell. He's been the head chef at Attica since 2005 and made the World's 50 Best Restaurants list in 2010. Ben Shewry also featured in the first season of Netflix Chef's Table series. All the recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app : https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Our taste for seafood goes back a long time. We've been snacking on shellfish for more than 100,000 years. And the foods we gather from the ocean (whether it's mussels or seaweed) are typically loaded with nutrients. But today, people might reconsider these staples because of environmental, ethical or health concerns – so should you limit your consumption of ingredients that are hauled from the sea? In this episode Lee Tran Lam speaks with chefs Ben Shewry and Chris Jordan, as well as Dr Evangeline Mantzioris.

This is Pt2 of our chat with award-winning chef and owner of Melbourne restaurant, Attica. Go back and listen to Pt 1 if you haven't yet. It's a doozy. As the second part, this is a double-doozy… or a... twoozy… I guess.In this episode, Ben explains how he managed to build empathy amongst the staff at Attica through something he created called Staff Speeches. He also shares a harrowing bullying story from his childhood when his mother saved him from certain catastrophe, and finally Ben opens up for the first time publicly about his challenging journey with body image.As one of the most respected and celebrated chefs in the world, we're very grateful that we were able to sit down with Ben like this. He left a very positive impression on all 3 of us, for very different reasons. Thanks Ben.To learn more about Attica and to book, follow this link: https://bit.ly/4386LUPTo listen to our episode on how to write a gratitude letter, follow this link: https://bit.ly/45GtpVT To learn more about the mountain bike riding trip that Hugh, Ben and Hamish went on, visit Blue Darby Pods Ride Tasmania or follow this link: https://bit.ly/3IEs1tg This episode contains a graphic description of bullying experienced by our guest at a young age. If this feels like it is too much for you to listen to right now, you may want to skip this one and come back another time. If you or someone you know is experiencing body image issues or an eating disorder, The Butterfly Foundation is a fantastic resource and support. Please follow this link: butterfly.org.au For family and carer support please contact Eating Disorders Families Australia, or follow this link: edfa.org.auThe Imperfects is not a licensed mental health service and is not a substitute for professional mental health advice, treatment or assessment. The advice given in this episode is general in nature, but if you're struggling, please see a healthcare professional, or call lifeline on 13 11 14.See omnystudio.com/listener for privacy information.

Originally from New Zealand, Ben Shewry is the head chef and owner of Melbourne-based restaurant Attica - the highly respected restaurant that has been included in the World's 50 Best Restaurants numerous times. Ben's chat with Hugh, Ryan and Josh was so big and so special, it needed to be split across 2 big and special episodes. In this first big and special part, they talk about what makes Attica such a unique place, how he approaches his work, and how he deals with the anxiety that arose from his divorce.But, what is sprinkled across everything Ben does, is his unwavering commitment to excellence and his adoration of change.To learn more about Attica and to book, follow this link: https://bit.ly/4386LUPFor book recommendation, Kitchen Confidential, by Anthony Bourdain, follow this link: https://bit.ly/43hC7rC To watch the trailer for 'The Menu' movie, that ben mentions in the episode, follow this link: https://bit.ly/3BPYEQCSee omnystudio.com/listener for privacy information.

Ben Shewry has one of the top restaurants in the world, but even he needs to supplement his income. Ben is the New Zealand-born chef and owner of Attica, in Melbourne, Australia, a highly-acclaimed yet anti-"fine dining" establishment. He talks about his paycheck, his skater punk youth, and the definition of "selling out." Follow Ben Shewry:Instagram: @benshewryAttica: https://www.attica.com.au/ Follow Maya Lau at:Twitter: @mayalauInstagram: @itsmayamoneyTikTok: @itsmayamoneySee omnystudio.com/listener for privacy information.

After scanning the internet and landing on images of Grant Achatz food at Alinea, Cameron Tay-Yap (Amaru, Melbourne) became obsessed with food and the possibilities on the plate. He set himself a goal to work at Attica under the guidance of Ben Shewry, where he not only discovered the bounty of native ingredients but explored his own heritage further with his mum. Now he's part of one of the most exciting new wave restaurants in the country. https://www.instagram.com/cam_taysty/?hl=en Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

Editor of the The Age ‘Good Food Guide' Roslyn Grundy reflects on the year and all the new ins-and-outs of Melbourne dining and food trends. Then, Attica owner Ben Shewry discusses his philosophy on restaurant success and his recent experiments in perfecting bolognese sauce. With presenters Cam Smith and Matt Steadman.Website: https://www.rrr.org.au/explore/podcasts/eat-itCam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/Twitter: https://www.twitter.com/eatitrrrFacebook: https://www.facebook.com/EatItRRR/

With his famed restaurant Attica, Ben Shewry is a guy that has made an indelible mark on the culinary world through his creativity, dedication & undoubtedly some really deep thought. As a mate, Hamish has been lucky enough to see Ben apply this same thoughtful approach to his Dadding over the years, and in this episode he really does get some golden practical tips on opt-in-parenting from Ben.  We just made up “opt-in-parenting”... not sure it's a thing?  But maybe it could be? In this episode, Ben shares some of his tried and tested techniques for connecting with kids through enshrining one-on-one time.  He discusses encountering feelings of frustration as a parent, and being ill-equipped to deal with some of the challenges of being a relatively young dad.  And in one particularly insightful moment, he discusses the power of forgiveness for not only your kids… but also yourself. It's some deep stuff from Ben… but, it is also super practical and simple - and dare we say… delicious.  Ben!  What a guy! Show Note:  This interview was recorded before The Bear came out, otherwise we would have asked Ben a bunch of questions about that as well. And Hame would have said “Yes chef!” the whole time As always - thanks again for all the emails that are coming in from dads, mums, grandparents and maybe-one-day parents.  There is some heartfelt, funny and inspiring stuff being sent in - so from us, sincere appreciation for taking the time to get in touch. You can reach us at howotherdadsdad.com -  and to stay up to date by subscribing wherever you get your pods. Cheers!See omnystudio.com/listener for privacy information.

We head to Hong Kong to find out what Mark Catchpole is up to. The English chef spent four years at Attica and is now sous chef at Simon Rogan's Roganic in Hong Kong. We talk about the importance of a respectful culture in restaurants and find out what's it like in Hong Kong with the city still more or less closed to visitors.https://www.instagram.com/markcatchpolechef/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

New Episode With Chef Ben Shewry.He Joins Us From Melbourne Australia.Currently He's Chef & Owner Of Attica.From Three Hats In The Good Food Guide To A Spot On The World's 50 Best Restaurant's List, Attica Has Had Many Accolades.And While Awards Are Nice, They Don't Even Begin To Compare To The Life Lessons That Chef Shewry Has Learned On His Journey……Lessons That He's Kind Enough To Share With Us Today.We Discuss:✅ The Emotions And Elements That Come With The Psychology Of Dining.✅The Balance Of Being A Destination Restaurant.✅The Experience Of Closing And Rebranding Attica During The Height Of The Pandemic.https://www.instagram.com/benshewry/?hl=enhttps://www.attica.com.au/https://www.instagram.com/atticamelbourne/?hl=en

Dani Valent is one of Australia's most respected food communicators. She is a long time freelance journalist and restaurant critic, award-winning cookbook author, host of the popular Dirty Linen hospitality podcast.Her business card says: writer, eater, traveller and cook, and if you could sum up Dani's ethos in a phrase, it would be "connecting people through great food experiences”.In 2020, Dani worked with chef Ben Shewry to support temporary visa holders through the pandemic via the Attica Soup Project.A hospitality advocate Dani has helped drive discussion around the smashing impact of the pandemic on the hospitality industry the cafes, restaurants, service providers, event managers and the plethora of hospitality workers who have found themselves without work.We talk about pivoting, adapting, innovating and finding new ways to create communicate and deliver food ..

Maria Tsihlakis from The Essential Ingredient talks saying goodbye to 2 decades of running 'The Essential Ingredient'; Ben Shewry speaks about the future of Attica; and the world's best porridge maker is crowned! With presenters Cam Smith and Karl Chapman.Website: https://www.rrr.org.au/explore/podcasts/eat-itCam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/Twitter: @EatItRRRFacebook: https://www.facebook.com/EatItRRR/

The disruptions of the COVID pandemic can be seen across many industries in Australia and around the world. But the impact felt by the hospitality industry in particular is undeniable. In this episode, we talk to chef Ben Shewry and discuss how his life and restaurant Attica have changed since the pandemic began, the importance of resilience and creativity, and why we should always lead our lives with kindness.Show notes:This interview was recorded during the current Victorian Coronavirus outbreak, in line with the Victorian Government's COVID public health advice.For Victorians, up-to-date Coronavirus health information is available at https://www.dhhs.vic.gov.au/coronavirusBeyond Blue has a dedicated portal for those seeking mental and emotional support related to the pandemic: https://coronavirus.beyondblue.org.au/

After growing up in a family that produced, foraged or caught their food from the land and sea, Ben Shewry (Attica, Melbourne) began a deep connection with food, culture and its importance in our lives. It created the foundation to go on and build his own restaurant that would receive world acclaim, but lockdown after lockdown in Melbourne made him rethink the energy it took to create the unique experience he and his team where creating. But some time away from the restaurant has given him pause to realise that Attica post-covid could be even better than he ever imagined.https://www.attica.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling

If deciding what to have for breakfast each morning does your head in, why not outsource the decision to the best - top Melbourne restaurant owner, Ben Shewry?The Attica chef says, “It takes just as long to make a bad breakfast as it does to make a good one.” So what are Ben's top tips for making a great breakfast? Omelette, poached or scrambled… No matter how you take your eggs, Ben Shewry is about to help you take them to the next level. Connect with Ben on Instagram or TwitterYou can find the full interview here: How to keep calm and make good eggs with Attica's Ben Shewry Connect with me on the socials:Linkedin: https://www.linkedin.com/in/amanthaimberTwitter: https://twitter.com/amanthaInstagram: https://www.instagram.com/amanthai/ If you're looking for more tips to improve the way you work, I write a short monthly newsletter that contains three cool things I have discovered that help me work better, which range from interesting research findings through to gadgets I am loving. You can sign up for that at http://howiwork.co Visit https://www.amanthaimber.com/podcast for full show notes from all episodes. Get in touch at amantha@inventium.com.auVisit amanthaimber.com/podcast for full show notes from all episodes. See acast.com/privacy for privacy and opt-out information.

It could be argued that good food—and an exceptional dining experience—make Melbourne's heart beat. So how have pandemic-induced changes to the restaurant industry affected the rhythm of our city's dining culture? Join two of Melbourne's most beloved restaurateurs, Hana Assafiri of Moroccan Soup Bar, Khanh Nguyen of  SUNDA _ and food communicator Dani Valent for a very special panel discussion that illuminates the trials and triumphs experienced by restaurateurs throughout lockdown.  While reflecting on the ways that COVID-19 has affected their own iconic businesses—both professionally and personally—Hana, Khanh and Dani also offer their insights into the pandemic's effect on the restaurant industry, their thoughts around lockdown approaches taken by other restaurants, their guesses at the impact of COVID-19 on dining in the future, and their feelings about the role that food plays in our lives. *Please note: Attica chef Ben Shewry was originally scheduled to participate in this event. Due to unforeseen circumstances he was no longer able to join us in the conversation.

Today we welcome Turkish student and chef Tugce Bayrakdar back to Dirty Linen to talk about hospitality employment from the perspective of an international student. Tugce is currently working at Attica Summer Camp and having a great time, but she reflects on a stressful working history in Australia. Students like Tugce are often uninformed, underpaid and exploited, putting strain on their studies, wellbeing and mental health.https://www.instagram.com/tugcebayrakdar/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/

Reporting from murder scenes and interviewing Lorde live at the Grammys – that's what Joanna Hunkin did before she became editor at Gourmet Traveller. Enduring these high-pressure situations meant she wasn't too shaken by her first year at the magazine – which has been incredibly eventful and challenging, and involved her relocating from Auckland to take up the role. On her very first day on the job, at the Restaurant Awards at Bennelong last year, she was handing out honours to chefs Ben Shewry and Kylie Kwong. Then, as the pandemic hit, she found herself having to produce a magazine under lockdown – a tricky feat, given that photo shoots, recipe testing and other group activities are key to  Gourmet Traveller's coverage. Her team used some leftfield ideas to complete cover shoots and other editorial work while socially distancing! We talk about some of the most memorable stories that have run in the magazine in the past year as well as relevant topics such as "authenticity" in food and how chefs feel about dealing with dietary requirements (from diners who claim they can't consume anything "shiny" or beginning with the letter 'A' to legit allergies to gluten and wheat – I wrote about this for the October issue of Gourmet Traveller). We also cover her early days in Hong Kong (where her mother fed her microwave bacon!) as well as Joanna's return to the city later in life, where she dined at secret restaurants hidden inside Hong Kong's high-density apartments. Joanna also chats about her top three Australian restaurant experiences of the past year, as well as her favourite dining spots in Auckland.

Ben was born and raised in North Taranaki on the rugged west coast of the North Island, New Zealand. He believes that food has a deeper meaning than just another item to consume; it appeals to all of the senses and can be evocative, emotional and thought provoking. In essence, however, it must reflect the purity of its ingredients and be something delicious to eat. His restaurant Attica is rated among the top in Australia and is an amazing experience for any food lover. Ben also features in the Netflix series Restaurant Australia and Chef's Table.

Every now and then I invite someone who isn't a muso, to Take 5. It makes sense right; all of us are affected by music, and the songs that soundtrack our lives. Ben Shewry's trajectory has been remarkable. He heads up Attica, acclaimed as the best restaurant in Australia, and one of only two that has made it into the world's Top 50 Best Restaurant list. He appeared on that very first season of Netflix's Chefs Table series, and has popped up on Masterchef as a special guest over the years. The early part of Ben's life set the tone for who he would become though, as I discovered when he joined me to Take 5. Music, just like food, is a sensory experience. It can take you back to a particular moment when you hear that first note, or taste that first bite. Which is why I asked Ben to share his songs for the senses. From heading up north to find unique Indigenous ingredients, to having his favourite band dine in, we trekked through a culinary life that has always been filled with music. New Order - Blue Monday George Rrurrambu and Birdwave - Gating Phranc - Take off your Swastika  Yo La Tengo - Green Arrow Fugazi - Epic Problem

Hosted by Tobie Puttock and Glenn Flood, the Kitchen Therapy Podcast is about camaraderie and lessons from the kitchen. These inspirational, motivational and sometimes dysfunctional stories will give the listener a glimpse behind the kitchen door into some of the country's leading chefs. Discover their passions, mis adventure, aspirations, pitfalls and pivotal moments…unpacking when they really decided to make a career out of food.Hear from industry icons including Ben Shewry, Karen Martini and Gabriel Gate, to name a few. The conversation is casual, unscripted and real…….

Angie Prendergast-Sceats once was an olive oil judge, where she had to watch out for vintages that tasted like "rancid feet" and "baby vomit" (such references really did appear on the flavour chart that's deployed in these contests). But for the last three years, she's been the culinary director and head chef of Two Good, which used recipes by top chefs (Peter Gilmore, Christine Manfield, Ben Shewry) to create soups and salads that would be sent to women in domestic violence shelters. You'd order two soups: keep one and the other would be donated to someone in a refuge. The food was cooked by women from shelters, who were paid above-award wages to do so. In her role, Angie would oversee this work – and there some memorable/hilarious times when they did their cooking in a nightclub's not-so-conventional kitchen – and she also ran Two Good's Work Work program, training long-term unemployed women, refugees and disenfranchised people to help them get jobs. It was far from the aggressive stereotype of a kitchen where you could yell at someone to hurry up with the carrots; in working with people who might not know how to hold a knife or are still dealing with trauma, cooking 1000 meals a week is a different kind of challenge. We also talk about Angie's recipes – which appear in the new Two Good cookbook, her memorable trips to Japan (where she had nine bowls of ramen in five hours and visited a 1000-year-old miso shop) and what she's doing next with her Angie's Food enterprise.

“I was the guy who had the cream gun explode, trying to top the iced coffee.” Monty Koludrovic's early days in hospitality were "pretty calamitous", but one triumph was ending up in the kitchen of The Boathouse at Blackwattle Bay. It was a meal there, at age 12 (that he can still recap with incredible accuracy), that inspired him to pursue a career in restaurants. Since 2014, Monty Koludrovic has overseen dishes at Icebergs Dining Room and he later became executive chef of Maurice Terzini's other venues: The Dolphin, Scout, Bondi Beach Public Bar and Ciccia Bella. Besides introducing excellent dishes (like the Tokyo 7/11 sandwich at The Dolphin), he's also played a role in the restaurant group's collaborative events, like Aperitivo Hour, where Luke Burgess might turn The Dolphin's wine room into a falafel house or Ben Shewry might DJ in a safari suit as his Attica team lay down snacks from his award-winning restaurant. There was also the pizzeria pop-up by Joe Beddia (who makes the best pizza in America, according to Bon Appétit magazine) at the Bondi Beach Public Bar and, most memorably,  $1000 dinners for Good Food Month featuring Hiroyuki Sato, whose Hakkoku sushi restaurant in Tokyo has a six-month waiting list. (Despite the hefty pricetag, all six sessions sold out.) The Icebergs team built two custom sushi counters for the events and the restaurant's seafood supplier said of the beachside location: “When you're eating fish and you look at the fish's home, the fish tastes alive.” Monty says, “We billed it as the world's best sushi restaurant that day.” Monty also recaps his memorable (and hilarious) time eating at the OG Hakkoku in Tokyo, which also involved an encounter with attendees of the vampire-themed bar nearby. We talk about why the quality of food in Japan is so exceptional (“You've got 70-year-old sous-chefs over there and they'll never be head chef unless their dad retires”).  We also discuss what's next for Monty, now that he's leaving the Icebergs group after six years, as well as his final Aperitivo Hour at The Dolphin which is on this Sunday, December 1: it's Monty's Last Supper, featuring Clayton Wells, Dan Hong, O Tama Carey, Mat Lindsay and The Venezuelans (who are  copywriters and baristas who were such regulars that they ended up doing their own Aperitivo Hour after the Attica guest slot). It's on from 5-10pm, see you there!

Ben Shewry's Attica is ranked #32 in the World's 50 Best Restaurants list and it's Restaurant of the Year in the first national Good Food Guide – but according to his son Kobe, Attica is "not bad" for a restaurant that doesn't have a burger on the menu. Many years before Ben gained international acclaim for Attica's uniquely Australian dishes (from his inventive take on avocado on toast to a savoury pavlova), he was shaping margarine sculptures for hotel buffets and cooking New Zealand's biggest nachos for drunk students. While living in New Zealand, he met his wife Natalia over scones and they eventually moved to Australia together. After a memorable honeymoon in Sydney (a highlight was Janni Kyrsitis's “punk” dessert at MG Garage), he worked in Melbourne before eventually becoming head chef at Attica in Ripponlea. “When I took over, the restaurant owed $250,000," he says. "It was just in a dreadful situation. We had nothing." He was only 27 and a new dad – and starkly aware of the restaurant's debts, the need to make the restaurant viable and provide for his family. "That'll make you do crazy things. It really will. It'll make you do things that you never thought you were capable of. Good things as well," he says. The next five years involved "having no customers, having wolves at the door all the time, taking out all of the credit cards under the sun to pay people". Some key things turned around the restaurant's fate – Ben's determination and invention as a chef, endorsements by influential people such as David Chang and Rene Redzepi and Attica landing on the World's 50 Best Restaurants longlist. "Man, did it have an impact," he says of the moment that Attica appeared in the 51-100 rankings. “That was the moment from when it went from being a little neighbourhood restaurant in Ripponlea to this global thing.” The runaway appetite for Attica reservations meant that bookings were filled for nine months out. It took me 14 hours to edit this podcast, and I spent most of that time with a smile on my face because Ben is so enthusiastic, inspiring and full of life. He shares so many fascinating stories about his career's highlights and true lowlights – and how they've emphatically shaped him. Catch him at Attica, or upcoming events in Sydney at Rootstock (November 26, Carriageworks) and The Dolphin Hotel in Surry Hills (December 13).

Rob Caslick has designed lights for the blind, been deployed to Iraq as a naval boarding officer (where he intercepted illegal vessels smuggling oil in the aftermath of September 11), but if you like food, you probably know him for running Two Good. The company produces not-so-ordinary meals using recipes by Yottam Ottolenghi, Ben Shewry, Analiese Gregory, Mitch Orr, Neil Perry and other acclaimed chefs. It's built on a charitable two-for-one model, where you pay for two meals: one for you and the other to be donated to a shelter. Two Good's soups and salads are made by women from domestic violence shelters who are paid above award wages. And the quality of food is exceptional - Mat Lindsay's signature cauliflower dish from Ester (the one he can't take off the menu, due to its legendary popularity) has been turned into a salad for Two Good and Mitch Orr's roast hazelnut, celeriac and cavolo nero soup is one of the best soups I've ever had. I think I ordered ten when it was on the Two Good menu. This is not just about name-dropping, though. Two Good conveys to people in shelters that they are also worthy of a meal by Ben Shewry, Analiese Gregory or other acclaimed chefs. Given Two Good's inspiring work, perhaps it's not surprising that it won the Food For Good category at 2016's Good Food Guide awards ceremony. This honour helped put him in contact with top chefs – but that doesn't mean he can just coast on the win. He still had to go to impressive lengths to convince Ben Shewry to donate a recipe for Two Good.  Rob also runs cooking programs for teen parents, a pop-up soup kitchen for the homeless and eventually hopes to start a farm-to-table restaurant that employs post-drug-rehab patients (with the possibility of big names like Tadao Ando and Martin Benn becoming involved). This is all the more impressive when you consider Rob does all of this in his spare time - he has a day job as an engineer. We chat about his amazing feats (such as the time a blind, gold-medal-winning skier inspired him to design lights for the visually impaired), as well as Two Good's upcoming fundraising dinner with O Tama Carey on May 4 at the Community Education and Arts Development, 255 Wilson Street, Redfern. It's a rare chance to be fed by the one-time winner of Time Out Sydney's Chef of the Year award (especially as her upcoming Lankan Filling Station eatery is yet to open). Also, look out for upcoming Two Good events with renowned chefs such as Danielle Alvarez, Jock Zonfrillo, Mike Eggert and Jemma Whiteman. To keep up with Two Good's news and events, visit twogood.com.au.

Where do you even begin when listing Dan Barber's achievements? You could point out that he's the award-winning chef behind the Blue Hill & Blue Hill At Stone Barns restaurants in New York. Or note that Time included him in their list of the World's 100 Most Influential People (with a write-up by Ferran Adria, no less). Or name-check the fact that he advises President Obama on nutrition. He's also the author of The Third Plate, a fascinating book that any food-curious person should read (it was definitely one of my favourite books of last year, but probably way more importantly, it just won a James Beard Foundation award). He also features in the new show, Chef's Table, by David Gelb who made Jiro Dreams of Sushi. It will probably be the next Netflix show to completely derail any good intentions you have to get anything productive done. (The series also features his “lost brother”, Ben Shewry of Attica.) In this podcast, I talked to Dan Barber about The Third Plate – the fascinating people he features in the book and how he ended up writing an unlikely page-turner about soil, agriculture and other key influences on how we eat, and what should feature on the menu of the future (such as "rotation risotto"). He also talk about how he's a "wheat nerd" (he has created his own signature wheat); whether dealing with the President means encountering a lot of Secret Service agents, and how eating sustainably means we need to rethink our attitudes about abundant yet unpopular ingredients – a belief he's really taken on with his wastED pop-up. Eric Kayser is a fifth-generation baker who has been described as the "the world ambassador of French bread". He has more than 110 stores worldwide, with recent openings in Mexico and Thailand, and his accolades stretch across many borders, too: he's been awarded Best Baguette in New York and Best Croissant in Tokyo. In this interview, I chat to him about his early interest in experimenting with flour; having to abandon romantic dates to fulfil his baking duties; what it was like trying to maintain his culinary skills while on military service and how far he has travelled with starter.  Eric Kayser is also the author of a new book called The Larousse Book of Bread, so we chat about his recipes and how he has responded to the backlash against gluten. Dan Barber and Eric Kayser were recently guests of the Melbourne Food & Wine Festival. Thanks to their publishers (Hachette and Phaidon) for making these interviews possible.