Ben Shewry's Profile

Ben was born and raised in rural North Taranaki on the rugged west coast of the North Island, New Zealand. He believes that food can have a deeper meaning than just another item to consume; it can be evocative, emotional and thought provoking, appealing to all of the senses. Of course the key to all this is that it tastes of the purity of its ingredients and is something delicious to eat.

Ben is often inspired by his childhood; from region dsurrounding Taranaki - the volcano, rivers, ocean, and native bush. These memories have shaped the early menus at Attica and now combine with the experiences of and traditions of Australia that Ben has experienced over the past 12 years, in the place he now proudly calls home.

Ben currently lives on the Bellarine Peninsula in Victoria with his family, close to the sea and an abundance of edible wild plants and vegetables, which he harvests by hand daily for the menu at Attica. These plants combined with over 90 variety's of herbs, greens and vegetables grown by hand by the Attica kitchen team in their significant kitchen gardens inside historic Ripponlea Estate and at the restaurant are also a constant inspiration.

Ben is one of the leading advocates for responsible and sustainable eating and cooking in restaurants and a passionate lover of the ocean.