Attica Digest

This recipe comes from a period when the visual identity of foods was of peak importance- Covid times. Flavour ALWAYS matters (if you want repeat customers), but without waiters at the table bringing dishes to life, the way a dish looks could be the difference between going broke and staying in business.

Ben Shewry became the first chef to address the National Press Club of Australia in its 60-year history. This is his reflection on why hospitality workers struggle to claim seats at tables of power—and why they must.

In our line of work, we get to meet a lot of interesting people (you never know who’s going to walk through the door). One of the most fulfilling – and inspiring – parts of what we do is that we’re able to surround ourselves with people who carry in themselves the same curiosity and creativity we try to bring to what we do at Attica.‘Breaking Bread’ is a recurring series where we sit down with some of those people and hear about how they approach their passion.
Today, we are talking to our dear friend and immense source of inspiration, Artist Reuben Paterson.

When was the last time you invited people into your home for a meal?

Ben reveals his baked and glazed Christmas ham, a simple showstopper he’s quietly perfected. Rich, glossy, and irresistibly aromatic, it’s the kind of ham that feels right at the centre of a festive table.

Ben has been quietly refining his Christmas cake in the background for months, and now he has brought out what he believes is his best version yet. A cake that tastes like memory and celebration, updated with the kind of detail only he would obsess over.

Planning a weekend getaway in Melbourne?