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We proudly acknowledge the Bunurong as the first people to love, live and dine on the lands on which Attica sits today.

We recognise that Aboriginal and Torres Strait Island Peoples were the first sovereign nations of Australia from time immemorial, and they never ceded this sovereignty.

Attica Digest

Semi-regular thoughts about food and the people who eat it

Andy Cooks and Ben Shewry talk at a table about Attica Melbourne's success.

Andy Cooks Visits Attica Melbourne

17.09.25

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Andy Cooks and Ben Shewry talk at a table about Attica Melbourne's success.

17.09.25

Andy Cooks Visits Attica Melbourne

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03.07.26

Recipe: Attica's Marron with Champagne Finger Lime Sauce

It has been off the menu for a while now. People still ask about it.

02.07.26

Ben Shewry's Hot Chip Hit List

Nine shops. Years of research. The chips worth seeking out.

16.06.26

The Winter Watchlist

Winter in Melbourne is the season we cook the most, read the most, and think the most about why we do what we do. These are the films and shows that have stayed with us. Most of them will make you hungry. Some of them will make you want to quit everything and travel to far away places in search of perfection. Some will make you want to gather your nearest and dearest and show them how you feel through food. A few will do all of the above.

31.03.26

Recipe: Attica's Sticky Pineapple Pudding

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.

08.02.26

38 Hours in Sapporo

Ben Shewry's guide to spending a jam-packed weekend in Hokkaido's capital city, Sapporo

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09.02.26

Recipe: Ben's Tomatoes on Toast

There's something magical about tomatoes on toast in summer. But this isn't your average version. I've been playing with the way bread can carry sweetness and acidity at the same time, caramelising it with honey and vinegar until it goes crispy.

03.06.26

Recipe: Attica Summer Camp's Strawberry Champagne Jelly with White Chocolate Cream

From Attica Summer Camp to your table. The strawberry and champagne jelly with set cream was one of the most-loved dishes from the legendary dessert trolley at Ben Shewry's Yarra Valley pop-up. Here's how to make it at home.

21.10.25

Recipe: The Perfect Baked Christmas Ham

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.

21.10.25

Recipe: Ben's Family Christmas Cake

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.

22.10.25

Recipe: BTSSR (Better Than Sausage, Sausage Rolls)

What’s better than a sausage roll? These are! Crisp, buttery pastry gives way to a hearty filling of potato, pepperberry and cheese. Familiar ingredients come together to create something far greater than the sum of their parts. They’re ideal to make ahead and freeze, ready to reheat for a last-minute appetiser, lunch box addition, or an impromptu gathering.