Attica Digest
Instagram

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

Read Story

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

17.09.25

Andy Cooks Visits Attica Melbourne

Filter by:

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.

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.

26.08.25

Recipe: King George Whiting in Egg Batter with Finger Lime Butter Sauce

I’ve been cooking fish at home in an ‘egg batter’ for as long as I can remember. It’s a gentle way to cook fine, delicate white fish such as King George Whiting. And a butter sauce is a culinary skill akin to a magician pulling a rabbit out of a hat – an old trick that never fails to impress.

Sign up for updates

24.09.25

Recipe: Lemon-Lime Pie

25.06.25

Recipe: Elaine Shewry's Chocolate Cake

22.05.25

Recipe: Poached Quinces

 “The intoxicating, maddening perfume of the quince is always there, in each new challenge and new discovery.” Ben Shewry, Uses for Obsession

18.03.25

Recipe: Chicken Sandwiches Two Ways

Poached chicken lightened with natural yoghurt, spring onions and zesty lemons, or roasted chicken with luxurious sour cream, crispy bacon and chives. Or do as Ben does, and have both!

25.02.25

Recipe: The Evil Genius

If this cake were a person, it would be a real nasty piece of work. With its split personality, Evil Genius swindles fools left, right and centre on a path to total domination. At a glimpse, Evil Genius looks simple enough, oozing effortless charm. But this cake wants to rule the world. Underestimate this recipe at your own peril, a single touch to the lips will never be enough. You’ve been warned.