Published: April 30, 2019
One of our best chefs discusses insects as ingredients, cooking pearl meat and why Attica diners may be surprised by their meat dishes
He’s only 42 but Ben Shewry has seen changes in the oceans during his lifetime.
The chef-owner of Melbourne’s acclaimed Attica restaurant grew up in Taranaki, on the west coast of the north island of New Zealand. As a child he would spend his days swimming and surfing, and his family would often catch shellfish for their meals.
Continue reading...from The Guardian http://bit.ly/2Lc4sMY
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