Conversations

A life-changing quince, backyard butchery, and ethical food obsession

24 Oct 2024

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Chef Ben Shewry grew up on a farm in New Zealand where his family grew or hunted most of their own food.Ben was 10 when he started working in restaurants and his discovery of a second hand Thai cookbook eventually led him to Australia.In 2015 Ben become the owner of Attica in Melbourne and turned it into one of the world's most acclaimed and innovative restaurants.This episode of Conversations explores origin, family, ancestry, parenting, origin stories, Melbourne, personal stories, depression, mental health, reflection, memoir, life story, exploration, food, cooking, hospitality, aboriginal food, bush foods, restaurant, critics, butchery, baking, farming, hunting, fishing, diving and lockdown lasagne.

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A life-changing quince, backyard butchery, and ethical food obsession

This episode hasn't been transcribed yet

Other episodes from Conversations

The secret obsession of a Supreme Court Justice

Encore: How to sleep well and what can get in the way

Moana Hope on a life spent caring for others and re-learning how to love

Prolonged old age, the sandwich generation and biohacking—the realities of an aging Australia

Encore: The misfit mammal that defies biological conventions

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