In a few days, Ben Shewry’s Origin cookbook will finally be available in German translation. Whereby the designation book is almost understated, the work comes in a huge format and with an extremely lavish equipment. But not only the optical charms are impressive, the content is also exciting. Shewry takes the reader on a culinary journey through Australia and New Zealand, to his early haunts, and vividly explains the origins of individual dishes.
Ben Shewry, chef at Melbourne’s award-winning Attica restaurant, is one of Australia’s most distinguished chefs. The regional manufacturers he works with are an important part of his work. The book contains more than 60 recipes interwoven with stories from Ben Shewry’s life. Origin is Ben Shewry’s unique contemporary testimony to his philosophy of life.
Actually, I wanted to cook at least one of the recipes for the review of this book, but despite all the euphoria, it is not so easy. Not everything that is available in Australia can be found at a weekly market in Hamburg. Snow crab, dived scallop or even wombat for example. But of course you can also find recipes with less exotic products. However, the preparation also requires quite a bit of equipment from the kitchen of the ambitious layman. Rotary evaporators, low-temperature smokehouses and, unfortunately, a Pacojet are not immediately available everywhere.
But that’s exactly what makes up a large part of the charm and fascination and makes you want to visit Ben Shewry at his place of work in Melbourne as soon as possible.
Until then, this video from Johnny Abegg provides some more behind-the-scenes insight at Attica.
Ben Shewry: Origin – The Cookbook
290 pages
Language: German
Publisher: Matthaes
Published March 11, 2013
Price: € 59,95