Indigenous Ingredients, Terroir & Culinary Ethics with Ben Shewry of Attica Melbourne

<p><strong>Summary</strong></p><p>In this episode of the Ecosystem Member podcast, chef Ben Shewry discusses his journey from rural New Zealand to running Attica in Melbourne. He reflects on his deep connection with nature, the importance of indigenous ingredients, and the role of terroir in cooking. Shewry emphasizes the need for ethical sourcing and the moral obligations chefs have towards their ingredients and the environment. He also shares insights on creativity in the culinary arts and the influence of his parents on his values, as well as the importance of instilling a love for nature in the next generation.</p><p><br></p><p><strong>Key Takeaways</strong></p><ul><li>Ben&#39;s childhood in rural New Zealand shaped his connection to nature.</li><li>Indigenous ingredients are vital for telling a country&#39;s true story.</li><li>Terroir significantly affects the flavor of ingredients like potatoes.</li><li>Chefs have a moral obligation to honor the ingredients they use.</li><li>Quality sourcing is essential for culinary success.</li><li>Creativity in cooking should not overshadow the integrity of ingredients.</li><li>Ben&#39;s mother instilled strong ethical values in him.</li><li>Children can teach adults about the joy of nature.</li><li>Culinary leadership involves lifting others up and being empathetic.</li><li>Nature connection is crucial for the next generation&#39;s future.</li><p><br></p></ul><p><strong>Chapters</strong></p><p>00:00 Connection to Nature: A Chef&#39;s Journey</p><p>00:30 Introduction</p><p>05:50 Influence of Growing Up on a Farm on His Cooking Philosophy</p><p>08:48 Indigenous Ingredients and Cultural Heritage</p><p>12:16 Terroir of a Potato</p><p>15:55 Balancing Creativity and Ingredient Integrity</p><p>20:16 The Onion is Invisible</p><p>23:07 Sustainability and Market Demand in Culinary Arts</p><p>26:39 Ethical Leadership and Personal Values</p><p>30:40 Creativity Beyond the Kitchen: A Personal Reflection</p><p>38:01 Imparting Values to the Next Generation</p><p>43:21 ESM BS Exit Audio.mp4</p><p><br></p><p><br></p><p><strong>Links</strong></p><ul><li><a href="https://www.attica.com.au/" target="_blank" rel="noopener noreferer">Attica Website</a> </li><li><a href="https://www.instagram.com/atticamelbourne/" target="_blank" rel="noopener noreferer">Attica on Instagram</a> </li><li><a href="https://www.instagram.com/benshewry/" target="_blank" rel="noopener noreferer">Ben Shewry on Instagram</a></li><li><a href=" https://www.youtube.com/watch?v=Lj7ML6KiiRM" target="_blank" rel="noopener noreferer">Kobe and the Sea </a></li><li><a href="https://bookshop.org/a/96865/9781922616845 " target="_blank" rel="noopener noreferer">&#39;Uses for Obsession&#39; </a>on Bookshop.org </li></ul><p><br></p><p><br></p><p><strong>Keywords</strong></p><p>Ben Shewry, Attica, indigenous ingredients, culinary ethics, nature, terroir, creativity, cooking philosophy, sustainable food, Australian cuisine</p><p><br></p><p>Photo Credit: Hangi Image in Video Podcast from Wikipedia By Einalem - https://www.flickr.com/photos/einalem/2123097939/, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php505</p><p><br></p>