A chance to hear from Attica’s acclaimed chef Ben Shewry – as well as taste his most famous dish

Posted on 2 December, 2025

The National Press Club is bringing one of the country’s most acclaimed chefs – Ben Shewry from Attica in Melbourne – to deliver a Canberra address with one of his most acclaimed dishes to be served to guests.

Ben will speak to the topic “If you want to live a creative life”, on Wednesday December 10, in a special lunch service where his famous “Lamb Brick” will be recreated by National Press Club executive chef Daren Tetley and Attica’s executive chef Matt Doyle.

Ben is widely respected as a leader in the hospitality industry – calling out toxic culture, misogyny and exploitation in kitchens across the country and openly questioning the impact of media scrutiny and ratings systems and the very damaging effects they can have on chefs and restaurant owners and staff – with bad reviews leading to divorce, drug and alcohol abuse and even suicide.

He recently published his second book, Uses for Obsession: A Chef’s Memoir, which chronicles everything from his idyllic childhood on a farm in a close-knit rural New Zealand family, how a childhood surrounded by nature and a reverence for First People’s cultures has influenced his work, the values he lives by, and the meticulous, inventive multi-course menu that is synonymous with Attica.

Uses for Obsession also tells the intimate, desperate story of how Attica survived 262 days during Melbourne’s Covid lockdown with an empty dining room and how it managed to pivot into a takeaway food business, merch shop and a summer camp.

 

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Which is where the Lamb Brick comes into play.

Known as the “Dish that saved Attica (Twice)” it first featured on one of the original menus in 2007 and was so popular it helped put Attica on the map. Featuring Salt Bush Lamb shoulder poached in olive oil which is shredded then pressed into a tray and then cut into a brick shape before being crusted it in coriander and black pepper seeds, flour, and deep-fried until crispy, the dish is served with a parsnip puree and silverbeet that’s been cooked in butter with pine nuts and currants and finished with a Middle Eastern cheese yoghurt, and mint sauce.

Ben recalls a 90 per cent order rate for this single dish and when he eventually tried to take if off the menu for something new, furore ensured.

But the dish also helped Attica stay afloat during lockdown when Ben pivoted to create an Attica-at-home menu, and brought back the Lamb Brick – among other classics. Once again, orders flew out the door.

Daren says he feels the pressure to recreate such an iconic dish for Canberra guests who will attend the lunch time address and says that serving Ben as well will be an “absolute honour”.

 

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Ben remains one of the country’s most awarded chefs, beginning his trophy haul in 2008, when Attica was named restaurant of the year by the Age’s Good Food Guide, and Ben was named best new talent by Gourmet Traveller. International recognition followed in 2010, when Attica entered the World’s 50 Best Restaurants longlist at No 73, and bookings filled out nine months in advance Between 2013 to 2018 Attica remained the highest-ranked Australian entry on the list. But he has always been considered more than just technically excellent.

 

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In 2015 he featured in Netflix’s Chef’s Table episode from 2015 – which further bolstered Attica’s international reputation – and said his friends and family didn’t care where his restaurant ranks, just whether he was a decent human being.

His latest book Uses for Obsession discusses how to combat toxic culture in the industry and the need for restaurants to successfully run as businesses as well as pleasing the palate.

Canberra foodies who attend the event will receive stories that move from the poetic to the practical, demonstrating Ben’s power of conviction, craft and imagination under pressure.

They will also enjoy award-winning wines from the National Wine Show of Australia as well as a carefully curated cheese course – creating a memorable National Press Club

Open to members of the public, this will be a uniquely different National Press Club Address – not overtly political and not to be missed!