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Ben Shewry, from multi-award winning Melbourne restaurant, Attica, is one of Australia's most significant chefs. He draws inspiration for his exquisite dishes from his surroundings and pivotal moments and experiences in his life. Known for his foraging, Ben uses what the earth provides without exploiting its precious resources, and the artisan producers he champions are an important part of his food. The detailed recipes in this book include his famous "Snow crab" and "Potato cooked in the earth it was grown." Origin is Ben's unique and extraordinary account of food, memory, time, and place. Includes dual measurements.,

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Ben Shewry is head chef at three-hat Melbourne restaurant Attica, which was awarded Restaurant of the Year in The Age Good Food Guide 2012 and named as number 63 in The S.Pellegrino World's 50 Best Restaurants. Ben was raised on an isolated farm on the west coast of New Zealand's North Island. His childhood experiences there, living off the land, have deeply influenced his style of cooking, which shows a profound respect for nature and the environment. Ben is highly respected by chefs and food writers throughout the world and regularly attends prestigious food festivals and events.

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