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The family firm is now in its fourth generation
her surprisingly complex relationship with food
He is fully posable and sits upright so he can get some serious reading in before nap time
Summer 2020
and even brews his own tipple
Uses for Obsession October 21 The family firm is nowChef and restaurateur Ben Shewry knows obsession well. Whether it's crispy edged lasagne, saltwater crocodile ribs or the perfect potato, obsession is what motivates him and what makes him tick. It's also what has propelled his Melbourne restaurant Attica into the league of the most innovative, acclaimed dining experiences in the world, and one of the most vital in Australian history. In this absorbing and wide ranging memoir meets manifesto, Shewry
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