A life-changing quince, backyard butchery, and ethical food obsession
Chef Ben Shewry grew up on a farm in New Zealand where his family grew or hunted most of their own food. Ben was 10 when he started working in restaurants and his discovery of a second hand Thai cookbook eventually led him to Australia. In 2015 Ben become the owner of Attica in Melbourne and turned it into one of the…
We score an episode from what we can actually measure — its reach and engagement, what listeners say about it, and what it covers. We don't have those signals for this one yet, so it doesn't get a number.
Buzzmeter says it's buzzing across platforms — the Hive Vote says whether the people who actually listened liked it.
Rate this episode
Add your vote to the Hive — listeners rate every episode after they finish.
- No reviews yet — be the first.
More from Conversations
See all episodes →
Similar episodes from other shows
More like Conversations →
Ben Shewry - Making It Right (And Delicious)
"It's Not My Shame To Bear" - Uncut with Melissa Leong
The recipe for a healthy climate starts at the dinner table | Anthony Myint
Xanthe Ross on cooking, growing and connecting through food
One great episode in your inbox, daily — free.
One email a day, unsubscribe anytime. No spam, ever.