Food is more than simply for our consumption – it can be evocative, emotional and thought-provoking, according to New Zealand chef Ben Shewry, who believes the key lies in ensuring the purity of ingredients is reflected in the dish. His childhood is the source of his inspiration and Shewry’s dishes reflect the rugged coastal terrain of North Taranaki where he grew up, such as marron, snow crab and potato cooked in the earth it was grown. Currently residing on the Bellarine Peninsula in Victoria, Chef Shewry maximises his proximity to the sea and the abundance of wild plants and vegetables by personally harvesting them for his restaurant Attica everyday. His numerous accolades include the noteworthy two Chef’s Hats awarded by The Age Good Food Guide last year and an exclusive invitation to present his cuisine at this year’s Madrid Fusion in Spain.

Masterchef Ben Shewry will be presenting an Epicurean Delights menu at Tippling Club from 13 to 17 April 2010.