A first for the shire’s residents & visitors, who rarely get to sample Ben Shewry’s food, the renowned chef in the kitchen at Melbourne’s Attica restaurant, which reached No. 20 this year on the World’s 50 Best Restaurant list will be at Harvest Newrybar.
On Wednesday 1 May 2019 only, Ben Shewry will be joining head chef Alastair Waddell and wild food researcher Peter Hardwick foraging in the Byron hinterland before compiling a bespoke menu exploring Australia’s underutilised native ingredients.
‘We’re really excited to be working with one of Australia’s culinary icons and looking forward to seeing what creations Ben comes up with after sampling our unique ingredients’, said Alastair.
French winemaker Louis Costa has created a special range of AURUM Modern Mead using ancient mead-making techniques and featuring local Australian honey alongside native ingredients (including strawberry gum, rosella flower, and feral guava leaf) for the occasion too.
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