How one of Australia’s top chefs turned anger into change
by Jill Dupleix · Australian Financial ReviewJill DupleixFood writer
The mind of Ben Shewry is a strange and wonderful place. It can come up with a dish as evocative as “A Potato Cooked In The Earth It Was Grown”, which effectively replicates the Maori hangi of his New Zealand childhood in an ambitious fine-dining setting.
It can fine-tune the timing of the perfect Ollie, a basic skateboard move in which you flip the board up, scrape your back foot along its surface and maintain connection as you fly through the air.
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Jill DupleixFood writerJill Dupleix is AFR Magazine's culinary editor.
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