"I was born in Sydney in 1945. I left school at 14 when my parents' manufacturing business ran aground and, even though life was tough at times, we always prioritised good food, eating oysters from the rocks and hanging meat at home. I started travelling when I was 19, working as an elevator operator in New Zealand and a whiskey barmaid in Scotland. I was sacked from my job as cook at a sailing school for using the whole larder in half the season: I must love to feed people! The luck of my life was meeting my husband Colin, and moving with him to South Australia's Barossa Valley in the late 1970s where he started farming pheasants."
"I went on to run a restaurant, write cookbooks (10 and counting!), star in food TV shows, and introduce Australia to ingredients such as verjuice. Ben Shewry was so enamoured of a dish I made at the Noosa Food and Wine Festival that he asked for seconds (it was a freekeh risotto with pomegranate seeds). Music is as important to me as food and a choir meets at our place every Wednesday night to sing for the joy of it."
At Attica, Ben Shewry plays with Australian culture, his menu brimming with homages to Vegemite, avocado on toast, pikelets and even Fantales, the chocolate-caramel lolly with trivia questions. Attica's Cheftales are playful, but they're also a testament to chefs Shewry respects and admires.
Can you guess them all?