Attica - Attica Digest

We proudly acknowledge the Bunurong as the first people to love, live and dine on the lands on which Attica sits today.

We recognise that Aboriginal and Torres Strait Island Peoples were the first sovereign nations of Australia from time immemorial, and they never ceded this sovereignty.

Andy Cooks and Ben Shewry talk at a table about Attica Melbourne's success.

Andy Cooks Visits Attica Melbourne

17.09.25

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Andy Cooks and Ben Shewry talk at a table about Attica Melbourne's success.

17.09.25

Andy Cooks Visits Attica Melbourne

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21.10.25

Recipe: Ben's Family Christmas Cake

Ben has been quietly refining his Christmas cake in the background for months, and now he has brought out what he believes is his best version yet. A cake that tastes like memory and celebration, updated with the kind of detail only he would obsess over.

24.09.25

Host Like a Restaurant: Connection not Perfection

When was the last time you invited people into your home for a meal?

21.10.25

Recipe: The Perfect Baked Christmas Ham

Ben reveals his baked and glazed Christmas ham, a simple showstopper he’s quietly perfected. Rich, glossy, and irresistibly aromatic, it’s the kind of ham that feels right at the centre of a festive table.

09.12.25

Host Like A Restaurant: Pre-batched Cocktails to Impress This Holiday Season

Nothing says 'entertaining pro' like whipping up a delicious and unique cocktail when you have guests over, but this can be time-consuming and messy. Take the stress out of your drink service by pre-batching these three cocktails, developed by our Sommelier team, and serving them ice-cold, straight from the freezer.

29.10.25

Melbourne Foodie Weekend Itineraries

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22.10.25

Recipe: BTSSR (Better Than Sausage, Sausage Rolls)

What’s better than a sausage roll? These are! Crisp, buttery pastry gives way to a hearty filling of potato, pepperberry and cheese. Familiar ingredients come together to create something far greater than the sum of their parts. They’re ideal to make ahead and freeze, ready to reheat for a last-minute appetiser, lunch box addition, or an impromptu gathering.

26.08.25

Recipe: King George Whiting in Egg Batter with Finger Lime Butter Sauce

I’ve been cooking fish at home in an ‘egg batter’ for as long as I can remember. It’s a gentle way to cook fine, delicate white fish such as King George Whiting. And a butter sauce is a culinary skill akin to a magician pulling a rabbit out of a hat – an old trick that never fails to impress.

23.10.25

Folks We've Met: Action Bronson

A rapper, a chef, and a kitchen takeover: what happens when Action Bronson hijacks dinner?

24.09.25

Recipe: Lemon-Lime Pie

22.09.25

For Starters

In any restaurant the guest journey begins long before arrival. The first interactive step is reservations, and behind the scenes we have a powerhouse, Shabana, our reservations manager.