Attica Digest
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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.

Attica Digest

Semi-regular thoughts about food and the people who eat it

Recipe: Poached Quinces

22.05.25

 “The intoxicating, maddening perfume of the quince is always there, in each new challenge and new discovery.” Ben Shewry, Uses for Obsession

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22.05.25

Recipe: Poached Quinces

 “The intoxicating, maddening perfume of the quince is always there, in each new challenge and new discovery.” Ben Shewry, Uses for Obsession

Filter by:

20.03.25

Left to Their Own Devices

From contemporary flamethrowers to traditional clay pots, there are some tools our team can’t live without in their own kitchens. Whether making barbecue or buttercream, find out which utensils the professionals keep close to home.

22.09.23

Attica's Top Victorian Wine Picks For Spring

Spring is here, and so are our top Victorian Wine picks from the Attica team.

14.03.23

What do our Chefs Really Eat?

Inside Attica's staff meals.

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