Ben Shewry has long been considered one of Australia’s most talented chefs, despite being born a kiwi. The adopted national continues to collect accolades for his experimental cuisine, and penchant for native ingredients served up at his Melbourne eatery Attica.

Now residents of Northern New South Wales will have a chance to sample Shewry’s cuisine for themselves, with the chef the latest addition to the Wild Harvest Chef Series at Harvest Newrybar. It’s an amazing opportunity for shire residents to enjoy the style of dishes for which Attica has become famed, a restaurant so renowned that it continues to make the World’s 50 Best Restaurant list (this year reaching number 20).

On Wednesday May 1, Shewry will be joining head chef Alastair Waddell and wild food researcher Peter Hardwick for a forage in the surrounding Byron Hinterland before crafting a bespoke menu with his finds for guests.

Perhaps no one is more excited than the Harvest Newrybar team. “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,” says head chef Alastair Waddell.

Shewry’s dishes will be partnered with a special range of drinks from French winemaker Louis Costa. A range of AURUM Modern Mead will be served, made from ancient techniques and local ingredients, Australian honey, strawberry gum and rosella flower included.

Ben Shewry’s appearance at Wild Harvest is $95 per head (and $50 with wine pairing) and includes five courses. Reserve your space via goodtimes@harvestnewrybar.com.au or call 02 6687 2644.