ニューヨーク・タイムズのインスタグラム(nytimes) - 6月15日 09時52分

@benshewry is one of the most celebrated chefs in Australia, a New Zealander who moved there in 2002. His cooking at @atticamelbourne is lauded both at home and abroad as a reflection of his growing understanding of #Australia and its history: its ancient, indigenous ingredients transformed by his emotional reaction to them into what @samsifton calls “something indisputably new and exciting, memorable and rare.” A meal there can run to 20 or more courses and last 3 hours. Easily half of that time could be spent learning what it is you’re actually eating and how difficult it is either to prepare or to prepare in a way that makes it delicious. “You can’t look things like that up anywhere,” @benshewry said of how he develops recipes for the ingredients he finds. “There is no website. There are no recipes. You really have to work at it, experiment, think.” Australian cooking, he says, ought to reflect more than simply the nation’s history of immigration; it should also celebrate the Aboriginal history that came first. @simonshiffphotographer photographed @benshewry tending to a bush of pineapple sage, a native plant he grows. Swipe left to see photos of 2 of his menu’s offerings: an emu-egg sabayon (a dessert) and carrots roasted over pepper-berry leaves.

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