The Fresh Collective has today announced the appointment of multi-award-winning chef, Ben Shewry, as Ambassador for Victorian events.
In his latest post as Ambassador for Victorian events, Shewry will emulate the Fresh Collective ethos of eating seasonally and sourcing sustainably. Shewry will cover iconic venues across the state including Museums Victoria’s Melbourne Museum, the UNESCO World Heritage listed Royal Exhibition Building and the Immigration Museum. Shewry’s special menus will also be available on request for all events across The Fresh Collective’s venues in Victoria, including ACMI and the Melbourne Theatre Company, as well as for private events across the state.
Carl Contractor, Chief Operating Officer of The Fresh Collective, comments: “We are thrilled to announce Ben Shewry as our ambassador for events across Victoria. His culinary talent and commitment to elevating the dining experience align seamlessly with our mission at The Fresh Collective. Together, we look forward to creating unforgettable moments through our unparalleled hospitality.”
The tailored cocktail and lunch/dinner menus showcase Shewry’s exceptional fine-dining skills and world-class expertise. The cocktail menu includes an assortment of cold and hot canapes, small bites, plates and bowls. Dishes from the menu include King George Whiting tartare, with sunrise lime and Geraldton wax; Spanner crab and macadamia tart; Attica kabana gilda; Salt and vinegar potato filled with goats curd; Lamb and Pyengana cheddar pie; Seared kangaroo with Attica kimchi; Lamb brick with Mardanggich; and Western King Prawn cocktail mousseline.
The seated meal menu takes a slightly more traditional approach with entrees, mains, desserts and sides. Dishes include: cured Corner Inlet fish with Sunrise Lime; Vegitello tonnato made with golden beetroots; Slow-cooked beef with spring onion mash and miso carrots; roasted cauliflower with green goddess sauce, and quandong and almond rice; Victorian snapper with Champagne and finger lime sauce; Pavlova with quandongs, muntries and passionfruit cream; Crème brûlée with desert limes; and White chocolate panna cotta, preserved blueberries and caramel popcorn.
Speaking about his appointment Shewry said: “I’m excited to share some of our dishes with a broader audience and provide interesting menus that take inspiration from around Australia and the creative work we do at Attica. These menus have been specially developed for The Fresh Collective, encompassing simplified ideas from our kitchen, alongside some classic Attica dishes from the past, but most importantly they are all dishes I love.
“Dishes to expect include rustic potatoes cooked in the earth – a simple take on an Attica classic – the original dish that put us on the map as a global dining destination. My appointment with The Fresh Collective has been a really exciting way for us to expand our offering outside of the walls of our dining room.”
Earlier this year, The Fresh Collective announced celebrated chef, Khanh Nguyen as events ambassador at the Melbourne Museum. These two partnerships continue to cement The Fresh Collective’s operations in Victoria, delivering exceptional experiences and event catering services across a portfolio of premium events venues in Victoria.
Romina Calabro, Director of Development and Commercial Operations at Museums Victoria, said: “Working with our catering partners The Fresh Collective, Museums Victoria is proud to create memorable events and experiences enhanced by Ben Shewry’s and Khanh Nguyen’s exceptional event menus.”
For further details on the appointment, Ben Shewry’s role and menus, please visit: www.thefreshcollective.com.au
