Uses for Obsession

‘Deeply thoughtful, unflinchingly honest and heartwarmingly original. Ben’s unique creativity is clearly not limited to Attica.’ Hamish Blake, comedian, TV and radio presenter, and author

‘Powerful, vulnerable, intense, full of love and some darkness too.’ Matty Matheson, chef, author, producer and actor

‘Ben understands the parallels of cooking and skateboarding in away that is importantly unique; each requires constant practice,commitment, creativity, perseverance, and embracing failureas a lesson instead of a setback. It is obvious to those of us whohave experienced the ingenuity of Attica, and it will be obvious toanyone that reads UFO. These stories resonate beyond cooking;they can be life lessons for anyone following their passion.’ Tony Hawk, pro skater

‘A gutsy, passion-filled, at times hilarious insight into the mind of one of the most creative and influential chefs of our time. It’s brave to speak your mind. This book will bring about conversation, new ideas, question habits and points of view that will keep us evolving as an industry.’ Jo Barrett, chef and author

‘A story of food and kitchens and passionate hope. No holding back, everything is here including the kitchen sink.’ Bruce Pascoe, writer, author Dark Emu

‘I fucking loved this book and I can’t even poach an egg.’ Hugh van Cuylenburg, The Resilience Project

‘Uses for Obsession is an essential piece of literature. Right next to RZA’s Wu-Tang Manual.’ Adam Briggs, musician and writer

‘Like all things Shewry, this book is so sharp and timely, so full of purpose, yet somehow leaves you with a warm glow of nostalgia after every chapter. He’s yet again perfected the art of perfecting something, and it’s frankly infuriating.’ Rhys Nicholson, comedian and actor

‘This is not just about running one of the best restaurants in the world. Uses for Obsession could easily be a new handbook in life lessons. It’s bold and authentic, enlightening and inspiring. And I now have a spiritual reverence for lasagne.’ Jane Kennedy, actress, producer and author

‘Proof that you can throw away the rule book and live a life with a big heart, endless creativity, a mountain of integrity and, of course, lasagna. In doing just that, Ben has not only offered a blueprint for living, he’s reimagined a new, better future for restaurants. Brilliant!’ Myf Warhurst, broadcaster, journalist and author

‘Ben Shewry writes the way he cooks: with a voice that is disarming, inventive and entirely his own.’ Erik Jensen, writer, founding editor, The Saturday Paper

‘Ben’s writing is brave, extraordinary, authentic, and earthed. It teaches us the importance of honesty, keeping true to oneself, not being afraid of vulnerability and standing up for what you believe is right.’ Jane Tewson, CEO and founder of Igniting Change

‘A raw, unfiltered journey into the heart of culinary passion; a collection of stories full of Ben’s wit and introspection, which explore the profound depths of human creativity and connection.’ Lennox Hastie, chef, owner Firedoor

Ben Shewry is an internationally renowned chef, restaurateur, husband, father, son, brother, friend and creative obsessive. He tries to be direct, honest, respectful, loving, silly, resilient and real. His CV includes owner of Attica in Melbourne’s inner suburban Ripponlea (since 2015), writer of two books (Origin in 2012 and Uses for Obsession in 2024), semi-pro playlist builder, amateur filmmaker, part-time photographer and full-time renovator. He also holds the world record for desperate Covid side hustles.