Ben Shewry goes alone

Ben Shwery

As many of you know Attica is the sole Australian restaurant in the world’s top50 list.

This is a statement on the sale of the restaurant to Ben Shewry released yesterday:

“In an exciting step forward for Melbourne Restaurant Attica, its world renowned and longstanding Executive Chef, Ben Shewry, has acquired the restaurant and the brand effective immediately.

The deal will see Shewry have 100% ownership of Attica and oversee all operations at the applauded venue, which lays claim to being the only Australian restaurant to be in the 2015 World’s 50 Best Restaurant Awards.

Shewry’s role as Executive Chef/Director further motivates the respected chef and he believes it will inject additional passion and innovation into Attica, ultimately enhancing, the working environment for staff and the experience for all who dine at the venue.

“Since joining Attica in 2005, under the ownership and management of Helen and David Maccora, my focus and dedication has been completely entrenched in this restaurant and now is the time to take things to the next level,” stated Shewry.

Shewry thanks David and Helen for the opportunity to work and build and now own what has been his absolute passion for the last ten years.

From everyone here at Attica; Thank you for your continued support and we look forward to welcoming you to Attica in the near future.”

The return of Homer Hudson

Preface by Ed:
If you remember Homer Hudson from the late 80s you may have wondered where it had gone. A product created purely as a brand, Unilever its owner decided it really wasn’t worth it and more recently has been pushing Ben and Jerry’s.

Enter ad agency The Monkeys who bought the brand back with the aim of giving them a decadent ice cream experience.

The latest limited edition packaging is from British artist Serge Seidlitz and the product itself is manufactured by Bulla in Melbourne.

It’s still a brand created by an ad agency without much authenticity or backstory. But if they get that mix of cold, going, sweet slaty and crunchy right they may survive.

Pam reviews it.

Homer Hudson Gold Cadi Crunch

It is appropriate that my first pre packaged icecream review is Homer Hudson. (Note: I spell ice-cream with a dash but Homer Hudson don’t so for this review I won’t.) I remember my first tub of Homer Hudson Hoboken Crunch. I vaguely recall that I was living in Prahran which means this was pre 2000, probably pre 1998. The packaging was white and tourquoise and The chocolatey crunchy chunks changed the way I look at icecream in a tub.

Homer Hudson then vanished off supermarket shelves a while only to reappear years later in different packaging. I think I had my last tub of Hoboken Crunch a few years ago. The crunchy bits were smaller and whether it was always this way or the recipe had changed I’m not certain but the texture of the ice cream left a fatty film in my mouth.

And then today I stroll past the icecream fridge in Woolworths on the offchance there is something shiny and new and lo and behold, the very quirky brand new packaging of the long lost Homer Hudson ice cream. The flavours are not the same but I suspect the Gold Cadi Crunch is Hoboken Crunch reinvented.

The claim: ‘Vanilla icecream pimped up with choc toffee crunch’. Yep. Sounds like Hoboken Crunch to me.

Addendum to the claim: ‘We find out what folks like and we give them double. That’s why Homer Hudson icecream has more golden toffee than others. So do donuts in the parking lot of your mouth with this vanilla icecream perfection that we’ve pimped up with big chunks of chocolate toffee crunch.’

First let’s look at the claim. Definitely vanilla icecream. Definitely lots of toffee. Most of the choc was small crumbles but a couple of pieces were almost a cm. A couple of pieces were crunchy but crunch was scarce. I don’t think any of the choc pieces were crunchy. Def not Hoboken Crunch as those pieces were chunky and crunchy and toffee in the early days. As time went by the pieces got smaller and smaller and scarcer.

Back to Gold Cadi Crunch. Claims aside this is seriously good.
Icecream texture is creamy with a hint of chewiness to it. The choc is evenly scattered through the icecream as is the toffee which is gooey. There is not much crunch but it feels just right. If it hadn’t been advertised as being more extensive I would not have wondered where it was. The new recipe does not leave a fatty film in my mouth which is a huge leap forward for Homer Hudson in my book. It was the only thing holding them back from being my PMS all time favourite.

Fat content is 16g per 100g.

I’d give it an 8/10, but then I’m a sucker for creamy, chewy, toffee, choccy, crunchy.