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The Terroir represents a turning point for both Attica and Ben as a chef.

Named for the distinct flavour imparted by the environment in which a wine is grown, the Terroir was first served to a sitting of 50 people. Unfortunately, only one person liked it.

Not one to give up easily, he kept the dish on the menu, and ¬– over time – it began to attract attention and acclaim. With the benefit of hindsight, it’s clear the Attica Terroir was where Ben’s vision began to blossom.
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The Terroir represents a turning point for both Attica and Ben as a chef.

Named for the distinct flavour imparted by the environment in which a wine is grown, the Terroir was first served to a sitting of 50 people. Unfortunately, only one person liked it.

Not one to give up easily, he kept the dish on the menu, and ¬– over time – it began to attract attention and acclaim. With the benefit of hindsight, it’s clear the Attica Terroir was where Ben’s vision began to blossom.

So, what does the terroir of Attica – the physical manifestation of place – taste like? For sure, bluestone alleys and Ripponlea train station – but also passion and determination (plus beetroot and raspberry). This interpretation by Ben and our master chocolatier retains a lot from the dish. Together, they created a beetroot sponge and jam, which forms the base, and topped it with dehydrated raspberry, spices and a little extra beetroot.

The pair also ensured it resembled the original – which is to say it looks like a (delicious) pile of dirt. Serve with freshly cracked black pepper and ants.

Tastes like
Tart beetroot balanced with sweet raspberry and single-origin Vietnamese chocolate, finished with four spices.

Best paired with
Tom Petty and the Heartbreakers – Don’t do me like that “Looking back, I wish I had the nous to say, ‘Don’t do me like that. Get your dancin’ shoes on!’ to the 49 haters.” —Ben
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The transition of Attica from a small restaurant in Melbourne to a name known all around the world happened thanks, in no small part, to a humble potato. Drawing on the Māori tradition of hāngī – and Ben’s childhood memories – the dish elevated the working-class staple to the role of a star.

This chocolate is a tribute to this Attica classic, an idea that changed the trajectory of the restaurant forever.

Realising this course presented its own set of challenges, not least of which involved attempts to 3D-scan potatoes
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The transition of Attica from a small restaurant in Melbourne to a name known all around the world happened thanks, in no small part, to a humble potato. Drawing on the Māori tradition of hāngī – and Ben’s childhood memories – the dish elevated the working-class staple to the role of a star.

This chocolate is a tribute to this Attica classic, an idea that changed the trajectory of the restaurant forever.

Realising this course presented its own set of challenges, not least of which involved attempts to 3D-scan potatoes. Eschewing a literal interpretation, our master chocolatier worked with Ben to create something that pays respect to the past while still standing on its own two feet (if potatoes had feet).

To capture the taste of smoke – as faint and elusive as fireside memories – they turned to an ashy goat curd ganache, while a dusting of ‘soil’ speaks to the earth in which this idea grew. Go on, get your hands dirty.

Tastes like
A dark earthiness of smoked goat curd and white chocolate ganache, dusted with a blend of dehydrated potato skins, cocoa powder and coffee.

Best paired with
Gil Scott-Heron and Makaya McCraven – I’ll take care of you “At the heart of every true hospitality worker worldwide lies this simple, noble and heartfelt promise – ‘I’ll take care of you’. Beyond that, this is an astonishingly beautiful redux of an incredible song. I dare you not to be moved.” —Ben
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Perhaps the finest chocolate inspired, in part, by a road safety campaign. In 2011, Ben was regularly commuting between Attica and Victoria’s surf coast. On one of these long and drowsy drives, he pulled over for a power nap at the suggestion of a roadside sign.

What followed was a vivid dream of a long-forgotten memory from his New Zealand childhood. A clear image of green paddocks fringed by trees and a flowing river, populated by a beekeeper tending to their hives – each one built from scrap wood and painted with leftover house paint.
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Perhaps the finest chocolate inspired, in part, by a road safety campaign. In 2011, Ben was regularly commuting between Attica and Victoria’s surf coast. On one of these long and drowsy drives, he pulled over for a power nap at the suggestion of a roadside sign.

What followed was a vivid dream of a long-forgotten memory from his New Zealand childhood. A clear image of green paddocks fringed by trees and a flowing river, populated by a beekeeper tending to their hives – each one built from scrap wood and painted with leftover house paint.

Inspired, Ben headed to his workshop and built the hive from his dream – creating the vessel that would house Attica’s iconic Plight of the bees dessert.

The apian inspiration that visited Ben that afternoon must have dropped in on our master chocolatier, too. This course was the fastest to come together – as though he plucked it fully formed from a dream as sweet as honey.

Tastes like
A delicate dance of spotted gum honey cream, lemon curd and mandarin ganache and chocolate crisp, wrapped in 54% dark chocolate. Finished with a honeycomb stencil.

Best paired with
Yo La Tengo – Friday I’m in love “A sweet little ditty for a sweet little chocolate bar, by the sweetest little band in the world.” —Ben
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The dish that inspired this chocolate was on Ben’s very first menu at Attica, when just four people worked at the restaurant (today, there are 40).

The lamb brick was a hit, both conceptually and financially. Although the restaurant wasn’t packed every night, the people who were there couldn’t get enough of this soft, salty, spicy lamb.

When Ben and our master chocolatier embarked on this project, they knew from the start this dish would have a seat at the proverbial table – despite (or maybe because of) the unique challenges it presented.
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The dish that inspired this chocolate was on Ben’s very first menu at Attica, when just four people worked at the restaurant (today, there are 40).

The lamb brick was a hit, both conceptually and financially. Although the restaurant wasn’t packed every night, the people who were there couldn’t get enough of this soft, salty, spicy lamb.

When Ben and our master chocolatier embarked on this project, they knew from the start this dish would have a seat at the proverbial table – despite (or maybe because of) the unique challenges it presented.

Never one to bow to a challenge, our master chocolatier began a series of experiments to find the elusive balance between sweet and meat.

While getting it right took a lot longer than two shakes of a lamb’s tail – so to speak – we hope you agree that the result was worth the wait.

Serve with freshly cracked black pepper and ants.

Tastes like
A sweet and savoury balance of lamb floss and dehydrated parsnip resting on a roast pine nut gianduja base, encased in 54% dark chocolate and hand-finished with caramelised coriander seeds, glazed mint and Tasmanian sea salt.

Best paired with
LCD Soundsystem – All my friends “Old dish, old friend and saviour – I salute you, lamb brick.”—Ben
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The inspiration for this course was a recipe developed by the Attica pastry team. On tasting it, Ben was convinced that their take on this classic dessert could stand toe to toe (or crust to crust) with any of the world’s great cheesecakes.

Despite this, it never really found a home on the menu. That was, until the pandemic closed the restaurant and Attica began offering at-home dining. In a time of uncertainty, many Melbournians sought comfort in the warm embrace of a decadent dessert.

When it came to this collaboration, Ben and our master chocolatier wanted to include this most recent addition to the pantheon of Attica’s great dishes.
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The inspiration for this course was a recipe developed by the Attica pastry team. On tasting it, Ben was convinced that their take on this classic dessert could stand toe to toe (or crust to crust) with any of the world’s great cheesecakes.

Despite this, it never really found a home on the menu. That was, until the pandemic closed the restaurant and Attica began offering at-home dining. In a time of uncertainty, many Melbournians sought comfort in the warm embrace of a decadent dessert.

When it came to this collaboration, Ben and our master chocolatier wanted to include this most recent addition to the pantheon of Attica’s great dishes. There was only one catch – the recipe was a secret. So secret, in fact, that not even our chocolatier was privy to the precise details.

To get around this hurdle, Ben baked them a whole cheesecake to use as a flavour reference (tough gig, we know). Cake fork in hand, our chocolatier reverse-engineered a course from this platonic ideal. We can’t reveal the exact methodology, but we can confirm it did involve patience, determination and at least one blender.

Tastes like
An Arriba single-origin milk chocolate tart shell, filled with decadent Attica baked cheesecake.
Best paired with
Beach House – Superstar “A cheesecake among fine-dining dishes? Who would have thought? A superstar cake from one of the world’s most locked-down restaurants in 2021.”—Ben
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This course is a testament to a New Zealand treat long overlooked by Australians – the mighty marshmallow. To hear Ben tell it, the sweet looms large as a fixture of his upbringing, featured in many childhood delights.

This interpretation saw Ben and our master chocolatier experimenting with the fluffy stuff until they landed on the right format. As it turned out, the simplicity of soft, pillowy marshmallow draped in chocolate was hard to beat (to quote Ben, “That’s where marshmallow finds its higher calling”).
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This course is a testament to a New Zealand treat long overlooked by Australians – the mighty marshmallow. To hear Ben tell it, the sweet looms large as a fixture of his upbringing, featured in many childhood delights.

This interpretation saw Ben and our master chocolatier experimenting with the fluffy stuff until they landed on the right format. As it turned out, the simplicity of soft, pillowy marshmallow draped in chocolate was hard to beat (to quote Ben, “That’s where marshmallow finds its higher calling”).

All they thought was missing was a bit of zing – which comes courtesy of finger lime juice, extracted via cold press and mixed with the marshmallow, and a dehydrated finger lime powder to finish.

Tastes like
A New Zealand childhood – with a grown-up Australian twist. Tangy and soft finger lime marshmallow dipped in 54% dark chocolate and dusted with dehydrated finger lime.

Best paired with
Gurrumul – Baru “Is this Australia’s most beautiful piece of music? Listening to it is like floating on a cloud.”—Ben
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Where does value intersect with values? To a crocodile farmer, value comes by the kilo – even if the only part of the croc worth money is their skin (destined, perhaps, to become a handbag).

As far as values – Ben’s father would hunt, but never for sport. He raised Ben with the belief that you should honour an animal’s sacrifice by ensuring none of it was wasted.

So, at the intersection of value and values, we find crocodile fat.
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Where does value intersect with values? To a crocodile farmer, value comes by the kilo – even if the only part of the croc worth money is their skin (destined, perhaps, to become a handbag).

As far as values – Ben’s father would hunt, but never for sport. He raised Ben with the belief that you should honour an animal’s sacrifice by ensuring none of it was wasted.

So, at the intersection of value and values, we find crocodile fat. Ben began to buy this ‘waste’ product and incorporate it into his cooking. As it turns out, the rendered fat makes for a great butter substitute. This discovery found its way onto the Attica menu in the form of a caramel dessert (served in a crocodile’s skull).

Using this dish as a basis for exploration, Ben and our master chocolatier started experimenting with a French pastry technique (also made with croc fat), adding a crisp biscuit base for some extra snap.

Tastes like
Crumbly croc fat shortbread with a chewy mountain leaf pepper-infused croc fat caramel in milk chocolate.

Best paired with
The Human League – Don’t you want me “A fitting track for an ingredient, sadly, no one wanted. All croc fat needed was a little love and imagination to be transformed from scrap heap to fancy city plates.”—Ben
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Growing up, Ben’s favourite treat was a cherry and coconut chocolate bar – an indulgence that left a mark on an impressionable palette. The Attica menu reverberates with echoes of moments like these – memories of simple pleasures deconstructed and reconfigured.

To create a contemporary version of this childhood indulgence, Ben turned to glacé native cherries (from the lilly pilly family) and coconut, which he covered in dark chocolate and blasted with a matte velvet finish from an industrial paint sprayer (you can get your own from a hardware store).
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Growing up, Ben’s favourite treat was a cherry and coconut chocolate bar – an indulgence that left a mark on an impressionable palette. The Attica menu reverberates with echoes of moments like these – memories of simple pleasures deconstructed and reconfigured.

To create a contemporary version of this childhood indulgence, Ben turned to glacé native cherries (from the lilly pilly family) and coconut, which he covered in dark chocolate and blasted with a matte velvet finish from an industrial paint sprayer (you can get your own from a hardware store).

Because many Australian plants have evolved to grow in harsh, arid environments, their fruit often has a distinct acidic quality. This slightly sour aspect adds a maturity that complements those saccharine childhood memories.

When it came to adapting the chocolate for this collaboration, it was relatively straightforward. Rather than making changes, our master chocolatier pulled it straight from the Attica menu – like a ripe cherry from a tree.

Tastes like
Creamy, slightly sour, rainforest cherry and coconut rough, enrobed in 54% dark chocolate, finished with velvet detailing.

Best paired with
Billy Idol – Eyes without a face “We’re getting to the romantic end of the meal now, so I’m bringing you down slowly.”—Ben
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In 2008, Ben’s father – a keen artist– produced a painting of two pukekos (native swamphens) hunting for food in the reedy swamp on the family’s property.

Ben was enamoured with both the painting and the defiant spirit of a bird that’s prospered despite human encroachment on its habitat. If we were speculating, we might also suggest he identified with a creature often seen fossicking for food in society’s refuse.

This admiration manifested itself in an early Attica signature dessert, a life-size recreation of a pukeko’s grass nest cradling a pair of eggs.
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In 2008, Ben’s father – a keen artist– produced a painting of two pukekos (native swamphens) hunting for food in the reedy swamp on the family’s property.

Ben was enamoured with both the painting and the defiant spirit of a bird that’s prospered despite human encroachment on its habitat. If we were speculating, we might also suggest he identified with a creature often seen fossicking for food in society’s refuse.

This admiration manifested itself in an early Attica signature dessert, a life-size recreation of a pukeko’s grass nest cradling a pair of eggs.

The dish was served in a grass nest and accompanied by a hushed warning that these eggs were ill-gotten gains – poached from an endangered New Zealand bird and smuggled into the kitchen.
Once diners had built up enough courage to crack open their eggs, they’d reveal the surprise – a white chocolate shell housing delicious, rich salted caramel. As Ben puts it, the reveal was a “dumb, delicious end” to an evening at Attica.

Although our master chocolatier isn’t an adept egg forger by nature, they have many years of experience in handcrafting delicious treats. Working together, they were able to create a riff on The pukeko’s egg – a (slightly smaller) dumb, delicious end to our collaborative journey.

Tastes like
Forbidden, rich molten salted caramel encased in a mixture of white and milk chocolate.

Pairs with
Brian Eno – The big ship “My favourite song for imagining – every listen provides a new inspiration. Lose yourself in the music (and caramel) and write your own sweet ending.”—Ben
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