Attica's Jelly Bean Ice Cream by Ben Shewry & Nadia Hernandez

Attica's Jelly Bean Ice Cream by Ben Shewry & Nadia Hernandez

Donate 10 meals |

$130.00 AUD
$130.00 AUD $130.00 AUD
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You can expect the unexpected when dining at Attica — a fine-dining institution that is no stranger to The World’s 50 best restaurant list and Michelin Stars.

Owner-chef Ben Shewry has a penchant for surprising diners and does so with his Jelly Bean Ice Cream that “makes people beam”.

Artist Nadia Hernandez shares Ben’s eye for excitement, channeled through her use of rich oil sticks, unafraid of luscious pigment and movement in her work. 

This poster tells the story of the unbridled joy of colour and the double happiness that is jelly bean ice cream, a piece made in collaboration with two of the best creative minds in Australia.

  • Limited edition of 300
  • One poster provides 10 meals
  • Available in: A2 format 42 x 59 cm | A3 format 29.7 x 42cm
  • Printed on 130gsm Extract paper, made entirely from 100% recycled coffee cups
  • Unframed

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Ben Shewry & Nadia Hernandez

THE CHEF:
Ben Shewry was born in New Zealand in 1977 and moved to Melbourne, Australia in 2002. He worked with chefs David Thompson and Andrew McConnell before taking on his first head chef role at Attica in 2005. Originally obsessed with the detail and balance of Thai food, Ben began to develop a style at Attica that reflected his rural New Zealand upbringing and, increasingly, a fascination with Australian indigenous ingredients.

THE ARTIST:
Nadia Hernández’s practice reflects a process of bearing witness to the loss of home and the symbolic power of memory and memorialisation. Informed by her experience as a Venezuelan woman living in Australia, and positioning herself both within and outside the Venezuelan diaspora, Hernández makes art as a means to connect with a sense of place that exists beyond psychic and geographic boundaries.