What Makes Attica’s Signature ‘Whipped Emu Egg’ Irresistible?
Situated at Ripponlea, Melbourne, Attica is a multi-award-winning restaurant which has been the in-vogue place for a special occasion for some time. Attica is admired all over the world and a regular in the world’s Top 50 restaurants. Attica’s chef Ben Shewry creates beautifully balanced, modern cuisine in a relaxed dining environment, including a 17-course menu, which concludes with the famous mouth-watering emu-egg desert.
Introduced to Attica 18 months ago, the Whipped Emu Egg is an ingenious creation, with each mouthful deviating between savoury and sweet, airy and smooth, making it worth working through the 16 delicious courses to get to this delectable dessert.
So, what are the key ingredients?
According to Tim Grey from Melbourne’s Broadsheet paper, there are five main components of this creation.
Sourced from Marburg, approximately a one-hour drive from Brisbane, Australia, Ben Shrewry personally uses a Dremel rotary tool to make the opening in the eggs, which are carefully hand washed by the chefs and stored for the next evening.
Zabaione (Italian Custard)
Whisk white-wine vinegar, pineapple, sugar, Belgrove Distillery rum, and one chicken and one emu egg for 15 minutes. Then cook using a blowtorch to the outside of the bowl, which gives more control over the temperature. According to head chef, Matt Boyle, “If it’s getting too thick, we can pull back; if it’s not thick enough, we can turn the heat up and whip it harder, faster, longer.”
The egg rests on a soft bed of Emu feathers and two types of wood wool. Sometimes it’s made with grass and twigs gathered from Attica’s kitchen garden.
The ice-cream, which is hidden underneath the emu egg, is a traditional ice-cream made with egg yolks, sugar, milk cream and Daintree Estates dark chocolate. It is made the old-fashioned way by churning in an old Italian machine.
Something rare at Attica is store-purchased ingredients, but the fruit spice which is sprinkled on the zabaione is an exception. “It’s a unique seasoning of ground-up stone fruits, such as berries, apricots, peaches and tropical fruits,” says Boyle.
Who is going to try to make this, or be like me and make a booking to visit Attica?
Carolyn (Caz) Rowland is a fashion designer, model, lifestyle blogger and professional Image Stylist. Caz is also a qualified NLP Master Therapist, Advanced Practitioner of Matrix Therapies, Time Line Therapist, Practitioner of Hypnotherapy, has a Diploma for Business and Life Coaching. Caz is happily married to her husband Simon, and raised four beautiful children, who are now young adults and a teenager.