Early days of Ben Milbourne

 

Before participating in Masterchef Australia, Ben was a teacher at Parklands' High School, Tasmania. But even before that he used to live in Brisbane, Queensland. He left Tasmania at a very young age & went to Brisbane & completed a Bachelor of Applied Science, Human Movement Studies (Education) from the University of Queensland. After that, employment in the education sector has seen Ben in the roles of Sports Coordinator and Senior Physical Education Teacher. Ben is also an ex-teacher of St Michael's College in Brisbane. Apart from that, Ben had worked in the fitness and health industry as an Exercise Physiologist and Personal Trainer.

No, that's not all.

Ben had represented his home state Tasmania in under-16 Tasmanian Football & under-18 TAC cup player. He is also a former under-19 State cricket squad representative. In 2006, Ben went back to Tasmania to encourage other youngsters as a member of the Auskick flying squad and as junior development officer for his home club East Devonport Football Club in the NTFL (Tasmanian Premier League), where he also played senior football and was the club's fitness and assistant coach. Ben also played for Launceston in the NTFL.

With certificates in health and fitness and level 2 accreditation in cricket as well as football, Ben had also coached cricket and was a game development officer for the Tasmanian Cricket Association based at premier cricket association club, Sheffield. In 2008, Ben was appointed as senior coach of Springwood Puma based in Queensland.

So yes, thats Ben Milbourne before Masterchef for you in a nutshell!!

Fagus festival degustation dinner with Ben Milbourne

The turning of the Nothofagus Gunnii - commonly known as the fagus - traditionally happens around ANZAC Day.
The Fagus Festival is designed to enhance your experience of this amazing time in Mt Field National Park, Tasmania.There will be guided walks throughout the Park along with a degustation dinner on 25th & 26th April, 2014. Guest chef Ben Milbourne will create the four-course dinner using produce from the Derwent valley & and there will be plenty of local drinks on offer too. The dinner commences at 5:30pm & this is something you surely would hate to miss!! 

 

(Source: Think Tasmania, Fagus festival facebook page)

Long Table Dinners with Ben Milbourne 

A series of Long Table Dinners, as part of Ben Milbourne’s One Degree Food and Wine Experience is to be held at Ghost Rock Vineyard on the following Saturday’s in 2014: 3rd May, 7th June, 2nd August, 6th September, 4th October, 1st November. These dinners are a wonderful opportunity to experience food and wine matching and have a ‘first hand’ conversation with the Chef and Vigneron. 

The cost is $120.00 per person and is all inclusive. Dinners commence at 7pm with a glass of Catherine Sparkling on arrival and places are limited to 30 per dinner.

(Source: Ghost Rock Vineyard website)

Ever dreamt of having Ben as your tour-guide??

Want to win a guided tour of Tasmania's 'Cradle to Coast Tasting Trail' hosted by Ben Milbourne?? Well, here's your chance!! All you have to do is to LIKE their facebook page between Tuesday 25^th March 2014 and 11.59pm Friday 25^th April 2014 to go into the draw to win!!

And if you win, here's what you are entitled to:

The winner will receive return tickets for 2 adults on the Spirit of Tasmania between Melbourne & Devonport, one night accommodation at Sails on Port Sorell Boutique Apartments including dinner and breakfast, one night accommodation with dinner and breakfast at Cable Station Restaurant & Accommodation, a guided tour of the Cradle to Coast Tasting Trail with BEN MILBOURNE including tastings and lunch with Cradle Coast Tours. Prize value over $4300!

Photo source: Cradle to coast tasting trail facebook page

So, what exactly you are waiting for???? 

A couple of YUMMY recipes by Ben

Eton Mess: A delicious delicious dessert, basically made of fresh strawberries..

Eton Mess  (photo credit: yTravel blog)

 

 Ingredients

• 4 Egg whites
• 80g of caster Sugar
• 1 teaspoon of cracked Black pepper
• 1 teaspoon of white vinegar
• ½ teaspoon of cream of tartar
• zest of 2 Limes
• 330mls of Cream
• 1 teaspoon of Vanilla
• 1 tablespoon of caster Sugar
• 1 punnet of Strawberries, roughly chopped
• ½ cup of peanut M&M’s
• Micro Basil (optional)

Directions

1. Add the vanilla, sugar, and lime zest to the cream and whip into soft peaks.
2. Preheat the oven to 100 degrees
3. Beat the egg whites until soft peaks form then rain in the caster sugar until stiff peaks form and the sugar has dissolved and the mixture is glossy,
4. Fold in the black pepper, then spoon the mixture into a piping bag.Pipe small meringues about the size of a 10 cent piece on to silicon paper, then place in the oven.

Amatriciana: It's a traditional Italian pasta dish..

Amatriciana

 Ingredients

• 400g of penne or pappardelle
• 150g of quality salami
• 100g of pecorino grated
• 250g parma ham cut into batons
• 2 red chilies chopped
• 3 cloves of garlic
• 1 brown onion
• 4 thyme sprigs
• salt and pepper
• 10 medium tomatoes
• olive oil
• garnish
• 4 slices of sourdough, toasted  
• 1 bunch of flat leaf parsley, chopped
• 1 bunch of basil, chopped
• Zest of 2 lemons

Method

1. Put the tomatoes in a shallow roasting tray and drizzle with 1 TBS of olive oil, season with salt and pepper and through in the garlic and thyme and roast in an oven for 20 to 30 mins at 180 degrees. Then peel the roasted garlic and pick the thyme leave and place in a blender with tomatoes and roasting juices and blend for 5 to 10 seconds.
2. In a large fry pan sauté the onion, salami, parma ham and chili over a medium heat for 5 – 8 mins. Add the tomato mix and season and simmer for 5 mins.
3. To make the garnish, add the torn toasted sourdough to a food processor and blitz until rustic crumbs form. Transfer to a bowl and mix through parsley, basil and lemon zest.
4. Cook the pasta to packet instructions and then toss it through the sauce, serve topped with the crumbs and freshly grated pecorino.

Enjoy!!

"Ben's Menu" on its way..

Since his first appearance in Masterchef Australia, Ben has always been an ambassador for his state Tasmania & as we said earlier, Ben is just so much passionate aboot Tassie & all things Tasmanian. Ben is soon to begin a new cooking show, "Ben's Menu" which is set to be prodced in Tasmania with Tasmanian produce. Ben's Tasmanian focussed cooking show will hit television screens in Australia later this year.
The show is expected to air on Channel Ten, weekdays from 4-4:30 in September of this year. The Liberal party of Australia (Tasmania division) have showed their support towards Ben's new television series with a $100,000 commitment. Regarding his upcoming cooking show, Ben said, “If the new show brings one person to Tasmania it would be happy but I hope it does much more than that.’’ He expects the show to attract 1.5 million viewers a week . He also hopes the local food and the Tasmanians that produce it will be the real stars of this show.

Tourism on the menu, with Tassie key ingredient of TV cooking show 

A cooking show for national television starring Coastal celebrity chef Ben Milbourne would base its filming in Tasmania under a Liberal state government.

The show would expose mainland audiences to the North-West, where Shearwater resident Mr Milbourne would film some of the 90-episode first series.

Liberals leader Will Hodgman yesterday announced $100,000 in funding for Mr Milbourne's new TV show, Ben's Menu, due to begin production. 

The show has also received funding from other sponsors.

Mr Hodgman said the funding would help the show attract tourists to Tasmania and build the state's profile. 

He described the spending as a strategic investment providing ``bang for buck''.

The funding will cover costs of filming in Tasmania, ensuring the show can be filmed in the state rather than a Melbourne studio.

Tasmania's screen industry would also benefit from the funding, Mr Hodgman said.

If filmed in Tasmania Ben's Menu  will travel across the state and Mr Milbourne will use local produce in his cooking on the show. 

The show, based in Launceston or Hobart, would visit the North-West and show off its scenery.

Each episode would set a menu, and viewers could adopt dishes to cook for dinner each night.

If it receives the Liberals' proposed funding, filming could begin in May and the show would air first in September on Channel Ten. 

Mr Milbourne said the show will expose mainland audiences to Tasmanian produce at supermarkets and draw visitors.

Filming the show in Tasmania would also mean Mr Milbourne could live close to home as his wife Sally had their first baby.

``Everyone knows how in love I am with my state,'' Mr Milbourne said.

When asked about the Liberals' proposed funding, Labor said if re-elected it would boost events funding by $6 million over three years to help stage new events in winter. 

Labor said it would also provide $400,000 over four years to support Tasmania's hospitality sector.

(Source: The Advocate March 13, 2014)

& here's a dessert Ben created using Fortunato No. 4

Whisky Poached Apricots with Vanilla Cream and Fortunato No. 4

• 6 Large apricots, halved and pitted
• 60mls of Whisky
• ½ cup of water
• 1 cup of sugar
• 2 vanilla pods
• 330mls of cream
• ¼ cup of icing sugar
• 50g of Fortunato No 4, shaved
• 1 cinnamon stick
• 2 star anise
• 5 shortbread biscuits, crushed

Whisky poached apricots with vanilla cream and Fortunato No. 4

Step 1 Place the sugar, water, whisky, cinnamon stick, star anise and beans from 1 vanilla pod in a small saucepan and bring to the boil. Once the mixture has come to the boil place a naked flame over the top of the saucepan to burn off the alcohol (if you do not feel comfortable doing this allow the mixture to simmer for a couple of minute)

Step 2 Add the apricots to the whisky mixture then bring it back to the boil and then take it off the heat and allow to cool.

Step 3 In a small mixing bowl whip the cream, icing sugar and beans form the other vanilla pod to soft peaks and set aside in the fridge.

Step 4 Place the cool apricots and some poaching liquid into a serving bowl, spoon over some cream and top with shortbread crumb and lots of shaved Fortunato No 4.

Ben also suggests that you can enjoy Fortunato No. 4 on its own with a great coffee, or may be a whisky.

 

 

(Source: The Advocate, February 8, 2014)