Devonport TV Chef Ben Milbourne Joins Hobart Restaurant Team | Avocado

news, local news, Ben Milbourne, Peacock and Jones, Henry Jones Hotel, Left off the Map, MasterChef

Devonport TV chef Ben Milbourne has a new gig at a restaurant in Hobart’s award-winning Henry Jones Art Hotel. Mr Milbourne has been appointed ‘Culinary Curator’ at Peacock and Jones Restaurant described in a statement as ‘the epitome of contemporary Tasmanian cuisine combining a link between place and history with some of the state’s best producers’. Chef Ishan Acharya welcomed Mr Milbourne to the Peacock and Jones team as the restaurant launches its new menu focused on “local, seasonal ingredients and the stories of the people who grow them”. Mr. Milbourne’s role is to bond with the best producers in Tasmania, while Chef Ishan presents the harvest with his “sophisticated and artistic menus”. Former competitor to MasterChef Season 4 and MasterChef: Back to Win, Milbourne is best known for the food TV series, Left Off the Map featuring Tasmania to a national audience. He fulfilled his lifelong dream of opening his CharlotteJack restaurant named after his children in Devonport’s Providore Place in 2018. However, due to financial difficulties and issues with the lease, the upscale restaurant closed in 2020 with the Providore Place site now filled with restaurant and wine bar Frankie JM Milbourne has spent over ten years forging relationships with Tasmanian farmers, fishermen, producers and manufacturers and working with experienced chefs. “It’s a really exciting partnership and one that fits my philosophy perfectly,” said Milbourne. “Tasmania has the best producers in the country, and this is an opportunity to truly uplift and celebrate their diversity at Peacock and Jones.” Our new menu not only showcases the produce, but also shares the amazing stories of the people who are dedicated to it. to quality and durability. “From Lyndall Farm lamb to Leap Farm curdy to Robbin’s Island Wagyu, the best of Tassie is on the menu.” Here we can literally harvest the produce and put it on the plate that night. IN OTHER NEWS “It doesn’t get any more special than that.” Mr. Acharya spent 15 years honing his craft in Sydney, where he worked as a Senior Sous Chef at Bert’s Bar and Two-Hat Brewery in Newport and Bistro Moncur Woollahra in Two-Hat Sydney. He has also worked at other iconic hat institutions including The Bathers’ Pavilion and Pier. “Our philosophy is simple – we are inspired by what grows here,” Mr. Acharya said. “We are blessed as chefs to be able to jump in the car and see our producers pulling up vegetables, processing goat’s milk or digging up our truffles. Ben has a clear love for his condition and the incredible products around us. “I am very happy to work with Ben and the bonds he has forged, and I can’t wait for everyone to taste our new menu which offers a special Tasmanian dining experience. The menu offers an abundance of produce harvested from all sides. the state, which will change and adapt according to the seasons and the available generosity. “The labor of love of talented Tasmanian producers will be greeted with the respect it deserves in the kitchen of Peacock and Jones.” What do you think? Have your say

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Karl M. Bailey