{"id":11673,"date":"2022-03-28T12:00:41","date_gmt":"2022-03-28T01:00:41","guid":{"rendered":"https:\/\/www.australian-macadamias.org\/?p=11673"},"modified":"2024-09-30T17:38:06","modified_gmt":"2024-09-30T07:38:06","slug":"a-macadamia-moment-with-ben-milbourne","status":"publish","type":"post","link":"https:\/\/www.australian-macadamias.org\/zh\/a-macadamia-moment-with-ben-milbourne\/","title":{"rendered":"A macadamia moment with Ben Milbourne"},"content":{"rendered":"

You are most likely to recognise the face of Ben Milbourne from when he first hit our TV screens back in 2012 in the hugely successful cooking show MasterChef.<\/em> A proud Tasmanian, Ben has once again become a regular on Australian TV with the launch of a new season of his acclaimed food tourism show, Left Off the Map. <\/p>\n\n\n\n

We take a macadamia moment with Ben Milbourne from his kitchen in Tasmania.<\/p>\n\n\n\n

What\u2019s your favourite place to eat anywhere in the world?<\/strong><\/p>\n\n\n\n

Right now it\u2019s a place in Hobart (Tasmania) called Sunny \u2013 that\u2019s the restaurant I go to most. I also love the restaurant in Hobart where I\u2019m Culinary Curator, called Peacock and Jones. I love eating the food we have on the menu there. Third behind that would be at my kitchen table at home with my kids. I love to cook them the food I grew up with, like spaghetti and meatballs, tacos, stir fries and pasta. When I\u2019m working in the restaurant my wife will sometimes bring the kids in before our service starts, and they get to sit up at the bar and sample what\u2019s on the menu that night. They score the food out of 10 \u2013 they\u2019re my toughest critics!<\/p>\n\n\n\n

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A macadamia moment with Ben Milbourne<\/figcaption><\/figure>\n\n\n\n

What ingredients have you really been enjoying lately?<\/strong><\/p>\n\n\n\n

I absolutely love the stone fruit season, especially cherries, white peaches and nectarines. It only runs for around eight weeks of the year but I make the most of that time. I\u2019ve been eating about three white peaches a day. I love to finely grate macadamias over them \u2013 it almost melts as it hits the peach. It\u2019s kind of like a sweet parmesan, and it\u2019s surprising how much you can grate from one nut.<\/p>\n\n\n\n

Why do you love macadamia nuts?<\/strong><\/p>\n\n\n\n

They are just so incredibly versatile. Macadamias work equally well in sweet and savoury dishes. They can be used raw for a delicate flavour and a soft crunch or roasted to achieve a more intense noisette flavour with a cleaner break. They coat your mouth differently depending on whether they\u2019re raw or roasted.<\/p>\n\n\n\n