Devonport television chef Ben Milbourne has a new gig at a restaurant at Hobart's award-winning Henry Jones Art Hotel building.
Mr Milbourne has been appointed the "culinary curator" at the Peacock and Jones restaurant described in a release as "the epitome of contemporary Tasmanian dining combining a connection of place and history with some of the state's best producers."
Head chef Ishan Acharya has welcomed Mr Milbourne to the Peacock and Jones team as the eatery launches its new menu focused on seasonal "local ingredients and the stories of the people who grow them."
Mr Milbourne's role is to drive the connection with Tasmania's finest producers, while chef Ishan showcases the harvest with his "sophisticated and artistic menus."
A former contestant on MasterChef Season 4 and MasterChef: Back to Win, Milbourne is best known for the TV food series, Left Off the Map featuring Tasmania to a national audience.
He realised his life dream of opening his restaurant CharlotteJack named after his children in Devonport's Providore Place in 2018.
However, due to financial hardships and troubles with the lease the upmarket eatery closed in 2020 with the Providore Place site now filled by eatery and wine bar Frankie J's.
Mr Milbourne has spent more than ten years building relationships with Tasmanian farmers, fishers, growers, and makers and working with some experienced chefs.
"It's a really exciting partnership and one that sits perfectly with my ethos," Mr Milbourne said.
"Tasmania has the best producers in the country, and this is an opportunity to really elevate and celebrate their diversity at Peacock and Jones.
"Our new menu not only features the produce but also shares the incredible stories of the people who are dedicated to the quality and sustainability.
"From Lyndall Farm lamb to Leap Farm curdy to Robbin's Island Wagyu, Tassie's absolute best is on the menu.
"Here, we can literally have the produce harvested and on the plate that same night.
"It doesn't get more special than that."
Mr Acharya spent 15 years honing his craft in Sydney, where he worked as senior sous chef at the two-hatted Bert's Bar and Brasserie in Newport and the two-hatted Sydney's Bistro Moncur Woollahra.
He also worked at other iconic hatted 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 that we can jump into the car and see our producers pulling up vegetables, processing the goat milk, or digging up our truffles.
"Ben has a clear love of his state and the incredible produce all around us.
"I'm very excited to be working together with Ben and the connections he's forged, and I cannot wait for everyone to taste our new menu that delivers a special Tasmanian dining experience.
"The menu features an abundance of harvested produce from all ends of the state, which will change and adapt as dictated by the seasons and the bounty available.
"The labour of love by talented Tasmanian producers will be met with the respect it deserves in the Peacock and Jones kitchen."
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