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Produce shows the way

pics for dl daily spread on the Devonport Show Degustation Dinner with Ben Milbourne from’ Ben’s Menu’, pictured there are chef, Ben Milbourne along with l to r, Grace Hiltner, Amee Freeman and Stephanie Nichols.
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A SPICE-cured salmon with beetroot mayonnaise, radish and fennel made the tastebuds water, and there were still three more courses to go.

A selection of the finest local produce and meat were teamed perfectly with Barringwood Vineyard wines in Ben Milbourne’s four course degustation menu at the Devonport Showground last night as part of the Devonport Show.

Next up in the celebrity chef’s menu was a twice-cooked pork belly with apple, and an Asian salad.

This was followed by a pan-roasted lamb back-strap with pea and mint puree and fondant potatoes.

And finally, a deconstructed apple and raspberry crumble.

“There is so much great produce at the show with stalls and butchers, so this is a chance to tie in with that theme and show it all in a different way while still being at the show,” Mr Milbourne said.

“I am particularly excited about the salmon from Huon Aquaculture and the pork and lamb from my local butcher at Spreyton. Also I am using the brand new Spreyton Fresh Tasmanian apple cider vinegar, which is the best I have ever had. I could drink it from the bottle.”

Devonport Agricultural and Pastoral Society president Lesley Young said this was the second year in a row Mr Milbourne had run the degustation dinner and it teamed well with the show.

“It was such a success last year, you can enjoy good food which is all local, and it is part of the whole agricultural theme – using what we have here at the show in a different way,” she said.

Dinner patrons had excellent viewing of the fireworks at night.

This story Administrator ready to work first appeared on Nanjing Night Net.

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