Ben Milbourne begins his Tasmanian adventure aboard the Spirit of Tasmania. On the high seas, Ben works with chef Paul and taste tests his way around the ship before disembarking at Devonport.
Ben heads to to Bluffs Beach, one of his favourite childhood beaches. Ben also meets his friend Adam whilst cooking at Cape Grim before venturing inland to the iconic and captivating, Cradle Mountain.
Ben visits Fairholme Estate, a 1920 s country farmhouse, before creating a tantilising dessert in Georgetown. Ben then wanders amongst the vines at award winning vineyard Clover Hill.
Ben continues his journey around Tasmania, in Launceston. Surrounded by elegant architecture, Ben visits a vegan foodie hotspot before warming up in Perth with a flame grilled Dirty Toastie.
Arriving on the East Coast, Ben visits Freycinet Marine farm where Decklan shows him the ropes on mussel and oyster farming. Ben then takes in the breathtaking world-class views from Freycinet Lodge.
Continuing down the east coast, Ben visits Tasman Sea Salt. Ben then tours around the majestic and spectacular Maria Island. Only accessible by plane or boat it's an island with something for everyone.
Ben visits the Bonorong Wildlife Sanctuary, home to a range of Tasmania's unique animals. Ben then drops in to boutique, family-owned Stefano Lubiana Winery, overlooking the picturesque River Derwent.
Ben arrives in Hobart, Tasmania's largest city. He explores the infamous Salamanca Market where he speaks with local producers about their fresh produce. Ben then enjoys the night life of Hobart.
Ben visits Small Fry Restaurant, before sailing out into the flowing waters of the Huon Valley where he meets James Bender and is taken on a behind the scenes tour of an iconic Tasmanian Producer.
Ben completes his journey around Tasmania out on the rocky waters between Hobart and Bruny Island with Rob on a Seafood Seduction Tour. Finishing by cooking one of his signature seafood recipes.