Ben's Menu

In Hobart, Chef Ben Milbourne cooks centre stage at the Royal Theatre with Chef Dan Cunningham, and reveals what happens in a commercial kitchen

Ben prepares a 15-minute crushed tomato salami pasta. Scott McRae pops by to taste Ben's tempura oysters.

Ben demonstrates how to make a sensational spaghetti marinara with salmon and prawns. Lynton Tapp shares his recipe for a nutritious warm salad, and provides tips on the best way to prepare and cook broccoli with minimal waste.

Ben is outside in the sun to create a delicious taco bowl, a hearty chicken and turkey bolognese, and some sweet caramelised brussel sprouts.

In this episode Ben creates some tasty scambled eggs, a forrest mushroom and chicken pasta dish and a winter warmer, cauliflower and chickpea soup.

Ben is in the kitchen to make a delicious inferno pizza, a fresh prawn and avacado salad, and a Morwong grapefruit ceviche.