A Foodie’s Paradise

Those of us who live in Tasmania know all too well that our beloved State is often, quite literally, left off the map. Tassie’s very own celebrity chef Ben Milbourne, recently teamed up with Frances Bender to film a grand food tour of her favourite places in the Huon Valley to get Tassie and our world-class produce back on the map.

Left Off the Map is broadcast nationally and is part travel show, part food tour, and part cooking lesson. Most importantly, it champions Tasmanian food and highlights the people and producers behind it. Ben joined Frances for a few days last year that were absolutely jam-packed with visits to her favourite cafes, wineries and picnic spots, all dotted along the picturesque Huon Valley.

–Good food, wine and company ––Frances and Ben at Home Hill Winery –

–“I’ve always loved the Huon Valley and I’m incredibly proud of the farmers and producers that live and work here,” said Frances. –

The Valley is the traditional home of Huon Aquaculture so it made complete sense to showcase the region. “Ben and I have known each other for a long time and I consider him as a friend. I believe that friends are made and kept over good food so I was thrilled to share some of my favourite local eateries with him.” The tour took in Willie Smith’s Apple Shed, Home Hill Winery, Cinnamon and Cherry Provedore, and The Old Bank of Geeveston café, before grabbing some fresh Huon Salmon from the Hideaway Bay Farm Gate to cook at Frances’ shack at Roaring Beach. “Countless businesses in the Valley have a strong focus on paddock to plate and we simply didn’t have the time, or stretchy enough pants to take them all in on our tour!” said Frances.

Tasmania is a destination known not only for its scenery, but for quality food and drink. This is reinforced by the strong overseas demand for Tasmanian products. “Tasmania once had a really bad rap. We were the butt of many jokes and forgotten by the rest of the country but not anymore—we’re well and truly on the map and our reputation has improved in leaps and bounds.” Central to this is the work of countless business entrepreneurs, investors and advocates.

–“It is human nature to not see clearly what is right in front of you. The pandemic has forced us all to live a little closer to home and do what we can to support those who are struggling— especially the tourism and hospitality industries.” –

The tour culminated with a pièce de resistance of Huon Salmon cooked overlooking the waters where it was farmed.

“My philosophy with food is that simple is best,” said Frances. “People can get too carried away with spices and fancy cooking techniques and run the risk of spoiling a good piece of salmon.” “The simple fact is that you don’t need to overdress good produce. The natural flavour needs space to shine through so it can be enjoyed in all of its glory.” The episodes had an average of 204,630 views across Australia. Head to www.leftoffthemap.com.au to start your own food journey.