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Left Off the MapSaison 3

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The island state of Tasmania is known around the world for it's outstanding produce and spectacular scenery yet there are so many stories that have gone untold.

Left Off the Map will celebrate the very best of Tasmania and shed some light on many of the untold stories, the quirky characters and exciting ideas that have never been heard across the shores of the island.

Hosted by passionate Tasmanian Foodie Ben Milbourne along with truffle farmer Henry Terry and local restaurateur Bianca Welsh, the show will scour the corners of the apple isle to uncover the hidden gems to ensure that the very best stories are no longer "Left Off the Map".

Où regarder Left Off the Map • Saison 3

65 épisodes

  • 1. Tassie Flathead & Maria Island, Pt. 1
    E1
    1. Tassie Flathead & Maria Island, Pt. 1Ben kicks off S3 creating a simple Tassie flathead & greek salad, then Italian Amatriciana sauce. Rhys is exploring historic Maria Island with Maria Island walks on the southeast coast of Tasmania.
  • 2. Tassie Seafood & Maria Island, Pt. 2
    E2
    2. Tassie Seafood & Maria Island, Pt. 2Rhys continues exploring Maria Island on Tasmania's southeast coast and cooks Blue Eye Trevalla on the coastline.
  • 3. Devils & Caramelised Chilli Pork Belly
    E3
    3. Devils & Caramelised Chilli Pork BellyOn a wet rainy day Holly is getting to know Tasmania's iconic Tassie Devils at Devils @ Cradle. In the kitchen Ben prepares caramelised chilli pork belly and his take on beans on toast.
  • 4. Mawson's Hut & Coconut Lime Panna Cotta
    E4
    4. Mawson's Hut & Coconut Lime Panna CottaHolly Explores Antarctica right from Hobart at a replica cabin and museum of Antarctic Explorer, Sir Douglas Mawson's Hut. A quick, easy and refreshing coconut and lime panna cotta.
  • 5. Festivale
    E5
    5. FestivaleTasmania's iconic weekend of food, friends, wine and music, plays host to the team. Ben, Rhys and Holly are sampling the best of Tasmania in one location over one weekend.
  • 6. Tamar Valley Truffles, Pt. 1
    E6
    6. Tamar Valley Truffles, Pt. 1Rhys braves a cold foggy morning to go hunting with Marcus in the Tamar Valley for the mysterious black perigord truffle. Ben creates a Vietnamese Ginger Chicken Dish & his take on Apple Crumble.
  • 7. Tamar Valley Truffles, Pt. 2
    E7
    7. Tamar Valley Truffles, Pt. 2Ben creates a greek salad with Tasmanian Flathead & Rhys continues his truffle training, which includes cleaning & grading truffles ready for export. Rhys cooks up a delicious truffled pasta dish.
  • 8. Anvers Chocolate
    E8
    8. Anvers ChocolateHolly visits Igor Van Gerwen, master chocolatier, who travels the world to discover & import the rarest cocoa to his chocolate factory in Tassie. Ben creates a delicious scallop & white wine spaghetti
  • 9. Taste Of Summer, Pt. 1
    E9
    9. Taste Of Summer, Pt. 1Rhys hits the Hobart Waterfront for one of Tasmania's iconic events "The Taste of Summer". And Ben creates a super quick delicious honey baked brie dish.
  • 10. Taste Of Summer, Pt. 2
    E10
    10. Taste Of Summer, Pt. 2Ben cooks one of the best eating fish of the sea the Tasmanian (or Striped) Trumpeter. And Rhys continues his tour behind the scenes at the Taste of Summer and samples some of the delicacies on offer.
  • 11. Trout Fishing - Cauliflower & Truffled Brie
    E11
    11. Trout Fishing - Cauliflower & Truffled BrieRhys is introduced to Tasmania's world famous fresh water fishing waterways. Ben cooks a Mexican breakfast and a mouth-watering side dish, cauliflower with truffled brie.
  • 12. Patatas Bravos & Mountain Trout
    E12
    12. Patatas Bravos & Mountain TroutRhys finishes his day fishing by cooking his fresh brown trout on top of Ben Lomond, and Ben cooks up a great side dish, Patatas Bravos or chilli potatoes.
  • 13. Helicopter Chef & Ceviche Scallops, The
    E13
    13. Helicopter Chef & Ceviche Scallops, TheRhys and a few friends tour Tasmania’s wine region via helicopter with Unique Charter helicopter tours and Ben creates a Ceviche Scallop dish then a delicious Strawberry and sweet Ricotta dessert.
  • 14. Deserted Island & Crayfish
    E14
    14. Deserted Island & CrayfishRhys spends the day on a remote island in Northeast Tasmania and prepares a seafood lunch for his mates with crayfish and shellfish. Ben cooks a chilli pineapple upside down cake back in the kitchen.
  • 15. Lavender Tones
    E15
    15. Lavender TonesHolly relaxes at a world-famous lavender farm in Tasmania’s Northeast, while Ben creates his Grilled Chicken Salad. He then heads to the alfresco kitchen to prepare char grilled vegies with BBQ Pork.
  • 16. Callington Mill Distillery
    E16
    16. Callington Mill DistilleryDiscover a converted windmill that milled flour for a small Tasmanian community is converted into a state of the art distillery. Ben creates chicken cacciatore back in the kitchen.
  • 17. The Shadows Of Mt Wellington
    E17
    17. The Shadows Of Mt WellingtonBen prepares a curry finishing sauce and then a superb pork, apple and panzanella salad. Rhys stops in on one of Tasmania’s market gardens, growing unique produce at the foothills of Mt Wellington.
  • 18. Glamping In Freycinet
    E18
    18. Glamping In FreycinetHolly heads to Tasmania’s east coast for a touch of glamping in the wilderness. Ben creates a chorizo, chickpea and cider dish and then steps through filleting a whole fish.
  • 19. Dancing With Cous Cous Salad
    E19
    19. Dancing With Cous Cous SaladTasmanian Dancing with the star professional dancer is introduced to a new way of creating her favourite dish. Rhys discovers Tasmanian Aboriginal bush tucker.
  • 20. Oysters & Trumpeter
    E20
    20. Oysters & TrumpeterRhys heads to Great Oyster Bay and discovers just why it got its name at Melshell Oysters and then prepares an Oyster dish on the beach. Ben BBQs a whole side of Striped Trumpeter.
  • 21. Above & Beyond
    E21
    21. Above & BeyondRhys journeys by seaplane to the southwest of Tasmania to one of the most isolated places in Australia. Ben shows how to create that perfect Chinese take-out with a simple sweet and sour pork recipe.
  • 22. Sailing The Southwest Of Tasmania
    E22
    22. Sailing The Southwest Of TasmaniaRhys continues his journey in the remote Southwest of Tasmania with On Board Luxury Expeditions cruising some spectacular harbours and coastline.
  • 23. Crayfish Surf 'N' Turf
    E23
    23. Crayfish Surf 'N' TurfIt's Surf and Turf in style with On Board Expeditions highlighted by a freshly caught crayfish while cruising the harbours of Tasmania’s remote and spectacular Southwest Coast.
  • 24. Hobart Cup, The
    E24
    24. Hobart Cup, TheThe Left off the Map team are getting into the spirit of the Spring Racing Carnival by attending the Hobart Cup. It’s Rhys versus Ben in the Clover Hill Marquee to create the best canape.
  • 25. Mole Creek Caves
    E25
    25. Mole Creek CavesThe Central North of Tasmania is scattered with natural cave formations. Holly takes a tour with a Tasmanian Parks guide while Ben shows how he cooks the perfect rib eye steak.
  • 26. Scallop Pies
    E26
    26. Scallop PiesRhys enters the Scallop Pie competition at the Scallop Fiesta in Bridport Tasmania and anxiously has it scrutinized by the judges. Ben steps through creating a hearty Mushroom and Brown Butter soup.
  • 27. Scallops & More Scallops
    E27
    27. Scallops & More ScallopsSeafood World Champion John McFadden & Rhys talk all things scallops and Seafood at the Bridport Scallop Fiesta in Tasmania. Ben shows you how he creates delicious healthy avocado sushi rolls.
  • 28. Cheeky Monkey
    E28
    28. Cheeky MonkeyBen cooks a mouth-watering Lamb and Fennel Risoni Dish and a Tasmanian Goats Cheese Tart with Tasmanian Leatherwood Honey and Tamar Valley Truffles. Holly is at Tasmania Zoo.
  • 29. Nan's Chop Suey
    E29
    29. Nan's Chop SueyBen steps through his Nan's Chop Suey and a quick and delicious Apple and Caramel Pudding. Rhys is with Mic Guiliani who has created a foraging and cooking tour in the forests around Hobart Tasmania.
  • 30. Fine Dining In The Forest
    E30
    30. Fine Dining In The ForestAfter his day foraging, Rhys prepares several dishes in the forests in Tasmania’s south with Mic from Sirocco South Tours. And it’s BBQing in the backyard, as Ben cooks Gochujang Minute Steak.
  • 31. Whisky & Flinders Island
    E31
    31. Whisky & Flinders IslandRhys heads to Tasmania’s Bass Straight Island, Flinders Island. He meets up with an old mate who is now foraging for peat and making a unique whiskey. Ben makes his Nan’s scones.
  • 32. Flinders Wellness
    E32
    32. Flinders WellnessRhys dives into the icy waters of Bass Straight and learns the benefits to your mind and body. Ben creates a dish that you will surprise you, lettuce and buttermilk dressing.
  • 33. Wombat Rescue
    E33
    33. Wombat RescueRhys continues his journey on Flinders Island and indulges in the Island’s food culture, then meets up with the island’s wombat rescuer. Ben steps you through the easiest and most delicious satay.
  • 34. Flinders Hiking
    E34
    34. Flinders HikingBen is creating an amazingly simple dish, truffled mushrooms on toast while Rhys meets up with local David Heap to hike through some of Flinders’ southern trails.
  • 35. Flinders Feast, The
    E35
    35. Flinders Feast, TheRhys finishes his week on Flinders Island and prepares a local banquet with the island’s produce. In the kitchen Ben creates a great weekend meal, Thai Fish Cakes.
  • 36. Bruny Island Paddle
    E36
    36. Bruny Island PaddleThe team head to Bruny Island in the South of Tasmania. Rhys has taken the ferry and meets up with Southern Sea Ventures to kayak around the shoreline of some great locations.
  • 37. Oysters & More Oysters
    E37
    37. Oysters & More OystersBen prepares an amazing Olive and Scallop dish to excite the taste buds ahead of Holly meeting up with Kenny who operates “Get Shucked Oysters”. One of Tasmania’s most popular oyster farms.
  • 38. Bruny Sea Change
    E38
    38. Bruny Sea ChangeBen cooks up a fantastic Chilli Pork Belly recipe while Holly meets up with Jenene who has escaped the rat race and set up a delightful bnb while her husband is known as the Bruny Baker.
  • 39. Bruny Island Cheese
    E39
    39. Bruny Island CheeseRhys catch up with Nick Haddow farmer, cheese maker and champion of Tasmanian grown produce. Ben prepares a great week night dish, Cherry Tomato Pasta
  • 40. Oysters, Beer & Bread
    E40
    40. Oysters, Beer & BreadRhys wraps up a week touring on Bruny island and woodfires a oyster with beer and bread crumbs. And Ben is BBQing Jerk Chicken.
  • 41. The Cove
    E41
    41. The CoveHolly explores the idyllic farm getaway of The Cove in Northern Tasmania, located right on the coastline. Ben prepares a fresh chili tuna pasta bake – the perfect weeknight meal for the family.
  • 42. Penguins & Beer
    E42
    42. Penguins & BeerRhys’s two favourite things are penguins and beer, so he’s in his element at the Penguin Beer Co in the Northern Tasmanian seaside town of Penguin. He joins in and creates his own tacos.
  • 43. Waubs Harbour Distillery
    E43
    43. Waubs Harbour DistilleryRhys visits the gorgeous east coast of Tasmania at Waubs Harbour Distillery, which has been converted from an old oyster farm. Meanwhile, Ben creates what has to be the ultimate cheese toastie.
  • 44. My Favourite Tassie Day Spa's, Pt. 1
    E44
    44. My Favourite Tassie Day Spa's, Pt. 1Holly takes you on a tour of some of Tasmania's Best Day Spas after Ben creates a beautiful Greek Prawn Saganaki.
  • 45. My Favourite Tassie Day Spa's, Pt. 2
    E45
    45. My Favourite Tassie Day Spa's, Pt. 2Rhys and Ben team up to create a salad that just might turn you vegetarian. Holly finishes her tour of some of the best Day Spas in Tasmania. And it's an open salmon steak sandwich on the BBQ.
  • 46. We All Love Lucy
    E46
    46. We All Love LucyRhys visits a beautiful little wine bar in Westbury, in the central North of Tasmania. And Ben cooks the Ultimate Potato Bake with his butcher.
  • 47. Seafood Adventures
    E47
    47. Seafood AdventuresRhys heads straight out with the team from Tasmanian Wild Seafood Adventures. Seafood literally plucked straight off the floor of the Derwent River. Ben pulls together a Beetroot and Blueberry Salad.
  • 48. You Can't Get Fresher Than That
    E48
    48. You Can't Get Fresher Than ThatThe team from Tasmanian Wild Seafood Adventures prepare the ingredients for Rhys to cook a seafood feast right on board their boat. And a mid-week meal bursting with flavour.
  • 49. Eat Dirt Then Chicken
    E49
    49. Eat Dirt Then ChickenRhys heads west and explores the breathtaking Mountain Bike Trails of the West Coast of Tasmania. And two stand out midweek chicken dishes that will put you in the good books.
  • 50. Alone On The West Coast
    E50
    50. Alone On The West CoastIf you want to get away from it all the West Coast of Tasmania is the best place on earth, Rhys takes you to one of his favourite spots in Tassie. And Ben’s BBQ Calamari.
  • 51. Cradle Mountain Canyons
    E51
    51. Cradle Mountain CanyonsBen creates a Honey Mustard Chicken Potato Bake and a traditional Pasta Carbonara, while Holly treks through the canyons surrounding Tasmania’s Cradle Mountain.
  • 52. Penny Royal
    E52
    52. Penny RoyalHolly explores Penny Royal Adventures, takes the zip line and pans for gold right in the heart of Launceston Tasmania. Ben dishes up Chicken Florentine in the kitchen.
  • 53. Peco Wines
    E53
    53. Peco WinesHolly joins Ben in the kitchen to prepare one of her favourites, Lion’s Mane Steak. Rhys meets a young couple who wild ferment their wines in Tasmania’s Tamar Valley.
  • 54. Evenfall
    E54
    54. EvenfallBen creates Chilli and Garlic Mussels and a sticky pork dish that will have your mouth watering. Rhys steps through Ceviche King Fish right on the banks of the Tamar River at Evenfall.
  • 55. Wild Tamar
    E55
    55. Wild TamarAfter 20 years, Rhys is going Rock Climbing at Hillwood in the Tamar Valley. Ben creates a Ham and Waldorf Salad with ingredients from the region.
  • 56. Mr Brown & Towns Mushrooms
    E56
    56. Mr Brown & Towns MushroomsHolly discovers a farm specialising in exotic mushrooms supplying many of Tasmania’s restaurants and the Harvest Market, Ben’s stir fries a Pad Kra Pao just like your favourite Thai take out.
  • 57. Garlic & Tomatoes
    E57
    57. Garlic & TomatoesHolly is at a market garden one of the stall holders at the Harvest Market in Launceston. Mid-week dishes being prepared by Ben, Chinese Hainanese Chicken and then Italian Bolognese cooked right.
  • 58. Harvest Market, The
    E58
    58. Harvest Market, TheRenowned as being one of Australia’s best farmers markets, Launceston’s Harvest Market hosts Left off the Map. Ben and Rhys each cook a recipe, prepared and judged by market goers.
  • 59. Wukalina Walk
    E59
    59. Wukalina WalkRhys is exploring multiple National Tourism Award Winner – wukalina walk, a moving Aboriginal experience on Tasmania’s east coast. Honey Chia Pots are prepared by Ben in the kitchen.
  • 60. Mutton & Lamb
    E60
    60. Mutton & LambRhys cooks Mutton Bird the traditional way with the team from Wukalina Walk. And we’re in the backyard, Ben prepares a BBQ Lamb Rack.
  • 61. Cataract Gorge
    E61
    61. Cataract GorgeTasmania’s Tourism icon the Cataract Gorge hosts Left off the Map. Holly explores the historic chairlift. Rhys and Ben team up to cook chilaquiles and then caprese salad.
  • 62. Cheese Making
    E62
    62. Cheese MakingRhys is at Ashgrove Cheese to try his hand at cheese making. Ben creates a simple Paella and then an even simpler honeycomb recipe.
  • 63. Premier And The Chef, The
    E63
    63. Premier And The Chef, TheBen meets up with Tasmanian Premier Jeremy Rockliff on his farm to create a mouth-watering Asian lamb dish. Rhys creates the most amazing cheese toastie.
  • 64. Tasmanian Wine Awards
    E64
    64. Tasmanian Wine AwardsRhys attends the Tasmanian Wine Awards and visits with Gala Estate on Tasmania’s East Coast. Ben creates the most delicious chicken liver parfait.
  • 65. Tasmanian Food Awards
    E65
    65. Tasmanian Food AwardsRhys is a judge at the Tasmanian Food Awards and Ben cooks delicious mussels and cider.

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