Ben Milbourne’s Roast Pork Belly with Parsnip Puree and Waldorf Salad

Roast Pork Belly with Parsnip Puree and Waldorf Salad
with Clover Hill Vintage Brut

Serves 4

Pork Belly_250

2 cups rock salt
1 kg pork belly, scored

Parsnip Puree
1 large parsnip, peeled and diced
1 cup light cream
2 cloves garlic
1 teaspoon salt flakes

Waldorf Salad
1 apple
2 tablespoons olive oil
2 cups rocket
¼ cup toasted walnuts
¼ cup Persian feta
juice of 1 lemon
salt and pepper, to taste

Pour the salt into a shallow dish wide enough that it will fit the pork belly. Place the pork, skin side down, on the salt and leave in the fridge for 12 hours. This will firm up the skin and draw any excess moisture out.

Preheat the oven to 230°C.

After 12 hours or so, take the pork out of the fridge and wipe off any excess salt. Place the pork on a roasting rack or wire rack and place in the oven. Cook for 20 to 30 minutes or until the skin crackles (you could also pop it under the grill) then turn down to 140°C for the next 2 hours. Take out of the oven and rest for 10mins

Place the parsnip, cream, garlic and salt in a saucepan and bring to a gentle simmer. Cook until the parsnip is soft. Pour the parsnip mix into a hand blender and blitz until smooth.

Cut the apple into 8 wedges and toss in 1 tablespoon olive oil. Roast in the oven on a small tray at 140°C with the pork for for 15 minutes then allow to cool. Just before serving, toss the rocket, apples, walnuts, Persian feta, olive oil and lemon juice

Smear some of the parsnip puree on a plate the place a piece of cut pork belly on top and serve with the salad on the side.

Ben Milbourne’s Raspberry Shortbreads

Raspberry Shortbreads
With Taltarni Taché


250 g mascarpone
250 ml thickened cream
2 teaspoons vanilla paste
1 cup icing sugar
2 cups plain flour
250 g cold butter, diced
1 punnet fresh raspberries
Gently combine the mascarpone, cream, vanilla and ½ cup icing sugar until it is smooth. Be careful not to over work it. Spoon the mixture into a piping bag and place in the fridge until ready to use.

Put the flour and rest of the icing sugar in a food processor. Gradually add the diced butter while pulsing to resemble fine breadcrumbs. Once all the butter has been added allow the processor to run until the mixture comes together.

Roll the biscuit dough into a log, approximately 3 cm in diameter, and wrap in cling film. Place in the fridge.

Preheat the oven to 170°C. Line a baking tray.

Once the dough is firm (about an hour) unwrap it and cut into 8 mm disks. Place on the baking tray and bake for 16 minutes or until lightly golden.

Allow the biscuits to cool, then pipe on the mascarpone mixture and top with a raspberry.


Ben Milbourrne’s Nan’s Chocolate Cake with Cream and Raspberries

My Nan’s Chocolate Cake with Cream and Raspberries
With Taltarni Sparkling Shiraz


150 g butter
1½ cups sugar
1 cup water
¼ cup cocoa
1 teaspoon bicarbonate of soda
1½ cups self-raising flour
2 eggs  

600 ml cream
1 teaspoon vanilla paste
½ cup icing sugar plus extra for dusting
1 punnet fresh raspberries (if you can’t get fresh, quality frozen will do)
250 g choc-coated raspberries from Christmas Hills
¼ cup fresh picked mint leaves

Preheat the oven to 180°C. Grease and line a medium cake tin.

In a medium-sized saucepan, bring the butter, sugar, water, cocoa and bicarbonate of soda to the boil over a medium heat then set aside and allow to cool.

Once the cocoa mixture has cooled, whisk in the flour and eggs then pour into the lined cake tin.  

Bake in the oven for 35 minutes or until a skewer comes out clean when inserted into the centre of the cake. Leave to cool.

Whisk the cream, vanilla and icing sugar till it forms soft peaks and set aside in the fridge.

Evenly spoon the cream on the top of the cake and spread it out and cover with raspberries.

Note: for a more decadent topping add some Christmas Hills dark choc-coated raspberries to form a mound on top of the cake then dust with icing sugar and mint and serve.












A Taltarni Christmas with Ben Milbourne

Merry Christmas Everyone. I hope your holidays are filled with Family, Friends, Food and Fun. How quickly this time of the year seems to come around, and what a year it has been. Enjoy your Christmas Day and remember to treasure every moment you have with the ones you love.
- Ben Milbourne

Cold Smoked Salmon Tartare
with Taltarni Blanc de Bancs

Salmon is one on those “go to” Aussie Christmas ingredients, but this is something a little different when it comes to serving it. And all you have to do is mix everything together . . . so perfect for a busy Christmas.

Ancient Grain Salad with Slow Roasted Lamb Shoulder
with Taltarni Sangiovese

This dish is really about the ancient grain salad, which has all the colours of Christmas.

Roast Pork Belly with Parsnip Puree and Waldorf Salad
with Clover Hill Vintage Brut 

You can’t have Christmas and not have pork crackling, and this dish gives the best pork crackling.

Bread & Butter Pudding with Vanilla Mascarpone
with Taltarni Cordon Cut Pinot Gris

A classic alternative to the humble plum pudding, you have add lots of allspice, fruit and brandy to give it that Christmas feel!

Raspberry Shortbreads
with Taltarni Tache

Raspberry harvest always coincides with Christmas and theses little shortbreads just look like Santa!

Chocolate Cake with Raspberries & Mint
with Taltarni Sparkling Shiraz

Chocolate, raspberries, cream and mint . . . all the colours and flavours of Christmas, and my Nan’s recipe, so it’s a great way to keep her memory close during Christmas.

Taltarni Red Wine & Chicken


To celebrate our Estate Shiraz 2013 winning Best Shiraz of Show at the National Wine Show of Australia (and the fact that it’s a quadruple gold wine), Ben Milbourne has created a customised recipes to perfectly complement it.

We hope you enjoy key moments with friends and family while preparing and sharing this delicious meal. We know Ben did while creating it!

Taltarni Red Wine & Chicken

Prep time – 20 minutes
Cooking time – 30 minutes
Serves 4

2 chicken thighs
2 chicken drumsticks
½ cup plain flour
2 sticks of celery diced
1 rasher of bacon diced
1 knob of butter
5 button mushrooms whole
5 shallots whole
1 tsp cinnamon
1 tsp thyme
1 tsp allspice
1 tsp oregano
1 tbsp tomato paste
1 garlic clove finely chopped
½ bottle Taltarni Estate Shiraz
50g dark chocolate

Step 1 Place the chicken into a baking dish and dust with flour.

Step 2  Start your chicken in a cold pan, with a drizzle of oil, and bring it up to heat. Brown the    chicken and remove it from the pan and set aside.

Step 3  Add the celery, bacon, butter, mushrooms, and shallots into the pan, and allow these to colour until golden and the shallots are translucent.

Step 4  Add the spices, tomato paste, bay leaves, garlic and half the red wine.
Cook for approximately 5 minutes, return the chicken to the pan, and then simmer for approximately 1 hour.

Step 5 Add the chocolate and serve with a garnish of fresh chopped parsley.

About Ben Milbourne

Since being a contestant on MasterChef 2012, Ben Milbourne has put his chemistry-teaching career on hold to release two cookbooks, travel the world filming food exploits with MasterChef mate Andy Allen, host his own TV show, ‘Ben’s Menu’, and conduct ‘One Degree’ tours of Tasmania’s north-west coast, removing the degrees of separation between people, produce and producer.

Ben Milbourne has now added Brand Ambassador for Taltarni Vineyards to his impressive credentials.



Taltarni Taché 2011 Awarded Australia’s Best Sparkling Rosé


Taltarni Taché, Australia’s most popular sparkling rosé (Nielsen), is now also its best.

Taltarni Taché was awarded Australia’s Best Sparkling Rosé at The Champagne & Sparkling Wine World Championships 2015. Competition founder Tom Stevenson and fellow judge Essi Avellan MW announced the award on September 2nd, 2015, at Vintners’ Hall in London, in front of over 100 international winemakers, producers and journalists.

Taltarni CEO Adam Torpy was extremely excited to receive news of the award back in Australia. “This is a fantastic result for the entire Taltarni team,” says Torpy, “It is our goal to craft some of the country’s finest sparkling wines, and this accolade is an acknowledgement that we’re definitely on the right track.”

Established in 1969, Taltarni Vineyards is one of the founding wineries of Australia’s Pyrenees wine region in Victoria. An Australian premier sparkling wine producer, Taltarni specialises in cool-climate, méthode-traditionnelle sparklings.

Taché is the French word for ‘stained’. At disgorging, Taltarni Taché is stained with a dosage liqueur of aged pinot noir, which imparts the unique taste and elegant salmon colour. Taltarni’s highly coveted Taché is a blend of the three classic champagne varieties: chardonnay, pinot noir and pinot meunier.

The 2011 vintage was one of the best growing seasons for sparkling fruit Taltarni has experienced in its illustrious history. According to Chief Winemaker Robert Heywood, “We had an extended cool summer, with high rainfall, but little disease, which allowed the fruit to ripen slowly on the vine, creating complex and distinct varietal characters along with succulent natural acidity. The conditions were idyllic.”

Australia’s Best Sparkling Rosé is readily available via Dan Murphy’s or Taltarni’s website while stocks last –

For more information, samples and/or images please contact: Rosemary Shisler | Marketing Director | Taltarni Vineyards | + 61 437 396 637

It’s Coming Up Rosés For The Independents


Taltarni, one of the country’s premier sparkling wine producers, has crafted a méthode-traditionnelle sparkling rosé exclusively for the independent off-premise and on-premise trade. Taltarni Cuvée Rosé 2011 will launch in September, at the start of the festive period. 

“We’re providing these critically important channels with one of our very best sparkling rosés at a price point that isn’t going to be compromised,” explains Adam Torpy, Taltarni’s CEO. “We’ve pulled out all the stops with this wine, from the quality of the wine in bottle to its packaging, which is smart, sophisticated and contemporary, while remaining true to Taltarni’s trademark branding.” 

Chief winemaker Robert Heywood reiterates that the wine quality is exceptional. “It’s a traditional rosé,” says Heywood, “with time on skins producing the colour, as well as the addition of a Tasmanian pinot noir dosage. It has extended time on lees, at least three years, to add complexity. It’s a lighter rosé style, showing greater autolytic and yeast complexities. Our winemaking team is extremely proud of this wine.”

Taltarni’s cool-climate sparklings continue to go from strength to strength, collecting innumerable accolades from national and international shows and reviewers. This addition to Taltarni’s sparkling stable will no doubt reinforce Taltarni’s position as one of the country’s leading sparkling wine producers.

It’s definitely coming up roses this festive season for trade and consumers alike who should, as the Taltarni Cuvée Rosé tagline suggests: celebrate with sparkling rosé!

Taltarni Cuvée Rose 2011 (RRP $24) is distributed by Oatley Fine Wine Merchants on the mainland (02 9433 3255) or available via Taltarni’s website – .

For more information, please contact:

Rosemary Shisler | Marketing Director | Taltarni Vineyards  | +61 437 394 637

Ben Milbourne Celebrates Key Moments With Victorian and Tasmanian Wineries

Press Release | June 2015

MasterChef finalist Ben Milbourne will be celebrating key moments with Taltarni Vineyards and Clover Hill Wines as a brand ambassador for the renowned wineries in Victoria and Tasmania.
Since being a finalist on MasterChef in 2012, Ben put his chemistry teaching career on hold to release two cookbooks, travel the world filming food exploits with MasterChef mate Andy Allen, host his own TV show, ‘Ben’s Menu’, for which he has been shortlisted for a Logie, and conduct ‘One Degree’ tours of Tasmania’s north-west coast, removing the degrees of separation between people, produce and producer.
As a proud Tasmanian, Milbourne said, “It is an honour to be the brand ambassador for Clover Hill, a boutique Tasmanian sparkling house that crafts some of the country’s finest méthode-traditionnelle sparklings, as well as Taltarni Vineyards, one of the founding wineries of Victoria’s beautiful Pyrenees region.

“Both wine and food have played such an important part in the significant moments throughout my life. Good food and great wine were always an opportunity to share key moments with friends and family, and this philosophy is embodied by Taltarni and Clover Hill. Growing up in Tasmania, I was surrounded by an appreciation of the care and dedication that that is involved in creating world class produce and wine, and both Taltarni and Clover Hill are a testament to this philosophy.”

Ben Milbourne
As part of Ben’s ambassadorial role, he will be the celebrity chef at all of Taltarni’s upcoming Cellar Key Club events. In an attempt to better accommodate Taltarni’s growing membership base, this year’s annual sell-out club dinner at Taltarni Vineyards will be supported by additional club dinners in Sydney, Hobart and Melbourne.
Ben will also be creating tantalising recipes to complement all of Taltarni’s and Clover Hill’s wines, some of which will no doubt feature on Ben’s televised segments. Moreover, there will be exciting social media campaigns, including the opportunity for fans to be treated to an exclusive wine dinner with friends up at Taltarni’s Cellar Cave – prepared, of course, by Ben.

Ben Milbourne 3
Clover Hill Wines and Taltarni Vineyards are run by the same management team, led by CEO Adam Torpy, also a born-and-bred Tasmanian. “There are terrific synergies between Ben and our wineries,” said Adam. “We share similar philosophies on food and wine. To us, wine is about sharing key moments with friends and family, so first and foremost, wine must be food friendly. Ben’s recipes will bring out the best in our wines, and our wines will bring out the best in Ben’s recipes.”
With food by Ben and wines by Taltarni and Clover Hill, this ‘one-degree’ partnership is deliciously good news for those who are passionate about Australian food and wine.

For media enquiries, please contact:
Tom Hughes | Client Manager Dig&Fish | 03 9827 4466 | 0400 121 538 |


Taltarni Vintage Report 2015

At the end of a consistently cooler-than-average summer, with below-average rainfall during winter and spring occurring at opportune times throughout the season, we began harvest early February.

With moderate yields in most blocks due to cool seasonal effects, we experienced lower fruitfulness from the previous season. This resulted in high-quality fruit with intense flavours. The varietal standouts are chardonnay and cabernet, both looking fantastic throughout ferment and in oak.

The Pyrenees is renowned for its cool-climate styles. This season has helped re-enforce these highly desirable traits, allowing us to make truly characteristic wines.

Despite the inevitable rush of harvest, the fruit was harvested within its desired specifications of flavour. The lack of surprises and perfect timing speak once again to the great skill and anticipation of the vineyard team.
Once again, we trialled a few new techniques in an effort to further improve on what we have done and to create some new and exciting wines. We have experienced some true successes this vintage.

With all fermentations finalised, and the barrel room full, it’s exciting to now watch how these wines will develop and refine with time.

Biggest Morning Tea
Moonambel Community has asked for your help in raising vital funds for Cancer Council Victoria, through Australia’s Biggest Morning Tea. With your help, we can make this year’s event the biggest yet!   You can attend and donate in person:

ON: 28/05/2015, at 10am

AT: Taltarni Cellar door

Or you can make a tax-deductible donation online, even before the Morning Tea date listed above. Simply go to their online fundraising page:

Once you’ve donated, you will receive a tax deductible receipt via email.

Your donation will help fund Cancer Council Victoria’s research, prevention and support services. So raise your cup and together let’s do all we can to beat cancer.

Thanks for your support!