Ben is at the Eagles Nest Retreat cooking Mexican burgers over the charcoal of his OzPig. At the University of Queensland chemistry courtyard, Ben and Joel make a risotto using a pressure cooker.
Ben is at the Eagles Nest Retreat, using offcuts of his pork belly to make a pork carbonara. At the University of Queensland iLab, Joel is joined by two students as he learns about their success stories through iLab. In the Food Lab kitchen, Ben will show you his version of scones.
Ben creates a homemade chorizo meat as he cooks a fresh chorizo pasta over the charcoals of his fireplace. At the University of Queensland St Lucia campus, Joel is joined by Bernie Woodcroft, director of UQ's ilab, which provides a supportive environment for UQ's entrepreneurs, students, researches and alumni by mentoring them through the early stages of business development.
Ben is in the Eagles Nest Retreat kitchen, where he will show you how to make simple yet delicious fish tacos with a fresh homemade salsa. At the University of Queensland St Lucia campus, standing next to the Great Court, Ben puts together a chicken veloute using a flambe method.
Ben is at his childhood family shack at Hawley, where he will cook delicious marinated chipotle smoky ribs over the charcoal of his hibachi grill. At the University of Queensland Customs House, Ben is joined by George Musat as they walk down below the house to handpick fresh mushrooms before taking them to the head chef to be cooked for Ben.
Ben is at his favourite childhood beach at Hawley, where he spent many summers as a kid, showing you how to make prawn jerk skewers over the charcoal of his hibachi grill. At the University of Queensland Brain Institute, Ben volunteers to be a part of a motor neurone disease research project while learning all about the project and discoveries along the way.
Ben is at his favourite childhood beach at Hawley, where he cooks char-grilled pesto chicken skewers with a charred lemon dressing cooked over the coals of his hibachi grill. At the University of Queensland St Lucia Campus, standing outside the Natural Amphitheatre, Ben is joined by venom expert Jordan Debono as they make hot and cold homemade pickles.
At Ben's restaurant Charlotte Jack, Ben cooks Dr Vigya Sharma a charred cos lettuce dish with a creme fraiche dressing using fresh, locally sourced produce.
Ben and Vigya are at the Ghost Rock Vineyard enjoying a platter with Ben's three favourite Ghost Rock wines, the sparkling, rose, and Pinot Noir.
Ben will be joined by Vigya Sharma as they pick up a coffee at one of Ben's favourite spots before heading to Devonport's Bluff Beach to eat seafood sourced from the Bass Strait right behind them.
At Devonport's Roundhouse Park, Ben will be joined by Dr Vigya Sharma, who examines India's energy policy paradox using non-Western philosophy. They discuss why energy is so important for India's growth.
Ben is at the Ashgrove Dairy Farm as he fires up the OzPig and makes a delicious barbecue quail dish using fresh figs to make a balsamic dressing. At the University of Queensland St Lucia Campus, Ben and Joel are in the Chemistry Courtyard as they show you the best way to turn your leftover ingredients into an Italian Tuscan bread soup.
At the Ashgrove Dairy Farm, Ben is making a delicious buttery grilled corn using a butter that he made with Paul earlier to baste over the corn. He places it over the coals of the OzPig to give it that beautiful smoky flavour.
Ben is at the Ashgrove Dairy Farm. With a fish basket, he will cook a fresh rainbow trout over the coals of the OzPig. He makes a simple yet creative Mexican rainbow trout dish that falls straight off the bone.
Ben is at the Ashgrove dairy farm with Paul Bennett. They use an old butter churner that belonged to Paul's grandmother to make their own butter to go with their garlic prawns, which will be cooked on Ben's OzPig.
Ben is at the Ashgrove dairy farm, joined by Paul Bennett, and he gets to see the process of how the fresh dairy produce is made from start to finish. Paul talks about the advantages of farming in Tasmania and how it helps produce the best quality produce.
Ben and Grant say goodbye to Rhys from Small Fry and head into the city to their accommodation at the Avalon City Retreat, where Ben puts together a light seafood dish as they chat about their day in Hobart.
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