Ben and Joel are breaking all the rules, experimenting with flavours that you wouldn't see together. Using great techniques, they'll surprise you with these interesting flavours.
Ben and Joel are looking into different ways gas interacts with our food, giving a light and fluffy texture. Joel has a mousse straight out of a laboratory, while Ben looks at an Italian staple.
Ben and Joel are doing dessert. Often thought of as difficult and tricky, Ben and Joel will show you some shortcuts and techniques that will make your next attempt almost fail-proof.
Ben and Joel have a night at home organised for you: entree, main, and dessert. Each recipe explores the science of cooking times and temperatures including chemically cooking a delicious scallop ceviche.
Ben and Joel are exploring the use of fats in their recipes - melting, emulsifying, and grinding fats to create rich and decadent recipes suited for all occasions.
Ben cooks up a delicious coq au vin over the hot charcoal fire pit at Thalia Haven using a large variety of fresh ingredients. After spending a night with the students at the Gatton Campus, Joel dishes up his favourite weekend brunch meal, buttermilk pancakes, using the muffin method to create a light and fluffy, perfect pancake.
Ben once again stays off the grid, 2km from the nearest road or neighbour at the unique ancient stone accommodation Thalia Haven, where energy is provided only by the sun and wind. He will show you how to prepare a delicious fried chicken from scratch in under 10 simple steps. At The University of Queensland, Joel will be perfecting the art of cooking salmon using a sous vide method to make sure the salmon is cooked at the exact right temperature. In the studio, Ben dishes up a simple yet tasty broad bean and preserved lemon gluten free fusilli as Joel explains gluten intolerance and how it works.
Ben once again stays on the 130-acre wooded peninsula surrounded by the crystal-blue waters of the renowned Great Oyster Bay at Thalia Haven, and shows you how to use up your leftover tomatoes to create a simple yet delicious roasted tomato essence which will match perfectly with almost any dish. At the picturesque farming landscape of the University of Queensland Gatton Campus, Joel will go through the steps of how to make a delicious french toast dish perfect for a sweet tooth.
Ben is continuing his stay at Thalia Haven while showing us how to make a mushroom soup with five ingredients. Less ingredients doesn't mean less flavour; in this case he cleverly uses an oven to bring out the best of everything. Joel sets himself up in a picturesque farming landscape at the University of Queensland Gatton Campus and talks us through everyone's favourite healthy ingredient: tofu. Once Joel dishes up his salt and pepper tofu, you will be wanting to put this on your menu next time you have the chance. Get your pen and paper ready.
In this episode, Ben is exploring the stunning east coast of Tasmania, making a stop at one of his favourite destinations, Thalia Haven. Here Ben will be using the famed and sought after Tassie potato to make a luxurious potato bake. Joel is in his element in sunny Queensland, taking us through the science of making toffee and how to make the perfect party dish, eliminating the age-old kitchen mishap of burnt toffee. Finally, Ben is in his new studio based in his restaurant, CharlotteJack, taking us further into the world of cheese and showing how to give your old milk a new lease on life by making fresh ricotta.
Ben puts a Mexican twist on one of his favourite childhood dishes, jaffles.
Ben takes a step back in the kitchen and lets his good mate Simon take charge, whipping up his 24-hour hummus.
Back at Pelican Point, Ben prepares an easy summer salad of watermelon, strawberries, goats cheese and a balsamic vinaigrette. At the University of Queensland, Ben and Joel take a risk and try to turn their favourite breakfast cocktail into a pasta dish, making Bloody Mary spaghetti. It's the only way to have a bloody mary. In the studio, Ben attempts a pimped version of Vegemite on toast, pairing it with its perfect match, avocado, to make the ultimate breakfast dish. Dr Benjamin Schulz, molecular scientist at the University of Queensland, chats about using Vegemite to make a home brewed beer.
Pelican Point Sanctuary on the east coast of Tasmania is set up next to a beautiful stretch of water. Here Ben prepares a fresh salmon tartare, paired with a crisp salad. At the University of Queensland, Ben and Joel prepare a honeycomb with a twist. Joel explains the science involved when cooking honeycomb. Back in the studio, Ben shows how to perfect the best melt-in-your-mouth lamb shoulder.
At community organisation Produce to the People (PttP), Ben prepares an Asian chilli chicken dish with the ingredients he found in Frankie the Food Truck. While Ben's dish is simmering, he chats with Penelope, the founder of PttP, about the importance of the organisation within the community. At the University of Queensland, Ben prepares a quick and healthy tartare with a twist, and opts to use tuna paired with an Asian dressing. Professor Melissa Fitzgerald explains why Ben uses lime for its curing properties. Joel Gilmore joins ben for a quick and refreshing summer dish, pineapple with a mint sugar. Back in the studio, Ben shares his tip to achieving the best French toast.
Produce to the People (PttP), on Tasmania's north-west coast, is open of Ben's favourite community organisations. He chats to Penelope, the founder of PttP, and collects fresh produce from around the farm to make his version of lox and cream with a twist. Dr Mark Turner, food microbiologist at UQ, explains why pickling preserves fruit and vegetables. Back at UQ, Ben whips up a frittata, and then creates a crumbed fish with fresh boarfish from Wynyard's Seafood on the Wharf.
On Tasmania's East Coast, Ben is at the Avalon Coastal Retreat. He fires up the Ozpig barbecue to prepare a lamb rack with an anchovy dressing. With a little help from Professor Melissa Fitzgerald, Ben explains why we need to allow lamb to rest before serving. Back in the studio, Ben makes a quick and easy apple crumble using staples from his pantry. At UQ's Gatton campus, Joel flies solo while Ben heads off to check out the solar field, the biggest in Australia. Ben arrives back just as Joel is plating up his rice pudding.
At Bicheno Surf Life Saving Club, Ben finds out if there's any truth behind the myth of oysters being an aphrodisiac. He shows the best way to shuck an oyster while making a quick and easy dressing to accompany them. Ben heads back to the kitchen to bake his favourite all time classic dessert, bread and butter pudding, while putting his own modern twist to it.
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