Ben makes a hearty seafood chowder, with locally sourced seafood and a secret ingredient.
Joel and Ben meet at the University of Queensland and prepare a basic risotto while finding out why starches become thick.
Ben cooks one of his favourite cuts of beef, and finds out the importance of allowing meat to rest.
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.
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