Ben and the crew arrive at Tasmania's east coast to enjoy a night's stay at the beautiful Thalia Haven Resort. Ben makes the most of their fully equipped kitchen and sets up to cook one of his favourite dishes, Asian pork belly. He explains his tip on how to achieve the perfect crackling, with a little help from UQ scientist, Professor Andrew Stevenson. Back in the kitchen, Ben bakes a lemon delicious pudding with a slight twist. Dr Olivia Wright, nutritional scientist at UQ, explains how to achieve a light and fluffy cake by explaining a bit of the science behind gluten. Ben arrives at the Great Court of UQ to prepare a simple and versatile Asian dressing.
Ben arrives in Wynyard and calls into Bruce's cafe for a quick coffee before heading to Wynyard Coastal Pods to prepare one of Australia's most loved breakfasts. Dr Veronique Chachay, from the University of Queensland, explains the importance of healthy fats in our diet, giving us all even more of an excuse to enjoy smashed avocado. Ben learns the hard way why he shouldn't mess with the defence mechanisms built into a chilli when it accidentally squirts some into his eye. UQ scientist, Joel Gilmore, explains why this caused him to cry. Ben then arrives on campus at UQ, where he cooks an Asian poached chicken breast. Ben travels out to the Cradle Country Farm to visit their truffle farmer, Shane, where they talked about all things truffle. Back in the kitchen, he pairs the truffle he received earlier in the day with a lavish cauliflower soup.
Ben's back down on the east coast of Tasmania and calls into Freycinet Marine Farm to visit Giles again. He chats to Ben about the farm's move into the production of mussels and diving for sea urchin. Ben heads back to the Avalon Coastal Retreat and prepares a dish with the fresh produce from the marine farm. Next, Ben arrives at the University of Queensland and heads down to the synthetic fields to cook producer Amee's favourite dish, Thai green curry. Joel Gilmore, scientist at the University of Queensland, explains why the seeds of a chilli holds all the heat. Back in the kitchen, Ben prepares a burrito bowl using one of his least favourite leafy greens, kale. Professor Lee Hickey, vegetable gene-ius, and Melissa Fitzgerald, protein pro, from the University of Queensland, give information on a few ingredients featuring the burrito bowl. Jack, Ben's son, sneaks in just in time to taste test the dish.
Tasmanian chef Ben Milbourne brings an exciting new season of Food Lab, making complex chemistry more palatable. Using his experience in the kitchen, Ben unpacks the science behind the most interesting styles of cooking he's come across. With nutritional scientist Dr Joel Gilmore and a range of expert guests from the University of Queensland, Ben puts food under the microscope to answer some serious kitchen conundrums by gaining a deeper understanding of the diverse culinary techniques used in so many different cultures from all over the world. In this premiere episode, Ben investigates why having a cold tempura mixture makes for a fluffier batter.
Ben uses his favourite ingredient, abalone, to make simple yet delicious pasta.
At the University of Queensland, Ben cooks a Mexican soup, while Dr Andrew Stephenson helps us understand how a pressure cooker helps speed up the cooking time.
Ben heads down to his local beach, the Mersey Bluff, to create an easy summertime bruschetta.
Ben and Rhys arrive at their last stop of the Tamar farmgate tour, York Town Organics: a boutique, certified-organic farm.
Third stop of the Tamar farmgate tour: Ben and Rhys stop in at Honey Tasmania in the heart of Exeter.
Ben and Rhys head to their second location for their Tamar farmgate tour: Langdale Farm.
Ben begins his Tamar farmgate tour with friend and fellow chef, Rhys Hannan.
Ben heads down to his local beach, the Mersey Bluff to create his version of the prawn cocktail.
Ben invites friend Emily Bell to the studio to work out the maths behind the perfect-sized platter.
At the University of Queensland, Ben cooks a Mexican street snack inspired by his gassy dog, Mollie.
Ben creates a versatile lime and coriander dressing, and Dr Heather Smyth explains a little about the sometimes infamous herb coriander, and why some love it and why some hate it.
Ben heads to the Cloverhill Cellar Door and creates a dish perfect for a champagne breakfast.
Ben heads to Launceston to take part in the Taste Walk Talk tour, a guide through the city's most popular food and beverage locations.
Ben is back down in the beautiful Tarkine, cooking a pineapple pork stir fry.
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