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.
Imaginations are let loose in this challenge where teams must create an evil lair for a supervillain Minifigure in 13 hours, including a vehicle. The least impressive villain world will ultimately send its makers home.
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.
In a test of their engineering skills, teams must construct a bridge across a 2m canyon with no centre support; the winning structure will be the one to withstand the most weight. With 10 hours on the clock, the race is on.
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.
Teams must break apart Brickman's parrot to create something original in four hours. They'll then build an impressive three-storey apartment in 10 hours, stacking on top of each other's.
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.
In the first elimination, teams must turn everyday items that have been cut in half from normal to incredible. A bike, a typewriter, a TV and a violin must be morphed into something completely new using only Lego.
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.
Teams have seven hours to make an amazing space-themed creation, but they will be judged on how spectacularly it breaks when destroyed by various means: baseball bat, high-speed crash, 6m drop or explosives.
Unlike anything you've seen on TV before. Inspiring and playful, the competition will deliver touching moments, edge-of-your-seat suspense, awe-inspiring artistry and tension that you'll watch with one hand over your eyes.
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.
Ben and Grant walk from Lark Distillery down to Small Fry to visit one of Ben's mates, Rhys Hannon, who puts together a delicious lunch for the three of them as they talk about the unique restaurant and the fresh local produce that is used in the dish.
Ben and Grant make their way from Sweet Envy down to the Lark Distillery, where they walk through the factory and see step-by-step how the award-winning whisky is made. They taste-test the whisky at each step of the process before meeting the godfather of Australian whisky, Bill Lark.
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