1. Henry Ford
2. Design and technologies

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.

Three teams battle it out in the grand finale. With 28 hours to build, they can now create their ultimate masterpiece. Judged by public vote, Brickman and a top Lego designer.

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.

The four remaining teams each contribute to a Time Train diorama built in 16 hours. From the Wild West, the Future, Prehistoric and Medieval Times, this challenge will mark the end of one team's journey and reveal our grand finalists.

Teams must duplicate the classic DeLorean car from Back to the Future - the real thing present for reference. Next, they re-create an iconic moment in cinema in a vignette on their tables, with the least impressive team saying farewell.

Ben purchases a fresh mahi mahi from a Chennai fish market before heading down to the beach to cook a mahi mahi crudo. He uses a personalised spice mix that Ben picked up from the Lalbagh spice market in Mumbai.

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.