Joel and Ben are focusing their attention on alcohol. Whether drinking it or cooking with it, Ben and Joel have a creative and delicious way to use it.
Sustainability experts Karl and Amelie have a dream of a house that is heated solely from the sun. But on a steep, exposed, windy Wellington hillside site, they're challenged right from the start.
Ben and Joel are showing you DIY. Ben has his good friend, and butcher-turned-chef, in the studio to demonstrate how to break down a whole cut of beef, while Joel makes cheese from scratch.
Ben and Joel are focusing on vegetarian dishes. Tasty salads and delicious desserts are created in sunny Queensland and the stunning east coast of Tasmania.
Ben and Joel are cooking with eggs and the different ways they are used. In Australia, we consume 6.2 billion eggs annually, so it is no surprise that eggs are essential to so many dishes.
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.
Photographers Johannes and Jo take on a heritage restoration, adding a bold architectural statement home next-door. Will the marriage between the old and the new prove more than they bargained for?
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.
Cathy and Vince Moores strive to create a sumptuous Italian-style villa surrounded by beautiful mature gardens, but their budget takes on a life of its own, threatening to turn their dream into a nightmare.
This episode delves into the social history of the airliner's 50-year working life, from its first commercial flight in 1970 to today, examining the impact the 747, in democratising air travel and creating long-haul for all. A nostalgic journey from the glamorous age of the 'jet set' to the no-frills air travel of today, this film explores how the 747's unique upper deck and twin-aisle cabin transformed the passenger experience from the preserve of the rich and famous to an affordable form of travel for everyone, fulfilling people's wildest holiday dreams and connecting the world like never before.
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.
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