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.
Ben and Grant make their way from Born in Brunswick down the road to one of Ben's favourite spots at Sweet Envy. Ben sits down and enjoys a delicious cupcake while he watches Grant do the cupcake challenge, where he must finish his cupcake in under 60 seconds without using his hands.
Ben and his younger brother Grant wake up in the unique Avalon City Retreat before they begin their day visiting Con Vailas at his restaurant, Born in Brunswick. They sit down and enjoy a meal while they discuss the ins and outs of running a restaurant.
Joel is focusing on your greens, infusing flavour and making it easier for you get a healthy serve of the nutrient-packed ingredients into your diet.
Kate and Ian want to build a home in the remote Kenepuru Sound: a place tradies won't go to. Answer? Build off-site, and truck the home along a dangerous, windy road. Sheer, heart-thumping drama.
Ben is cooking comfort food: moreish, sweet, salty and textural. These dishes combine technique and a mixture of ingredients that are greater than the sum of their parts.
Ben and Joel are using everyday pantry items in a particular way to create flavour 'boosters' for their dishes. Simple dressings, spice mixes and sauces are all made better with a simple combination of ingredients.
Ben is giving you a seafood masterclass. Oysters, ceviche and tacos are all in store, along with great ways to prepare your seafood next time you go to the fishmonger.
Joel and Ben are cooking with mushrooms. A versatile ingredient that goes with many different flavours and styles, Joel and Ben are going to show you great ways to cook with them.
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