1. Food Lab by Ben Milbourne
2. Design and technologies

For the Ellis family, 1960 marks the start of a new era of prosperity and confidence in the north. As the decade draws to a close, the family can boast a TV, washing machine and even a fridge.

Ben is at his restaurant CharlotteJack, where he will be cooking a barbacoa lamb. At the University of Queensland St Lucia Campus, Ben is joined by Robert Henry as he learns how wild rice is grown. In the FoodLab Kitchen at Providore Place, Ben will show you how to cook a delicious roast beef dish.

The post-war years see the Ellis family on rations without a fridge, hot water or an electric cooker. The girls sample 1950s-style dancing and mum Lesley gets her girlfriends over to indulge in catalogue shopping.

Ben is in his restaurant CharlotteJack, where he will be cooking a poached kingfish with avocado and pickled fennel salad. At the Queensland Alliance for Agriculture and Food Innovation research station, Ben is joined by Professor Nena Mitter as she explains what they do at QAAFI and how they do it.

Ben is at his restaurant CharlotteJack, where he will be cooking a grilled corn dish over the coals of his hibachi grill. At the University of Queensland Bioscience Precinct, Ben meets with Robert Henry, the director of the Queensland Alliance for Agriculture and Food Innovation.

Ben is at his restaurant CharlotteJack, where he will be making a kingfish crudo with a radish salad. Ben visits Herron Island, 80km north-east of Gladstone, Queensland, where he is joined by Danielle Esterhusen and Abbie Taylor as they cook a freshly caught fish from the island.

Ben is at the Providore Place Market, where he will be making some delicious breakfast tacos. Eighty kilometres northeast of Gladstone, Queensland, Ben is on Herron Island, where he will teach you how to fillet and cook a tropical fish from the island.

We fast-forward one thoroughly modern British family through a historical revolution in the family's very own home. Their experience begins in 1918. The war is over but life for northern workers is tough.

Ben is at the Providore Place Market, where he cooks a delicious vegetarian dish. At the University of Queensland Pizza Caffe, Ben is joined by Georgia Millroy, the president of UQ's Student Union, and they enjoy an assortment of delicious pizzas made by head chef Craig Johnston. In the kitchen, Ben uses a sour apple to create a delicious Mexican salad dressing.

Ben is at the Providore Place Market, where he will show you how to make beef tacos. At the University of Queensland Saint Lucy Cafe, Ben is joined by physics professor Tamara Davis as they have a drink and try the best brownies in Brisbane. In the kitchen at Providore Place, Ben will show you how to make a delicious pork ragu.

Ben is at Devonport's Providore Place Market, where he will show you how to make a delicious fish curry. Ben and Joel have some breakfast at the University of Queensland Saint Lucy's Cafe. Joel will show you how to make a vegan curry.

Ben is at Eagles Nest Retreat cooking one of his childhood favourites - coconut prawns. At the University of Queensland Museum, Ben is joined by Alistair Blanchard to talk about the history behind the food culture. In the studio, Joel will show you how to make a delicious pasta.

Ben is at Eagles Nest Retreat cooking a pink ling with in-season fruits. At the University of Queensland Oral Health Centre, Ben will be making a simple yet delicious creme anglaise. In the Food Lab Kitchen, Ben cooks a chocolate cake recipe which was passed down from his nanna.

Ben is at Eagles Nest Retreat where he will show you how to cook a chicken burrito bowl over the charcoal of his wood fire. At the University of Queensland St Lucia Campus, Joel will show you how to make his all time favourite cocktail, whisky sour. In the Food Lab Kitchen, Ben will show you how to make a very simple yet delicious queso.

Ben is at Eagles Nest Retreat where he will cook a Mexican chicken frittata. At the University of Queensland Oral Health Centre, Ben will be use an assortment of mushrooms to make a mushroom risotto. In the Food Lab kitchen, Joel will be making a seafood and coconut soup.

Ben is at Eagles Nest Retreat where he will show you how to make roast pumpkin fajitas topped with sour cream and parmesan cheese. At the University of Queensland St Lucia Campus, Ben and Joel team up and cook a lamb backstrap with a macadamia gazpacho. In the Food Lab kitchen, Ben celebrates world carbonara day as he makes an Australian version of carbonara.

Ben is in the Eagles Nest Retreat kitchen, where he will show you how to make salmon fish cakes. At the University of Queensland St Lucia Campus, Ben and Joel team up and make red wine jelly. In the Food Lab Kitchen, Joel will show you how to make a tomato and ricotta pasta.

Ben is at the Eagles Nest Retreat where he recreates a dish he had from a bakery in Hobart. At the University of Queensland St Lucia Campus, Ben will show you how to make seared swordfish with braised radicchio. In the kitchen, Joel will be making potato fritters which are great for brunch, entree or even a light dinner.