Professor Tamara Davis explains the importance of fast-moving particles (heat) and the role of a good heat conductor (oil) when cooking meats effectively. Meanwhile, Ben and Scotty dehydrate a piece of pork rind using salts and discuss the perfect crackle technique.
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.
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.
The ground conditions are extreme as five abandoned engineers seek to build an escape craft out of ship wreckage.
Hosted by TV's iconic fashion guru Lee Lin Chin, this episode features children's couturiers.
Spectacular bridges, breathtaking buildings, extraordinary structures. Our man-made world is awe inspiring, but in an instant, it can crumble before our eyes. Rob Bell investigates why sometimes our buildings and bridges fail with disastrous consequences, visiting the scenes of some of the world's worst disasters. From fatal design flaws and killer construction errors, these deadly mistakes cost lives and have taught engineers how to save them to make our man-made world a safer place.