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.
Some of your favourite moments so far from Luke Nguyen's culinary and cultural journey through the UK.
A beach-loving Aussie family transform their flat building site in Portsea on Victoria's Mornington Peninsula into a modern Australian coastal garden.