Food Lab by Ben Milbourne

Food Lab by Ben Milbourne

Season 2  |  Episode 6  |  Food Network  |  March 5, 2018

On Tasmania's East Coast, Ben is at the Avalon Coastal Retreat. He fires up the Ozpig barbecue to prepare a lamb rack with an anchovy dressing. With a little help from Professor Melissa Fitzgerald, Ben explains why we need to allow lamb to rest before serving. Back in the studio, Ben makes a quick and easy apple crumble using staples from his pantry. At UQ's Gatton campus, Joel flies solo while Ben heads off to check out the solar field, the biggest in Australia. Ben arrives back just as Joel is plating up his rice pudding.

On Tasmania's East Coast, Ben is at the Avalon Coastal Retreat. He fires up the Ozpig barbecue to prepare a lamb rack with an anchovy dressing. With a little help from Professor Melissa Fitzgerald, Ben explains why we need to allow lamb to rest before serving. Back in the studio, Ben makes a quick and easy apple crumble using staples from his pantry. At UQ's Gatton campus, Joel flies solo while Ben heads off to check out the solar field, the biggest in Australia. Ben arrives back just as Joel is plating up his rice pudding.

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