Food Lab by Ben Milbourne

Food Lab by Ben Milbourne

Season 2  |  Episode 7  |  Food Network  |  March 6, 2018

Produce to the People (PttP), on Tasmania's north-west coast, is open of Ben's favourite community organisations. He chats to Penelope, the founder of PttP, and collects fresh produce from around the farm to make his version of lox and cream with a twist. Dr Mark Turner, food microbiologist at UQ, explains why pickling preserves fruit and vegetables. Back at UQ, Ben whips up a frittata, and then creates a crumbed fish with fresh boarfish from Wynyard's Seafood on the Wharf.

Produce to the People (PttP), on Tasmania's north-west coast, is open of Ben's favourite community organisations. He chats to Penelope, the founder of PttP, and collects fresh produce from around the farm to make his version of lox and cream with a twist. Dr Mark Turner, food microbiologist at UQ, explains why pickling preserves fruit and vegetables. Back at UQ, Ben whips up a frittata, and then creates a crumbed fish with fresh boarfish from Wynyard's Seafood on the Wharf.

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