Food Lab By Ben Milbourne

December 2017
20:59

Season 2 Episode 16

4.0 3 x
Ben has a disagreement with producer Amee around the pairing of fruit with meat.
21:02

Season 2 Episode 15

4.0 5 x
Ben makes a hearty Seafood Chowder, with locally sourced seafood and a secret ingredient.
21:45

Season 2 Episode 14

3.0 6 x
Joel and Ben meet at the University of Queensland and prepare a basic risotto while finding out why starches become thick.
22:47

Season 2 Episode 13

3.0 4 x
Ben cooks one of his favourite cuts of beef, and finds out the importance of allowing meat to rest.
21:16

Season 2 Episode 12

3.0 8 x
Ben puts a Mexican twist on one of his favourite childhood dishes, Jaffles.
22:57

Season 2 Episode 11

4.0 3 x
Ben takes a step back in the kitchen and lets his good mate Simon take charge, whipping up his 24-hour hummus.
21:16

Season 2 Episode 10

3.0 7 x
Back at Pelican Point, Ben prepares an easy summer salad of watermelon, strawberries, goats cheese and a balsamic vinaigrette. At the University of Queensland, Ben and Joel take a risk and try to turn their favourite breakfast cocktail into a pasta dish, making Bloody Mary spaghetti. It's the only way to have a bloody mary. In the studio, Ben attempts a pimped version of vegemite on toast, pairing it with its perfect match, avocado, to make the ultimate breakfast dish. Dr Benjamin Schulz, molec...
November 2017
21:05

Season 2 Episode 9

4.0 6 x
Pelican Point Sanctuary on the east coast of Tasmania is set up next to a beautiful stretch of water. Here Ben prepares a fresh salmon tartare, paired with a crisp salad. At the University of Queensland, Ben and Joel prepare a honeycomb with a twist. Joel explains the science involved when cooking honeycomb. Back in the studio, Ben shows how to perfect the best melt-in-your-mouth lamb shoulder.
22:52

Season 2 Episode 8

3.5 11 x
At community organisation Produce to the People, Ben prepares an Asian chilli chicken dish with the ingredients he found in Frankie the Food Truck. While Ben's dish is simmering, he chats with Penelope, the founder of PTTP, about the importance of the organisation within the community. At the University of Queensland, Ben prepares a quick and healthy tartare with a twist, and opts to use tuna paired with an Asian dressing. Professor Melissa Fitzgerald explains why Ben uses lime for its curing p...
21:09

Season 2 Episode 7

3.0 9 x
Produce to the People, on Tasmania's north-west coast, is oen 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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