Tasmanian Chef Ben Milbourne brings an exciting new season of Food Lab, making complex chemistry more palatable. Using his experience in the kitchen, Ben unpacks the science behind the most interesting styles of cooking he's come across. With nutritional scientist Dr Joel Gilmore and a range of expert guests from the University of Queensland, Ben puts food under the microscope to answer some serious kitchen conundrums by gaining a deeper understanding of the diverse culinary techniques used in so many different cultures from all over the world. In this premiere episode, Ben investigates why having a cold tempura mixture makes for a fluffier batter.
Ben's back down on the EAst Coast of Tasmania and calls into Freycinet Marine Farm to visit Giles again. He chats to Ben about the farm's move into the production of msusels and diving for sea urchin. Ben heads back to the Avalon Coastal Retreat and prepares a dish with the fresh produce from the marine farm. Next, Ben arrives at the University of Queensland and heads down to the synthetic fields to cook producer Amee's favourite dish, Thai Green Curry. Joel Gilmore, scientist at the University of Queensland, explains why the seeds of a chilli holds all the heat. Back in the kitchen, Ben prepares a burrito bowl using one of his least favourite leafy greens, kale. Professor Lee Hickey, vegetable gene-ius, and Melissa Fitzgerald, protein pro, from the University of Queensland, give information on a few ingredients featuring the burrito bowl. Jack, Ben's son, sneaks in just in time to taste test the dish.
Ben arrives in Wynyard and calls into Bruce's cafe for a quick coffee before heading to Wynyard Coastal Pods to prepare one of Australia's most loved breakfasts. Dr Veronique Chachay, from the University of Queensland, explains the importance of healthy fats in our diet, giving us all even more of an excuse to enjoy Smashed Avocado. Ben learns the hard way why he shouldn't mess with the defence mechanisms built into a chilli when it accidentally squirts some into his eye. UQ scientist, Joel Gilmore, explains why this caused him to cry. Ben then arrives on campus at UQ, where he cooks an Asian poached chicken breast. Ben travels out to the Cradle country Farm to visit their truffle farmer, Shane, where they talked about all things truffle. Back in the kitchen, he pairs the truffle he received earlier in the day with a lavish cauliflower soup.
Ben and the crew arrive at Tasmania's East Coast to enjoy a night's stay at the beautiful Thalia Haven Resort. Ben makes the most of their fully equipped kitchen and sets up to cook one of his favourite dishes, Asian Pork Belly. He explains his tip on how to achieve the perfect crackling, with a little help from UQ scientist, Professor Andrew Stevenson. Back in the kitchen, Ben bakes a lemon delicious pudding with a slight twist. Dr Olivia Wright, Nutritional Scientist at UQ, explains how to achieve a light and fluffy cake by explaining a bit of the science behind gluten. Ben arrives at the Great Court of UQ to prepare a simple and versatile Asian dressing.
At Bicheno Surf Life Saving Club, Ben finds out if there's any truth behind the myth of oysters being an aphrodisiac. He shows the best way to shuck an oyster while making a quick and easy dressing to accompany them. Ben heads back to the kitchen to bake his favourite all time classic dessert, Bread and Butter Pudding, while putting his own modern twist to it.
With the help of Professor Melissa Fitzgerald, Ben explains how to thicken your apple crumble sauce.
Ben visits Penelope from Produce to the People and makes his version of Lox and Cream.
Ben makes a simple and healthy tartare, with a slight twist to the traditional.
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.
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
Ben takes a step back in the kitchen and lets his good mate Simon take charge, whipping up his 24-hour hummus.
Ben puts a Mexican twist on one of his favourite childhood dishes, Jaffles.
Ben cooks one of his favourite cuts of beef, and finds out the importance of allowing meat to rest.
Joel and Ben meet at the University of Queensland and prepare a basic risotto while finding out why starches become thick.
Ben makes a hearty Seafood Chowder, with locally sourced seafood and a secret ingredient.
Jimmy Wong pops into the studio to make his decadent Carrot Cake.
Ben makes a fantastic Apple Berry Jam, while Joel explains the science involved.
Ben explores protein denaturation when it comes to meat by massaging and adding salt. Joel offers an extended scientific explanation to this.
Ben’s friend and go-to butcher Scotty, teaches us how to get the most out of a leg of lamb, featuring minimal wastage, and money saving secrets.
Ben creates a fiery Armaticianna Pizza at Fairholme on the OzPig and Dr Andrew Stephenson helps us to understand the different methods of energy transfer.
From his home, Ben demonstrates one of his childhood family favourites.
Ben shows us how to make a tasty Mexican Salmon dish with next to no clean up.
Brussel sprouts have a bad reputation. Ben shows a way in which everyone can learn to love brussel sprouts again by simply changing the way they're cooked.
Ben discusses the benefits to cooking with ethical free range chicken, and then demonstrates how to break down a whole bird in a way that limits wastage.
Ben explains how moisture is drawn out of a protein through osmosis. He demonstrates this by putting a steak on a bed of rock salt and reveals the benefits of doing so.
Ben begins his journey on his Hobart Food Crawl with friend and fellow chef Rhys Hannan at Pigeon Hole Cafe.
The fourth stop on Ben and Rhys's food crawl is Tom Mchugo's, the place Rhys acclaims for having the best fried chicken in Hobart.
Ben and Rhys make their final stop on the food crawl at Maq01, a brand new hotel in Hobart which has many stories behind it.
Ben makes a simple and versatile penne pasta dish for the cheese lovers out there.
Ben makes a healthy Salmon Poke Bowl and heads down to Huon Aquaculture to see where his salmon has been farmed
Ben heads to the new Clover Hill cellar door and cooks an Asparagus and Roasted Tomato Penne matched with a glass Clover Hill Vintage Sparkling.
In the Fairholme Gardens Ben throws his own twist on the classic Chicken Fajita.
Ben heads to the award winning Launceston Harvest Market to pick up some fresh produce.
At The University of Queensland Ben makes an extremely quick and easy Panzanella Salad, the perfect summer dish.
Ben is back down in the beautiful Tarkine cooking a pineapple pork stir fry.
Ben heads to Launceston to take part in the Taste Walk Talk tour, a guide through the city's most popular food and beverage locations.
Ben heads to the brand new Cloverhill Cellar Door and creates a dish perfect for a champagne breakfast.
Ben creates a versatile lime and coriander dressing, and Dr Heather Smyth explains a little about the sometimes infamous herb coriander and why some love it and why some hate it.
At the University of Queensland, Ben cooks a Mexican street snack inspired by his gassy dog, Mollie.
Ben invites friend Emily Bell to the studio to work out the maths behind the perfect sized platter.
Ben heads down to his local beach, the Mersey Bluff to create his version of the Prawn Cocktail.
Ben begins his Tamar Farm Gate tour with friend and fellow chef, Rhys Hannan.
Ben and Rhys head to their second location for their Tamar Farm Gate Tour, Langdale Farm.
Third stop of the Tamar Farm Gate Tour, Ben and Rhys stop in at Honey Tasmania in the heart of Exeter.
Ben and Rhys arrive at their last stop of the Tamar Farm Gate Tour, York Town Organics, a boutique certified organic farm.
Ben heads down to his local beach the Mersey Bluff to create an easy summer time bruschetta.
At the University of QLD, Ben cooks a Mexican soup, while Dr Andrew Stephenson helps us understand how a pressure cooker helps speed up the cooking time.
Ben uses his favourite ingredient, Abalone, to make simple yet delicious pasta.