Food Lab by Ben Milbourne

Ben heads to Tasmania to explore their local produce with a scientific twist. He begins in the east coast, where he investigates the reason behind the effectiveness of a cold tempura batter.

Ben heads back for another visit with Giles at Freycinet Farm, for a discussion about the farming and harvesting of seafood in the area. He also uses the produce in a dish, before offering tips and tricks on making the best Thai green curry.

Ben visits Wynyard Coastal Pods to cook a classic Australian breakfast dish. Plus, a look at the important part that healthy fats play in the human diet, and a recipe for a healthy Asian-style poached chicken breast.

Ben makes a trip to the Thalia Haven resort on Tasmania's east coast. He makes use of their extensive facilities to whip up an Asian-inspired pork belly dish.

Ben tries some local oysters at Bicheno Surf Life Saving Club, as he demonstrates how to properly shuck them. He then shows viewers his own modern twist on a classic bread and butter pudding.

Ben visits the Avalon coastal retreat in Avalon, as he makes a lamb rack with anchovy dressing. He also receives some tips from Professor Melissa Fitzgerald about why meat requires resting.