Get your scientist on with Ben Milbourne from Monday 20 November 2017, weeknights at 6pm on Food Network.
A sauce vierge is a simple sauce made of olive oil, tomato, basil and lemon juice, and this recipe adds parsley, diced anchovy fillets and minced garlic, to...
Named after the single-handed axe, a tomahawk steak is basically a thick scotch fillet that is still attached to the rib bone. Pair it with a tangy salsa verde...
Want to upgrade your boring weeknight dinner? This crisp-skinned salmon will get you fed quickly while still delivering punchy flavours from tender charred...
Ben makes a quick Superfood Smoothie, packed with good fats to help keep you fuller for longer.
Don't let the word 'cassoulet' scare you: it's a hearty casserole that's been slow-cooked to rich perfection! This one has a classic combination of chicken and...
This recipe turns the humble jaffle into a full meal - stuffing two slices of bread with spicy Mexican chilli and melty cheese has never looked so good.
Try this take on the classic aglio e olio - al dente spaghetti gets tossed in with garlic, prawns and browned butter.
With a good hit of tomatoes and chilli, the bloody mary makes for a killer pasta sauce.
It takes 10 minutes to throw this lamb roast together. Then, pop it in the oven and forget about it until it's fall-off-the-bone tender.
Sometimes, you just want a good, honest apple crumble - hot out of the oven with a good dollop of fresh cream.
This fast and fresh spin on the Tex-Mex classic will be on table in under 30 minutes.
Make your own fragrant curry paste in seconds with Ben Milbourne's easy hack.
This twist on the Italian classic ups the creamy stakes with an extra egg yolk. Then, use your fork to swirl it all together at the end.
This is a fast and easy introduction to the luxurious Australian seafood, using a handful of pantry staples.