French-trained pastry chef Emmanuel Mollois joins Poh Ling Yeow in her kitchen, where they make delicious desserts. Poh prepares her version of a chiffon cake and Emmanuel demonstrates how to make almond croissants.
Thai food guru, David Thompson joins Poh in her kitchen, where David makes green beef curry and Poh prepares roti. Poh explains the method for picking a good coconut, and learns quite a bit about the heat of chillies.
It's all about almonds. Poh and French chef Emmanuel Mollois do some culinary experimentation using almonds to get some very surprising and delicious results.
Renowned Sydney chef, Neil Perry joins Poh in her kitchen, where he demonstrates his wondrous wok skills as he prepares a velveted John Dory. Poh uses her wok to create Char Kwai Teow, a traditional Malaysian dish.
Emmanuel Mollois shows Poh how to make 'French-sized' chocolate eclairs, and she surprises him by producing some amazing fried meringues accompanied by pandan creme patissiere.
Thai food guru, David Thompson, returns to Poh's kitchen to share with us an ancient Thai recipe, a shrimp paste relish, Nahm Prik Gapi. Poh impresses David with a traditional Malaysian stir fry.
Neil Perry takes Poh on a trip through Sydney's Chinatown before heading back to the kitchen to cook Chinese, and Neil shows why he's at the cutting edge of modern Asian cuisine.
Poh invites trail-blazing Indian chef Ragini Dey to her kitchen so she can learn a few secrets of Indian cooking. They make two very different spicy kormas and Poh discovers how easy it can be to make a great Indian dish.
Poh and Neil Perry demonstrate that fish is an incredibly versatile ingredient and prepare snapper in four different ways. Poh also looks at some aquaculture innovations helping to save the plan.
Poh's been invited to Neil Perry's home in Sydney to cook up a feast to share with his family. Before they fire up the barbeque, Neil takes Poh to his local butchers to check out the best cuts of meat for a good barbie.
Poh's on the road in WA's Margaret River region with one-time TV chef and good food lover, Ian Parmenter. Ian has invited her to his backyard, the wonderful mecca of the Margaret River region.
After a week as Ian Parmenter's guest in Western Australia's Margaret River, has Poh finally become a country girl? She certainly mixes it up with the local Alpacas and proves a dab hand at catching freshwater marron.
This episode Poh and French chef Emmanuel Mollois explore colour and taste from two different cultural perspectives, with Emmanuel sharing one classic and one brand new recipe for Parisian macarons.
What's the secret to cooking the perfect roast? Poh has mastered many exotic dishes and cooking styles, but she's strangely intimidated when it comes to something as straightforward as meat and three veg.
Inspired by the excitement of the Fringe Festival Street Party and some decadent desserts afterwards, she decides to cook a very labour intensive and traditional Indonesian Layer Cake.
Neil Perry is fast becoming a regular in Poh's Kitchen and there are no prizes for guessing why: Poh and Neil love cooking together and Poh's always eager to grab tips from one of Australia's best chefs.
Tasting Australia' is one of the largest food festivals in Australia and is held annually in Poh's home state South Australia. This year Poh enjoys the privilege of being part of the festival.
Poh moves out of her kitchen and heads off overseas to Malaysia, the country where she was born. She is on a three week trip to find out more about her heritage and about the traditional dishes that come from Malaysia.
This week Poh heads north to the island of Penang. A popular tourist destination, this tropical paradise has a diverse cultural background, which is clearly reflected in its reputation as the 'Food capital of Malaysia'.
Visiting Malaysia recently, Poh noticed that people eat all sorts of amazing and spicy things in the morning, and this has got her thinking: why do we eat what we eat for breakfast?
Tonight's episode is definitely one for the meat lovers. Poh offers her service as apprentice to butchers, Jason and Bill and in the kitchen Poh and the boys demonstrate how one cut of meat can produce two very different dishes.
In her kitchen this week, Poh's guest is Martin Boetz. Born in Germany, Martin is now the Executive Chef of two restaurants, one in Melbourne and the other in Sydney.
In Malaysia recently Poh was reminded of the depth and complexity of Nonya culture, and this inspired her to master an old classic, Nonya Chicken Curry.
This episode - Paris, cakes and pastries - is all about taking traditional recipes and creating something new and exciting. Emmanuel travels to Paris to catch up with family and friends and catch up with the latest food trends.
This week Poh invites her friend Andre Ursini into the kitchen. Andre, a friend Poh made through their mutual love of cooking, has just opened his first restaurant and like Poh has reconnected with his family background through food.
This week's episode is all about the seriously decadent Australian-grown, black French Perigord truffle inspired by the Mundaring Truffle Festival in the Perth hills.
Poh is back in Darwin to soak up the sun, enjoy fresh seafood and bask in the company of great friends. Join Poh, Jacko and Elton as they fish for sand whiting, track down pearl meat and introduce us to some favourite local recipes.
This week it's sauces and stir frys with Emmanuel Mollois. Before his life as a pastry chef Emmanuel worked in Paris as a Saucier. Making sauces is, according to Emmanuel, a 'noble art', ruin the sauce and you ruin the dish.
Poh's invited Andre Ursini to her kitchen for some more of his northern Italian cooking. Andre's obsessed with polenta and has even opened a polenta bar and invites Poh to his kitchen to learn a little about this humble ingredient.
Poh and Chef Emmanuel Mollois, immerse themselves in the world of salted fish. This method of preserving has been around for millennium and is common across many cultures, providing a cheap and effective alternative to fresh fish.
Poh's Kitchen receives many requests for Filipino recipes and in tonight's episode Poh brings us executive chef, Denis Leslie, who draws on his Filipino heritage to treat us to a traditional tangy soup and "melt-in-the-mouth" chicken dish.
For many there is nothing as good as a piece of meat that has been slow cooked, the tender, succulent slices just seem to melt in your mouth. The Chinese have a great tradition of slow cooking and tonight Poh cooks Dong Do Pork.
Bill Granger is internationally renowned for his breakfasts. His scrambled eggs have been described as 'light as the breath of an angel' with The Times of London saying they're the best in the world. This week Bill visits Poh's Kitchen.
Whatever your beliefs, or background, it's hard not to get caught up in the Christmas spirit and that's exactly what Poh and Chef Emmanuel Mollois are doing this week on the final episode of 'Poh's kitchen'.
