Poh's Kitchen

Continuing her Malaysian adventure, Poh heads north to the food capital of Malaysia - Penang - a food lover's paradise boasting some of the best and cheapest street fare in Asia.

To find out more about breakfast traditions around the world Poh shares amazing meals with her Indian friend Ragini Dey, Moroccan restaurateur Mohamed Bartaouch and French chef Emmanuel Mollois.

This week it's all about Chinese and French food traditions. It's not just the recipes and how they're cooked but how they're eaten that guarantees taste combinations that are perfectly balanced and an honour to experience.

An episode for meat lovers as Poh offers her service as an apprentice to butchers, Jason Bradly and Bill Smith. Poh prepares a traditional roast leg of lamb while the 'butcher boys' make Greek-style lamb yiros.

Poh's guest is Martin Boetz, whose cooking has been described as a singular blend of Thai and modern Australian food. Martin prepares two fish dishes, while Poh cooks Kuih Koci, a Malaysian dessert to complement his curries.

Poh goes Russian and makes Pirozhki and Borscht, while guest in the kitchen, Emmanuel Mollois, stays French and prepares a Gateau Napoleon and a fish soup from his home area on the Atlantic coast of France.

Emmanuel Mollois has been in Paris. This has inspired Poh and in her kitchen she and Emmanuel celebrate traditional pastry cooking methods and create beautiful new desserts for spoiling those you love.

Poh is in Darwin to meet internationally renowned chef Jimmy Shu. This is her first visit and she can understand why it is often referred to as the 'Gateway to Asia' and how it has inspired Jimmy with its exciting produce.

Poh has invited Andre Ursini into the kitchen. Like Poh reconnecting with her Malaysian background through food, so too has Andre been bonding with his Italian heritage.