Poh's Kitchen

Poh is taking us on one last trip to Malaysia to share more of the colourful experiences from her recent visit. She meets up again with two of Malaysia's most experienced and entertaining chefs, Florence Tan and Ismail Ahmad.

Poh and Emmanuel Mollois are off to the Mundaring Truffle Festival in WA to find out more about this black, knobbly delicacy that grows underground and can cost up to $3000 dollars per kilo.

Poh is back in Darwin soaking up the sun and enjoying delicious fresh seafood, all in the company of great friends. Local cook, Jacko shows Poh how Darwinites cook some of their local 'fishy' fare.

Poh and French chef Emmanuel Mollois examine the art of sauces and stir-fries. They share some great tips including how to cut vegies for a stir-fry and to prepare a sauce that will make kids eat their vegetables.

Andre Ursini gives Poh some background on his favourite ingredient - polenta. He shows Poh how it can even be made into ice-cream. Poh makes Andre Chinese inspired pork and cabbage dumplings cooked in two different ways.

Poh and her good friend French chef Emmanuel Mollois, submerge themselves in the world of salted fish and turn salted mackerel and salted cod into some delicious dishes.

Poh is visited by executive chef Denis Leslie. Denis's love of cooking has its origins in his Filipino heritage. Filipino is the style of food he cooks at home and the food he loves to share.

Poh and Emmanuel are slow cooking two delicious meat dishes that bring back wonderful memories for both of them. Poh's dish is Dong Do Pork, while Emmanuel makes a lamb shoulder confit.

Internationally renowned chef Bill Granger visits Poh to share some great breakfast secrets. Bill's scrambled eggs have been described by The Times as the 'best in the world'.

Whatever your beliefs or background, it's hard not to get caught up in the Christmas spirit. That's exactly what Poh and Chef Emmanuel Mollois are doing when they prepare two delicious Yuletide desserts.