Poh's Kitchen

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 patisserie.

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 planet's dwindling fish stocks.

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.