Watch Poh's Kitchen Season 2 in Australia

Poh starts her culinary adventure in one of the country’s premium seafood regions, Eyre Peninsula in South Australia. Arriving in Pt Lincoln, Poh gets her first NEW experience – swimming with tuna and this inspires her to celebrate this internationally-prized fish by preparing her elegant Tuna Carpaccio. Next it’s up the coast to meet brothers Bob and Tony Ford – a diver and a chef. These guys are a couple of cowboys of the sea who collect and cook some of the best crayfish and succulent abalone you’ll ever see. To cap this incredible journey Poh finally arrives in Coffin Bay – another location with a big reputation - this time for oysters. After a trip to Lester Marshall’s oyster farm and eating the biggest oyster you’ve ever seen, Poh is back in her kitchen cooking Deep-Fried Oysters with Lime and Wasabi Mayo – a dish she specially creates to share with all oyster lovers.

Poh’s on the road in central Tasmania to discover the secrets of flour. At a beautifully restored flour mill in Oatlands, Poh meets baker Graham Prichard and discovers the delights of stone ground Tasmanian flour. After grinding her grain at the windmill, and then baking her very first loaf of sour-dough bread, Poh takes more of her freshly milled flour to Gordon Ramsay’s former pastry chef, Tasmanian Alistair Wise. Alistair uses Poh’s flour to create his rich and delicate dessert of Puff Pastry with Goat Milk Ice-cream and Peaches. Always willing to get her hands dirty, Poh gets the job of milking the goat!

Poh’s on the road and this week she’s in Singapore, one of the great international food capitals of the world. With its modern and cosmopolitan style, Singapore is a place where chefs from all over the world (including Australia’s Tetsya Wakuda) ply their trade and Poh gets in amongst it meeting food loving ex-pat Antonia Kidman and food stars Andre Chiang and Janice Wong.

This week Poh’s on the road to South Australia’s Fleurieu Peninsular, an area with a rich food and wine culture. She is off to Port Willunga to attend the ‘One Magic Bowl’, an event where 11 local chefs are creating 11 seafood dishes to be served in one bespoke bowl on the beach.

Recently Poh has been using beer as an ingredient instead of wine to give an extra bit of sweetness and complexity to a dish. So she's off to the Alps to visit a charming little boutique brewery near Bright.

Poh’s on the road to the sheep country of the Flinders Ranges in northern South Australia and it’s a trip of firsts - her first night sleeping under the stars in a swag and her first attempt at shearing a sheep. Sheep have always meant two things in Australia - meat and wool - so first up Poh tries her hand at shearing with Jamie McTaggart, a former shearer and fifth generation sheep farmer. After her success with shearing, Poh follows the mustering of Jamie’s Dorper sheep, animals that have been specifically bred for arid country, not for their wool, but for their meat. With their diet of saltbush and native grasses these sheep produce a slightly seasoned and very clean tasting meat. In her first ever attempt to cook on a campfire, Poh uses the lamb minced to create an easy spiced lamb sausage and egg breakfast for Jamie. In turn Jamie shows Poh how to cook tandoori style lamb in a camp oven. Travelling further north into the picturesque Flinders Ranges (country that Hans Heysen made so famous in his paintings) Poh arrives in Blinman which is situated in the highest part of the Flinders. The only pub in town has an Italian owner, Tony Cutri, who uses lamb on his Greek style pizza that he serves to the locals every Friday night. After a great night with the locals (the entire town came) Poh gets a few pizza tips from Tony and then shares her love of lamb with her favourite moussaka recipe.

Alfresco dining has become a real mark of the way Australians enjoy eating and Poh’s in Sydney on the hunt for the great outdoors. After a refreshing swim in the famous Bondi sea pool and a healthy breakfast at a local eatery right on the beach, Poh meets surfing nutritionist and cook Sarah Glover who shares her recipe for the great muesli that Poh’s just tried. Chock full of healthy ingredients, Sarah’s muesli includes some truly Aussie ingredients such as wattle seeds. Sarah’s muesli inspires Poh to make her twist on the iconic Anzac biscuit which she takes back to the beach to feed the local lifesavers. All agree the biscuits are the perfect snack for a big day at the beach. Then, with a nod to her Asian roots, Poh travels across Sydney’s beautiful Harbour to the Opera House to experience some Vietnamese style Sydney street food with Nahji Chu. Miss Chu, as she’s known, has been winning over locals in Sydney for a couple of years. Her Vietnamese inspired food is known for bringing together traditional techniques and contemporary flavours. With the backdrop of the Harbour Bridge, Nahji shares her secrets to creating the perfect rice paper rolls. She then allows Poh to road test a new recipe with her customers. And Poh’s dumplings prove to be real winners with Nahji’s customers – young and old.

Having always been fascinated with Thai food, Poh starts her Thailand road trip in the northern city of Chiang Mai where tradition is revered and celebrated. It’s here that Poh learns about the basics of northern Thai cooking including how to prepare Khao Soi, the most famous of this region’s dishes. Poh’s version of the dish, her first attempt, gets the thumbs up from the locals and Poh is delighted. Next it’s Bangkok where food writer Chawadee Nualkhair also concentrates on the traditional by taking Poh to the famous canals of Bangkok to meet women of a Muslim community who produce Nam Prik. This chilli based condiment is in every Thai household and is the basis for many of their dishes. The women that Poh visits even supply their Nam Prik to the Royal Palace. In a twist on tradition, Poh then meets Australian chef Dylan Jones. Dylan and his Thai partner Bo are fast making a name for themselves in Bangkok. Their food is deeply indebted to the traditions of Thai cuisine. Bo is a keen student of traditional recipes but Dylan describes it as ‘simply our interpretation of Thai food’. That ‘interpretation’ has won rave reviews both locally and internationally. From the restaurant to the street and Poh’s last stop in Bangkok is to the famous street stalls of the capital. There are literally thousands of these food stalls and as Poh discovers the traditions of Thai food are kept as strong and delicious as ever.

This week Poh's road trip takes her to King Island. Poh immerses herself in island life.

On the road again and this week Poh is in Melbourne to find out why this city takes its coffee so seriously. So many factors have influenced the growth of Australia's coffee culture and Poh finds its all on show here in Melbourne's back streets.

This week Poh's road trip takes her to WA's remote East Kimberley - cattle country. Poh has always dreamt of having the full-on outback cattle experience and at Home Valley Station all her dreams come true. Famed as a location used by Baz Luhrmann in Australia, Home Valley Station (all 250,000 hectares of it) is run by the traditional owners and Poh gets down and dirty immediately by taking part in her first muster.

While Poh loves to bake a cake what she loves even more is to decorate it and this week she's off to Perth to meet Rochelle Adonis, a woman who has decorated cakes for clients like the British and Saudi royal families. Inspired by Rochelle's beautiful work Poh decorates a wedding cake using her own hand made sugar flowers to produce a truly stunning cake that any bride would be delighted to have. As well as cooking and decorating, Poh also loves to paint and she gets to combine both when she catches up with her friend chef Emmanuel Mollois.

On Poh's final road trip for the series she's in Far North Queensland and luckily she has her friend, Elton along with her as a guide.