Starting their journey in Tasmania, Adam and Poh head out to find some of the best seafood in the world. Adam goes diving for abalone and sea urchin. Back on deck, Poh makes the most
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Starting their journey in Tasmania, Adam and Poh head out to find some of the best seafood in the world. Adam goes diving for abalone and sea urchin. Back on deck, Poh makes the most decadent seafood loh mein you've ever seen. From there Adam heads to Bendigo, Australia's newly UNESCO-designated city of gastronomy. He meets Pamela and Bob Yam, the couple responsible for the award-winning Malayan Orchid and Adam makes Malaysia's national dish, nasi lemak. Back in the kitchen, Adam and Poh continue their exploration of Australia's excellent seafood using West Australian rock lobster to make lobster sambal and lobster otak-otak.
