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Poh Ling Yeow, the cook who won the hearts of the nation as runner-up on Masterchef, joins ABC TV with her own cooking program, Poh’s Kitchen. In the second season, “Poh’s Kitchen – on the Road”, Poh’s on the road clocking up some fantastic food experiences – some definitively not for the faint hearted. When it comes to food, often it’s the locals who know best and in this series Poh is on a culinary adventure to meet some of the country’s finest producers and chefs who know how to bring out the best in their produce. On her travels she braves the elements and courageously takes on a life style foreign to a ‘gal from the city of churches’. From shearing sheep, swimming with tuna, catching squid and climbing palm trees, it’s a sure change from life as a city-slicker but with her trademark enthusiasm, Poh takes to it with gusto. Using her skilful appreciation of just what it takes to produce the most mouth-watering meals, Poh susses out the local knowledge and brings it to life for audiences at home.1.Cowboys of The SeaAir date:8/24/2011Summary:Poh’s 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.2.Tasmanian FlourAir date:8/31/2011Summary: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!3.SingaporeAir date:9/7/2011Summary: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.4.One Magic BowlAir date:9/14/2011Summary: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. Poh gets in early as chefs and brothers, Glenn and Brett Worrall, test their idea for the event – Snapper Broth with Squid. She’s also there to help Chef Billy Dohnt with his dish, Smoked Trout Chowder. To add to the celebrations of this unique area, which includes the world famous Coorong, Poh harvests her own cockles with Brenton Carle and creates a Stir-fry Cockle dish using the Coorong cockles. As ‘the magic bowl’ is central to the program, Poh stops in to meet potter, Prue Venables who is making the 1000 bespoke bowls for the event. As always, Poh gets into the action and tries her hand at making her own bowl.5.Beer in The AlpsAir date:9/21/2011Summary:Poh’s on the road to the Australian Alps. 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. Keen to find out more she talks to some local brewers and meets local chef Anthony Simone, a chef who is fascinated with beer and cooking. Anthony also represents the other thread that drew Poh to the Aussie Alps and that’s the local Italian community. Italians here still keep up fantastic traditions like salumi (Italian smallgoods making). Originally from Umbria, Anthony’s family run a local restaurant which combines the best of Italian tradition with a love of the region and its bounty. As well as talking beer and cooking, Anthony teaches Poh the finer points of making salami and pancetta. Poh’s last alpine adventure is to go on a wild mushroom hunt. She’s been invited to lunch with the Simone family and wants to take something. She decides to use the local, wild mushrooms to create a mushroom spring roll. The spring rolls go down a treat at lunch and there’s even time for Poh to take a toboggan ride in the freshly fallen snow. Located in North Eastern Victoria, Bright is best known as a tourist destination, especially for the Bright Autumn Festival celebrating the autumnal colours of the European trees planted in the area. Bright is also a major gateway to the Victorian Alps, and various alpine national parks including the Mount Buffalo National Park. During the summer months Bright enjoys consistently warm, sunny days with comfortable overnight temperatures. Due to the number of paragliding and hang glider launch sites close to Bright, the town has also been a centre for paragliding festivals and competitions.6.Outback LambAir date:9/28/2011Summary: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.7.Sydney OutdoorsAir date:10/5/2011Summary: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.