Poh's Kitchen

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Season 1
Poh goes off to the country in search of the perfect duck for her guest Neil Perry. In the kitchen, Poh uses taro to make a steamed cake while Neil uses taro flour to make a crust for his duck which is steamed and deep-fried.
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.
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.
Poh's on the road in WA's Margaret River region with one-time TV chef and good food lover, Ian Parmenter. Ian has invited her to his backyard, the wonderful mecca of the Margaret River region.
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.
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.
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.
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!
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.
Expired
In the season finale, Poh and chef Emmanuel Mollois get caught up in the Christmas spirit when they prepare two delicious Yuletide desserts. As an alternative to the heavy Christmas pudding, Poh bakes a Yuletide chiffon cake, while Emmanuel, crazy about chocolate, makes a traditional French Christmas log.
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Internationally renowned chef Bill Granger visits Poh to share some great breakfast secrets. Bill's scrambled eggs have been described by The Times of London as the best in the world. Bill arrives with a smoked trout and cooks his own simplified version of the famous Anglo-Indian breakfast dish - Kedgeree. Meanwhile, Poh p...
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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 as well as a very quick entree of savoury egg custard. Meanwhile, Emmanuel makes a lamb shoulder confit with spices and serves this French-Moroccan dish with a couscous salad and a tra...
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Poh and her good friend, French chef Emmanuel Mollois, immerse themselves in the world of salted fish. This method of preserving has been around for millennium and is common across many cultures. Using salted mackerel from her local Asian grocer, Poh cooks two delicious dishes, salted mackerel with chicken, and salted mack...
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Poh catches up with her friend Andre Ursini for some more of his northern Italian cooking. Andre is obsessed with polenta and has even opened a polenta bar. He invites Poh to his kitchen to show her a bit about this humble ingredient - which is essentially just ground corn. Andre cooks her polenta with mushrooms and adds c...
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Poh and French chef Emmanuel Mollois examine the art of sauces and stir-fry. They share some great tips, including how to cut vegetables for a stir-fry and to prepare a sauce that will make kids eat their vegies. Poh also cooks a squid stir-fry for Emmanuel and he returns the favour and, much to Poh’s delight, creates a de...
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Poh and Emmanuel Mollois are off to the Mundaring Truffle Festival in Western Australia to find out more about this black, knobbly delicacy that grows underground and can cost up to $3000 dollars per kilo. It’s here that Poh and Emmanuel take part in cooking demonstrations, truffle tastings, and the world’s longest truffle...
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Poh has invited her friend Andre Ursini into the kitchen. Like Poh, reconnecting with her Malaysian background through food, so too has Andre been bonding with his Italian heritage. It wasn’t until Andre went back to Italy that he found out that the dish he makes today, gnocchi, not only translates as ‘dumpling’ but also ‘...
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Tonight, Poh is in Darwin to meet internationally renowned chef Jimmy Shu. This is her first visit to the Top End and she can understand why it is often referred to as the 'Gateway to Asia' and how it has inspired Jimmy with its exciting produce. Jimmy guides Poh through a number of dishes which include paw paw salad and P...
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This episode is all about taking traditional recipes and creating something new and exciting. French chef Emmanuel Mollois travels to Paris to meet up with family and friends and catch up with the latest food trends. This inspires Poh to create one of her most beautiful desserts - rhubarb lily tart - it just has to be seen...
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Poh welcomes French pastry chef, Emmanuel Mollois, back to her kitchen, where they cook a combination of classic French-Russian cuisine. Looking for inspiration, Poh takes Emmanuel on a shopping trip to Adelaide’s Central Market, where they visit a favourite culinary haunt of Poh’s, a Russian café serving Pirozhki.
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