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.
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