Adam and Poh's Malaysia in Australia
Two of Australia's favourite cooks, Adam Liaw and Poh Ling Yeow, are joining forces as they explore their Malaysian heritage on a flavour and laughter-filled adventure. Malaysia, like Australia, is an electrifying mix of cultures, ethnicities and aromas. So, both sharing Malaysian heritage and an Australian upbringing, the two friends are hitting the road to explore what makes the two countries such great mates and find inspiration for Malaysian dishes here on home soil.
- Oldest First
- Newest First
Two of Australia's favourite cooks, Adam Liaw and Poh Ling Yeow, are joining forces as they explore their Malaysian heritage on a flavour and laughter-filled adventure. Malaysia, like Australia, is an electrifying mix of cultures, ethnicities and aromas. So, both sharing Malaysian heritage and an Australian upbringing, the two friends are hitting the road to explore what makes the two countries such great mates and find inspiration for Malaysian dishes here on home soil.
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 Bobby Yam, the chef responsible for the award-winning Malayan Orchid and Adam makes Malaysia's national dish, Nasi Lemak.
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 Bobby Yam, the chef responsible for the award-winning Malayan Orchid and Adam makes Malaysia's national dish, Nasi Lemak.
Poh is in the wheat belt, visiting the regional WA town of Katanning. Katanning is home to a large population with Malaysian heritage, due to a halal abattoir in the town that attracted migrant workers decades ago. Poh meets the local imam-slash-caf owner and makes Lamb Rendang. Adam heads to Merimbula on the NSW South Coast with his friend, Malaysian Australian poet and rapper Omar Musa.
Poh is in the wheat belt, visiting the regional WA town of Katanning. Katanning is home to a large population with Malaysian heritage, due to a halal abattoir in the town that attracted migrant workers decades ago. Poh meets the local imam-slash-caf owner and makes Lamb Rendang. Adam heads to Merimbula on the NSW South Coast with his friend, Malaysian Australian poet and rapper Omar Musa.
Adam starts his journey in the NSW Central West visiting a new breed of sheep some are calling the wagyu of lamb. He meets the farmer, Graham Gilmore, and makes a Malaysian lamb barbecue, Whole Roast Lamb Percik. Then Adam and Poh are back in Tasmania at the famed Agrarian Kitchen. Poh collects vegetables from their extraordinary garden and Adam joins chef Rodney Dunn in the kitchen to make a Malaysian vegetable curry, an Agrarian Sayur Lodeh.
Adam starts his journey in the NSW Central West visiting a new breed of sheep some are calling the wagyu of lamb. He meets the farmer, Graham Gilmore, and makes a Malaysian lamb barbecue, Whole Roast Lamb Percik. Then Adam and Poh are back in Tasmania at the famed Agrarian Kitchen. Poh collects vegetables from their extraordinary garden and Adam joins chef Rodney Dunn in the kitchen to make a Malaysian vegetable curry, an Agrarian Sayur Lodeh.
Adam and Poh are on Bruny Island - one of the best food destinations in Australia. They try local beers with cheesemaker and brewer Nick Haddow, before they take the beautiful local oysters in two different directions. Adam makes a Bruny Oyster Kerabu and Poh makes a family favourite Oysters with Kecap Dressing. Then Adam heads to Mudgee to explore Australian native ingredients.
Adam and Poh are on Bruny Island - one of the best food destinations in Australia. They try local beers with cheesemaker and brewer Nick Haddow, before they take the beautiful local oysters in two different directions. Adam makes a Bruny Oyster Kerabu and Poh makes a family favourite Oysters with Kecap Dressing. Then Adam heads to Mudgee to explore Australian native ingredients.
Adam begins this episode visiting Mason's of Bendigo, one of Bendigo's best restaurants and visits their supplier, B&B Basil, one of Australia's first microherb producers. He makes Nasi Ulam, a Malaysian herbed rice salad.Then Adam and Poh head to Tasmania to meet Joe and Hawa Hartley, agricultural scientists with an interesting hobby. Joe is trying to grow rice...in Tasmania. Hawa and Poh make Rabbit Masak Kicap from rabbits caught on their farm
Adam begins this episode visiting Mason's of Bendigo, one of Bendigo's best restaurants and visits their supplier, B&B Basil, one of Australia's first microherb producers. He makes Nasi Ulam, a Malaysian herbed rice salad.Then Adam and Poh head to Tasmania to meet Joe and Hawa Hartley, agricultural scientists with an interesting hobby. Joe is trying to grow rice...in Tasmania. Hawa and Poh make Rabbit Masak Kicap from rabbits caught on their farm
Poh heads to Sydney to meet Junda Khoo, a restaurateur bringing the flavours of his grandma's Malaysian kitchen to Australia. Once the head of the Malaysian SaPoh heads to Sydney to meet Junda Khoo, a restaurateur bringing the flavours of his grandma's Malaysian kitchen to Australia. Once the head of the Malaysian Students Association at UTS, he invites a group of current Malaysian students to join him at one of his restaurants to try his...
Poh heads to Sydney to meet Junda Khoo, a restaurateur bringing the flavours of his grandma's Malaysian kitchen to Australia. Once the head of the Malaysian SaPoh heads to Sydney to meet Junda Khoo, a restaurateur bringing the flavours of his grandma's Malaysian kitchen to Australia. Once the head of the Malaysian Students Association at UTS, he invites a group of current Malaysian students to join him at one of his restaurants to try his...