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.
Poh is in the wheat belt, visiting the regional WA town of Katanning, while Adam heads to Merimbula with his friend, Malaysian Australian poet and rapper Omar Musa. They go prawning and with their catch, Adam makes a dish from Omar's father's hometown: a Sarawak-style prawn umai. Back in the kitchen, it's duelling laksas as Adam and Poh make two different versions of Australia's favourite Malaysian dish: laksa.
Adam starts his journey in the NSW Central West visiting a new breed of sheep some are calling the wagyu of lamb. There he 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.
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 prepares a family favourite: oysters with kecap dressing. Back in the kitchen, Adam and Poh cook chicken satay with Nyonya peanut sauce
Adam and Poh head to Tasmania to meet Joe and Hawa Hartley, agricultural scientists with an interesting hobby. Joe is trying to grow rice from Hawa's homeland of Malaysia, 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. Adam heads to Chinta Ria Buddha Love to meet one of his favourite actors, Remy Hii. Remy and Adam try one of Remy's favourite dishes, chilli crab.