This week Poh’s on the road to Willunga on South Australia’s Fleurieu Peninsular, an area with a rich food and wine culture. To celebrate their own backyard the locals organised the ‘One Magic Bowl’ event, using eleven local chefs to create eleven seafood dishes to be served in one bespoke bowl on the beach. Poh gets in early as chefs and brothers, Glen 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 creates her own Stir-fried Cockles dish using the famous Coorong cockles.