Ben O'Donoghue prepares wasabi prawns with tropical salad; pumpkin scones; oysters with finger limes.

Ben whips up some corn and ricotta hot cakes, before exploring the markets for fresh ingredients to make a Reuben sandwich.

Ben demonstrates his recipes for black pepper kangaroo, and croque madame, before heading out to Gary's Quality Meats.

Ben makes spice-crusted salmon for Wasshoi, a food stall in Prahan markets; Ben makes duck à l'orange.