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

Ben is joined by Kathy Tsaples as she demonstrates her flourless raspberry cake, before whipping up his own dish of tamarind lamb chops.

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.

Ben makes mozzarella with Giorgio Linguanti from That's Amore Cheese; gluten-free macadamia brownies.