The chefs move from town to town, sample the best beef rendang and try local delicacies like fish in yellow curry, gulai ikan karang. They also take a tour of a tunnel built by the Japanese during the Second World War.

On the busy streets of the nation's capital, Marinka and Puttock discover hidden food stalls and sample street foods, including vegetables served in peanut sauce, ketoprak, and oxtail soup, sop buntut. They also try molecular gastronomy fine dining.

The chefs sample the beloved local delicacy gudeg, which is young jackfruit stewed in coconut milk, while exploring the historical city's art and culture. They also try the innovative local favourite steak tempe, or soybean cake.

When they reach the beautiful island of Bali, the chefs tackle the classic Balinese ceremonial dish bebek betutu, a barbeque duck served with rice, hot sauce and steamed vegetables. They also make rice cake soup, tipat kuah.

The chefs trek through the stunning beaches of Lombok, while gaining an understanding of the culture and charm of the Sasak people. They try traditional dishes like spicy grilled chicken, as well as water spinach and bean sprouts with chilli sauce.