This episode celebrates Cantonese cooking, beginning in one of Melbourne’s most iconic restaurants, Flower Drum, in the heart of Chinatown. MasterChef alumni and friend, Karlie Verkerk, shares her recipe dim sum dessert favourite, mango pudding. For the main course, Diana creates a Cantonese home-style favourite, pak cham kai (translated as white cut chicken), by poaching a whole chicken in a pot with aromatics and topping with infused oil.
