---Tune in for Poh & Co. S2 at 8pm, Saturday nights on SBS Food (Ch. 33) and the via SBS On Demand ---
Episode 1
After utilising an old claw bath for Rhino’s biannual haircut, Poh and Jono convert it into a mushroom garden. Then, once she perfects mushroom risotto, Poh drives to the Barossa Valley and learns tea-blending techniques from a doyen before returning home to create a feature wall full of old plates. Poh and Jono throw a party for their friends and neighbours and Poh cooks the most delicious baked lamb before sharing her girl guide’s answer to roasting marshmallows.
Recipes
Mushroom and silverbeet risotto
Chilled silken tofu, crispy whitebait and new eggs
Woodfired leg of lamb with roast vegetables
Online exclusives
Apricot, chamomile and vanilla bean "jam"
Jerusalem artichoke and chamomile citron soup
Palmier (palm hearts or pig's ears)
Episode 2
We revisit Adelaide’s Farmers’ Market and discover Poh and her team of foodies have expanded their stall from 1 tent to 6! Their success has been achieved by regularly offering new cakes and pastries, but the real winner is Poh’s paella. The team from her café, JamFace take on a commercial kitchen to keep up with the increased demand and watch as Poh takes us into Chinatown to meet the man who created one of her old favorites, tea-smoked duck.
Recipes
White pepper broth and pork terrine with glass vermicelli
Smoked duck, beetroot and orange sauce
Online exclusive - White chocolate ganache raspberry tart
Episode 3
Jono calls on neighbour Antony to help him convert a bunch of old windows into a funky glass house. After much shuffling with the window arrangement, Poh decides to leave the boys be and to cook up lunch. She then heads off to go fishing with Andre. Seasickness takes hold but Poh makes it to a beach and cooks up a seafood salad from freshly caught squid and homegrown veggies. Then it’s over to Mum’s house to learn the secrets of Christina’s famous Assam laksa.
Recipes
Calamari, red mullet and potato salad
Online exclusives
Episode 4
Poh and Jono visit new friends Tanja and Shaun who have invented an Aussie technique to make American-style smoked ribs. Poh and her bestie Sarah develop three unusual ice-cream flavours and go on a road trip in an attempt to break into the ice-cream business. Back home, neighbours Antony and Liz have just had a baby. Knowing how hard it is for new parents to find the time to cook, Poh whips up a big batch of butter chicken and leaves it on their doorstep.
Recipes
Flourless chocolate cake with ale ice-cream
Butter chicken (murgh makhani)
Online exclusive - Avocado loaf with raspberry glaze
Episode 5
With their business expanding, Poh and Jono’s lives are about to get seriously hectic, so, in an attempt to soak up some serenity, they steal a weekend, splurge and rent a motor-home and head outback to the magnificent Flinders Ranges. Poh creates delicious food on a camp stove and, after trying to ‘call up the emus’, she builds a fire in a dry creek bed and boils her version of billy tea. Back home she creates a colourful birthday cake for her nephew’s party – a multi-layered rainbow smarty cake. Amazing!
Recipes
Parmesan-crusted egg and bacon sandwich
Online exclusive - Captain's chicken curry (kari kapitan)
Episode 6
After making love letters, a Malaysian sweet, for Sarah’s mum, Poh cooks up her favourite brownie recipe and hosts a memorial tea in honour of her first ever Scottie dog, Zed. She then discovers that one of her precious dolls has been torn to pieces in her studio. But, who done it? Rhino or Tim? She attempts to expose the culprit but in the end decides the crime was caused by the dogs not getting enough attention. So, Poh cooks up a healthy dog snack to regain their affection and then ends the day with a romantic dinner for two in Jono’s recycled window glass house.
Recipes
Coconut love letters (kuih kapit)
Priyant's double-chocolate pecan brownies
Eggs meurette (oeufs en meurette)
Spiced pork cutlets with caramelised pears
Online exclusive - Floating islands (Îles flottantes)
Episode 7
Way back, when Poh was a “povo art student” at university, she and Sarah dreamed of one day owning a shop at the iconic Adelaide Central Market. That day has arrived and their dream is about to be realised. But first Poh must win the trust and respect of her fellow traders so she cooks them all a special “like me” gift. Also, to run a successful café, she and Jono must design and create a magical place in a tiny little space so they head home and start building. But, with everything that’s going on, Poh has forgotten to harvest her cabbage, and they’ve “bolted”. The combination of late cabbage and early daikon results in a rather unusual kimchi recipe.
Recipes
Mama's prawn and leek stir-fried noodles
Online exclusive - Cannoli (cannoli alla ricotta)
Episode 8
While Jono and the lads are rushing to fit out their Central Market café, Poh joins Andre on a food adventure. Their mission is to source some of South Australia’s finest produce that can be utilised on the café menu. Back home, Poh creates two new recipes: A Guinness beef pie and cream-filled coffee eclairs. With opening day approaching, Sarah joins Poh and Jono to decorate the café and as an act of motherly support, Christina pops in with a healthy feast of a Yeow family staple – taro fried rice.
Recipes
Florentine t-bone steak (bistecca alla Fiorentina)
Beef Guinness pie with blue cheese pastry
Lemon delicious pudding with lavender ice-cream
Episode 9
We're opening the shop today!
It’s opening day at the Central Market café and Poh, Jono, Matt and Sarah are apprehensive, nervous and excited. Jono’s barista skills are being hampered by self-doubt and Poh is overwhelmed by a need to entertain her guests whilst creating perfect food. The future of their café is unknown but right now Poh is making new friends. She has already been invited over to the legendary Bruna’s house for an Italian-style baccalà with stuffed olives. And finally, back home, Jono and Poh join the Adelaide Bee Sanctuary and set up a hive in their edible garden. It’s a sweet ending to another brilliant year.
Recipes
Olives from Ascoli (olive alla ascolana)
Online exclusives
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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