In this fresh new series, Poh realises a long-term dream and opens a cafe at the Adelaide Central Markets. It’ll be a major challenge on all fronts, winning over customers, gaining the acceptance of the old time traders and simply keeping her tasty dream alive. So it’s time to get back on the ultimate culinary roller coaster - 9 weeks with Poh!
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3 May 2016 - 4:43 PM  UPDATED 30 Mar 2017 - 11:11 AM
Episode 1 

Airs Wednesday April 5 at 7.30pm on Food Network, then watch it on SBS On Demand.

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. 

Tea-blending techniques
Top 10 tips for tea!
Love a good cuppa? Here’s one expert’s guide to top tea (no, you don’t need to worry about the exact temperature, unless it’s green tea; and it’s great in jam – get the recipe!)

Recipes

Mushroom and silverbeet risotto

Chilled silken tofu, crispy whitebait and new eggs

Beef bourguignon

Woodfired leg of lamb with roast vegetables

Campfire toasted bananas

Great Aunty Kim's mint egg

 

Online exclusives

Apricot, chamomile and vanilla bean "jam"

Jerusalem artichoke and chamomile citron soup

Palmier (palm hearts or pig's ears)

Episode 2

Airs Wednesday April 5 at 8pm on Food Network, then watch it on SBS On Demand.

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

Orange lamington cake

White pepper broth and pork terrine with glass vermicelli

Smoked duck, beetroot and orange sauce

Paella

 

Online exclusiveWhite chocolate ganache raspberry tart

Poh makes her famous paella at the Adelaide Farmer’s market.

Episode 3

Airs Wednesday April 12 at 7.30pm on Food Network, then watch it on SBS On Demand.

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

Nori chips

Duck noodle soup

Vietnamese squid salad

Calamari, red mullet and potato salad

Assam laksa

 

Online exclusives

Cendol

Eric's prune Breton

Episode 4

Airs Wednesday April 12 at 8pm on Food Network, then watch it on SBS On Demand.

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

Brioche buns

American-style smoked ribs

 
 
 
 
 
 

Episode 5

Airs Wednesday April 19 at 7.30pm on Food Network, then watch it on SBS On Demand.

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

Mushrooms on toast

No-knead crusty loaf

Orecchiette with cauliflower

Parmesan-crusted egg and bacon sandwich

Classic crème caramel

Rainbow piñata birthday cake

Online exclusive Captain's chicken curry (kari kapitan)

Poh and Jono eating their Parmesan-crusted egg and bacon sandwich for brekkie.

Episode 6

Airs Wednesday April 19 at 8pm on Food Network, then watch it on SBS On Demand.

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. 

The adventures of Tim & Rhino
12 reasons we love Poh's pooches
Poh and Jono's family is pooch-perfect with their two Scotties, Rhino and Tim. With the adorability factor through the roof, here are 12 reasons why we are loving the social adventures of these two pals. Could they be ready for their own primetime TV slot?

Recipes

Coconut love letters (kuih kapit)

Priyant's double-chocolate pecan brownies

Eggs meurette (oeufs en meurette)

Chicken liver doggy treats

Spiced pork cutlets with caramelised pears

 

Online exclusive - Floating islands (Îles flottantes)

Episode 7

Airs Wednesday April 26 at 7.30pm on Food Network, then watch it on SBS On Demand.

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

Milly mess

Chicken lentil soup

Mama's prawn and leek stir-fried noodles

Kimchi

Online exclusive Cannoli (cannoli alla ricotta)

Poh’s friend Mauro teaches her the art of making cannoli.

Episode 8

Airs Wednesday April 26 at 8pm on Food Network, then watch it on SBS On Demand.

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

Taro fried rice

Lemon delicious pudding with lavender ice-cream

Coffee éclairs

Episode 9

Airs Wednesday May 3 at 7.30pm on Food Network, then watch it on SBS On Demand.

"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.

Poh and Jono getting a brand new beehive in their backyard!

Recipes

Apple caramel cheesecake

Baccalà

Olives from Ascoli (olive alla ascolana)

Persian nut bars

 

Online exclusives

Poh's moussaka

Steve's moussaka 

 

Visit the program page for recipes, videos and more.