Poh & Co. are back

Time to get back on the ultimate culinary roller coaster - 9 weeks with Poh and Co.!

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...
From Malaysian fried chicken to crisp Italian cannoli - Poh Ling Yeow covers solid geographical terrain in this series, and these are just some of its unmissable...
“I was and am amazed I was able to ‘Pri’ this out of its creator’s hands, so thank you to my friend, Priyant for sharing this gorgeous recipe – a dense, chewy...
“This particular recipe for moussaka is the best I’ve tasted. Given to me by George Calombaris, it boasts layers of silky, smoky eggplant and a truly gorgeous...
“This cake is pure, unadulterated childish glee. There’s no holding back. It’s full colour, full sugar, then full throttle post-ingestion. And I have to say, it’s...

Watch and cook recipes from Poh & Co.

“Apples and cheese have gone together forever, so it’s no surprise this combination works so well – in fact, it’s stunning. Most will prefer it with the caramel...
This is a traditional stuffed olive recipe we made back home in Ascoli. It was a family tradition and it’s a pretty fiddly recipe, so the whole family would get...
This is a special meal for Italians, as it is only eaten twice a year; once at Christmas and once during Easter. It is a very festive dish and everyone in my...
“If you’re a fan of pies, this is one to take very seriously. The crust is studded with the lovely earthiness of blue cheese, encasing a richly flavourful braised...
“This was the dessert that turned me onto liking lemon desserts – beautiful memories of the Dandenong Ranges in the thick of winter with my friends Kirsty and...
“For years I’ve avoided making choux pastry for no good reason. It is, in fact, very easy and versatile. You can fill it with a sweet or savoury custard – in this...
“Bistecca alla Fiorentina is considered the epitome of Tuscan steaks. It is usually made with the revered Chianina breed of cattle. Weighing in at over one...
“This is my own concoction. It uses seafood and taro and is closest to a fusion of Thai and Chinese fried rice. When making fried rice, I prefer to cook the rice...
“This is the easiest stir-fry you’ll ever make. No fiddly chopping or worrying about the fierceness of the heat; you can cook this on an old electric stove and it...
“Kimchi is the national food of Korea and comes in many forms but this one is the most widely known and eaten. It’s usually very spicy, sour, salty and pungent...
“This is definitely one of my favourite soups. I love how the tomatoes and lemon keep the soup tasting beautifully bright and summery, while remaining very hearty...
“I was and am amazed I was able to ‘Pri’ this out of its creator’s hands, so thank you to my friend, Priyant for sharing this gorgeous recipe – a dense, chewy...

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