Poh & Co. 2 recipes now online!

Catch up with the fun and divine recipes from season 2 of Poh & Co. available online.

Airs Thursday 21 July at 8.30pm on SBS. Reminisce with Poh & Co. as we look back on the second season and the deliciousness that was. It has been a chaotic and fun...
“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...

Readable feasts: Sweet Petite

Poh Ling Yeow’s first children’s book perfectly blends a quest for friendship with a love of baking.
“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...
“These delicate little coconut wafers remind me of Chinese New Year because they would always be offered as a snack during the practice of ‘open house’, where...

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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