-Watch Poh & Co. S2 at 8pm, Saturday nights on SBS Food (Ch. 33) and the via SBS On Demand-
Apples are a longtime cheeseboard companion, so it’s little surprise that they work a treat in this velvety cheesecake. The key to not overcooking the cake is to take it out when it’s just set and still wobbly. This recipe uses pink lady apples but any in-season variety that’s on the sweeter side will do. Get the recipe
As the weather cools down, nothing warms you up quite like a pud, and this zesty and fresh version is a fast way to hit the sweet spot. Lavender might remind you of your grandmother’s house but in this recipe, it gives lovely subtle aromatics – just don’t go overboard! Get the recipe
Don’t be fooled by its monosyllabic French name – choux pastry is absolutely achievable for first-timers. And, staying true to the cuisine, these éclairs are filled with a delicate crème Chantilly before being finished with a not-so-authentic (but completely delicious) coffee icing. Get the recipe
If you’d prefer, you can roll these sweet, crisp and coconuty wafers into cigars, otherwise hunt down an electric love letter machine from select Chinese, Singaporean or Malaysian speciality stores, or have a scout online. Get the recipe
“Ale ice-cream?” I hear you say. Sure, it sounds odd, but it will change everything you know about the yeasty brew. In this context, it gives a tart bite to the ice-cream while completely balancing out the sweetness in the light, mousse chocolate cake. And, this dessert just so happens to be gluten-free, too: bonus! Get the recipe
Global desserts don’t come more classic than this French favourite. Poh’s recipe remains true to the original, using only milk (no cream) and only three other pastry staples: sugar, eggs and vanilla bean paste. Get the recipe
There are a few different elements in this French bistro classic, but it’s well worth the work. Once assembled, you’ll have a floating tower of poached meringue, chilled custard, toasted almonds and lovely, slightly bitter shards of caramel. Get the recipe
It’s brave to mess with a classic, especially if said classic is the Aussie cult slice, the lamington. But while this is a spin on the chocolate and coconut-dipped sponge cake, it’s building on the classic Jaffa pairing of chocolate and orange, so you can bet on it going down an absolute treat at your next get-together. Mate. Get the recipe
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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