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Season 2
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
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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.
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
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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.
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
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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.
Poh and Jono visit new friends Tanya 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
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Poh and Jono visit new friends Tanya 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.
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
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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!
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
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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.
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
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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.
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
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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.
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
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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.
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