Poh & Co. - Episode Guide

Poh has always dreamed of having an edible garden so when she and husband Jono decide to speed up the process of converting their house into a home they start outdoors.

The flaw in the plan is that neither knows about gardening, and so, leaving Jono and a mate doing the grunt work of clearing the front yard, Poh heads over to see her friend and chef Andre for some advice. Instead of staying an hour, she stays four and gets lessons in making focaccia and caponata – and in teaching chickens to act like chickens.

Poh and her best friend, Sarah, have dreamt about opening their own market food stall since their days together at art school. Now that it's a reality, they are constantly experimenting with new dishes, stocking the cart with a big range of delicious jams, cakes and pastries. Their respective husbands Jono and Matt are in on the act too.

Poh learns how to make traditional Chinese zong dumplings from her mother, Christina, but it's such a complicated and time-consuming task that she wonders aloud whether she will ever do it again. Andre Ursini takes Poh to visit his Aunt Anne's certified biodynamic farm, and the pair improvise several dishes. On the drive home, Andre dares Poh to come to Andre's Cucina and Polenta Bar and do what she's never done: a "proper service".

The front yard is ready for planting at last and Poh and Jono choose a big range of seedlings and young plants at the nursery, meet an adventurous young chef, then get some help from friends and neighbours Anthony and Liz. Poh makes everyone pork and cabbage dumplings to fuel the effort of getting everything into the ground. Beer traps are installed to capture the snails and the dogs are trained to keep off the raised beds.

Poh and Jono start building a wood-fired pizza oven to enhance their outdoor entertaining area, so of course Poh enlists Andre's help to find a good tutor in the art of pizza dough. Both end up getting a lesson from Mauro Gulli, an immigrant from Calabria who does Andre's commercial baking and used to be a pizzaiolo in Italy. It's a lot of fun. Later, Poh and Jono, and Rhino and Tim, escape the chaos at home with a picnic at the gorgeous beach at Port Willunga, south of Adelaide.

The garden is nearing completion and Poh and Jono decide to have a party to say thank you to everyone who helped with the transformation and to christen the new pizza oven. But Poh thinks the outdoor areas lack personality, so armed with custard biscuits she visits three inspiring gardens. That evening she serves curry puffs to all her favourite people before they tuck into the pizzas, which are a big success. Fast forward three months and Poh is very excited to be cooking with her first crop of tomatoes.

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 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 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 Sara 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 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 Sara'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 Sara 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.

Jono and the lads are rushing to fit out their Central Market cafe. 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 cafe menu. Back home, Poh creates two brilliant new recipes: the ultimate beef pie, and cream-filled coffee eclairs. With opening day fast approaching, Sara joins Poh and Jono to decorate the cafe. 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 Sara 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.

In this one-hour special, Poh Ling Yeow takes viewers on a delicious adventure through one of the most exciting and chaotic years of her life. It was the year she and husband Jono transformed their Adelaide quarter-acre block from a ‘junkyard' into a beautiful, edible garden with retaining walls and a pizza oven. It was also the year she completed her latest portrait exhibition before starting on a new collection of miniatures. And, after a decade of procrastinating, this was the year she and Jono, along with best friends Matthew and Sara, kicked off their new careers as stall holders at the Adelaide Farmers' Market – and wait ‘till you see the food they create for their little stall. Yes, it's a busy year, jam-packed with fun, family and great food.

A two-part special featuring some of the best parts of the nine part series of Poh & Co. season 2.

Sweet includes:

Rainbow piñata birthday cake

Coconut love letters (kuih kapit)

Milly mess

Apple caramel cheesecake

Persian nut bars

Classic crème caramel

A two-part special featuring some of the best parts of the nine part series of Poh & Co. season 2.

Savoury includes:

Paella

Beef bourguignon

Smoked duck, beetroot and orange sauce

Butter chicken (murgh makhani)

Orecchiette with cauliflower

Spiced pork cutlets with caramelised pears