Poh & Co.

Poh is busy creating an edible garden as the first step in transforming her suburban house into a home, seeking out inspiration and advice so she can become an even better cook and artist.

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.

Poh learns how to make traditional Chinese zong dumplings from her mother. Andre Ursini takes Poh to visit his Aunt Anne's certified biodynamic farm, and the pair improvise several dishes.

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, and meet an adventurous young chef.

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.

The garden is nearing completion and Poh and Jono decide to have a party to say 'thank you' to everyone who helped and to christen the new pizza oven.

Poh is back as she perfects mushroom risotto, learns tea-blending techniques from a doyen and reveals her secret to roasting marshmallows.

Poh and her team of foodies have expanded their stall at the Adelaide's Farmers' Market from 1 tent to 5. Poh's paella's a real winner and the team are forced to take on a commercial kitchen.

Poh goes fishing with Andre and cooks up a magnificent seafood salad from freshly caught squid and home grown veggies. Then she learns the secrets of Asam Laksa.

Poh and her bestie Sarah create three unique ice cream flavours and go on a road trip in an attempt to break into the ice cream business.

With their business expanding, Poh and Jono's lives are about to get seriously hectic. They seek some serenity in a motorhome and head out back to the magnificent Flinders Ranges.

Poh makes a Malaysian dessert for Sara's mum, cooks up her favourite brownie recipe and hosts a memorial tea in honour of her first Scottie dog, Zed.