Poh & Co. Second Season

After a successful debut series in 2015, SBS has commissioned a second season of the popular Poh & Co., hosted by the charming, warm and disarmingly honest cook and visual artist Poh Ling Yeow.

'I'm back! And I have so much more to share. It's all about playing shop this time around as our market stall Jamface continues to boom and I get busy fitting out my own commercial kitchen. I also look into some super creative outdoor art projects, and of course, I have a mountain of delicious food and recipes ready to go. So join me in the burbs of Adelaide for a whole new set of adventures." – Poh Ling Yeow

Poh & Co. season two has begun filming hot on the back of the hugely successful first season. Poh & Co. was SBS's highest rating food program in 2015 year-to-date for total individuals with a combined (metro + regional) average audience of 443,000. In metro areas, it had the highest free-to-air share (8.2%) for any food program of 2015 year-to-date. The series had a reach of 1,689,000 unique viewers (1,281,000 metro and 408,000 regional).*

In season one, Poh and her family and friends set up a market stall, built an edible garden and invented the world's first fridge tattoo! A year on, Poh returns to take audiences even deeper into her chaotic, complicated and wonderfully creative world. Poh is taking her humble stall from a single tent at the back corner of Adelaide's Farmers' Markets to a catering 'megatent" five times the size of the original. This growth drives Poh, hubby Jono and business partners' Sara and Matt to learn a host of new skills to navigate their complex busy lives. To cope with the pressures, Poh bakes, paints and hangs out with her dogs, Rhino and Tim.

Poh & Co. series two sees Poh transform from domestic dreamer to suburban success story. Every episode will be jam-packed with sumptuous dishes from Poh's own baking repertoire along with delicious Asian classics and a few secret family recipes.

Poh & Co is an in-house SBS production. Concept/Executive Producer Erik Dwyer.

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