Season 2

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.

Poh and Sarah finally have their own shop at Adelaide Central Market. Preoccupied, she forgets to harvest her cabbage and they've bolted, resulting in a unique kimchi.

Opening day is fast approaching, so Jono and the lads rush to fit out the Central Market cafe, while Poh creates two brilliant new recipes.

It's opening day at the Central Market Cafe and the group is nervous and excited. The future of the cafe is unknown, but right now Poh is making new friends.