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Masterchef star Poh Ling Yeow launches restaurant at QT Melbourne

Masterchef star Poh Ling Yeow is launching an afternoon tea dining experience in Melbourne, so that fans of the celebrity cook can try her food for the first time.

The 49-year-old TV host has created a a temporary afternoon tea menu for the QT Melbourne’s Cake Shop, which will be served to diners via a sushi train in the lobby alongside matched cocktails by the whisky brand The Singleton.

Small dishes available in the menu include fried chicken, kimchi and kewpie mayonnaise bao buns, French fries with bagna cauda, an anchovy dipping sauce, and Poh’s personal favourite – chawanmushi – which is steamed savoury custard drizzled with flavoured oil.

Masterchef star Poh Ling Yeow (pictured) is launching an afternoon tea dining experience in Melbourne, so that fans of the celebrity cook can try her food for the first time

The celebrity cook (pictured) closed her JamFace cafe in Adelaide's Central Market in 2019

The celebrity cook (pictured) closed her JamFace cafe in Adelaide’s Central Market in 2019

The 49-year-old TV host has created a a temporary afternoon tea menu for the QT Melbourne's Cake Shop , which will be served to diners via a sushi train

The 49-year-old TV host has created a a temporary afternoon tea menu for the QT Melbourne's Cake Shop , which will be served to diners via a sushi train

The 49-year-old TV host has created a a temporary afternoon tea menu for the QT Melbourne’s Cake Shop , which will be served to diners via a sushi train (snacks pictured)

‘I think serving things in small bites is always fun,’ Poh told FEMAIL.

‘It’s not often you get to see an entire menu paraded in front of you before having to choose what you want to sink your teeth into.

‘And not having to commit to a big plate of food means you can try lots of things.’ 

The celebrity cook closed her JamFace cafe in Adelaide’s Central Market in 2019. 

These days, Poh runs a popular stall at the Adelaide Showgrounds Farmers’ Market,  but it’s takeaway only. 

This is one of the first times in years that the public can enjoy Poh’s cooking. 

Poh’s six tips for ‘mindful’ cooking

Poh eating her favourite congee dish

Poh eating her favourite congee dish

1. Slow cooking: There’s nothing I love more than throwing generous chunks of gravy beef, root vegetables, some stout and seasoning into a slow cooker

2. It’s the season for slowing down: Make those recipes that don’t just satisfy your belly but also feed your soul

3. Stock up on legumes, pulses, and rice: Cook them, mash them, blend them or stir them into stew, broth dishes to add texture, bulk, and heartiness 

4. Gathering the troops and make light work of old-fashioned favourites: Can you guess I’m dreaming of dumplings?

5. Use spice: Whether it’s a stick of cinnamon in a hot chocolate or crafting some delicious curries, take some warming inspiration from your spice rack

6. Use your oven: Winter is the time for treating the family with baked goodies. Get the family involved

Poh (pictured) said one of the most unusual - and delicious - flavour combinations she'd like to see more of is sweet and savoury, and she likes fruit with savoury salads

Poh (pictured) said one of the most unusual – and delicious – flavour combinations she’d like to see more of is sweet and savoury, and she likes fruit with savoury salads

When it comes to the Masterchef star’s cooking tips, Poh said one of the most unusual – and delicious – flavour combinations she’d like to see more of in people’s cooking is sweet and savoury.

Poh’s top three cooking shortcuts 

1. Using a pressure cooker can cut your cook times up by over 50 per cent.

2. Slow cook secondary meat cuts covered in seasoned water. Shred the meat and freeze nestled in its own stock for those nights you want a stew or ragu and don’t have time for a slow cook. Just add aromatics, herbs, vegetables, and a tin of tomatoes.

3. The SunRice microwave rice pouches are perfect for a bowl of last-minute fried rice if you get caught out without chilled rice.

 

‘I love the idea of using fruit in savoury salads,’ she said. 

One of her top crowd-pleasing easy recipes is Pink Lady apples mixed with kimchi and caviar.

Poh is also a fan of making Nori chips, which she said are super easy and delicious and sure to please a crowd.

‘To make these, simply paint a sheet of spring roll wrapper with well whisked egg and press a sheet of nori onto this,’ she said.

‘Following this, snip it into 5 x 2cm rectangles and deep fry it very briefly, until it’s crispy.’

Finally, drain it in a colander lined with paper towel and ‘toss with sea salt and Shichimi togarashi (Japanese chilli powder)’.

‘For me, when drinking whisky it’s all about salty snacks. Cheeky, winding down comfort food that encourages conversation,’ she said. 

‘I love eating things like Thai style fried peanuts, ikan billis, chilli and makrut leaves with whisky.

‘I also like kimchi, Korean fried seafood and koshihikari rice.’ 

 

Speaking previously with FEMAIL, Poh (pictured) shared the top five cooking mistakes home cooks make including using the wrong pan to cook steak or fish

Speaking previously with FEMAIL, Poh (pictured) shared the top five cooking mistakes home cooks make including using the wrong pan to cook steak or fish

Speaking previously with FEMAIL, Poh shared the top five cooking mistakes home cooks make. 

Whether you are an amateur cook or a pro in the kitchen, the celebrity chef said there are simple things people do without even realising – including using the wrong pan to cook steak or fish.

‘If you want high, intense, quick heat, choose a pan with low sides and cast iron or stainless steel finish,’ Poh told Daily Mail Australia.

‘High sides will trap moisture and create a steaming affect. A non-stick surface will not conduct heat as well, so avoid it if sealing meat – it will tend to overcook before any decent caramelisation happens. 

‘Do use a non-stick pan for fish as the delicate flesh tends to stick to the pan.’ 

Another mistake home cooks make is not using enough fat in their cooking, as Poh (pictured) said fat is a heat and flavour conductor

Another mistake home cooks make is not using enough fat in their cooking, as Poh (pictured) said fat is a heat and flavour conductor

Poh (pictured) said all too often people either under season or over season their dishes

Poh (pictured) said all too often people either under season or over season their dishes

Another mistake home cooks make is not using enough fat in their cooking.

‘Fat is flavour and a heat conductor – when you don’t use enough of it, ingredients steam and leach, instead of seal and caramelise,’ she explained.

Poh said all too often people either under season or over season their dishes.

‘Season just a little during the cook, then always taste and season at the end of the cooking process,’ she said.

‘If you are reducing anything, season carefully during the cook or it will concentrate and be too salty at the end – the trick is taste, taste, taste as you go and at the end.’

Finally, Poh said food wastage is one of the biggest mistakes people make when it comes to storing fresh herbs and vegetables in the fridge.

‘Look after your fresh produce when storing. Protect herbs and veg in plastic bags to ensure they have a longer life. Nothing should be uncovered in the fridge,’ she explained.

‘Think of creative ways to use odds and ends in the veg crisper. Slice and salt them, then make a simple pickle. If in doubt, make a stew.’

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Read more at DailyMail.co.uk



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