5 spring cooking ‘in season’ tips with superstar chef Poh Ling Yeow

October 29 2015

Screen Shot 2015-10-29 at 4.08.39 pmTV phenomenon Poh Ling Yeow shot to fame as the runner-up in 2009’s MasterChef Australia and is now widely known as the master of Chinese-Malaysian traditional and fresh food. Poh shares her tips on how best to cook fresh this Spring! 

1. If you’ve always dreamt of growing your own food, spring is the perfect time to have a red hot go at digging yourself a little vege patch. If you get the kids involved in the planting and tending, you’ll be flabbergasted at what they’re willing to eat when they’ve had a hand in raising the crop.

2. One of the things I love about spring is spring vegetables! Try something like a creamy, white wine, asparagus, pea and smoked salmon risotto or my Spiced Cauliflower Rice recipe.

3. Veges that are bursting with spring flavour and at their best are beetroot, asparagus, broccoli, fennel, leeks, mushrooms, cauliflower, spinach, silverbeet, cabbage, brussel sprouts, grapefruit, lemons and navel oranges.

4. Avocados, spring onions, lemons and coriander are at their best in spring. Add some chopped pickled jalapeños, a pinch of salt and serve with a packet of Sunrice Cheese Flavoured Thin Rice Cakes for a healthy snack or starter full of spring zing and crunch!

5. My first and favourite thing to do at the beginning of spring is to buy a packet of mixed flower seeds and plant them in any bare spots in the garden. I love that I never quite know what to expect in form and colour and when they sprout, it’s pure joy…Oh, and a good ol’ traditional spring clean – to de-clutter your spaces and in my case, also my brain!