Esteemed cook, television personality, and Australian Almonds ambassador, Poh Ling Yeow, has developed 23 delicious recipes for CRUNCH Recipes for Every Day with Poh Ling Yeow & Australian Almonds.
The cookbook was recently launched in Loxton, with a book signing at the rotunda followed by a four-course dinner for industry representatives at the Almond Centre of Excellence.
Almond Board of Australia CEO Tim Jackson said Poh has been a wonderful ambassador for Aussie almonds.
“Poh is well recognised in Australia and overseas. She’s doing a wonderful job helping drive demand for our almonds domestically and in key export markets,” he said.
Poh said she loved working on the cookbook, as it was a very personal project.
“We shot the entire book at my house using existing surfaces and all my op shopped crockery.” she said.
“I really enjoy being hands on. On set I like to cook everything as well as food style – and even in post at design stage because it’s really important to me that people feel the recipes entirely come from me.”
The book includes kitchen staples like almond milk and almond butter to a hearty “Chicken & Almond Korma”, punchy “Sweet Sour Spicy Prawns” which require the quickest lick of heat and a shockingly flavoursome “No-Cook Pasta Sauce” that can be whipped up in just one minute using only five ingredients and zero skill!
It goes without saying, almonds shine in the “Sweet Bites” section of the book. Between the crowd winning “Quickie Croissant Bread & Butter Pudding”, show-stopping “Persian Love Cake” and nostalgic “Mini Coffee Pavlovas” your loved ones are in for a treat!
The cookbook is being distributed globally.
“It’s exciting to be able to showcase the versatility of almonds and be able to use them with such ease across so many cultures. Some recipes are inspired by tradition, while others use it in ways that are a simple substitute,” she said.
“For instance, I’ve used almond butter instead of tahini in my version of Babaganoush and in the Simple Spinach & Almond Curry I finely chop soaked raw almonds to mimic the body and texture of lentils.”
“I’ve really focussed on making the recipes accessible, mindful to use easy to find ingredients and uncomplicated methods. I’ve been writing recipes for sixteen years now and it’s taken me all this time to realise that doing less and creating undeniable flavour are the most important things. People have to feel the recipes are doable and no matter what it has to be delicious!”
“There’s a few recipes in there for a more ambitious cook, but the goal was to create relatable, everyday almond recipes, which are easy to execute on a weekday even if you are not wildly talented in the kitchen!”
In 2024, Australia produced a record 163,148 tonnes of almonds and these were enjoyed by consumers in 50 different countries.
The development of the cookbook has been funded by Hort Innovation using grower levies and contributions from the Australian Government. To find out more, or to register for your free copy of CRUNCH Recipes for Every Day with Poh Ling Yeow & Australian Almonds visit australianalmonds.com.au.