Poh is such a well-known Australian that she’s known by one name, like Madonna or Elle or Kylie.
Since then, Poh’s written a cookbook for children, hosted a couple of TV shows, become quite the artist, runs a patisserie, and of course, just like the rest of us, she’s juggling. She’s juggling her cooking career goals, a love life and family.
If you want to listen to the full episode of Poh on I Don’t Know How She Does It, you can right here. (Post continues after audio.)
Alissa: Let’s kick off with your day. What time do you wake up?
Poh: For my entire life I’ve suffered from never having a routine. I’m just one of those horrible, chaotic people. My days can start anywhere from four to five o’clock if I’m working at the cafe.
Alissa: Do you put makeup on before you go?
Poh: Yeah, I’m 44. I used to be a makeup artist, so I am really good at just filling up the gaps.
Blush is always good. Blush, bronzer, and a bit of mascara and, then a bit of lipstick. I put lipstick on the cheeks and bit on the lips.
Alissa: First thing you do once you get up?
Poh: Cup of tea. Just black, but I go through stages in my tea when I’m obsessed with a tea for weeks and drink it all the time. I love herbal teas because I have all these herbal plants in my garden that I use for my tea.
Alissa: What’s your brekky?
Poh: Absolutely revolting. Sometimes it’s like a row of chocolate.
Actually, my beautiful husband Jonno, whenever he’s cooking baked beans with eggs on toast, I use whatever bread is leftover with honey.
Alissa: So many of us try to present this image that we’ve got it all together. And I love that you’re not portraying that image whatsoever. One of your Instagram posts, recently, was about your dinner and it looks amazing. Can you read your caption to it?
Poh: This is what I’m having for dinner. Oh, what is it? Can I have the recipe you ask? I would if I could.
But I was really busy editing my tits off on my next book and so I went to the Korean grocer down the road and bought two packets of some random instant hotpot mixed that I interpreted through pictures, which probably has tons of MSG in it.
Then I bunged into it tofu and a bunch of stuff I found the fridge and pantry. That being garlic, spring onions ginger, wombok, mushrooms, frozen clam meat, brown rice, quinoa and it’s damn nice #thehonesttruth.