My Market Kitchen
My Market Kitchen is a TV show on Network 10. The program has been available since 2025. A total of 164 episodes have been broadcast, most recently in April 2026.
Last episode
21:43
21:43My Market Kitchen
Laura starts the show with hand rolled pici with pork sausage sugo. Mike and Jacob Leung cooks drunken cheeky beef in the market. Matt closes the show with a dessert, toffee apple frangipane.
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21:59Mike makes his Asian firecracker sauce. Laura joins Chef Warren Mendes to make chorizo alla vodka at the Adelaide Central Market. Matt and Chef Jeremiah Jones chimichurri, in tropical Noosa.
22:21Matt is inspired to make an Eton Mess dessert overlooking the Noosa River. He cooks a hanger steak with chimichurri using meat fresh from Gary's Meats. Laura joins Chef Kinsan to cook juicy pork belly.
23:57Mike makes a strawberry cheesecake in the Prahran Market. Tobie Puttock and Adam Walls cooks a risotto in the vineyards. Laura teams up with Chef Massa for a delectable Japanese noodle delight.
22:08Laura cooks her favourite Italian dessert, cannoli, on the banks of the River Torrens in Adelaide. Matt serves up a Basque cheesecake. Mike prepares a wonderful peanut butter and jam French toast.
24:39Matt prepares a BBQ chicken from his restaurant menu. Mike and Catherine Velisha cook up a smoked tofu and broccoli stir fry in the market. Laura's mum prepares her blueberry galette.
22:46Mike is joined by his daughter Abigail to whip up her favourite treat, double chocolate cookies. Matt creates a Vietnamese dessert, coconut creme caramel. Laura wraps up the show with carbonara.
22:06Matt teams up with wine expert Adam Walls for the perfect wine match for his potato and celeriac gratin. Laura heads to Mt Lofty house in Adelaide to whip up her Italian-inspired quail cotoletta.
23:24Matt Sinclair kicks off the show with Chef Alastair McLeod, who crafts a grilled stone fruit and yoghurt. Mike ventures with Farmer Catherine Velisha for a rustic, refreshing tomato salad.
21:37Laura showcases the best of Adelaide's produce in her grilled peach salad with burrata and prosciutto. Mike crafts the ultimate steak sandwich. Matt craft his delicious Reuben Sando.
21:37Matt is joined by Dylan Campbell, who mixes up a sorrento spritz to pair with Matt's sashimi swordfish. Mike reinvents his mac and cheese piffle. Laura serves up a Greek dip, taramasalata.
21:42Adam Walls returns to assist Matt and match a wine to a mushroom, tofu, and cashew larb. Mike puts his spin on a chicken biryani. Kathy from 'Sweet Greek' tantalizes with a chicken schnitzel.
22:19Mike hosts Sofia Levin at the Prahran Market Kitchen as she shares her delightful minty pea falafel. Chef Toby Puttock and wine expert Adam Walls team up to cook a lamb feast paired with a rich red wine.
21:44Laura works with an up-and-coming Japanese Chef to craft a simple yet flavourful vegetable curry. Matt sources fresh ingredients presenting his top pick. Mike teams up with Naheeda.
21:32Matt whips up an Asian classic amidst Queensland's Noosa Farmers Market. Laura tantalizes taste buds with her entree. Mike adds a Japanese-inspired twist with yuzu and miso tart.
21:57Matt Sinclair teams up with his son to bake a pear streusel cake. Laura brings the girls together for a raw caramel slice. Mike dazzles Damien, 'The Mushroom Man' at Prahran Market.
21:38Matt heads to the Noosa Farmers Market, sourcing garlic for his irresistibly chilli oil. Mike returns with a simple yet flavourful chicken rice paper rolls. Laura teams up with chef Karen Chan.
21:49Mike takes on the challenge of vegan chocolate brownies. Matt teams up with Adam Walls to pair the perfect Italian-inspired wines with his grape and rosemary focaccia. Laura makes Castagnole.
21:40Laura unveils family secrets as she learns Nona Maria's famous Arancini recipe from her Mum. Then, it's off to Noosa with Matt for a breakfast or dessert extravaganza featuring his indulgent chocolate crepes.
22:32Mike teams up with fruiterer, John Pino, to whip up potato and rosemary waffles. Chef Karen Chan schools Laura in crafting a Vietnamese masterpiece. Matt Sinclair selects a timeless favourite.