My Market Kitchen
My Market Kitchen is a TV show on Network 10. The program has been available since 2024. A total of 240 episodes have been broadcast, most recently in September 2025.
Last episode
23:22
23:22My Market Kitchen
Ben shows off his fusion skills with his breakfast dish Aussie Asian Eggs. Then Kathy Tsaples from Sweet Greek serves up a nourishing bowl of vegetable soup with chickpeas.
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24:22Ben serves up an exquisite pork chop with apple sauce, and a simple summer dish that is sure to impress at your next picnic, his fig carpaccio.
22:42Ben puts his spin on prawn and zucchini linguine, then teaches David Mann how to cook. They swap stories about camping, cooking disasters, and Her Majesty Queen Elizabeth as they put together a Knickerbocker Glory.
25:29Ben returns to his English roots with Toad In The Hole, then shares a stress-free midweek dinner: tray bake chicken maryland.
25:23Pastry Chef Kay-Lene Tan joins Ben to put a twist on cranberry scones. Then they create a Mapo Tofu dish, Turkish delight and a spice-filled Moroccan snapper tagine.
25:15Ben starts off with the holiday favourite, hot cross buns, then creates a flavoursome and vibrant pork belly salad, and salmon fishcakes.
23:12Join Ben as he makes a showstopping lamb wellington, and then uses the leftovers to whip up an elegant bowl of mushroom, olive and ricotta fusilli.
23:53Belinda joins Ben to pair some Australian wines with his crispy skin salmon salad. Ben then makes a beef biryani and plum tart your new go-to favourites.
23:18Ben puts a spin on a seasonal favourite with his Easter bread scrolls, saves some old kale by turning it into a bowl of kale gnocchi, and shares a homemade mocktail.
25:20Ben takes a mozzarella masterclass, then whips up a fresh buttermilk and burnt onion iceberg salad.
25:25Ben serves Kinsan, the Japanese Food Master from Wasshoi, a delicious spicecrusted salmon. Then, Ben makes baking at home look easy with his stoneground rustic white loaf.
24:16Ben heads to Gary's Meat for some kangaroo fillets to turn into his iconic dish, black pepper kangaroo. He then brings together a beautiful brinjal, before creating the French classic, a croque-madame.
25:35Ben whips up some delicious corn and ricotta hotcakes, then takes us to India with his vegetarian dosa, and finally assembles a spruced-up rueben sandwich.
24:31Ben is joined by Kathy Tsaples, who shares her story while plating up a scrumptious flourless raspberry cake. Ben then creates tamarind lamb chops and an exquisite smoked rainbow trout dip.
22:40Host Ben O'Donoghue kicks things off with his wasabi prawns and tropical salad, cooked in the Prahran Market. He then bakes some moreish pumpkin scones and a tantalizing oyster and finger lime dish.
23:21 Expired
Nutritionist Jemma visits Catherine Velisha on her farm before making a healthy Shakshuka using her kale. 23:07 Expired
Ben and David Mann make an easy summer pudding that's perfect for the road. 23:05 Expired
Ben goes on a bread-baking odyssey, making a rustic white loaf and Italian muffuletta. 23:13 Expired
Pastry Chef Kay-Lene Tan cooks her favourite recipe, Viennese biscuits.