My Market Kitchen
My Market Kitchen is a TV show on Network 10. The program has been available since 2025. A total of 160 episodes have been broadcast, most recently in April 2026.
Last episode
22:06
22:06My Market Kitchen
Matt 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.
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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.
22:02Matt adds a twist to a classic with his lamb shoulder and legendary garlic sauce. Laura transforms the chicken schnitzel into a modern marvel. Chef Toby Puttock dazzles in Victoria's Yarra Valley wine district.
22:54Matt cooks up a storm at an iconic Surf Life Saving Club, serving a delightful Mooloolaba prawn caesar salad. Mike elevates camping to glamping with a luxurious BBQ tomahawk steak.
22:24Laura channels her Nona's heritage from Puglia, Italy, serving up orecchiette with broccolini. Matt takes cues from his Croatian in-laws with a sun-drenched Queensland twist on cheese pita.
21:39Mike heads to the market to create his delectable bacon jam. Laura follows up with Italy's piece de resistance dessert, tiramisu. Matt dishes out a Malaysian BBQ Squid that doesn't skimp on flavour.
23:17Matt kicks off the show from the Noosa Farmers Market, whipping up a local specialty - Spanner Crab Fried Rice. Meanwhile, Mike's in the market kitchen crafting a recipe bound to win over your family's hearts - Smash Burger with Liquid Cheese. Then, down in Adelaide, Laura honours her heritage with a classic Italian dish p...
Season 8
21:24
21:24Laura is in the beautiful Adelaide Hills, making a Tuscaninspired starter- Pizza Fritta with Burrata. Back at the market, she whips up a 5-minute breakfast Super Smoothie.
21:09Laura heads back to the beautiful Barossa Valley to make her crowd-pleasing Orange, Hazelnut, and Chocolate Crescents.