Name: My Market Kitchen
Uploaded: 2023-02-08T16:28:56.000Z
Description: Join Matt Sinclair, Mike Reid and Laura Sharrad on a cooking journey around Australia. Cooking in some of the most iconic fresh food markets. Showcasing some delicious recipes using amazing Aussie produce.

Join Matt Sinclair, Mike Reid and Laura Sharrad on a cooking journey around Australia. Cooking in some of the most iconic fresh food markets. Showcasing some delicious recipes using amazing Aussie produce.

Big Media

In the season 6 premiere episode of My Market Kitchen, Matt Sinclair is at the Noose Heads Market cooking Spanner Crab Fried Rice with a live audience. Mike Reid is in Melbourne at the Prahran Market preparing Smash Burgers with Liquid Cheese. In her hometown of Adelaide, Laura Sharrad assembles a traditional Castagnole recipe.

S06.E01

Inspired by ingredients found at the Prahran Market, Mike makes a wonderful Bacon Jam spread. Laura comes down to Melbourne to dish up a delicious Truffle Risotto. Matt nestles in at Noosa Heads Surf Club to cook some yummy Coconut Creme Caramel.

S06.E02

In Adelaide, Laura plates up homemade Orecchiette with Broccolini. In Noosa, Matt shares a magnificent Beef & Black Pepper Stir Fry recipe. Mike heads down to Velisha Farms to cook Zucchini Fritters with the help of Catherine Velisha using the farm's produce.

S06.E03

At the Noosa Heads Surf Club, Matt shares his Mooloolaba Prawn Caesar Salad recipe with patrons. On the road, Mike teams up with David Mann to dish up a Tomahawk Steak. At the Prahran Market, Laura bakes a tasty Orange, Almond & Strawberry Cake.

S06.E04

In Noosa, Matt prepares a fresh Braised Lamb Shoulder and Laura shares a neat trick on how to sharpen knives. At the Rochford Winery, Tobie Puttock & Adam Walls team up to whip up some tasty BBQ Chicken with Mascarpone paired with selected wines from the Mornington Peninsula region.

S06.E05

At the Prahran Market, Mike adds a twist on how to make Potato & Rosemary Waffles. Laura and Chef Karen Chan make Vietnamese pancakes (Banh Xeo). Back at the Noosa Heads Market, Matt finishes with Spicy Peanut Relish.

S06.E06

At the Prahran Market, Laura shares her Nonna Maria's Arancini recipe with her mum's approval. On location at the RACV Noosa resort, Matt dishes up Chocolate Crepes. On the road, Mike is once again joined by David to help cook Barramundi Tail with Chicken Sauce.

S06.E07

Inspired by ingredients found at the Prahran Market, Mike bakes a batch of Vegan Brownies and Laura shares a nifty tip about an assortment of cooking oils. In Noosa, Matt is joined by Adam Walls to make Grape & Rosemary Focaccia paired with selected wines from the Granite Belt region.

S06.E08

At the Noosa Heads Market, Matt fries up Crispy Garlic & Chilli Oil. Back in Melbourne, Mike assembles light and healthy Chicken Rice Paper Rolls while Laura wraps up with her fabulous Tiramisu.

S06.E09

At the Noosa Heads Surf Club, Matt cooks Spinach & Ricotta Dumplings. At the Prahran Market, Laura grills up delicious Lamb Cutlets with Smokey Gremolata while Mike finishes with an ooey, gooey Chocolate Chip Dulce de Leche dessert recipe.

S06.E10

Surrounded by live music and stall holders at Noosa Heads Market, Matt constructs a filling Pad Kra Pow. At the Prahran Market, Laura presents a seasonal dish of Stuffed Zucchini Flowers. On the road, Mike and David grill Ribs with BBQ Corn Salad.

S06.E11

In Melbourne, Laura is joined by Chef Masa from Wasshoi in preparing a hearty Japanese Mild Curry dish. In Noosa, Matt bakes a popular Italian dish, Torta Caprese. At Velisha Farms, Mike and Catherine prepare Cauliflower Steaks with Cauliflower Puree from the farm's produce.

S06.E12

At the Prahran Market, Mike is joined by Sofia Levin to prepare her Minty Pea Falafels recipe with tahini yoghurt sauce. At the RACV Noosa resort, Matt indulges himself in baking a Basque Cheesecake and Laura shares her pasta and sauce pairing tips.

S06.E13

In Noosa, Matt cooks a sensational Gnocchi Bake. At the Prahran Market, Mike bakes a sweet and healthy treat with his Banana & Berry Oatmeal Cakes recipe. At the Rochford Winery, Tobie and Adam plate up an exquisite Scallops with Beurre Noisette dish paired with selected wines from the Margaret River region.

S06.E14

In Noosa, Matt invites good friend and co-owner of Sum Yung Guys, Dylan Campbell, to help curate a food and drink experience with a Sashimi Swordfish with Sorrento Sprintz dish. At the Prahran Market, Mike uses local produce to cook his Jerk Chicken Wings with Slaw recipe and Laura showcases her version of Taramasalata.

S06.E15

In Adelaide, Laura prepares the perfect dish to bring as a dinner guest, Grilled Peach Salad with Burrata & Prosciutto. At the Prahran Market, Mike makes a fabulous Wagyu Steak Sandwich. In Noosa, Matt shares a flavoursome Indian Spiced Omelette Toast recipe.

S06.E16

In Noosa, Matt is joined by Alastair McLeod to dish up a seasonal summer dish, Grilled Stone Fruit & Yogurt. Mike heads back to Velisha Farms to plate up a simple Tomato Salad dish with the help of Catherine Velisha using the farm's produce. At the Prahran Market, Laura shares her childhood treat, Zeppole Di Veneto.

S06.E17

In Noosa, Matt and Adam team up to make Smoked Trout & Udon Noodle Salad paired with selected wines from the King Valley region. At the Prahran Market, Mike spices things up by whipping up some Firecracker Sauce to share with onlookers and Laura shares her tips for freezing pesto.

S06.E18

At the Adelaide Central Market, Laura serves up her speciality dish, Lasagne. Back at the Prahran Market, Mike is joined by Chef Mark Normoyle in making Japanese pancakes (Okonomiyaki).

S06.E19

At the Prahran Market, Mike is joined by his daughter Abigail in baking a family-friendly treat, Double Chocolate Chip Cookies. Back in Noosa, Matt shares a food hack on leftover lasagne, Crumbed Lasagna Bites. In Adelaide, Laura finishes with Carbonara.

S06.E20

At the Noosa Heads Surf Club, Matt shares from the menu of Sum Yung Guys, BBQ Chicken. Back at the Prahran Market, Mike and Catherine make Smoked Tofu & Broccoli Stir Fry using Velisha Farms produce. On location at Mount Lofty House, Laura is joined by her mum Anita Cassai in making a gorgeous, sweet Blueberry Galette.

S06.E21

In Adelaide, Laura makes sweet Cannolis. In Noosa, Matt whips up a simple and healthy Panzanella dish. On the road, Mike and David make a classic campsite recipe, PB&J French Toast.

S06.E22

In Melbourne, Mike is inspired by the market's local produce to make a Strawberry Cheesecake and is momentarily joined by an old friend, Chef Thibault Boggio. At the Rochford Winery, Tobie and Adam take in the scenery while cooking up a Risotto Bianco paired with selected wines from the Orange region.

S06.E23

In Noosa, Matt presents the perfect dinner party dish, Eton Mess. At the Prahran Market, Mike whips up some tasty Garlic Naan while Laura and Chef Kinsan from Wasshoi team up to make Juicy Fried Pork Belly.

S06.E24

At the Prahran Market, Mike shares a dish inspired by a trip to Tokyo, Chicken Karaage Bao Buns. At the Adelaide Central Market, Laura is joined by Warren Mendes to make Chorizo Alla Vodka. In Noosa, Matt is joined by his good friend and co-owner, Jeremiah Jones, in making Jeremiah's trademark dish, Chimichurri.

S06.E25

At the Prahran Market, Laura starts with a dish full of comfort, Hand Rolled Pici with Pork Sausage Sugo while Mike and guest chef Jacob Leung stew up a winter warmer, Drunken Cheeky Beef. Back in Noosa, Matt shares a sweet Toffee Apple Frangipane dessert dish.

S06.E26

In Noosa, Matt fills up his stomach with Pork Belly Banh Mi. At the Prahran Market, Tobie is joined by Chef Leslie Chan in making Cheeky Sweet-Sour Pork and Mike finishes with a simplistic and healthy Bircher Muesli.

S06.E27

At the Adelaide Central Market, Laura is joined by Terry Intarakhamhaeng from Soi.38 in making a dish straight off the menu, Holy Basil Chicken Stir Fry. In Noosa, Matt and Adam assemble Salmon Nigiri paired with selected wines from the Tasmanian region.

S06.E28

In Noosa, Matt prepares Homemade Paneer and goes on to make Palak Paneer. On the road, Mike and David barbecue a spicy Mango Spatchcock Chicken with a side of baked sweet potato and dill yoghurt.

S06.E29

At Velisha Farms, Mike and Catherine put a vegetarian twist on a popular salad, Kale Caesar salad, using the farm's produce. Inspired by his Noosa surroundings, Matt roses together Grilled Sumac Vegetable Salad. At the Adelaide Central Market, Laura shares her mum's Sticky Date Pudding recipe.

My Market Kitchen

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