With a background in fine dining, including iconic Sydney restaurant Rockpool, Mike likes to keep his cooking more down to earth these days, which is why he’s the ideal chef to show the delicious. audience how to Make it From Scratch.

Mike captured the hearts of Sydney diners and critics with his canteen-style Kitchen by Mike, elevating roast chook and pumpkin to cult status and setting up a physic garden growing medicinal herbs alongside the usual kitchen garden suspects. He closed the eatery in 2015 and is now creative director of the award-winning Carriageworks Farmers’ Market, and plans to open a new city eatery in 2016.

penguin.com.au/kitchen-mike