Rhubarb is the star in this refreshing brew.

A fragrant, herby topper for a crisp slice of sourdough.

“I’m a fan of carrying different stocks and bone broths in my fridge. Besides their nutritional value, they are very versatile to cook with” – Mike McEarney.

A delicious way to make the most of this seasons blackberries.

From weeknight dinners to weekend entertaining, this one-pan take on meatballs and pasta will hit the spot. 'Al forno' in Italian translates as 'to the oven' or 'baked'.

Your guests will be scraping the pan to get every morsel of this hearty take on the traditional seafood and rice favourite,

This chicken dish is like a little piece of home, plated up with plenty of love and an abundance of flavour.

“Let the produce tell you what to do with it,” says chef Mike McEnearney, who's also creative director of Sydney’s Carriageworks Farmers Markets. “I never write a shopping list when I go to the market. I’ll buy what I think is singing at its best. That’s what I want people to get excited about. Once they’ve read the recipe, I want them to make it their own.”

Put this in the middle of the table, so you can share it with your favourite people.

“When you cook things together, you get all the flavours moving together; it’s like this marriage made in heaven, in a pan,” says Mike McEnearney, chef and creative director of Sydney’s Carriageworks Farmers Markets.