Celebrity chef, health ambassador and television personality Pete Evans has been wowing Australians for decades with his thoughtful approach to food, health and wellness. What’s not so common these days is experiencing Pete’s cooking first-hand. But, that’s exactly what 18 lucky dinner guests got to do recently at Metricon’s Bayville show home in Dee Why on Sydney’s Northern Beaches.

Nine individuals who entered Metricon’s recent Dinner with Pete competition, plus a guest of their choice, were treated to a three-course paleo feast, with the menu designed, prepared, plated up and even personally presented by Pete Evans himself.

Known for his relaxed and personable style on Seven’s smash hit cooking show, My Kitchen Rules (MKR), the money-can’t-buy experience gave guests a rare insight into Pete’s generosity and sense of humour, with the enigmatic entertainer sharing stories about his food philosophy and the life journey that inspired it, over an intimate setting.

“We’re going to put on a delicious feast tonight,” Pete said. “We’ve got three courses, some canapés and, hopefully, some good conversation.”

The evening kicked off with sparkling wine on arrival, followed by canapés on the Bayville’s back deck overlooking the home’s lush green garden and swimming pool. Pete then took centre stage in the home’s luxurious Hamptons-style kitchen, treating guests to a cooking demonstration that highlighted his passion for using natural ingredients from land and sea, before joining them at the table for main-course and dessert.

Inside, guests were seated along a long, bench-style table adorned with beautiful crockery, place settings and props courtesy of Villeroy & Boch. Taking pride of place in the would-be living area, the tables were set up to overlook the sprawling island bench, where the guest of honour treated attendees to a special cooking demonstration and Q&A before dishing up his drool-worthy paleo feast. 

TLC Interiors founder Chris Carroll, interior designer, stylist and host of Ten’s reality renovation series Changing Rooms, was emcee for the night, peppering Pete with questions about everything from food and cooking to health, parenting, his own Metricon home build and, of course, the latest MKR gossip.

“This year is our 10th season,” Pete said of the show. “It’s a milestone for any TV show to be going for that long and to have had the success it's had.” 

Pete says one of the best things about My Kitchen Rules is how it has shaped the way generations of Australians think about food and cooking, and how it has inspired people to get out there and just have a go. “That’s what I am going to do tonight - just give it a crack,” he says with a laugh. “Hopefully the guests won’t be scoring me out of 10.”

Metricon’s NSW General Manager Luke Fryer also joined the table explaining that the only obligation guests had on the night was to “have a good time”. And indeed, many good times were definitely had!

Providing special event experiences in its homes is not new for Metricon. “We believe in showcasing the lifestyle benefits our homes and what better way to do that than by inviting people to spend an evening at home with us,” Luke Fryer said. “We’re proud of every one of our designs, so it’s our great pleasure to show the homes in action and to help people experience the flow and feel of the floorplans and how they celebrate family living.”



Hiramasa kingfish tartare, crispy nori, uni, yuzu, salmon roe

Tempura Spencer Gulf prawns, wasabi mayo, shiso, bonito

Organic chicken liver pate, Sauternes jelly, seeded toast



Yellowfin tuna ceviche, zucchini noodles, rocket, capers, preserved lemon and chilli oil.



Crispy skin barramundi, sweet potato and ginger mash, coconut, chilli and lime sauce.



Wattle seed tiramisu. Click here for the recipe.

*Table settings and props supplied by Villeroy and Boch

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