Chef Michael Moore brings Blood Sugar to life on Sydney's north shore

Books are turned into films all the time, but a book that becomes a restaurant?

Sydney chef Michael Moore's international bestseller Blood Sugar could be up and running as a fully fledged eatery by next year with the chef having lodged a tender for the rambling sports centre on Eastern Valley Way at Castle Cove.

Moore, who has previously been courted to open a Blood Sugar restaurant in Las Vegas, says the appeal of the north-shore site is its large plot of land, where he would like to introduce worm farms and gardens among the existing tennis courts.

Moore, the owner-chef at O Bar & Dining [formerly The Summit restaurant] wrote Blood Sugar after suffering a stroke. The healthy recipes proved a hit, and the cookbook was translated into other languages, including a recent Danish edition amusingly named Blod Sukker.

Moore describes his plans as mixing elements of The Grounds and Kitchen by Mike, as well as Los Angeles' Cafe Gratitude and True Food, underpinned by a healthy Blood Sugar-inspired menu.

Moore says he's still waiting to hear the outcome of the tender, so is scouting other potential sites as backup.