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Kitchen by Mike - Mike McEnearney

Kitchen by Mike

By: Mike McEnearney, Neil Perry (Foreword by), Alan Benson (Photographer)

Hardcover

Published: 27th August 2014
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Kitchen by Mike is all about creating a shared experience around wholesome, generous and responsibly sourced food.

Having worked his way up through the ranks of Sydney's Rockpool and the London restaurant scene, Mike McEnearney famously turned his back on fine dining to create something altogether simpler and more honest. Sharing a former canning factory in Sydney's Rosebery with the Koskela design team and other creative entrepreneurs, Kitchen by Mike has forged a new direction in dining.

Behind the roller doors, a queue of hungry people snakes past a canteen-style counter piled high with burnished sourdough loaves and a seasonal array of wood-fired roasts, grain and vegetable salads, tartines, wraps and pastries. You point to what you want, you pay and then you eat - at raw wooden tables, off enamel plates, using cutlery in recycled tins.

With a mission to make good food available to all-comers, Mike's first book is full of his signature market-fresh recipes with unmatched depth of flavour. Generous with his knowledge, Mike also shares the secrets behind Kitchen by Mike's sensational house-made bread and fresh cheeses, and the joys of a well-stocked larder, fridge and freezer.

About the Author

Mike McEnearney is executive chef and co-owner of Kitchen by Mike in Sydney. He began his career in 1990, cooking for five years at Sydney's internationally renowned Rockpool before moving to London, where he worked at the Michelin-starred Pied a Terre, and ran the kitchens of Mezzo, Bluebird, Pharmacy and Scott's.

Mike returned to Australia in 2006 to lead the kitchen at Rockpool in Sydney. In 2010 he spent a year baking at Iggy's Bread of the World, then in 2011 launched Mike's Table, an acclaimed underground dining experience that rapidly gained cult status.

Kitchen by Mike opened in February 2012 and was awarded Best Café in that year's Time Out Sydney Food Awards.

'I really love Mike's cooking. His recipes shout 'let's share the table!'
Maggie Beer

Foreword

In the early 1990s a young man walked into my kitchen at Rockpool. Clean-cut and eager, he looked more marine than cook. From that first day, I could tell he wasn't in a hurry, but was on a mission to do the best he could, and to get the best out of himself. It was clear that he knew what he wanted.

Mike McEnearney was a good student of cooking. Inquisitive, forthright and hardworking, he was just the type of young cook I loved having in my kitchen. He spent several years with me, working his way up the totem pole, covering each section – larder, fish, meat, pasta and sauce – and calling service. He excelled in each, not only becoming a very good cook, but a person who could relate to and manage others and take on the responsibility of running a kitchen. Young Michael had come a long way in a few short years.

Mike left Rockpool to travel overseas, but we never lost contact and I followed his adventures with interest, always catching up with him when in England. He grew into a fi ne chef, running restaurants in London and learning an immense amount about food and what he loves so much now: the four seasons that Europe has to offer, where spring, summer, autumn and winter influence the palette of cooking so strongly. He also met the beautiful Joss, who would become his wife, and had three gorgeous boys – a very important part of who Mike is today.

When, in 2006, he said he wanted to come back to Australia and give the family a taste of Sydney life, I jumped at the chance to have him back at Rockpool, this time in the capacity of executive chef. Mike didn't let me down, and for 3 years led the team with great authority and consistency.

He subsequently left in 2009 to travel, exploring more of Europe and living sustainably on a farm in Wales, before realising that Sydney was the place for him and his family to settle once and for all. After a short stint at Iggy's, one of Sydney's great bread-bakers, he was ready to open his own place, just as he'd dreamed of all those years ago. He had formed an opinion that it didn't have to be grand – as a matter of fact, it was to be the very opposite of the restaurants where he had worked most of his life. It was to be the same as the man: forthright and simple, but breathtakingly beautiful because of that very simplicity. This was to be cooking not only of the season, but of the day; the best in the market would be at Kitchen by Mike. Is it a restaurant, canteen or delicatessen? It really doesn't matter, because what it is is an expression of Mike's beautiful food in a rustic and informal room that screams sustainable, delicious food.

The same food that is in Mike's extraordinary kitchen is on the pages of this book. I know you will all want to taste whatever you see, and that it will have you cooking the recipes immediately.

I feel proud to know Mike – the man, his family, his kitchen and now his book – and wonderfully proud to have had some very small part in helping him on his journey.

Neil Perry

ISBN: 9781921383502
ISBN-10: 192138350X
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 256
Published: 27th August 2014
Dimensions (cm): 28.1 x 21.9  x 2.5
Weight (kg): 28.1