Book review: Kitchen by Mike


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, he has forged a new direction in dining.

With raw wood tables, cutlery in recycled tins and a canteen-style counter, Kitchen by Mike is all about creating a shared experience around wholesome, generous and responsibly sourced food.

In this, his first book, he gathers the recipes for the wood-fired roasts, grain and vegetable salads, tartines, wraps and pastries people queue round the block for, and unveils his secret weapon—a larder and fridge stocked with meals-in-the-making: homemade pickles, jams, sauces and stocks. Make sure you try the Lazy Sushi—it is delicious!

Kitchen by Mike, Michael McEnearney, $49.99 hb. Available from The Cookery Book.


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