Real Food by Mike by Mike McEnearney

An Invitation – Dinner with Mike McEnearney

RFBM Mike at home © Alan Benson

Mike McEnearney at home © Alan Benson

An invitation to Dinner

At the end of July, together with our dear friends at Pope Joan, we are having  dinner with Sydney based chef Mike McEnearney to celebrate his new book Real Food by Mike: seasonal wholefood recipes for wellbeing.

During dinner we’ll have an intimate chat with Mike and after dinner he will be signing copies of his new book Real Food by Mike.

Who’s Mike McEnearney you ask?   Well in addition to being great mates with our host Matt Wilkinson – read on!

When: 6.30pm Thursday 27 July 2017

Where: Pope Joan

Cost: $95 (three course feast & matched wines); a bargain we reckon!

Bookings:  www.popejoan.com.au

 

As devout Melbournians, we firmly believe that Melbourne is the epicentre of the Australian food scene – as you would well know!   And if every now and then a great chef and restaurant pops up in Sydney – we’ll happily claim them as a great chef, reluctantly living in Sydney, but firmly channelling their inner Melbournian! And invite them to move!

One such chef is Mike McEnearney who has been on our radar since our earliest meals in Sydney at Rockpool.

About Mike

Mike McEnearney is the executive chef and owner of No. 1 Bent Street by Mike and Kitchen by Mike, both in Sydney.

Mike began his career in 1990 at Sydney’s internationally renowned (and sadly now closed) Rockpool, before moving to London, where he worked at the Michelin starred Pied à Terre, and ran the kitchens of Mezzo, Bluebird, The Pharmacy and Scott’s. He returned to Australia in 2006 to lead the kitchen at Rockpool.  In 2011 he launched Mike’s Table, an acclaimed underground dining experience that gained cult status.

Kitchen by Mike opened in 2012 and was swiftly awarded Best Cafe in the Time Out Sydney Food Awards.  A natural evolution of Kitchen by Mike has been the 2016 launch of No. 1 Bent Street by Mike, in Sydney’s CBD, which offers a slightly more refined dining experience, while still maintaining Mike’s generous-spirited and approachable attitude to food and eating out.

A strong belief and trust in simplicity, generosity and sustainable wholefoods form the foundation of everything Mike does. The joy of eating real food, in its purest form, is at the core of all his endeavours.

Mike’s business covers more than just restaurants. He has a number of publishing projects, a product range, and is the creative director of the Carriageworks Farmers Market.  In 2015 Mike’s first book, Kitchen by Mike, was named ‘Best Cookbook written by a Chef ’ at the Gourmand World Cookbook Awards.

About the Book

As much as we loved cooking from and handselling Kitchen by Mike, we were left wanting more.  Thankfully his new book Real Food by Mike finally fills the void.

Real Food by Mike reminds us of the age-old truth, first coined by Brillat-Savarin, that we are what we eat. There’s a lot of commonsense behind the concept that eating healthy leads to living healthy.  For too long healthy & delicious have been seen to be mutually exclusive.  Thankfully cookbook authors and chefs like Mike McEnearney are now cooking and writing about food that is extraordinarily delicious, diverse and seemingly indulgent; whilst (almost secretly) being a diet that has a significant positive effect on our wellbeing and long-term health.

Mixing great recipes, with seasonal produce, local sourcing and clear instructions, Mike McEnearney has written a book of real food that you will want to cook and eat over and over. Ranging from breakfast ideas to salads, more substantial dishes, sweet things and even drinks, many of these recipes are simple and take only minutes to prepare.  Other recipes are broken up into stages to fit in with our busy lives. At the back of the book is a Larder section, to inspire you to make the most of what’s plentiful each season.  And give you a head start in the kitchen (as well as both a boost in real flavour and a boost to your wallet!).

For Mike, the bottom line is that it’s all about flavour. Food in season just tastes better – the food and its flavour both in their prime.  The ultimate aim of Real Food by Mike is to assist you in maintaining good health while enjoying real food that will enhance your life. Thankfully, Mike doesn’t claim to be a doctor, naturopath or nutritionist but rather an inquisitive chef who loves all things food.  That’s why he’s provided notes for each recipe, which list the benefits of quality wholefoods and demonstrate how a small amount of education about the medicinal benefits of ingredients can truly have a positive effect on your overall wellbeing.

If that doesn’t tempt you… how about some of these recipes:

  • Beetroot, Quinoa, Rhubarb & Ponzu as a salad, side or even a main dish
  • Grilled & Marinated Lamb Skirt with Bread & Butter Cucumbers
  • Figs, Roast Onions, Walnuts and Radicchio as a salad or side
  • Roast Chicken with White Grapes & Verjuice; or
  • Gluten free Plum, Rosemary & Hazelnut cake

To book online contact Pope Joan www.popejoan.com.au

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