Savour Real Food by Mike with Mike McEnearney »

Enjoy these seasonal wholefood recipes for your wellbeing

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<i>Real Food</i> by Mike McEnearney

Real Food by Mike McEnearney [©Hardie-Grant]

 

Real Food by Mike reminds us of the age-old truth that we are what we eat. Everything we put in our bodies has a profound affect on our wellbeing and long term health. But this doesn’t mean it can’t also be extraordinarily delicious, diverse and indulgent!

Over four chapters spanning the seasons, acclaimed chef Mike McEnearney harnesses the best produce available to bring you fresh, wholesome recipes 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; others are broken up into stages to fit in with our busy lives.

At the back of the book is the Larder section, to inspire you to make the most of what’s plentiful each season – and give you a head start in
the kitchen. 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.

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 have a positive effect on your overall wellbeing.

Beautifully photographed and illustrated, with notes on the health benefits of each recipe, Real Food by Mike elevates the sometimes lost art of joyful eating with a mind to wellbeing.
 

About the author:

Mike McEnearney is 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 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 helm 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.
 

Real Food by Mike is published by Hardie Grant (Melbourne, Vic; Aug 2017; flexibound; 256pp; RRP A$45.00). It is available at good bookstores.

It can also be found to purchase online via booko.com.au »

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September 15th, 2017
 
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