Kitchen by Mike by Mike McEnearney

  • Blood orange and Campari clutch start (page 12)

    from Kitchen by Mike Kitchen by Mike by Mike McEnearney

    • Categories: Cocktails / drinks (with alcohol); Breakfast / brunch
    • Ingredients: caster sugar; blood oranges; Campari; rosemary
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Notes about this book

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Notes about Recipes in this book

  • Rhubarb crumble cake

    • RosieB on February 26, 2016

      This cake did not work at all. I didn't think the ingredient list sounded right. Nothing to give moisture except the rhubarb. Hopefully the author will put up a correction.

    • Cati on August 12, 2017

      Definitely a crumble cake! As written there is not enough mixture to line the base and up the sides. I suspect that maybe they meant to say use 500 gms of mixture for the base instead of saying keep 500 gms for the filling, which only left you 250 gms for the base. Next time I will add an egg yolk and make a proper pastry for the base and will add some sugar to the crumble topping. As RosieB says this recipe instruction needs someone to check it out. For all the hype about the cafe, I was disappointed .with this. It just was too crumbly.

    • readingtragic on October 13, 2017

      These comments are spot on - have sent Mike a question about it via his Facebook page, but no reply, disappointingly...

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Reviews about this book

  • Stonesoup

    ...Mikes book which is a lovely tribute to the seasons with a balance between health and deliciousness that not many chefs get right.

    Full review
  • ISBN 10 192138350X
  • ISBN 13 9781921383502
  • Published Aug 27 2014
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries Australia
  • Publisher Penguin Random House Australia
  • Imprint Lantern

Publishers Text

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.

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

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