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Kitchen By Mike

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Natural, honest and above all delicious, they are sure to become pantry staples for the conscious cook. About Mike Mike McEnearney is executive chef and owner of Kitchen by Mike in Sydney, and No.1 Bent St in Sydney's CBD. With foundations and expertise from years in fine dining in both Australia and the UK, including Rockpool, Mike launched his first restaurant, 'Kitchen by Mike' in Sydney’s Rosebery (2012-2015). Kitchen by Mike is now located at Sydney International Airport with a new flagship to open in Surry Hills late 2017. No.1 Bent Street, which opened in May 2016, is his bustling city venue with a slightly more refined dining style. Mike’s passion for premium produce naturally led him to create the first range of Kitchen by Mike products shortly after opening in Rosebery. Each product in the range has few ingredients and are made in small batches when in season. Along with the restaurants and food range Mike has regular magazine columns and has also published two books. The first “Kitchen by Mike” was published in August 2014 by Penguin Lantern, and was awarded the 2015 Gourmand award for best Cookbook written by a chef in the world. His second book ‘Real Food by Mike’ is due for release in August 2017. Mike’s food range mirrors his ethos and approach to everything he does; approachable, honest and generous.
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