Real Food by Mike: Seasonal Wholefood Recipes for Wellbeing
Real Food by Mike reminds us that we are what we eat - but that doesn't mean what we eat can't be delicious. Accompanied by full-color photography, this book from chef Mike McEnearney is perfect for health-conscious people who still adore things like pork belly and gooey French cheese.
The book is based around the idea of the physic garden, in which plants are included based on their medicinal benefits to the body - be that muscular (ginger, tumeric) gastroenterological (dill, oregano) or neurological (lemon, verbene, chamomile). The recipes, divided by season, are annotated with the medicinal plants used and their health benefits. Simply presented and easy to approach, these are recipes you'll want to cook and eat again and again.
"Mike McEnearney's uncompromising approach to abiding by the seasons makes him utterly in tune with growing and cooking throughout the year. He also understands that our bodies work with a similar rhythm and that listening to what we want to eat can be a kind of preventative medicine. I admire his heartfelt approach to everything that he does, and I always know we are speaking the same language when we talk about real food!" -Alice Waters
Mike McEnearney is a former Rockpool head chef who lived and worked overseas (London's Pied a Terre, Pharmacy, Scott's of Mayfair) before marrying a Londoner and returning to Sydney with ideas about living by the beach, raising kids, and opening his own place serving "egalitarian" canteen-style food. He spent a year baking at Iggy's Bread of the World in Bronte and launched Mike's Table, a pop-up concept that appealed to those in the know, before teaming up with the Koskela design team, who had a big space in Rosebery (inner southern suburbs, near the airport). Kitchen By Mike quickly became a destination for people who were willing to pay for fresh, clean, seasonal food prepared with premium ingredients. Mike also developed a physic garden filled with medicinal herbs. He has since opened No. 1 Bent St in the Sydney CBD, and Kitchen By Mike in the international terminal at Sydney Airport.