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.