NEW! A book dinner series
posted 16 July 2017
Real Food by Mike CVR 3D copy 2

One of Sydney’s best-loved chefs, Mike McEnearney has teamed up with editor, author and Food and Words curator, Barbara Sweeney on a new project – Book Series By Mike. Kicking off in late July at Mike’s No.1 Bent St, authors will bring their books and stories to the restaurant, matched with a meal by Mike.
Barbara has scoured bookshelves and invited leading food-writing authors to join the conversation and launch their new books, including dietician, Ngaire Hobbins, sommelier and new author Chris Morrison, chefs Matt Wilkinson (Pope Joan), respected chef, teacher and storyteller, Tony Tan, as well as celebrity cook Poh Ling Yeow to name a few. Mike will man the kitchen, creating enticing menus that tell the story of each author, their book and food.
“We want you to be inspired, enjoy a family-style meal among friends and, maybe, to learn something,” says Mike. “These dinners are going to be great fun.”
Tuesday JULY 25 – Mike McEnearney, Real Food By Mike
Monday AUGUST 7 – Ngaire Robbins, Better Brain Food
Tuesday AUGUST 15 – Chris Morrison, This Is Not a Wine Guide
Book at No. 1 Bent Street restaurant site HERE

Nick Haddow at Food & Words
posted 16 July 2017
Milk. Made. CVR copy

Milk. Made (Hardie Grant Books), by Bruny Island Cheese Company’s Nick Haddow delivers a lot of bang for your buck. Much like his cheese, this book is truly individual. This is, after all, the guy who offers his raw milk cheese C2 for adoption.
With little pomp and plenty of ceremony Nick walks the reader through the world of cheese and it’s a serious, at times sentimental, and impassioned stroll. The book is not designed to be encyclopaedic; it’s there to make better cheese buyers and eaters of us all and the recipes, beautifully photographed by Alan Benson, like Nick’s carefully crafted prose, offer more than enough incentive for the reader to seek out and enjoy standout Australian-made and international cheeses.
Nick is on the Food & Words program along with…
FOOD & WORDS program
Mark Best, from Bistro by Mark Best on the Genting and World Dreams and author of Marque; A Culinary Adventure and Best Kitchen Basics.
Nick Haddow, Bruny Island Cheese Co. and author of award-winning book Milk. Made.
Sam Vincent, an award-winning farmer-writer whose work appears regularly in The Monthy.
Luisa Brimble and Sarah Glover, photographer and chef, who ran a successful Kickstarter campaign to self-published their cookbook Wild.
Monday Morning Cooking Club, a collaborative cooking project that is about sisterhood, heirloom recipes and community.
Brenda Fawdon and Christine Sharp, a cook and food writer (Brenda) and performer, illustrator, creative writer and photographer (Christine) combo.
{stay tuned, more to come...}