Mike McEnearney recently shared his thoughts with MONOCLE, discussing his long-standing friendship with Pepe Saya, the founder of this iconic Australian butter. Mike explains how their partnership began and how Pepe Saya's butter is the perfect match for KBM’s sourdough.

Last weekend, Mike had the delightful surprise of being featured in The Daily Telegraph as part of their "My Saturday Ritual" series. It's always exciting to see your story in print, and this article was no exception.

Would you dine at a table shared with strangers?

Well, TheLatch.com.au thinks it’s a great idea!

Communal dining is gaining momentum in the US and Australia, with more venues offering shared tables where strangers come together to enjoy delicious meals and, perhaps, engaging conversation.

Can you believe it? Christmas is fast approaching, and it's time to start planning your festive celebration..

In a world where food waste remains a pressing issue, creativity in the kitchen can make all the difference. By reimagining some of the most commonly discarded ingredients—like bread, dairy, vegetables, herbs, and fruit—top chefs are leading the charge to transform these items into tasty dishes. This innovative approach not only reduces waste but also elevates our dining experience to new heights.

Kitchen by Mike, the award-winning Sydney restaurant led by chef Mike McEnearney, has popped up within The National Gallery of Australia and we’re very hungry.