1

“Sustainability is more than just recycling. It’s abo

whether the farmer can sustain his livelihood.”

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SEASONALITY

Work with what’s available

and plan your plate around

that. I’m a firm believer

in creating dishes that

accentuate the health-

giving properties of

different ingredients

and alter their form as

little as possible during

the cooking process.

GROW YOUR OWN

Even just one pot of home

grown herbs can make a

difference to your cooking.

My kitchen garden parallels

our kitchen ethos of “less is

more” and endeavors to

promote food in its purest

form as nature’s medicine.

RECYCLING

Choose partners like

Nespressowho have a

progressive approach to

recycling – both the coffee

grounds and aluminium

capsules are fully recycled

after use – a win for us and

for the planet.

MIKE MCENEARNEY

No. 1 Bent St,

Sydney

http://www.nespresso.com/prochefs

MIKE MCENEARNEY

LOCAL STORY

Mike McEnearney has built a legacy
out of his commitment to using local
produce with the highest integrity

• an approach that underpins his
  culinary philosophy. “Buying direct
  from producers means I can go and
  visit their farm and hear their stories.
  Quite often, our diners want to know
  the story. For me, it’s really important
  to operate with the smallest carbon
  footprint possible. It’s also important
  that we look to support these local
  growers because their produce is of
  the highest quality. This is why I was
  impressed to hear the ways that Nespresso
  invests into coff ee-growing communities
  around the world, and throws their
  support behind the farmers to develop
  the best coff ee. I also like the Nespresso
  recycling approach. At No.1 Bent
  Street, we use their system where we
  box the capsules and send them to the
  recycling plant. It really fi ts with our
  business model. But for me,
  sustainability means more than just
  recycling. It’s about whether the farmer
  can sustain his livelihood. The Nespresso
  AAA Sustainable Quality™ Program
  empowers farmers not only to grow a
  better quality product, which they are
  paid more than market price for and to
  drive environmental sustainability in
  coff ee farming and consumption. This
  type of approach helps lift industry
  standards, which is great. At the end of
  the day, it’s about ensuring the farmy, g
  are there tomorrow.”

w

mers

IN BALANCE

Mike’s approach

to a greener plate

Nespresso Paris-Brest

created by Mike

A GOURMET TRAVELLER PROMOTION