Food for Thought
Welcome to Food for Thought! A podcast that explores the wondrous world of food, culture and innovation. In each spicy episode, the me&u team take a deep dive into the stories and amazing people behind the food we eat. Think decadent melting cheese oozing over a podcast microphone, in a field, on a piano, with a velvety merlot... only, with sickeningly talented people standing around chatting too. Are you feeling it?
From the latest food trends, to technology, to timeless culinary traditions, we'll examine the diverse flavours and experiences that make food so much more than just sustenance. We'll also speak with creatives, chefs, restaurateurs, farmers and other experts within the food industry, gaining insights into their creative processes, tribulations and triumphs.
So whether you're a #hashtagfoodie, a professional in the industry, or just looking to expand your culinary repertoire, this podcast may just pique your interest - or have you on full grillllll. Get ready to indulge your senses, satisfy your curiosity, and stimulate your appetite, this is Food for Thought!
Food for Thought
Daragh Kan | Fancy Hank’s, 100 Burgers Group, Mr Yum
In 2007 Darah opened his first pub, the Mercat Cross in Melbourne’s CBD, and has since created a growing empire that includes some of Melbourne’s most loved bars and restaurants, including Fancy Hank’s, Welcome to Thornbury, Natural History and Good Heavens to name a few, while also building fast casual brands Mr Burger and Belle’s Hot Chicken.
The 100 Burgers Group, of which Daragh is a director, now employs hundreds of people and plays a vital role in creating Melbourne’s famed food culture.
In this episode:
- Daragh opens up on what he wishes he knew before starting out in the hospitality industry
- Talks about the role technology plays his venues - and in the sustainable future of the industry
- Why he still loves hospitality and the reason he’s bullish on the future of Melbourne’s CBD
- The reason kobe beef holds a special place in his heart and he shares his knock-out sichuan eggplant recipe
We’ve got the ingredients that’ll help your business grow.
Find out how more than 6000 bars, pubs and restaurants use me&u to make every guest feel like a local.
