Paul Leete
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Dan Mulheron
Born:
Australia.
History:
Dan and Steph Mulheron became the lovable every day Aussie couple on the fourth series of channel Seven’s largest cooking show, My Kitchen Rules. Dan was famous for his passion for making sausages.
Since taking out the title of ‘Champions’ in 2013, they have continued to work extremely hard over the past five years.
Dan was a painter and decorator by trade before MKR and since opening EAT at Dan & Steph’s he has now become a fully qualified Chef. The fire in his belly burns daily!
EAT’s menu changes seasonally, and both Dan & Steph work extremely hard to create vibrant and exciting menus every day.
Their biggest goal in life was achieved when Dan & Steph introduced their first child into the world, a daughter Emmy born in late April – it was the reason why they went on MKR to win – as they had to travel the IVF route to achieve their goal and now she is finally here!
Dan & Steph have a huge passion for food and family.
Have you always wanted to be a Chef?
My passion started with home cooking, and from owning a restaurant, I thrive on it daily.
How would you define your style?
Modern Australian and bold.
What is your feature flavour these days?
Authentic Mexican and Spanish flavours.
Obsessive compulsive about?
Producing the best plate of food to the customer. Dates, labels and hygiene.
Your greatest culinary inspirations?
Anthony Bourdain and my wife.
What do you love about this business?
I love the rush of the kitchen with a full restaurant and there's no docket on the pass yet...
An ingredient you can't live without?
Salt.
Most 'eyebrow raising' menu item?
Spam tacos.
Signature dish:
Danny's Benny - my take on the traditional Eggs Benedict that includes my housemade Italian pork sausages.
EAT at Dan & Steph's
Hervey Bay locals and visitors alike take in amazing views of the bay and relax in the urban theme of EAT at Dan & Steph’s on The Esplanade. Winners of My Kitchen Rules in 2013, Dan and Steph present an all-day menu in chilled out surrounds of ambient glowing bulbs, exposed brick, splashes of green and a breathtaking alfresco area overlooking the water. Serving Tim Adams coffee, cold press juices and craft beer, expect smart Mod Oz fare such as an organic free-range omelette with scallops, bacon, peas, cream cheese, herb salad and sourdough. Salt and pepper calamari tacos may entice, or perhaps wrap your hands around a Cuban sandwich – slow-cooked corned beef, pulled pork, fried eggs, sauerkraut, cheese, dill pickles and honey mustard aioli, on a long fresh sub, toasted with cheesy sauce.
