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Food & Drink
Photography by Jesse Marlow
Photography by Jesse Marlow
Photography by Jesse Marlow
Photography by Andrew Ashton at Studio Pip and Co.
Photography by Andrew Ashton at Studio Pip and Co.
Kere Kere, the Cafe that Keeps on Giving
A savvy entrepreneur with a background in social work is operating a cafe on Melbourne Uni campus that provides good food, good coffee and a good conscience. I f Kere Kere slipped under our radar, it’s because owner James Murphy planned it that way. Murphy is a self-described entrepreneurial social worker who hasn’t chased any publicity, but his business framework can’t help but attract attention. “We like to keep a low-profile,” he says, “Kere Kere is always evolving.”
Murphy, who grew up in Fiji surrounded by a culture of sharing and caring for the community (kere kere means to give without expectation of receiving), graduated from Melbourne University with a degree in Arts/Social Work and after working in Family Services for a couple of years, changed tack and set up a coffee cart on the Parkville campus, which grew to a kiosk just over a year ago. “Without being wanky, Kere Kere is everything that’s important to me and about sharing a vision of how to make the world a better place,” he says. The premise of the cafe is simple and creates an awareness of the power of consumer engagement. Buy a coffee or something to eat and you’ll be given a playing card, such as the Jack of Spades. When your order is ready, the card is called and you can choose to place the card in one of several titled compartments within a wooden box on the counter, each of which points to where the profits of your purchase will be directed – be it to an environmental, social or cultural cause, or to the business itself. It’s up to the customer. “As a business we have to focus on quality, but on other levels we are encouraging the act of giving,” says Murphy. “I live by the motto of ‘Be the change you want to see in the world’, and the culture of Kere Kere is about handing the baton onto others, giving them permission to do things differently.” Murphy also works with the St Kilda Youth Service and takes on two young people each year, training them in coffee-making and working in hospitality. It’s a six-week paid role he calls “the art of coffee production”. He often keeps the staff on for about 12 months, helping them get employment in other places after that. The coffee used is a blend by Espresso Syndicate exclusive to Kere Kere and the menu is simple with ‘daily treats’, a sandwich of the day and jaffles. “It’s about fostering a culture of generosity,” says Murphy, and with his ongoing success and band of “very loyal customers”, he sums up his goals when he asks, “Why does the owner always have to be the winner? Why can’t a lot of people win?” Kere Kere Hours <<
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Pizza at Rita’s Cafeteria
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Where's the Beef?
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Joe Ain’t So Greasy Anymore
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Quality over Quantity at Martha Ray’s
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All Hail The Littlest King
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The Beauty of the B.East
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Reinventing Pearl
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Fancy Hank’s is Back
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Add to Bread Schedule: Northcote Bakeshop
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The Best Restaurants in the World
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Hola St Kilda
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Le Petit Prince
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The Backstreet Butcher
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Foodie Loot at The Breakfast Thieves
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A City News Cylinder gets a French Facelift
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Viva MoVida Bakery
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The Weird and Wonderful World of Mock Meats
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A Fruitful Encounter
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Coffee That’s More Like Tea
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A French Revolution
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It’s All About the Street at Chingon
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ANZAC Day Eating
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Simple, Sustainable Food at Saint Peter’s
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Go West
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Curry in a Hurry
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Out of Towner – A Weekend in Wellywood
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A Pub by Andrew McConnell
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South of Johnston in SOJO
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A Caravan of Wine
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Have a Morning Half Penny
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A Brew and a Burger at Dead Man Espresso
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Sweet Songs with Sticky Fingers Bakery
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American Taste
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Casa Ciuccio By Bar Lourinha
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Footscray Milking Station
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DIY at Korean BBQ
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Marche on in
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The Sharing House on The Wharf
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Chapel Street - Weeding out the Goods
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Staying Open Over Easter
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