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PODCAST

Dirty Linen - A Food Podcast with Dani Valent

A Deep in the Weeds Production

Dirty Linen goes behind the scenes in restaurants, cafes and bars, covering issues the hospitality industry finds hard to share in public - it"s all up for grabs and everything is on the table. Your host is food journalist Dani Valent. For 20 years, Dani has been writing about restaurants and the people who give them life. But she"s an outsider, a critic, a tourist, a fan. Despite hearing the stories and writing the tales, she"s never really understood what happens behind the scenes. Now it"s time

arts food

All Episodes

15:55

Joanne Lee (Butchers Buffet/Gyuniku) - a taste of Korea

Dirty Linen - A Food Podcast with Dani Valent ·

2024/12/22

Dirty Linen’s summer series continues with Joanne Lee’s moving tale of the time she cooked for her teacher as a small child in Korea. These days, Joanne is the Sydney-based executive chef of Butchers Buffet and Gyuniku but she has a long career in hotels behind her too. Listen in for K-BBQ tips too! https://www.butchersbuffet.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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36:32

Jono Hurst (Brooklands Farms) - abbatoir access issues

Dirty Linen - A Food Podcast with Dani Valent ·

2024/12/17

Pig and cattle farmer Jono Hurst takes a break from ‘hamageddon’ to talk about the big issue facing many small farmers: lack of access to abattoirs. Why has it become so hard for meat producers to have their animals killed locally and traceably? Why does it matter? We also chat about Jono’s recent kidney donation to his wife Nat.https://www.brooklandsfarms.com.au/ Links: Sign the petition to enable safe on-farm

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30:40

Marco Finanzio (Umberto Group) - looking forward

Dirty Linen - A Food Podcast with Dani Valent ·

2024/12/15

As we prepare to close the door on 2024, it’s a fine time to look back on the year that was and head into 2025 with clear intentions. Marco Finanzio runs Umberto Group, a small collection of mostly Italian businesses in Melbourne’s Thornbury. It’s been a year of financial fine-tuning but what is Marco planning for his team and his business in the year to come? https://www.umbertogroup.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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18:38

Dani's Friday on my Mind - travel, tasting and food...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/12/13

Friday On My Mind! What’s on my mind this Friday? In this occasional series, I share what I’ve been up to and what is keeping my mind busy. I talk about recent travels in Hong Kong, China, New Zealand and Japan, invite you to eat food with me in Clayton, and air some concerns about the issues besetting small farmers. Join me on my Food Discovery Tour: https://www.trybooking.com/events/landing/1326396 SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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29:27

Jack Bradbury (Ebb Kitchen) - dining in Dunedin

Dirty Linen - A Food Podcast with Dani Valent ·

2024/12/09

Dirty Linen takes a trip to New Zealand, including a few days in Dunedin. Restaurateur and chef Jack Bradbury grew up in the small southern city before skilling up in tough kitchens in the UK. Back home, he's running the hospitality offering at Ebb-Dunedin, the swankiest hotel in town. https://www.instagram.com/ebb.kitchen/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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21:46

Simone Watts - Journey to Barragunda, episode 2!

Dirty Linen - A Food Podcast with Dani Valent ·

2024/12/03

This special series follows the progress of chef Simone Watts’ 40-seat farm-to-table restaurant at Cape Schanck on the Mornington Peninsula. As a February opening draws closer, we hear what’s been happening and what’s coming up. Simone outlines the development of a model of land and kitchen sharing that encourages small producers, and we talk about the crucial benefits for chefs and diners when connection with the land is foregrounded.http://barragunda.com.au SUBSCRIBE TO OUR NEWSLETTER FOR

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22:49

Caitlin Baker (Such and Such) - sharing experiences...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/11/27

It’s been a big few weeks for Caitlin Baker. The restaurant manager at Canberra’s Such and Such was named Sommelier of the Year by the Sydney Morning Herald Good Food Guide. In a year in which workplace culture has been a huge part of the conversation, she was also acknowledged for founding Venus Vinifera. Launched in 2021, this education and support community for women, non-binary and those with trans experience aims to inspire and create safer spaces. Venus Vinifera has also launched Turn The

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24:16

The Producers: Andrew Fairley (Yarra Valley Cherries)...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/11/25

There aren’t many truly seasonal products but cherries are one of those fruits that only appear as the weather warms up. By January they are more or less gone again. For me, they are more exciting than Christmas.Andrew Fairley is a lawyer and cherry farmer. Yarra Valley Cherries is home to 20,000 trees that provide up to 200 tonnes of cherries every year. This will be Andrew’s 10th harvest on this farm but he is honouring a multi-generational heritage as a fruit

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34:03

Daniel Garwood (Acru, New York) - ambition,...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/11/24

New York is one of those cities I feel I’m always planning my eating in. I’m often reading about restaurants there, trying to keep up with neighbourhood news and editing my personal list of must eats and need to tries. Top of that list right now is Acru, which is co-owned by Daniel Garwood, a chef from Tassie. The next best thing to making a booking is chatting to the man himself. We talk ambition, competition, restaurant culture around the world...and Golden

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37:01

Mark Filippelli (Author) - identity, letting go and...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/11/20

Ever since I ate an egg made of coconut, sweet potato and agar agar I knew I’d have to talk to Mark Filippelli about it one day. The co-founder of 18 restaurants including Melbourne’s Matcha Mylkbar in viral vegan 2016 has just released a plant-forward book called This Cookbook Is A Huge Missed Steak. We talk identity, letting go and ambition. https://ahugemissedsteak.com/products/this-cookbook-is-a-huge-missed-steak SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND

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21:25

KyongHo ‘Daniel’ Choi (San Pellegrino Young Chef...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/11/17

Irish Korean chef KyongHo ‘Daniel’ Choi is the winner of the San Pellegrino Young Chef Academy Pacific finals, and will be travelling to Milan next year to represent the region at the global finale. The ultimate victory is the title of the world’s best chef under 30, but what is Daniel learning along the way? https://www.sanpellegrinoyoungchefacademy.com/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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26:19

Mary Vaughan (Senior Station Manager Anthony Lagoon,...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/11/12

Mary Vaughan is the Senior Station Manager of Anthony Lagoon, part of the Westholme Wagyu supply chain for cattle company AACo. Known to all as Brumby, she spent her early years on the land and was always drawn to horses and station life. Brumby’s workplace is about 400km north east of Tennant Creek on a historic stock route in the Northern Territory’s Barkly Tablelands. Their role is to breed the heifers - female cows - who will be crossed with wagyu sires to produce the F1 cattle that end up on

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22:36

The Producers: Genevieve Muir (Coast of Gold) - Shito...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/11/12

After losing her business during Covid, Genevieve Muir spent more time in the kitchen cooking the food of her West African heritage. Keen to master a prized condiment, she spent months tweaking the recipe until her extended family approved. And now, Coast of Gold Shitto is on shelves across the country. https://coastofgold.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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17:00

Janice Leung Hayes (Food Journalist) - walking &...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/11/10

Dirty Linen hops on a plane to Hong Kong, on a mission to find the best food and drink. We meet local food journalist Janice Leung Hayes at old-school cha chaan teng For Kee. After pork chop on rice and milk tea, we take a walk around Sheung Wan's dried seafood stalls. https://www.instagram.com/e_ting/?hl=en Dirty Linen travelled to Hong Kong courtesy of Lee Kum Kee. SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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37:14

Jeremy Blackmore (Co-owner Mucho Group, Sydney) -...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/11/05

It must be a difficult time to own a bar group, with conversations about toxic workplace culture swirling around and tough questions being asked about gendered violence. We chat to Jeremy Blackmore, co-owner of Mucho Group in Sydney. Mucho’s Cantina OK has just been listed at #96 on the World’s 50 Best Bars list - we chat success, growth, creativity, change and agave.https://www.muchogroup.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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28:33

EPISODE 700!! Simone Watts (Barragunda) - Journey to...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/11/03

Dirty Linen is 700! For our milestone episode we’re launching Journey to Barragunda, a special series that follows the progress of chef Simone Watts' 40-seat farm-to-table restaurant on the Mornington Peninsula. Four months from opening, we learn the story to date and dive into the long list of things still to do. A few Episode 700 thank yous. Firstly, to Deep in the Weeds’ Anthony Huckstep and Rob Locke for asking me to do a podcast in the first place, and to Rob for producing every episode. To

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15:34

Joel Murray (Station Manager Westholme Wagyu) -...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/10/31

We’re heading to the rangelands of northern Australia today. Joel Murray is the station manager at Wylarah, a key cattle station for Westholme Wagyu. Wylarah is about 500 km west of Brisbane, in river country with rolling hills, and runs up to 10,000 cattle at a time. The rhythm of the year is set by the seasons but life on Wylarah is as bound up in technology as it is in nature: it’s a modern approach to an old-timer craft of nurturing cattle.This episode is one of three sponsored episodes from

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25:30

Sarah Hughes (End Food Waste Australia) - working...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/10/27

The Australian hospitality industry creates over 1.2 million tonnes of food waste every year or 16% of Australia’s food waste. Reducing that is of direct economic benefit to businesses: for every dollar spent to reduce food waste, $9.50 is returned to the bottom line. Sarah Hughes is a Sydney pastry chef and baker who is now part of End Food Waste Australia, a non-profit body working towards an Australia without food waste. Listen in for practical tips for home cooks, diners and hospitality

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22:01

Matt Tyquin (Butcher Ashburton Meats) - Generation Next!

Dirty Linen - A Food Podcast with Dani Valent ·

2024/10/22

Generation Next! We love supporting the next generation of talent in the food world. Today’s guest is butcher Matt Tyquin from Ashburton Meats in Melbourne. An alumni of William Angliss Institute, Matt was Victoria’s Apprentice of the Year and won the World Champion Butcher Apprentice in the USA. We talk choice cuts and career satisfaction. Keep an eye out for his nacho sausage! https://www.ashburtonmeats.com.au/meet-our-team/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND

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31:18

Sven Ullrich (Hyatt Regency Sydney) - straddling the...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/10/20

There are so many ways to build a career in hospitality. Sven Ullrich is executive chef at Hyatt Regency Sydney and is overseeing a sustainable seafood concept at the hotel’s Sailmaker restaurant, which he hopes will straddle the divide between city destination and hotel guest hangout. We talk about the different pathways between hotel dining and restaurant cheffing: are some people particularly suited to one or the other and can you jump

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