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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

17:30

Dani's Friday on My Mind - what I’ve been eating,...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/08/15

What’s on my mind this Friday? In this week’s occasional brain dump of where I’ve been eating and drinking and what I’ve been thinking, we head to Tasmania with Pure South, visit AgriCultured and stumble across Sydney restaurants Komaru and Mum and Dad’s. In Melbourne, I talk about Northern Soul (spice bags) and Carnation Canteen (restrained delight). There’s also appreciation for cookbooks, the joy of writing them and the pleasure of cooking from them: let’s hear it for Chae and Rumi. SUBSCRIBE TO

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38:08

Kieran Spiteri (Yolk Group) - why hospitality isn’t...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/08/11

We love a return guest on Dirty Linen, especially when they’re back to tell us why hospitality isn’t broken. Kieran Spiteri is part of Yolk, a Melbourne cafe group with four venues and about to open their fifth, Ophelia. Kieran shares insights about running a successful business and team, and also asks Dani her views on the state of things.https://www.yolk.group/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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34:44

Shakti Em Iyer (Nevedya) - the spiritual power of food

Dirty Linen - A Food Podcast with Dani Valent ·

2024/08/07

Nevedya, a cafe on the outskirts of Melbourne, is built around the spiritual power of food and a belief in kindness that carries through to working conditions for their employees. We chat to chef Shakti Em Iyer, who owns the restaurant with partner Daniel Rigos. How do you maintain your values and work-life balance when trading conditions seem to be conspiring against you?https://nevedya.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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25:14

Alice Taylor (Chef and Author) - Is food political?

Dirty Linen - A Food Podcast with Dani Valent ·

2024/08/05

Is food political? Absolutely, if you ask Alice Taylor, New Zealand MasterChef contestant and author of Alice In Cakeland. We talk about being taken seriously as a young woman with a Masters degree who also loves baking pink cakes, the resistance that some people have to thinking food is embedded in broader societal issues, and stints cooking at top New Zealand restaurants Amisfield and Paris Butter. Alice in Cakeland: https://www.allenandunwin.com/browse/books/9781991006431 SUBSCRIBE TO OUR

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30:26

Robin Wagner (San Pellegrino Young Chef Academy...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/07/30

We last caught up with Robin Wagner in 2022 when the German-born Adelaide-based chef was crowned the San Pellegrino Young Chef Academy winner for the Pacific. As the next round of contestants prepare for competition, we talk about pressure, focus and the ups and downs for plant-based dining. We also ponder why so many restaurants are very similar and rather dull.Our previous chat with Robin: https://deepintheweeds.com.au/podcast/robin-wagner-magill-estate-representing-the-region/ SUBSCRIBE TO OUR

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24:39

The Producers: Brendan Gamze (Gamze Smokehouse) -...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/07/29

Brendan Gamze is part of Gamze Smokehouse, a family-run smallgoods company in north-east Victoria. Building on his father Felix’s work as a butcher, Gamze turns free-range whole beasts into small-batch chemical-free smoked products, working with local farmers, distributors, and retailers near and far to build an ethical business they can stand behind with pride. https://gamzesmokehouse.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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27:33

Catherine Gibson Roy (We Three, Marrickville) -...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/07/28

Some people work in hospitality for a short while, others devote their lives to it but it’s pretty unusual to enter the game in your 50s. Catherine Gibson Roy owns We Three bar in Sydney’s Marrickville with her daughter Alli, an experienced hospo pro. As a newcomer to the industry, Catherine is in awe of Alli’s skills. She’s also appalled by some of the habits and practices she’s observed in hospitality, particularly when it comes to business

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27:53

Dirty Glass with Dani Valent & Shanteh Wale: the Quay...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/07/23

Dirty Glass! It’s time for another crossover podcast between Over A Glass with Shanteh Wale and Dirty Linen with Dani Valent. This time we chat about Callan Boys’ review of Quay (19/20!) and the way wine is written about and appreciated by restaurant critics. We also dissect the wine lists at Pure South and Bau Bau - how does region and cuisine impact a drinks program? Callan Boys’ Quay

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20:39

Bubble Booker Malcolm (Rumi) - Generation Next

Dirty Linen - A Food Podcast with Dani Valent ·

2024/07/21

Generation Next! We caught up with Bubble Booker Malcolm in 2022 when she was a year 11 student working part time at Joseph Abboud’s Rumi restaurant in Melbourne’s Brunswick. Two years later, she’s finished high school and is working as a chef. Why did Bubble make the leap and how is she finding full-time work in a busy restaurant? https://www.rumirestaurant.com.au/ Bubble’s first time on Dirty

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22:52

Melissa Ammirati (Oborozuki, Sydney) - Let’s hear it...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/07/17

Let’s hear it for front of house! Today’s guest is Melissa Ammirati, restaurant manager of Sydney’s Oborozuki, a hatted Japanese-French restaurant with a female leadership team. Melissa talks about the art, skill and intelligence required to run a dining room, and the inspiring words of her 101-year-old grandfather that drive her every day.https://www.oborozuki.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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38:14

Matteo Pignatelli (Matteo’s) - 30 not out

Dirty Linen - A Food Podcast with Dani Valent ·

2024/07/14

Every milestone in a restaurant’s story is worth celebrating. If one year is good and five years is excellent, getting to 30 years is absolutely extraordinary. We’re marking three decades of Melbourne restaurant Matteo’s with its founder Matteo Pignatelli. We discuss what’s changed, what’s persisted and what’s coming next for an industry that Matteo still finds fascinating, engaging and energising. https://www.matteos.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND

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31:58

Brad Cooke (Hospitality Marketing Dojo) - tips and...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/07/09

What is marketing, anyway? If you're hospo veteran and marketing consultant Brad Cooke, it's one of the most important pillars of a hospitality business and there are opportunities to thread it through every aspect of activity. He shares tips and strategies on how to get on the front foot with Google, boost staff engagement, and authentically turn customers into fans.https://www.hospitalitymarketingdojo.com/optin1700714199073 SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND

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18:12

The Producers: Rhiannon Phillips (Mountain’s Gourmet)...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/07/08

Disillusioned with conventional farming practises, Rhiannon Phillips set off on a journey to make a change. She started her own farm – Mountains Gourmet where she is committed to growing healthy produce for residents of the Blue Mountains of NSW. https://www.mountainsgourmet.com/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5 Follow The Producers on

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35:51

Michael Wilson (Marguerite, Singapore) - the...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/07/07

Michael Wilson is chef-patron of Marguerite, a Michelin-starred restaurant in Singapore. We chat to the Melbourne-trained chef about moving overseas, career trajectories, the relentless push for creativity and what it really means to have a star. Somehow, we also chat about chicken parmas. https://marguerite.com.sg/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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37:43

Sarah Maric (Australian Institute of Technical Chefs)...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/07/03

Being a chef means endless learning and opportunity. That's the view of Sarah Maric from the Australian Institute of Technical Chefs. Sarah takes time out from judging an apprentice chef cooking competition to talk about her own varied career and the many non-restaurant pathways there are for those who cook for a living. From cocktail parties to coconuts, Sarah's resume proves the life of the chef can also be a life of adventure.www.technicalchef.com SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE

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19:36

The Producers: Narie Preston (Wot’s Ya Caper) -...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/07/01

Narie Preston owns the delightfully named Wot’s Ya Caper, a caper and caperberry farm in Bealiba in central Victoria. Narie and her partner Mark didn’t plan to get into capers but somehow this curious plant found them and turned their retirement into a period of dawn rising and hard toil. They’re busy growing, picking and processing a crop that turns into a product they love for its versatility, nourishment and opportunity to share and communicate. https://www.wotsyacaper.com.au/ SUBSCRIBE TO OUR

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37:07

Srini Kondaveeti (Streets of Hyderabad) - are food...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/06/27

Many food businesses feel like they can’t afford not to be on the delivery apps, but are they actually good for business? Srini Kondaveeti says an emphatic ‘no’. The owner of suburban Melbourne restaurant Streets of Hyderabad says it’s not just that the apps are bad for his bottom line, they are also ruining dining culture by getting customers hooked on delivery and discounts rather than the dine-in hospitality experience. We bust open some UberEats myths and plan a biryani

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33:53

Hilary McNevin (Turnip Media) - how can restaurants...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/06/23

When every dollar means a lot, how can restaurants best market themselves? We chat to hospitality PR and marketing expert Hilary McNevin from Turnip Media. Hilary shares her methods and gives insights into what works and what doesn't. We also talk about The Little Food Market, which we are co-MCing in mid-July. What are the right questions for food brands and restaurants to ask when considering being part of festivals and events? https://www.turnipmedia.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR

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24:38

The Producers: Jane Casey (Mountain Yuzu) - if life...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/06/19

Mountain Yuzu is located on the foothills of the Australian Alps in North East Victoria. It is here where Jane Casey and her husband Brian grow an array of unique cold climate culinary citrus including Yuzu, Sudachi, Bergamot and Chinotto. https://mountainyuzu.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5 Follow The Producers on

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24:31

Dr Ananya Bhattacharya (Monash Uni) - the cost of...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/06/18

Food waste costs households, businesses and the environment. Dr Ananya Bhattacharya is a Monash Uni researcher and massive foodie who finds it upsetting when people order a meal then chuck half of it in the bin. What are the factors that cause people to waste some times of food and not others? What can be done about it in food service and by consumers? https://research.monash.edu/en/persons/ananya-bhattacharya SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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