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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

32:43

Jamie Burcide (Not So Hospitable) - what 'boils her...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/06/16

Why does hospitality have such a problem with sexual harassment and what can be done about it? We spoke to Jamie Burcide in 2022 after she launched Not So Hospitable as an Instagram account. Survivor testimony collected there has now been used as data to collate a report with University of Melbourne academics. Jamie returns to Dirty Linen to discuss what 'boils her milk' and press government and industry to create change. https://www.instagram.com/notsohospitable/?hl=en Read the

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29:04

Dr Elaine Pratley (Peace Kitchen) - can food promote...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/06/12

I'm a huge believer in the power of food to create connection but can it also promote peace? That seems big... Today's guest is Dr Elaine Pratley, a lawyer and Rotary Peace Fellow who's written a PhD on Peace and Conflict and the power of food to forge change. Elaine is the founder of Peace Kitchen, an event series which encourages people to gather to learn, understand, empathise and work towards peace.https://www.peacekitchen.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS,

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37:57

Kim Currie (The Zin House, Mudgee) - this particular...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/06/10

Last time we had Kim Currie on Dirty Linen, she spoke about her history in hospitality and the way she developed her vision for connected dining at The Zin House on Tinja Farm, near Mudgee in country New South Wales. This time, we returned to Wiradjuri country to eat the food of First Nations chef Jack Brown. We also sat down again with Kim to speak about this particular moment in hospitality, especially as it applies to a regional family business that includes a winery, cellar door and restaurant

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29:17

Billy Crombie (Babaji’s Kerala Kitchen) - Is...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/06/04

Is hospitality broken? Not if you ask Billy Crombie, the co-owner of two southern Indian restaurants in the hills outside Melbourne. Success lies in community: when you nourish those around you, they care too much to let you fail. We talk about the advantages of starting with nothing, the many ways there are to connect with those around you, and the unexpected places you might be able to find community and sustenance.https://www.babajiskitchen.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE

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27:06

Nick Honeyman (Paris Butter/Le Petit Léon) -

Dirty Linen - A Food Podcast with Dani Valent ·

2024/06/02

Nick Honeyman https://www.instagram.com/chefhoneyman/?hl=en 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 Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive

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14:40

A podcast audio review with Dani Valent - The Zin...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/05/31

Come with me on a restaurant review...I have lunch at The Zin House in country New South Wales, where First Nations chef Jack Brown is leading the kitchen, creating a tasting menu using native produce, some of it grown on the property. Listen through to the end where I debrief with Jack about the state of Indigenous dining. Want to hear more from this exciting young chef? Head to the Dirty Linen archives to catch my interview with him.https://lowefamilywineco.com.au/zinhouse/ SUBSCRIBE TO OUR

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34:31

Jack Brown (The Zin House, Mudgee) - What's the state...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/05/28

What's the state of Indigenous dining? Why are local ingredients always 'next big thing' but it hasn't become normal to spread Davidson plum jam on a slice of toast? We check in with First Nations chef Jack Brown, currently leading the kitchen at The Zin House, a hatted restaurant that's part of the family of businesses at Tinja Farm. The property is also home to Nawayy Yila Buradja, a native food farm that supplies Sydney

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32:19

Sarah Cremona (Moke Dining) - some MAD lessons

Dirty Linen - A Food Podcast with Dani Valent ·

2024/05/26

Back in February we chatted to Sarah Cremona, sous chef at Moke Dining on the Mornington Peninsula. Since then, Sarah has been in Copenhagen at the MAD Academy, a learning institution which sprang from the Noma ecosystem. Sarah undertook an intense Leadership and Business course, followed by a week with chef and restaurateur Christian Puglisi. What did she learn? And what could any of us do to level up our leadership? https://www.instagram.com/sarah.cremona/ Sarah mentions this book:

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23:02

Gianluca Esposto (a'Mare, Sydney) - furthering dining...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/05/21

Chefs are often seen as the stars of the food world but restaurants would be nothing without waiters, managers and front-of-house leadership. We talk to Gianluca Esposto, general manager of a'Mare in Sydney. There's an emphasis on tableside skills at this large, upmarket restaurant. How does filleting a fish or making pesto in front of guests further dining culture and careers? And what would Gianluca like to change about the way hospitality anoints its

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28:31

Karla Munoz Labart (Restaurant Labart) - Is...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/05/19

Is hospitality broken? Not if Karla Munoz Labart can fix it. The co-owner of Restaurant Labart in Burleigh Heads reflects on six years in business marked by change, restructure and ongoing dialogue with customers. A recent menu rethink was prompted by a drop in business but the new mode actually feels closer to the owners' original vision. We discuss vigilance, courage, messaging and funny words on menus. https://www.instagram.com/restaurantlabart/?hl=en SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE

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38:08

Dirty Glass with Dani Valent & Shanteh Wale - making...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/05/14

We were thirsting for another episode of Dirty Glass, the crossover podcast with Dani Valent from Dirty Linen and Shanteh Wale from Over A Glass. So here it is! We make a splash with wine lists, assessing the drinks offering at Basq, a restaurant in Melbourne. Shanteh helps Dani assess the list as a food (and drink!) critic, and Dani shares some of the criteria she uses when reviewing the wine offering at restaurants. SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND

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18:55

The Producers: Robert Jones (Tuki) - diversification...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/05/13

Robert Jones was born on Stoney Rises, the third generation on his family’s sheep farm in central Victoria. In 1985, he saw the need for diversification in a traditional livestock enterprise so he launched Tuki, a trout fishing venue where visitors could come to catch a fish and - if they wanted - have it cooked for them on the property. Nearly 40 years later, Tuki is a restaurant, farm and accommodation destination, with an exciting new dining chapter underway. https://tuki.com.au/ SUBSCRIBE TO

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35:16

Sam Pinzone (Chef and consultant) - Is hospitality...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/05/12

Is hospitality broken? Chef and consultant Sam Pinzone works across cafes and restaurants of all types, engineering menus, advising new businesses and trying to inspire staff, some of whom are jaded and despondent. We talk about his efforts to return Rockpool to its glory days, the reasons some menus are so boring and the biggest mistakes he sees. https://sam-pinzone.com/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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31:17

Dani's Friday On My Mind - some thoughts flying...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/05/09

Friday on my mind! This is an occasional bonus pod and brain dump where I share some of the thoughts flying around my head on a Friday. This time I talk about Sydney fave Fratelli Paradiso, my new Eat Streets series for The Age, and new Melbourne eateries Sebastian Kakigori, Papelon and Charlong. There’s also a special drop-in guest - chef Ronith Arlikatti happened to be dining at his new restaurant Hopper Joint on the same day that I snuck in for a meal. We compare

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15:01

Bansho (Armadale) - an audio review with Dani Valent

Dirty Linen - A Food Podcast with Dani Valent ·

2024/05/07

Today's podcast is a restaurant review of Bansho, a French-Japanese restaurant in Melbourne's Armadale. Sitting in a horseshoe booth in a sleek, moody dining room, the microphone sneaks out course by course. https://www.banshodining.com/ Read Dani's Good Weekend review here https://www.theage.com.au/goodfood/melbourne-eating-out/a-little-japanese-a-little-french-but-a-lot-to-love-at-this-armadale-passion-project-20240502-p5foi2.html Follow Dirty Linen on

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37:59

Chris Locke (Moving Feast Kitchen) - forging...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/05/06

We go deep with chef Chris Locke, talking about the way toxic kitchen culture has sent him down a new path in which his daily tasks might include dealing with 300 kg of sweet potatoes otherwise destined for the bin. As well as being chef at the no-waste Moving Feast kitchen at Melbourne’s Victoria Market, Chris is working on the first Australian Chefs’ Manifesto action hub event, which is forging community around the UN's sustainability goals. UN Chefs’ Manifesto:

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32:22

Felicity Rodgers (Cargo Crew) - fashion, food and...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/05/01

We love chatting to ancillary industries that stand alongside hospitality in creating a great experience for guests and staff. Today's guest is Felicity Rodgers from Cargo Crew, an Australian company known best for its aprons and workwear. Cargo Crew now ships to more than 80 countries, employs a team of 50-plus people, and has skyrocketed to annual turnover of $20 million. Felicity shares an inspiring story that intertwines fashion, food and business.https://www.cargocrew.com.au/ Follow Dirty

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33:39

Anjali Ganapathy (Pig Out) - Kodava meal experiences

Dirty Linen - A Food Podcast with Dani Valent ·

2024/04/28

What does a vinegar-soured pork curry from an obscure part of southern India have to do with climate change? We chat to Anjali Ganapathy, an unofficial ambassador for Coorg cuisine, the food she grew up with in a hilly forest and farming region of Karnataka. Coorg people are deeply connected to land and seasons; when the weather changes, so does culture. https://www.instagram.com/pigout_coorgkitchen/?hl=en Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani

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31:41

Martin Boetz (Shortgrain, Brisbane) - how is Marty...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/04/23

Last year we did one of our most popular series ever on Dirty Linen, following the planning, building and opening of Martin Boetz's Shortgrain restaurant in Brisbane. It's been seven months and we were wondering...how is Marty going now? We check in to hear about staffing, costs, pricing, customers and vision - is Shortgrain the place its owner hoped it would be, and what advice does this experienced chef and restaurateur have with the wisdom of hindsight? https://www.shortgrain.com.au/ Follow

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27:21

Paul Pitcher (The Woodhouse, Bendigo) - is...

Dirty Linen - A Food Podcast with Dani Valent ·

2024/04/21

Even if hospitality isn't broken, is it breaking the people who work in it? We talk to Paul Pitcher, owner of Woodhouse, a steakhouse in Bendigo. Paul and his wife Danielle run their restaurant with passion and rigour but they're finding it increasingly hard to get the numbers to stack up. What would help their business and the hospitality industry as a whole? And what motivates Paul to keep going, even when there are tough truths every way he turns? https://thewoodhouse.com.au/ Follow Dirty Linen

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