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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

37:46

Princess Anne Uy (Marvel Stadium) - a remarkable journey

Dirty Linen - A Food Podcast with Dani Valent ·

2025/09/07

A busy restaurant is one thing but how about a packed stadium? Princess Anne Uy feeds up to 45,000 people in her role at Marvel Stadium. She's also representing Australia at the World Food Championships. Her journey is remarkable - and we both get emotional talking about it. https://www.instagram.com/princess_anne_stories/?hl=en SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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36:27

Judy McMahon (Catalina, Rose Bay) - celebrating 30...

Dirty Linen - A Food Podcast with Dani Valent ·

2025/09/02

I’m excited when a restaurant celebrates its first birthday. But what about a restaurant that turns 30? In 1994, Judy McMahon took over Catalina at Rose Bay. Overlooking Sydney Harbour, this now iconic restaurant is beloved for its seafood, definitely, but it’s the polished experience that keeps people coming back. We talk about hard-won wisdom, the courage to keep innovating, and government levers that should be pulled to assist hospitality. https://catalinarosebay.com.au SUBSCRIBE TO OUR

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40:55

Leon Kennedy (Pax, Melbourne) - truth bombs and...

Dirty Linen - A Food Podcast with Dani Valent ·

2025/08/31

We love a return guest on Dirty Linen. Leon Kennedy (previously of Mulberry Group, now at Pax) comes back with a few more truth bombs and strategic insights. We talk about the four-part roadmap that every restaurant needs to be successful, and why altruism is a key to better and more productive business. Mentioned: pax.melbourne Robert Solow’s model production function, a central component of the Solow growth model Coopetition, a book by Adam M. Brandenburger and Barry

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35:42

Fernando Sanchez (Opera Bar, Sydney) - bar with a view

Dirty Linen - A Food Podcast with Dani Valent ·

2025/08/28

Venues don’t come more iconic than Opera Bar at the Sydney Opera House. It’s the eve of a new era, with longtime venue managers Solotel on the way out and new stewards Applejack on the way in. We chat to executive chef Fernando Sanchez about work-life balance, women in the industry, reducing food waste and his ‘no dickheads’ policy in the workplace.https://www.instagram.com/cheffernandosanchez/?hl=en SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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32:12

Dennis Spanos (Vanilla Lounge, Oakleigh) - A new wave...

Dirty Linen - A Food Podcast with Dani Valent ·

2025/08/27

A new wave of Greek food is sweeping Australia. One business that’s never been shy of innovation is Vanilla Lounge in Melbourne’s Greek hub of Oakleigh. As the Spanos family open another outlet - this time focused on desserts - we catch up with Dennis Spanos about the family business, his father’s legacy, leading with empathy and the changing face of Greek cuisine. Anyone want chips on frozen Greek yoghurt?https://vanillalounge.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES,

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29:34

Gabrel Tan (Veneziano ambassador) - beans, farmers...

Dirty Linen - A Food Podcast with Dani Valent ·

2025/08/20

Why would a barista subject themselves to the stress and pressure of competition? We chat to Veneziano ambassador Gabrel Tan about putting his coffee skills on the line as he shares resonant stories about beans, farmers and origin.https://www.instagram.com/gabrel____/?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

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25:16

Raphael Bereche (Bereche et Fils) - terroir,...

Dirty Linen - A Food Podcast with Dani Valent ·

2025/08/19

Bonjour from Champagne! Dirty Linen did the hard yards visiting small Champagne producers and sampling the wares. This conversation is with Raphael Bereche, 5th generation producer at Bereche et Fils. We talk terroir, tradition and the many miracles of Champagne. https://www.bereche.com/en/check-age SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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20:35

David Loyola (Aux Deux Amis) - Dining in Paris...

Dirty Linen - A Food Podcast with Dani Valent ·

2025/08/13

David Loyola launched wine bar Aux Deux Amis in 2010 after a transformative four years working at bistronomy originator Chateaubriand. We talk about the true essence of hospitality, as expressed in this small, serious, seriously fun 45 square metre restaurant.https://www.instagram.com/auxdeuxamis/?hl=en SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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11:28

Postcard from Provence Episode 2 with Dani Valent

Dirty Linen - A Food Podcast with Dani Valent ·

2025/08/11

Dirty Linen is currently Linge Sale - that's French for 'Dirty Linen'. We come to you from Ferme de la Plaine, a small farm in Provence that has an Australian connection: it's where Barragunda restaurant manager Marie Grasset was born. Today's pod is a walk around the farm with her nephew and farmer Martin Dorino. Apologies for my French! SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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11:21

Postcard from Provence Special Episode with Dani Valent

Dirty Linen - A Food Podcast with Dani Valent ·

2025/08/05

Dirty Linen comes to you from France, specifically a summer produce market in Lourges where we are lapin up the lapin. 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

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31:19

Mahshid Babzartabi (Author and Cook) - Stop, Next...

Dirty Linen - A Food Podcast with Dani Valent ·

2025/08/03

Have you had your life changed by Persian cuisine? Mahshid Babzartabi is an author and cook who arrived in Australia as a refugee from Iran in 2013. Her new book Stop, Next Chapter. tells the story of that harrowing journey. Mahshid is a translator by profession now also working in food, doing catering, cooking classes and her new Mystery Boxes, which are home-delivered parcels of resonant joy. Buy a mystery box: https://www.instagram.com/mahshidtaste/ Buy the

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35:37

Jessica Locarnini (Honey Sommelier) - Can you...

Dirty Linen - A Food Podcast with Dani Valent ·

2025/07/29

Can you bee-lieve it? Honey is variable, precious and under threat. Bees are responsible for pollinating a large proportion of crops: we don’t eat without them. Jessica Locarnini spends a lot of time thinking about all this in her role as Australia’s only honey sommelier. Beekeeper, educator, judge and passionate honey-lover, we rhapsodise about a special, unspoilable and undervalued sticky treasure. https://www.instagram.com/honeymerchant/?hl=en SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE

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27:28

Melissa Glentis (The Bean Cartel) - the cost of coffee

Dirty Linen - A Food Podcast with Dani Valent ·

2025/07/27

There’s nothing like coffee prices to get a conversation going! Melissa Glentis is general manager at The Bean Cartel coffee roasters. How much should a cup of coffee cost and why? What can cafe owners do to increase understanding and spend, and what should coffee drinkers know about the coffee supply chain? I mentioned Melissa’s LinkedIn article: https://www.linkedin.com/pulse/coffee-prices-need-rise-12-cup-how-sensationalist-media-wa3vc/ Chapters 00:00 The Coffee Culture and Its

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34:09

Heidi Modra (Ophelia, Melbourne) - Restaurant life is...

Dirty Linen - A Food Podcast with Dani Valent ·

2025/07/22

Restaurant life is emotional! Heidi Modra recently sold Pinotta after 14 years of looking after community, and thinking about her business day and night. She’s now an employee at Ophelia, adjusting to cafe rhythms and steering the ship as they open for nights. The transition was necessary but there’s rawness and grief along with reflection and relief.https://www.opheliawestgarth.com.au Chapters 00:00 Transitioning from Owner to Employee 02:50 The Emotional Journey of Closing a

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20:07

The Producers: Ann Lyster (Apple grower) - bravo to...

Dirty Linen - A Food Podcast with Dani Valent ·

2025/07/22

West Australian apple grower Ann Lyster is also the chairperson of Fruit West Co-operative. She didn’t start life as a farmer but she finds it extraordinarily satisfying, rich and diverse. Not only is there the joy of feeding people, there are also the challenges and learning opportunities of digging into everything from soil to marketing to intellectual property. ⁠https://www.fruitwest.com.au/index.htm⁠ Chapters 00:00 Introduction to Lister Orchards 02:59 The Seasonal Cycle of Apple

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20:03

Emma and Marichi (Lumen, Melbourne) - calling time

Dirty Linen - A Food Podcast with Dani Valent ·

2025/07/20

It’s the sixth episode in our Illuminating Lumen series, and this one has some big news. After working all the angles, owners Emma and Marichi have decided to call time on the North Melbourne location. What wouldn’t they compromise on? What are they proud of? And what’s next?https://www.lumenpeople.com SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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40:40

Hayley Illing (Hayley in Hospitality) - a helping hand

Dirty Linen - A Food Podcast with Dani Valent ·

2025/07/15

What are the biggest pain points in hospitality right now? Perth-based consultant Hayley Illing (Hayley in Hospitality) lands on working holiday visas - they don’t work for employees or businesses. There are also issues with broader perceptions of hospitality, and the resilience of people within it. We also tackle Google reviews: what’s the best way to respond to a one-star downer? https://www.hayleyinhospitality.com.au Chapters 00:00 Introduction to Hospitality and Hayley Illing 03:06

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43:27

Sarina Kamini (Author) - What We Call Masala

Dirty Linen - A Food Podcast with Dani Valent ·

2025/07/13

At first glance, this pod is a conversation with Sarina Kamini about her new book What We Call Masala, which explores theories and practices around regional Indian spices. But go deeper and it’s an invitation to connect with our bodies, minds, souls, heritage and one another. There’s also some homework: get your turmeric and your salts! Sarina Kamini https://www.sarinakamini.com I mention this podcast with Anjali

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29:27

Kurt Lovell (Project Salubrious) - a successful project

Dirty Linen - A Food Podcast with Dani Valent ·

2025/07/08

There are so many ways to be inclusive when it comes to dining. Kurt Lovell runs Project Salubrious, a three-year-old cafe north of Brisbane. Following his own health issues, he eliminated dairy, gluten and grains from his own diet, and has reflected that style of cuisine at the cafe. What’s the response been? How does he deal with sceptics? And how hard is it to run an independent business which is more expensive than those around him? https://www.projectsalubrious.com.au Chapters 00:00

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36:58

Robert Nudds (Studio Round) - The Art of Hospitality...

Dirty Linen - A Food Podcast with Dani Valent ·

2025/07/01

How do restaurants ensure customers fall in love with them and decide to return? Studio Round strategy director Robert Nudds has worked with some of Australia and New Zealand’s most engaging restaurants to create and communicate identity, purpose and brand touchpoints. We talk about ‘experience philosophy’ and how it can help restaurants thrive.https://round.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

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