Dirty Linen - A Food Podcast with Dani Valent: Recent Episodes
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 to get stuck in, with compassion, humour and fearlessness.
Dirty Linen goes deep, both in conversations with individuals and in pressing topics. We ask the hard questions and discuss the big issues, bringing a unique perspective to a world that we all intersect with but often don’t understand.
Dirty Linen is a Deep in the Weeds Production.
Jo Barrett takes over Dirty Linen! This week, we're handing over the podcast to chef and sustainability problem-solver Jo Barrett. Her book Sustain: Groundbreaking Recipes and Skills That Could Save The Planet has just been published: it's as inspiring as its author. Jo leads three conversations about wild game, waste and the wonders of soil with industry-leading changemakers. We wrap up the week with Jo's final guest Matthew Evans. An author, farmer and ex-restaurant critic, Matthew is an articulate advocate for change - especially around the way we think about soil - but he's also realistic about the pathway to better food systems. What's bubble tea got to do with anything? Let's find out...
Buy Sustain: https://www.hardiegrant.com/au/publishing/bookfinder/book/sustain-by-jo-barrett/9781743798843
https://fatpig.farm
https://www.instagram.com/jobarrett/
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Jo Barrett takes over Dirty Linen! This week, we're handing over the podcast to chef and sustainability problem-solver Jo Barrett. Her book Sustain: Groundbreaking Recipes and Skills That Could Save The Planet has just been published: it's as inspiring as its author. Jo leads three conversations about wild game, waste and the wonders of soil with industry-leading changemakers. Today Jo's guest is Sam Oakden, Head of the Australian Food Pact at Stop Food Waste Australia. The issue of food waste can feel insurmountable but it's also within everyone's power to impact.
https://www.stopfoodwaste.com.au
Buy Sustain: https://www.hardiegrant.com/au/publishing/bookfinder/book/sustain-by-jo-barrett/9781743798843
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
“We produce flavour.” That’s a very nice mission statement from Killer Condiments’ Nathan Creary, a southern Sydney shopfitter turned farmer turned butcher turned condiment king. We dig in with Nathan and learn the story of the homestyle chimichurri that customers loved so much that he turned it into a jarred product, first as a side hustle and now as a growing business.
https://www.killercondiments.com.au
Follow The Producers on Instagram
https://www.instagram.com/producerspodcast/
Host Dani Valent
https://www.instagram.com/danivalent
Host Anthony Huckstep
https://www.instagram.com/huckstergram/
Executive Producer Rob Locke
https://www.instagram.com/foodwinedine/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
Jo Barrett takes over Dirty Linen! This week, we're handing over the podcast to chef and sustainability problem-solver Jo Barrett. Her book Sustain: Groundbreaking Recipes and Skills That Could Save The Planet is hot off the press: it's as inspiring as its author. Jo will lead 3 conversations about wild game, waste and the wonders of soil with industry-leading changemakers. Today Jo's guest is Billy Staughton, co-founder of Discovered Wildfoods, which aims to change the perception and the reality of eating wild game in Australia.
https://discoveredfoods.com
Buy Sustain: https://www.hardiegrant.com/au/publishing/bookfinder/book/sustain-by-jo-barrett/9781743798843
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
This is the fourth episode in a special series of The Producers. Agricultured 2023 celebrates the farmers and produce of northern Tasmania. In five conversations, we celebrate farmers caring for both land and community. Along the way you’ll hear how strong local food systems and ethical farming not only foster delicious food. They also benefit farmers, eaters and the world we all share. Geoff and Louisa Anderson moved from the Northern Territory to take on Truffles of Tasmania, the state's largest truffle farm. It was a romantic vision with family as a priority - the farm is blessed with rainfall, extremely pretty and trained truffle dogs came with the purchase. But farming is tough…has it been a dreamy treechange?
https://www.trufflesoftasmania.com.au
Follow The Producers on Instagram
https://www.instagram.com/producerspodcast/
Host Dani Valent
https://www.instagram.com/danivalent
Host Anthony Huckstep
https://www.instagram.com/huckstergram/
Executive Producer Rob Locke
https://www.instagram.com/foodwinedine/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
This is the third episode in a special series of The Producers. Agricultured 2023 celebrates the farmers and produce of northern Tasmania. In five conversations, we celebrate farmers caring for both land and community. Along the way you’ll hear how strong local food systems and ethical farming do much more than create delicious food. They also benefit farmers, eaters and the earth we all share. Marion’s Vineyard is a love story, an immigrant tale, a family legend and an example of what can happen when passion meets philosophy and an appreciation of soil, heritage and legacy. Cynthea Semmens is the second generation to be making wine at this special vineyard overlooking the Tamar River - Kanamaluka, 35km north of Launceston. Her approach: trying to get the view in every bottle.
https://marionsvineyard.com.au
https://www.agricultured.com.au
Follow The Producers on Instagram
https://www.instagram.com/producerspodcast/
Host Dani Valent
https://www.instagram.com/danivalent
Host Anthony Huckstep
https://www.instagram.com/huckstergram/
Executive Producer Rob Locke
https://www.instagram.com/foodwinedine/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
This is the second episode in a special series of The Producers. Agricultured 2023 celebrates the farmers and produce of northern Tasmania. In five conversations, we celebrate farmers caring for both land and community: a cattle farmer, cheesemaker, vegie growers and a winemaker. Along the way you’ll hear how strong local food systems and ethical farming do much more than create delicious food. They also benefit the farmers themselves, people who enjoy food at home and in restaurants and the earth that we all share. Grass. Cow. You. That’s the approach at Ashgrove, where family-owned paddock to plate dairy delights are nurtured with full transparency and a sense of responsibility to land, animal and local Tasmanians.
https://www.ashgrovecheese.com.au
https://www.agricultured.com.au
Follow The Producers on Instagram
https://www.instagram.com/producerspodcast/
Host Dani Valent
https://www.instagram.com/danivalent
Host Anthony Huckstep
https://www.instagram.com/huckstergram/
Executive Producer Rob Locke
https://www.instagram.com/foodwinedine/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
Mindy Woods (Karkalla)
https://www.karkalla.com.au/our-story
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
This is the sixth episode in our special series, The Long and Short of Opening a Restaurant. We’re following the journey of renowned chef and restaurateur Martin Boetz. He’s getting closer and closer to opening ShortGrain, an Asian eatery and foodstore in Brisbane. It’s less than a week till Marty hosts friends in the restaurant for his birthday party. Will ShortGrain be ready?
https://www.shortgrain.com.au
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
This is the first episode in a special series of The Producers. Agricultured 2023 celebrates the farmers and produce of north-western Tasmania. These stories come from Kanamaluka - the Tamar River - in Lutruwita. In five conversations, we celebrate farmers caring for both land and community: a cattle farmer, cheesemaker, vegie growers and a winemaker. Along the way you’ll hear how strong local food systems and ethical farming do much more than create delicious food. They also benefit the farmers themselves, people eating at home and in restaurants, and the earth as a whole. From good dirt comes good beef. That’s the motto at Glen Torrie Pastures, where Pippa Mills grows Black Angus beef for the local market. The farm is a deliberately small family enterprise run with sustainability and accountability - to the land, customers, the next generations, the world we share - at front of mind.
https://www.agricultured.com.au
Follow The Producers on Instagram
https://www.instagram.com/producerspodcast/
Host Dani Valent
https://www.instagram.com/danivalent
Host Anthony Huckstep
https://www.instagram.com/huckstergram/
Executive Producer Rob Locke
https://www.instagram.com/foodwinedine/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
Cafes are important glue in Australian society, offering community, connection and fuel. Kieran Spiteri is part of Yolk Group, which owns four cafes in Melbourne's north and west: Convoy, Terror Twilight, Tinker and Hi Fi. We talk about the advantages and challenges of being part of a group, the tricky balance of menu staples and specials, mentoring and motivating staff, and why his business partners wouldn't be surprised if he walked into a meeting with a horse.
https://www.instagram.com/yolk.group/?hl=en
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
When she found herself making a tonne of salad a month, Adrienne Jory realised her side hustle might have become a real business. We talk about her homely Brisbane restaurant Bar Francine and her firm ideas about keeping her staff happy, rewarded and nurtured.
https://www.barfrancine.com
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Gin is having a moment. We talk to gin communicator Leon Dalloway about gin's backstory, the ups and downs of the drink over the centuries, and the particular qualities of Australian gin. Leon's Gin Journey tour company is celebrating 10 years. Currently running in London and Sydney, he's about to do his first Melbourne gin crawl as part of the upcoming Melbourne Cocktail Festival.
https://melbournecocktailfestival.io/
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
After looking to find a genuine purpose and help deal with post-natal depression, Jaimi Pennell (Forgotten Sound Farm) began growing food at home. With her hands in the soil, it wasn’t long before she yearned to have her own farm to feed the wider community, and one day supply restaurants. She’s now four months into her dream and making a huge impact in the scenic rim.
Follow Fishtales, a Seafood Podcast on Instagram
https://www.instagram.com/fishtalesseafoodpodcast/
Follow John Susman
https://www.instagram.com/fisheads/?hl=en
Follow Rob Locke (Executive Producer)
https://www.instagram.com/foodwinedine/
Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world. A food podcast from the Deep in the Weeds Food Podcast Network.
Legendary St Kilda restaurant Donovans is changing hands for the first time since it opened in 1997. On August 31, founders Gail and Kevin Donovan will hand over the beachfront business to their ‘adopted son’ Nick Parkhouse, the current general manager of the restaurant. https://donovans.com.au https://www.theage.com.au/goodfood/melbourne-eating-out/one-of-melbourne-s-most-iconic-restaurants-changes-hands-after-26-years-20230810-p5dvea.html
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
You're hanging with me today! I chat about where I've been eating and what I've been writing about. There's also a bit of storytime as I read my recent review of Commis, first published in The Age Good Food. Listen through to the end to hear about Foodies For Yes, my campaign to vote yes for an Indigenous Voice to Parliament.
Dani's articles: https://www.theage.com.au/goodfood/by/dani-valent-hven6 Vote Yes: https://www.yes23.com.au/
foodiesforyes
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Something a bit different today! The recent Halliday Wine Companion Awards are one of the biggest events on the Australian wine calendar and Shanteh Wale, host of our sister podcast Over A Glass, is a judge and award presenter. What makes these awards meaningful, what do they say about the Australian wine industry and who took their shoes off on the night of nights?
https://winecompanion.com.au/resources/awards/halliday-wine-companion-award-winners
Follow Dirty Linen on Instagram
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Follow Over a Glass
https://www.instagram.com/overtheglasspod
Host Shanteh Wale
https://www.instagram.com/shantehwale/?hl=en
Follow Rob Locke (Executive Producer)
https://www.instagram.com/foodwinedine/
Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Deep in the southern forests of Western Australia Judith Bennett and her husband Richard (Belvedere Valley) are raising Wagyu on a rotational grazing system. Grass pastures are paired with their own meadow hay to give their cows a happy healthy life completely raised on grass, and delivering a truly unique eating experience.
https://belvederevalley.com.au
Follow The Producers on Instagram
https://www.instagram.com/producerspodcast/
Host Dani Valent
https://www.instagram.com/danivalent
Host Anthony Huckstep
https://www.instagram.com/huckstergram/
Executive Producer Rob Locke
https://www.instagram.com/foodwinedine/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
This is the fifth episode in our special series, The Long and Short of Opening a Restaurant. We’re following the journey of renowned chef and restaurateur Martin Boetz: he’s moved home to Brisbane and is working towards opening ShortGrain, an Asian eatery and foodstore - or is it actually a proper restaurant, Marty? With just over a month until opening, it’s time to check in for a progress report.
https://www.shortgrain.com.au
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
When Mariano Di Giacomi was a boy in Naples, the pizza cooks were heroes and working as one seemed unattainable. But from a start washing dishes and practicing with leftover dough after the cooks had gone home, Mariano is now living in Australia where he's the executive chef at pizza restaurants Gradi Group, the owner of a catering company and an irrepressible pizza experimenter and innovator. We mentioned this episode with Gradi owner Johnny Di Francesco: https://deepintheweeds.com.au/podcast/johnny-di-francesco-gradi-group-a-pizzeria-on-mars/
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Manish Mehrotra is one of India's most prominent chefs, with his Indian Accent restaurant flourishing in New Delhi, New York, London and now Mumbai. We catch up to talk about his approach to contemporary Indian cuisine, his childhood in Patna in a strict vegetarian household, and his upcoming trip to Melbourne to cook at Tonka.
https://www.instagram.com/chefmanishmehrotra/?hl=en
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
We love shining a light on new talent at Dirty Linen so when we heard about a 17-year-old high school student who had done work experience at restaurants including Vue de monde and Grossi Florentino, we had to find out more. Harry Lalor talks us through his passions, his observations on the hospitality industry, his efforts to make an Instagram-worthy strawberry tart and his tips for getting a foot in the door at top restaurants.
https://www.instagram.com/harry.lalor/?hl=en
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Emelia Prendergast is known as the Queen of Conserves. Under her The Saucy Australian brand she produces and sells a vast range of 54 condiments from the familiar - tomato sauce, apple sauce - to the quirky - one is called Sweet Serendipity, another is a Crustacean dressing. No matter what, they all have Emelia’s mysterious secret ingredient. I wonder if she’ll tell us what it is...
https://emelias.com.au
Follow The Producers on Instagram
https://www.instagram.com/producerspodcast/
Host Dani Valent
https://www.instagram.com/danivalent
Host Anthony Huckstep
https://www.instagram.com/huckstergram/
Executive Producer Rob Locke
https://www.instagram.com/foodwinedine/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
What if we could actually make a difference to climate change? Filmmaker Rachel Ward felt as impotent and horrified as any of us watching - and being impacted by - the Black Summer bushfires. Then she realised her New South Wales hobby farm might be a site of change and action. The journey to regenerative farming is chronicled in her new film Rachel’s Farm: it's inspiring, empowering and will make you fall in love with dung beetles.
See us in conversation: https://www.madman.com.au/rachels-farm
Rachel mentions her daughter's ethical ready-meal business: https://thegoodfarmshop.com
Follow Dirty Linen on Instagram
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Follow Dani Valent
https://www.instagram.com/danivalent
Follow Rob Locke (Executive Producer)
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Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
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Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Chocolate Queen Kirsten Tibballs is a lifelong learner and generous teacher. She won gold in the Pastry Olympics and founded industry-leading patisserie school Savour in Melbourne in 2002. How did she get started, what drives her and what advice does she have about career pathways and easy wins for chefs struggling to create a killer dessert menu?
https://linktr.ee/KirstenTibballs
Follow Dirty Linen on Instagram
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Follow Dani Valent
https://www.instagram.com/danivalent
Follow Rob Locke (Executive Producer)
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Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
After a career traversing the globe as a photojournalist, Tim Wimborne and his family moved to regional NSW and his new food journey began, first with native mountain pepper, and now with an incredible pasta and flat bread offering under the banner of Braidwood Food Company.
https://www.braidwoodfood.com
Follow The Producers on Instagram
https://www.instagram.com/producerspodcast/
Host Dani Valent
https://www.instagram.com/danivalent
Host Anthony Huckstep
https://www.instagram.com/huckstergram/
Executive Producer Rob Locke
https://www.instagram.com/foodwinedine/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
Familiar food and a sense of purpose and community can be pivotal in helping refugees and migrants feel welcome, connected and nourished. We learn from Shingi Nyabonda who works with Mildura's Food Next Door Co-op: food security isn't just about consuming calories, it's about being empowered to eat in a way that feels right.
https://www.foodnextdoor.org.au
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Who loves the sound of a four-day week? Adam Brownell is the new CEO of Hectors Deli, a Melbourne sandwich brand with three stores and a cultish following. He outlines the initiatives he's hoping will turn Hectors in particular - and hospitality in general - into an employer of choice. Adam also shares advice for any business looking to improve training, retention and culture.
https://www.hectorsdeli.com.au
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Geelong is on song! We head to G-Town to chat with Eli Grubb, head chef at Westend, a relaunched restaurant in a classic old pub in the thriving Little Malop precinct. We cover culture, mentoring, mental health and ambition.
https://westendgeelong.com.au
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Jake Wolki and his wife Ann run Wolki farm and butchery in Albury in New South Wales. They started the farm in 2019 on a hobby block that his dad used for conventional cattle. Things changed very quickly, thanks to YouTube rabbitholes and a deepening commitment to doing things differently. The Wolkis farm according to five principles: animal welfare, environmental backbone, healing food, community and profit. It’s been a radical life shift for Jake from fast food and poor health to regenerative farming and vitality. He couldn’t love it more.
https://wolkifarm.com.au
Follow The Producers on Instagram
https://www.instagram.com/producerspodcast/
Host Dani Valent
https://www.instagram.com/danivalent
Host Anthony Huckstep
https://www.instagram.com/huckstergram/
Executive Producer Rob Locke
https://www.instagram.com/foodwinedine/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
I'm sending you a Postcard from Brisbane! I've just spent five days eating my way around Brisbane, enjoying the food, wine, feeling and sunshine. Join me for meals, cocktails, coffee and tips for Queensland capital city dining, plus a sneaky jaunt to the Gold Coast.
Follow Dirty Linen on Instagram
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https://www.instagram.com/danivalent
Follow Rob Locke (Executive Producer)
https://www.instagram.com/foodwinedine/
Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Australia is rife with pizza restaurants but there's noone doing what Paul Kasten does at Deep End in Melbourne. The year-old restaurant is a destination for New York, Chicago and Detroit-style pizzas, crafted with dedication by an American chef who is a pizza nerd from way back. We talk about the joys and challenges of running a small business with a unique offering. Oh, and cheese pulls, there's always time to talk stretchy cheese.
https://deepend.pizza
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
The countdown to Shortgrain continues. This is the fourth episode in our special series, The Long and Short of Opening a Restaurant. We’re following the journey of renowned chef and restaurateur Martin Boetz as he works towards opening ShortGrain, an Asian food store and eatery in Brisbane. With about 2 months until opening - we hope - it’s time to check in for a progress report…
https://www.instagram.com/shortgrainbymb/
Follow Dirty Linen on Instagram
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Follow Dani Valent
https://www.instagram.com/danivalent
Follow Rob Locke (Executive Producer)
https://www.instagram.com/foodwinedine/
Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
After more than 20 years involvement in scientific research Julie Martyn (Artisa) moved to Tasmania and began looking for opportunities where she could indulge in her foodie interests. A mix of opportunity and science lead her to exploring plant-based cheese, especially those that might incorporate some of the amazing Tasmanian produce.
https://artisa.com.au
Follow The Producers on Instagram
https://www.instagram.com/producerspodcast/
Host Dani Valent
https://www.instagram.com/danivalent
Host Anthony Huckstep
https://www.instagram.com/huckstergram/
Executive Producer Rob Locke
https://www.instagram.com/foodwinedine/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
Simon Rogan
https://www.simonrogan.co.uk
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Sometimes you can just tell there's going to be a great story behind a food business. Mariana Chedid's Brulee cafe and patisserie has a unique homely feeling and gorgeous croissants. She shares her story of moving from Lebanon, falling into food and finding some great mentors and hard lessons along the way. We talk about Julia Child, Louis Fleyfel AO, Le Cordon Bleu, La Tour d'Argent and chef Yohan Lastre, Brasserie Thoumieux and Jean-Francois Piège, Daniel Vaughan from Brighton's Pantry and artist Catherine Hiller.
https://www.instagram.com/bruleeau/?hl=en
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Where are the co-working spaces for bakers and makers? Cake queen Alisha Henderson has just launched Co.Bake Space with Alice Bennett. We chat to Alisha about running a small business designed to deliver joy.
https://www.sweetbakes.com.au
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Mark Foletta grew up on a farm near Benalla, a couple of hours from Melbourne, and ended up buying the farm next door. Yin Barun is a diverse business with everything from cherries to pumpkins, pine mushrooms, wine and livestock. Mark has a focus on regeneration, soil health and strong human connections, not just in his regional area but also with prominent city chefs who use and appreciate the food he grows and forages. Sustainability isn’t just about the environment, it’s about the people who tend and benefit from its bounty.
https://www.instagram.com/saffron_gramophone/?hl=en
Follow The Producers on Instagram
https://www.instagram.com/producerspodcast/
Host Dani Valent
https://www.instagram.com/danivalent
Host Anthony Huckstep
https://www.instagram.com/huckstergram/
Executive Producer Rob Locke
https://www.instagram.com/foodwinedine/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
Winter is always tougher trading for restaurants but 2023 is presenting particular challenges. Sean Flanagan owns Wildgrain Mornington, a regional eatery which grows a lot of its own produce and works every single angle in trying to make business viable. This is a big chat, covering government policy, owner mindset and customer interactions.
https://www.wildgrain.com.au
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Sometimes you can just tell there's going to be a great story behind a food business. Mariana Chedid's Brulee cafe and patisserie has a unique homely feeling and gorgeous croissants. She shares her story of moving from Lebanon, falling into food and finding some great mentors and hard lessons along the way. We talk about Julia Child, Louis Fleyfel AO, Le Cordon Bleu, La Tour d'Argent and chef Yohan Lastre, Brasserie Thoumieux and Jean-Francois Piège, Daniel Vaughan from Brighton's Pantry and artist Catherine Hiller.
https://www.brulee.com.au
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
We wrap up our Refugee Week series in this conversation with Shahnaz Albokhalifeh. Born in Iran and now living in Melbourne, Shahnaz works with life-changing social enterprise Free To Feed. We talk about the difficulty of arriving in Australia as a refugee and the joys of sharing food and culture on the path to belonging.
https://www.freetofeed.org.au
Follow Dirty Linen on Instagram
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Follow Dani Valent
https://www.instagram.com/danivalent
Follow Rob Locke (Executive Producer)
https://www.instagram.com/foodwinedine/
Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
We continue our Refugee Week series, sharing stories of women who arrived in Australia as refugees. They all seek a true welcome, a pathway to opportunity and the security of a permanent home. Atena Kashani was born in Iran and now lives in Melbourne where she works with her father Vahid at 01 Kebab in Roxburgh Park. Atena isn't allowed to study so she can't pursue her dream of being a lawyer. We talk thwarted ambition and excellent kebabs.
https://instagram.com/01kebabs_?igshid=MzRlODBiNWFlZA==
Follow Dirty Linen on Instagram
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Follow Dani Valent
https://www.instagram.com/danivalent
Follow Rob Locke (Executive Producer)
https://www.instagram.com/foodwinedine/
Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
After having an average experience eating Jamaican food at a festival Brian Johnson (Jammin’ Jerk) suddenly got an urge to try and do it better. He delved into the food of his heritage and soon discovered the complexities and challenges of dishing up food of a high standard. But after trial and error, he’s become one of the best producers of Jamaican Jerk spice rubs and hot sauces downunder.
https://www.jamminjerk.com.au
Follow The Producers on Instagram
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Host Dani Valent
https://www.instagram.com/danivalent
Host Anthony Huckstep
https://www.instagram.com/huckstergram/
Executive Producer Rob Locke
https://www.instagram.com/foodwinedine/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
It's Refugee Week! All week we are sharing conversations with women who arrived in Australia as refugees. Their stories are different but some of their needs are similar: a true welcome, a pathway to opportunity, the security and safety of a permanent home. Today's guest is Sangee, whose Sydney food stall Sangee's Asian Fusion celebrates the diverse flavours of her native Penang.
https://www.instagram.com/sangeesasianfusion/
Follow Dirty Linen on Instagram
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Follow Dani Valent
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Follow Rob Locke (Executive Producer)
https://www.instagram.com/foodwinedine/
Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Is there anything better than a great slice of bread? Actually, no. We chat to Pippa James from GrAiNZ, a collection of grain enthusiasts which meets to talk farming, milling, baking and brewing. GrAiNZ has just launched the John Reid Fellowship, a stipend which commemorates the sourdough pioneer by supporting projects in local grain economies.
https://www.grainz.org.au
Listen to John Reid on Dirty Linen
https://deepintheweeds.com.au/podcast/john-reid-redbeard-bakery-trentham-optimism-support-gratitude/
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 Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Welcome back to our special series, The Long and Short of Opening a Restaurant. This is the third podcast following the journey of leading Australian chef and restaurateur Martin Boetz as he works towards opening ShortGrain, an Asian food store and eatery in Brisbane. In our first episode, Marty outlined the vision: self-funded ShortGrain will be an eatery and foodstore in a landmark heritage building. Episode two focused on the big decisions around the build and the budget. Let’s see where he’s at now…
https://www.instagram.com/shortgrainbymb/
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Follow Dani Valent
https://www.instagram.com/danivalent
Follow Rob Locke (Executive Producer)
https://www.instagram.com/foodwinedine/
Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Fourth generation farmer Charlie Scott was always going to return to the land but it’s fair to say he didn’t dream about quail farming as a boy. A combination of luck, nous, trial, error and endless hard work led to him developing a successful business around his own breed of quail. As he comes towards the end of his farming journey, Charlie looks back on a business that’s driven him hard and brought him enormous satisfaction.
http://www.redgatefarm.com.au
Follow The Producers on Instagram
https://www.instagram.com/producerspodcast/
Host Dani Valent
https://www.instagram.com/danivalent
Host Anthony Huckstep
https://www.instagram.com/huckstergram/
Executive Producer Rob Locke
https://www.instagram.com/foodwinedine/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
When you start talking sweet treats in Australia, Darren Purchese's name is bound to come up. The new host of The Great Australian Bake Off shares tales of his transformative encounter with a Peach Melba, his surprise trip to Australia, and a Melbourne career that kicked off at Vue de monde. Darren and his wife Cath Claringbold have just called time on their dessert store and catering business Burch & Purchese. So what's next and what has Darren learnt along the way?
https://www.darrenpurchese.com
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Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
How does an ex-Ottolenghi chef approach winter in Melbourne? Brad Cunningham has brings the full breadth of his experience - catering, events, exec chef of a group, fine dining and cafe - to Waygood, a neighbourhood wine bar in Melbourne's Richmond. We talk food costs, customer spend, the place of cheese, stepping back to step up, and the Ottolenghi effect.
https://www.waygood.com.au
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Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
The original brewers were women so why does the fermented beverage have such a blokey reputation and why is the craft beer scene rife with bro bullshit? Nemesia Dale-Cully - beer expert, activist and cellar door manager at Sydney's Wildflower - has views. There is so much joy and culture in beer but it's beyond time to make it an inclusive and welcoming arena for everyone.
https://wildflowerbeer.com
Nemesia's Blog: https://beerisagirlsdrink.wordpress.com/
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Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Difference is everything! This week on Dirty Linen we're celebrating New Voices on Food #2, the food writing anthology that showcases diversity. Sydney-based editor Lee Tran Lam kicks off the series. Why do we need a book like this? What does it tell us about the state of food media and the hospitality industry? And what are some of the most delicious and diverse bites Lee Tran has enjoyed recently?New Voices On Food 2: https://somekindpress.com/products/new-voices-on-food-2New Voices On Food 1: https://somekindpress.com/products/new-voices-on-foodInstagram: https://www.instagram.com/leetranlam/Crunch Time podcast: https://www.patreon.com/leetranlamThe Unbearable Lightness of Being Hungry: theunbearablelightnessofbeinghungry.com/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetworkDirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Friday On My Mind! What's on my mind this first Friday of summer: my little wrap of where I've been eating, what I've been thinking, what's been on the pod and what's coming up next, plus cherries, flood statistics and a preview of my Christmas gift guide. Brain dump is GO!Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetworkDirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
We head to Palermo to chat to Professor of Horticulture Paolo Inglese. After a recent visit to Australia, Paolo has much to say about the concept of national cuisines and also shares expertise on olive oil, prickly pear and stonefruit. Bring on the melting peaches!
https://www.unipa.it/persone/docenti/i/paolo.inglese
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Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
With more Australians having trouble getting food on the table, we talk problems and solutions with Dr Rebecca Lindberg, a food researcher at Deakin University and the Co-Chair of The Community Grocer, a subsidised produce market. Rebecca talks about government policy, dignity, choice, structural violence and income which - in the end - is the major cause of food insecurity.
https://www.thecommunitygrocer.com.au
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Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Chooks At The Rooke is owned by Xavier Prime and Kimberley Burridge. Along with a small team, they produce Premium Pastured Eggs centred around Animal Welfare and Sustainable Farming Practises. But even more interestingly, they’re started rearing Cockerels that would not have otherwise had the full rich lives they’re now experiencing.
https://chooksattherooke.com
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Executive Producer Rob Locke
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Noone likes putting food in the bin but what if zero waste was the principle that drove all the other decisions at a cafe? Today's guest is Laura Boulton, chef at Cassette, a zero-waste cafe in Melbourne's inner west. Laura loves coming to work to check on her ferments, bury eggs in coffee grounds, and chat to customers about what's in their fridges.
https://www.instagram.com/the.wandering.chef/?hl=en
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Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
It's event season! We talk to Sydney caterer Savva Savas. What are the joys and perils of running parties for demanding clients? Why is it OK that Charles and Di ate soup from a wheelie bin? And what makes food such a great force for good?
https://www.plated.com.au
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Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
The Sydney Morning Herald Good Food Guide has just been released, shining a light on restaurants and dining culture in New South Wales. We chat to editor Callan Boys. What's hot, what's hotter, what's on the way out (maybe) and what keeps him up at night?
https://www.instagram.com/callanboys/?hl=en
https://www.goodfood.com.au/eat-out/good-food-guides/the-smh-good-food-guide-awards-2023-nsws-best-restaurants-and-cooking-talent-celebrated-20221120-h28036
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Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
We head to Adelaide for a weekend of eating, drinking and exploring...and a bit more eating. Here's a rundown of some favourites from fire-cooking at Arkhe to soulful Afghani food at Parwana plus coffee, wine and foraged fare. What a great city - full of great flavours, so easy to negotiate, and with doorstep access to great produce, and excellent regional dining and drinking.
Adelaide Farmers’ Market https://adelaidefarmersmarket.com.au/
Alkina Wine https://www.alkinawine.com/Our-Story/Polygon-Project
Arkhe https://arkhe.com.au/
Central Market https://adelaidecentralmarket.com.au/
East End Cellars https://eastendcellars.com.au/
Exchange Coffee http://exchangecoffee.com.au/
First Nations Food Companion https://warndu.com/collections/books
Haigh’s https://www.haighschocolates.com.au/beehive-corner
Hey Jupiter https://heyjupiter.com.au/
LOC https://locdotcom.au/
Parwana https://www.parwana.com.au/
Restaurant Botanic https://restaurantbotanic.com.au/
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We track the path of restaurateur Gaurang Gahoi, owner of Sydney's Foreign Return. Gaurang aims to "free butter chicken from the pressure to perform", shining a light on lesser known Indian dishes. How did hospitality reel him in, what are the differences between working for a hotel group and being an independent restaurateur, and what are the crucial elements to creating a point of difference in a business?
https://www.foreignreturn.com.au
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The Age Good Food Guide has just been released. We interview editor Roslyn Grundy to find out how this mook (magazine/book) is put together. How are reviewers matched with restaurants, who decides on the coveted 'hats', why isn't your favourite restaurant included, and what stands out in this year's crop of Victorian restaurants?
https://www.goodfood.com.au/eat-out/good-food-guides/the-age-good-food-guide-2023-all-the-award-winners-20221104-h27n3y
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Byron Fermentary is the creation of Katerina Lazareva, a trained Chef living, farming and making in Byron Bay, Australia. Byron Fermentary is the manifestation of her experience and ancestral traditions in a range of unique fermented products made from seasonal organic produce.
https://byronfermentary.com.au
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How does the head chef of Noma wind up cooking eggs two hours south of Perth? Today's guest is Canadian Ben Ing who - with his partner Kirsty Marchant, Noma's ex-gardener - is running Alberta's in Busselton. We talk about work-life balance, kitchen culture...plus a bit of ice hockey.
https://www.instagram.com/albertas_busselton/?hl=en
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Friday On My Mind
It's Friday and this is what's on my mind! The Eat Drink Design Awards which celebrate design brilliance in hospitality, the Chef of the Year awards and what it means with cool comments from Dan Hunter, new food publications including a shout-out to Lee Tran Lam, Turkish bread and revolutions, and Torello Farm and how good it is to shop seasonal produce.
Stuff I talked about...
Turkish bread https://www.reuters.com/world/middle-east/turkey-arrests-bakers-union-head-calling-bread-eating-societies-stupid-2022-11-09/
The Menu film event https://www.lidocinemas.com.au/events/the-menu-fine-dining-preview
Book chat n snax https://mcclelland.org.au/events/book-signing-and-lunch-event
At just 25, Cameron Tay-Yap is head chef of Melbourne's fine dining Amaru. He's also one of six finalists in The Age Good Food Guide's Young Chef of the Year award for 2023. Cam's mum hoped he would become a lawyer - forging a path as a chef has taken courage and determination. Why did he do it and what have been the joys and challenges along the way?
https://www.instagram.com/cam_taysty/?hl=en
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Leidy Maldonado trained as a psychologist in her native Colombia before moving to Australia to study English and now cookery. She works at Nu Nu restaurant in Cairns, Queensland, and recently competed in the San Pellegrino Young Chef Academy finals in Sydney. Leidy is passionate about mental health in hospitality and sees many synergies (and some important differences) between psychology and cooking.
https://www.instagram.com/leidy_mald/?hl=en
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It’s hard to get your head around picking and packing half a million dollars worth of produce in a single day. But for the six weeks that Kensington Pride mangoes are in season, that’s exactly what happens on Matt Palise’s farm in the Northern Territory. Red Rich Fruits is a family farming business, with Matt part of the third generation. The family started in Victoria’s Yarra Valley but now farms much further afield, working through apples, pears, stone fruit, mandarins, mangoes and citrus to ensure a year-round fruity business.
https://www.instagram.com/kensingtonpridemangoes/
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The Producers comes from Deep In The Weeds, Australia's leading food podcast network. Listen to find out where your food comes from. Food journalist hosts Dani Valent and Anthony Huckstep share the stories of farmers and food artisans.
With 10,000 Australian venues on its tech platform, Lightspeed has access to plenty of data about sales and trends. We check in with the company's Canadian GM of Hospitality Peter Dougherty to find out what's happening here and around the world. Why does he say eating in Australia is like visiting the future?
https://www.lightspeedhq.com.au
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It’s Friday…and this is what’s on my mind! A thrilling Laotian meal at Jeow, seafood symphonies at Margaret, focaccia’s second wind at places including Don’s and Hope St Radio, coffee degustation at Black Vice, Korean soup at DooBoo - my goodness, you’ve been eating, Valent. I also muse on the happy tendency for restaurants with strong identities to express themselves with clarity. Have a great weekend!
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Cafes are the heart of community but just how hard is it to run a cafe these days? We chat to Reiji Honour, owner of Haiku and Future in Melbourne's Camberwell. How do you balance innovation and predictability? Is reducing costs or raising prices the answer? What are some ways to improve team culture and mood? Oh - the big one - how much should you charge for a coffee? Let's find out...
https://haikufuture.com
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Peter Dillon started his career as a chef before moving into journalism and then marketing. He's come full circle and is now running Hotel Canberra in Ballarat with his brother and partner. We talk about career change, the rise of regional dining, the upside to the staffing crisis, the challenges of combining Filipino flavours with an all-Victorian sourcing policy, and the progress made in LGBTQ+ acceptance and welcome.
https://www.hotelcanberra.au
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He may be renowned as one of Australia’s best chefs, but Giovanni Pilu (Pilu Bottarga di Muggine) is making a name for himself by producing Bottarga – a key ingredient of the food from his homeland Sardinia. The story of how it all started, is quite extraordinary.
https://pilu.com.au/product/pilu-bottarga-di-muggine/
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Two weeks ago, farmer Chloe Fox was kayaking around Somerset Heritage Farm, which had become part of the raging Goulburn River in recent floods. All her vegetables had drowned. This weekend, dozens of volunteers descended on the farm to complete the most daunting jobs. We talk about farming on flood plains, optimism and hope, and the joys of growing vegetables for excited chefs and consumers.
https://www.instagram.com/somerset.heritage.produce/?hl=en
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How can you eat a Rolex? What's wrong with the coffee industry? How can people make a difference to the supply chain and value equation? We chat about all this and more with Commonfolk's Sam Keck. Sam is the owner and founder of a purpose-driven roastery and collection of cafes that aim to connect Australian coffee drinkers with distant farmers and do good along the way.
https://www.commonfolkcoffee.com.au
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Something a bit different today! We sit down with Plate It Forward's Shaun Christie-David at his restaurant Colombo Social (briefly) and Kabul Social, the little canteen at Wynyard Station that feels good and does good, providing purposeful employment for Afghan women who arrived in Sydney as refugees and also for the broader community who connect with these women for daily deliciousness.
https://www.plateitforward.org.au
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Ian Fullerton is a second generation pineapple farmer on Queensland’s Sunshine Coast. Growing 1900 tonnes of pineapples a year is more than a business, it’s almost a calling. Unflappable and stoic, Ian has opinions on employment policy, farming tech and the economics of agriculture. But in the end, there’s one thing that makes it all worth it: juicy fresh pineapples grown with integrity and pride.
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Chef Noah Crowcroft grew up in Texas and fell into cooking as a teenager by necessity. It's been a circuitous and fascinating journey from Austin to Melbourne, where he's now the executive chef of Rice Paper Scissors and the group's new event space Aunty Kim's. What's it like in the world of weddings and functions a year after lockdowns ended?
https://www.instagram.com/chef_crowcroft/?hl=en
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South Australia's Robin Wagner, a sous chef at Magill Estate, has just been announced the Pacific winner for the San Pellegrino Young Chef Academy Competition, meaning he'll represent the region in the world finals in Milan in 2023. We find out why he spent five hours cooking a vegan dish with just three ingredients, and why judges Josh Niland, Peter Gilmore and Jacqui Challinor were so impressed.
https://www.magillestaterestaurant.com
https://www.sanpellegrinoyoungchefacademy.com
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Where are the staff? Bubble Booker Malcolm is one of a fleet of under 18s working at Middle Eastern restaurant Rumi in Melbourne. The Year 11 student is energised, proud and excited about her role as a cook. What made her take the job and what will keep her in hospitality?
https://www.rumirestaurant.com.au
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Simon Schulz runs Schulz Organic Dairy, a family company with 50 years of history across three generations. Based in pretty Timboon west of Melbourne, Simon produces organic milk, yoghurt, cream and quark from a single herd of Friesian and Jersey cows. Focused on the impact he can have by putting climate positive operations at the heart of his ambitions, every creamy caffe latte, every dollop of yoghurt on a bowl of muesli is a vote of confidence in Simon Schulz’s small batch, grass-to-grass pathway.
https://schulzorganicdairy.com.au
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Food waste is a pervasive and demoralising problem for restaurant and home cooks but Alex Elliott-Howery (Cornersmith) knows hundreds of empowering ways to use up bendy veg, odd bits and the last hunk of cheese. We talk about her new book The Food Saver's A-Z, co-written with Jaimee Edwards, which shares practical, realistic and fun ways to keep food out of the bin and onto our plates.
https://cornersmith.com.au
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A pub without booze sounds like the start of a joke - or maybe a bad dream for those who equate heading to their local with drinking beer or having a glass of wine with a meal and some mates. But drinking is shifting - low and no alcohol beverages are mainstream. We catch up with non-drinking publican Anthony Hammond, owner of Victoria Hotel in Melbourne’s Footscray and Builders Arms in Fitzroy.
https://www.instagram.com/hammond_am/?hl=en
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Srishti Godbole is senior chef de partie at Maximilians in the Adelaide Hills. She's one of 10 chefs competing in the upcoming Pacific Region San Pellegrino Young Chef Academy Competition - the winner will be off to Milan for the finals. Srishti isn't new to competing - she once represented India in karate! We talk about her Mumbai background and her pathway as a chef, including three months at Noma in Denmark.
https://www.instagram.com/srishti1392/?hl=en
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After making a great connection with a local hydroponic farmer, former sparky John Gunn fostered a real interest in this intensive kind of farming. When the opportunity came to take over the farm at Cooroibah Greens, he jumped in with both feet.
https://www.cooroibahgreens.com/
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Sometimes restaurants craft a feeling of belonging as carefully as they craft a menu. John Chinsami owns Munchies, a five-year-old approachable food joint in Berwick, in the outer suburbs of Melbourne. Munchies is about inclusion and welcome as much as it's about wings and burgers. John's experience in fine dining and the way he's still treated sometimes as a brown-skinned man informs his approach to employment and the art of hospitality.
https://www.instagram.com/munchiesberwick/?hl=en https://www.goodfood.com.au/munchies-berwick-berwick/munchies-berwick-review-20220906-h267eq
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Restaurants don’t exist without plates! Today we check in with Sam Gordon, a third-generation potter who spends his days making bespoke plates for top restaurants. Sam’s hope is that potters will be seen as artisan producers, just like farmers, appreciated for what they can bring to the dining experience and a restaurant’s identity.
https://www.pottersg.com
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Simon Evans is executive chef at Bangalay Dining on the south coast of New South Wales, two hours from Sydney. Simon was steeped in the importance of local produce and foraging in his early cheffing jobs in Wales. When he moved to Australia a decade ago, he was determined to investigate the idea of Australian cuisine. Surely it didn't mean lamingtons...
https://www.bangalayvillas.com.au/about-us/executive-chef/
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When Tim McDonald co-founded Fonda in 2010, he wanted to prove that employing hospitality workers could be done with kindness and empathy. We talk about his journey as an employer: what's he proud of, what's been a challenge, and what lessons can any business learn from the Fonda example?
https://www.fondamexican.com.au
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Some COVID pivots have been stuffed happily in the bin. Others have turned into thriving new enterprises. Alastair Dobbs' South Yarra Deli is an ambitious ready meals business that leverages the brand of the Botanical Hotel that gave rise to it. Al is a self-declared hospo and food retail tragic - what are the challenges and satisfactions of putting shepherd's pie in a microwaveable tray for one?
https://www.southyarradeli.com.au
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Jacob Usher is a Kamilaroi man and apprentice chef working at Neil Perry’s Margaret restaurant in Sydney. What’s it like to work with a star chef that Jacob has watched on TV since he was little? We talk about skills, commitment and pathways as a young chef and the balance of sacrifice and reward.
https://www.instagram.com/thenativebbq/?hl=en
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Back in episode 16 in July 2020, we spoke to Bianca Welsh about mental health in hospitality. The Launceston restaurateur makes a welcome return to Dirty Linen to discuss a new study. Deputy's "The Big Shift" report found 93% of Australian workers think emotional and mental wellbeing is as important as pay. Bianca talks about creating a positive environment for workers and how she was able to stress test it from the inside when faced with her own traumatic event this year.
Link to report: https://news.deputy.com/deputy-research-reveals-hospitality-workers-are-working-longer-and-harder-to-cope-with-labour-shortages
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Today's he's an associate professor at the University of Queensland's School of Business, but Richard Robinson is also a longtime chef. We talk about his latest research into the hospitality industry, culminating in a troubling report called "Serving up a Fair Go? Surfacing Cultural Issues in Hospitality Employment". How do we measure fairness in restaurant work? What are workers reporting, why might things be so bad, and what are the solutions?
Report: https://business.uq.edu.au/files/82074/Fair-Go-Surfacing-cultural-issues-hospitality-employment.pdf
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Last time we spoke to Steve Cumper was more than 400 episodes and two years ago. Back then, Steve was overseeing the food at a Hobart pub. Now he's looking after the meals in an aged care setting. It's work with its challenges but full of purpose and meaning and Steve feels he's landed in the right place - so long as he doesn't go too hard on the paella.
https://www.instagram.com/stevecumper1/?hl=en
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This the seventh and final episode of The Producers in Launceston, a special podcast series celebrating the food, wine and people of this very special part of Tasmania. Mr Brown and Towns is an urban mushroom farm in the city of Launceston. Best mates Michael Townsend and Fergus Brown grow exotic mushrooms in an old abattoir that’s been given new life as a hub for small businesses and startups. Mushrooms are a business but growing them also offers a lifestyle: Michael and Fergus want work to be enjoyable and to gel with the lives they’re aiming to craft. The Producers in Launceston is a special seven-part series in partnership with AgriCULTURED.
https://www.instagram.com/btmushrooms/?hl=en
https://www.agricultured.com.au
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This the sixth episode of The Producers in Launceston, a special podcast series celebrating the food, wine and people of this very special part of Tasmania. Anthony Ashe and his wife Paula run pastured chickens for their eggs at Rosella Roost in Rosevale, 25km west of Launceston. New to farming, they’ve plunged in, using their expertise in other areas of science and agriculture to get things rolling, with as much attention to regenerating the soil and giving their chickens a good life as to producing tasty eggs.
The Producers in Launceston is a special seven-part series in partnership with AgriCULTURED.
https://www.instagram.com/rosellaroost/?hl=en
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This the fifth episode of The Producers in Launceston, a special podcast series celebrating the food, wine and people of this special part of Tasmania. Ian White is the cellar door manager at Clover Hill, a sparkling wine producer 50km northeast of Launceston in the Pipers River wine region. He talks about dismantling the elitism of the Champagne world with sparklingly inclusive experiences and explains why Tasmania is such a great place to do it. The Producers in Launceston special series is a partnership with AgriCULTURED, a food showcase of this rich, beautiful, innovative region.
https://cloverhillwines.com.au
https://www.agricultured.com.au
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Jamie Bucirde is an experienced hospitality worker and the founder of Not So Hospitable, a grassroots movement that highlights the prevalence of sexual assault and harassment in the Adelaide hospitality community. Jamie is also studying sexology and has taught respectful relationships and consent in schools. We talk about change: what’s needed, how to get there and how anyone can be part of it.
https://www.notsohospitable.com.au
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This is the fourth episode of The Producers in Launceston, a special series celebrating the producers and people of northern Tasmania, in partnership with AgriCULTURED. Liz and Rick Mahnken grow Angus beef on Summerlea Farm in north Lilydale, 35km north of Launceston. Their children are the 7th generation of Mahnkens on this farm. After a tragic start to their working life here, Liz and Rick are farming with purpose: it’s small scale with a focus on animal welfare and meat quality, and a keen eye on nurturing the land.
https://summerleafarmtasmania.com
https://www.agricultured.com.au
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In three decades of cooking and running restaurants, Jeff Schroeter has seen it all and done most of it. Perhaps best known for his time at legendary Sydney restaurants Bistro Moncur and Bayswater Brasserie, he’s recently launched Beckett's in Sydney's Glebe. When designing a menu he lets the building tell him what it wants him to cook. Let's find out more… https://www.beckettsbardining.com.au/
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Prisy Benson has it all going on: as well as a full-time career as a social worker, she runs a catering business, cooking channel, cake hustle and more. We talk about her Ghanaian background, West African food and what it's like to be an entrepreneur.
https://www.instagram.com/cookingwithprisyb_/?hl=en
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We continue our special series The Producers in Launceston. Hillwood Berries is a family-run berry farm 25km north of Launceston in the heart of the Tamar Valley. Launched in 2010 off the back of three generations of farming experience in the region, this hilly farm has grown from a two-hectare strawberry patch to more than 40 hectares of strawberries, raspberries, blackberries and blueberries. Simon Dornauf works with his family to grow berries and also to nurture the 60 staff - many of them overseas workers - that make the Hillwood project possible. The Producers in Launceston is a special series celebrating the producers and people of northern Tasmania. These podcasts are a partnership with AgriCULTURED, a food showcase of this rich, beautiful, innovative region. https://www.hillwoodberries.com.au
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For the second episode of The Producers in Launceston, we chat to Massimo Mele, a local chef and restaurateur who has made it a mission to nurture, highlight and champion local farmers and the produce they grow, make and coax into being. We talk about his transformation from a chef who ticked items off an order sheet for next-day delivery to a collaborator who plans menus months in advance alongside farmers.
The Producers in Launceston is a special series celebrating the farmers and produce of northern Tasmania.
These podcasts are a partnership with AgriCULTURED, a food showcase of this special region.
https://www.instagram.com/chefmassimomele/?hl=en
https://www.agricultured.com.au
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The Producers in Launceston is a special series celebrating the farmers and produce of northern Tasmania. Our first episode is with pig farmers Kim and Daniel Croker, who live and work on idyllic Fork It Farm in northern Tasmania. Their rare-breed Berkshire porkers forage, socialise and wallow their way around a small, pretty farm half an hour from Launceston. Their pork is incredibly tasty, rich and satisfying, with a golden crisp crackling. Kim and Daniel share the story behind this paragon of porchetta.
These podcasts are a partnership with AgriCULTURED, a food showcase of this special region.
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We chat to Chris Wotton, Group Executive Chef for GM Hotels in Adelaide. Chris oversees the food and up to 80 kitchen workers across 12 hotels. He's implemented lots of changes to keep things running smoothly while staffing is stretched: it's not all bad, either. Chris is also part of a new hospitality advisory group to the South Australian government which aims to entice more school leavers into careers in food.
https://www.instagram.com/chris_wotton/?hl=en
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Yun Kim is about to launch EziStreat, a hybid dark kitchen and food hall in North Melbourne that also acts as an incubator for food businesses low on capital. Yun hopes to create a hospitality network that can take advantage of better deals with delivery apps while building dine-in custom. EziStreat is also designed with an eye on whatever crisis this funny old world throws our way next. Listen to this episode for entrepreneurial spirit and strategies.
https://www.instagram.com/ezistreat/
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The Reids, have been farming in Mimosa for over one hundred years. Six generations of sheep farmers that have perfected sustainable and low stress methods of farming. Lamb man Dan Reid (Mimosa Valley Lamb) and his family, farm in the heart of the Riverina in Southern NSW and supply Sydney with some of the best quality lamb in the country.
https://www.mimosavalleylamb.com.au
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Why do people go hungry in Australia? We puzzle over this failure of policy and systems with Dr Katherine Kent, a public health nutritionist and lecturer in public health at Western Sydney University. Katherine has just released a fascinating study that looks at Tasmanians’ experience of food insecurity during the 2020 lockdown. What changes do they wish to see in their lives and communities?
https://www.westernsydney.edu.au/staff_profiles/WSU/doctor_katherine_kent
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Jobs and skills are huge topics in Australia right now but are we considering all the ways of promoting employment and training in Australian society? Bianca Stern and Lloyd Clarke work at All Things Equal, a Melbourne cafe and social enterprise dedicated to providing meaningful paid work for people with disabilities, and great food and coffee for the dining public. Every cafe on their Balaclava strip is hiring while All Things Equal has a waiting list of 50 workers.
https://www.allthingsequal.com.au
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What's on the horizon for hospitality? We check in with futurist Rod Fowler to talk robots, fake meat, food distribution and more.
https://rodfowler.com
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Nicolas Ojeda Amado is a baker at Casa Nata, which makes amazing Portuguese tarts in Melbourne. He moved from Colombia in 2018 as an international student and also has experience working with migration agencies and in multicultural communications. We talk about great custard tarts, hospitality as a welcoming space for all cultures and how pride can foster connection.
https://www.instagram.com/nicolas.ojeda/?hl=en
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Wiradjuri man Zane McMillan is the co-CEO of Uncle Charlie's Tastes of Country, an Aboriginal-owned family company that makes popcorn seasoned with Indigenous flavours. Uncle Charlie's is a new company but it’s anchored in more than 60,000 years of Aboriginal connection to the land and has broad ambitions beyond offering a tasty commercial snack. It’s as much about storytelling, connection and understanding throughout Australia, and employment in rural New South Wales, as it is about balance sheets. Find Uncle Charlie's at Fine Food Australia in Melbourne September 5-8.
https://www.unclecharlies.com.au
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How relevant are five-star hotels and their kitchens in today's culinary landscape? We find out in today's discussion with Apoorva Kunte, executive chef at the Westin in Melbourne. Apoorva worked at hotels in India, Bangladesh, Oman and Sydney before moving to Melbourne, cooking with luminaries such as Alain Passard and for VIPs including the Dalai Lama and George Clooney.
https://www.instagram.com/chefapoorva/?hl=en
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Rosemary Morrow, known to all as Rowe, is a teacher of permaculture and regeneration with 40 years experience working around the world to restore social and environmental health. She lives in the Blue Mountains and has just released a comprehensive new handbook called Earth Restorer's Guide to Permaculture. We talk about community, change and mindset: how do we transform ourselves from consumers to builders? https://www.facebook.com/rosemarymorrowpermacultureaction/
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Bistro Livi had only just opened in Murwillumbah when floods swept through northern New South Wales, shutting the sodden restaurant for a five-week rebuild. We chat to chef Ewen Crawford about his journey from Albany, West Australia, to MoVida in Melbourne, and now to a regional town anchored in community and local produce.
https://www.bistrolivi.com
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Shima Wasabi is in northern Tasmania, and shares its latitude with southern Japan. Tasmania’s cool climate is the ideal year-round environment in which to grow this rare plant to create genuine wasabi products and for Esme Atkinson, working with this amazing plant has changed her life.
https://shimawasabi.com.au
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After 11 years working in Australia, Sebastiano Pisasale left his job as restaurant manager at regional superstar Brae. He's moved back home to Italy and has launched a pop-up restaurant in Inzago, near Milan. We talk about the differences between Italian and Australian restaurant culture, both for diners and for workers, and Seb outlines the hospitality revolution he's planning to spark in Italy.
https://www.instagram.com/sebapisa/
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We had so much fun chatting to Abby Kitchen from Nomad Sydney that it seemed only right to find another awesome female chef to talk to at Nomad Melbourne. Rupal Bhatikar grew up in Goa and quit a high-flying corporate career to retrain as a chef. What's it been like to start again at the beginning in a new country? We talk culture, values, learning, authenticity and - crucially - seasoning!https://www.instagram.com/rupalbhatikar/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We check in with legendary chef Donovan Cooke, who Marco Pierre White calls an essential part of his campaign for a third Michelin star, and currently the owner of Ryne in Melbourne. How different are kitchens today from those of the past, especially in terms of commitment and skills? We also talk about Google review extortion: customers who threaten one-star slams if they're not given refunds.https://donovancooke.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Reuben Mardan is the founder and owner of Sample Coffee, a cafe, roastery, retailer and wholesaler in Sydney. Reuben first worked in coffee as a side job but his engagement grew as the specialty coffee scene burgeoned and the first Sample outlet opened in 2011. After a decade in the business, Reuben still finds the industry enriching, especially because it allows him to connect with people at the source of production right through to those who drink it.https://samplecoffee.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Abby Kitchen and I have a cute meeting story: I perved inside her fridge for a Good Food story. The head chef at Nomad Sydney talks about her challenging path from raw American chef to embedded Sydneysider. We discuss female leadership in hospitality: what's changed and what still needs to?https://nomad.sydneyFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Long Prawn is a Melbourne food, art and event collective, currently in Bali to launch a book about oddly named dishes. Nun's Farts, anyone? I chat to the prawn's tail, Frederick Mora, about the meaning and fun in gathering around food in non-traditional hospitality settings. Is having a tangential relationship to the world of food and drink a new way of pushing forward and if so, where to next?https://longprawn.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Many people would be able to look back on their lives and view their actions with shame or regret. But few people - thankfully - have committed a shocking and violent crime like Dom Walker. I talk with the young farmer and agroecologist about what happened, the way he has been able to process what he did, and whether there's a path to redemption, or at least purpose, in the act of growing food.https://instagram.com/_whyfarm?igshid=YmMyMTA2M2Y=Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After two decades in the restaurant game, Sway Quach knows a lot about small business. The co-owner of Tom Phat and Bhang in Melbourne's Brunswick shares tips on purpose, staffing, costs and self-care. Despite all the tricky moments, what is it that keeps Sway fronting up for work every day with joy and passion?https://www.tomphat.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When the pandemic landed, it forced most in the food industry to re-think offering. With a handful of successful restaurants, the likes of Dear Saint Eloise, Love Tilly Devine and Ragazzi a young dynamic group began making fresh pasta to heat and serve at home. Cam Birt, a professional in the realms of artisan, bespoke food products saw an opportunity, not just as a stop gap, but to create a whole new brand and business, Fabbrica, and it has become one of the best quality retail heat and serve pasta offerings in the country.https://ciaofabbrica.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Melbourne's iconic Monarch Cakes has been dispensing joy on Acland Street, St Kilda, since 1934 and owner Nikki Laski has been working in the family enterprise her whole life. What's it like being custodian of a business that's so important to its community, especially in a time of short-staffing and increasing prices? And what is the mysterious Paradise cake that's coming back to the menu?https://monarchcakes.com.auFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Third-generation farmer Catherine Velisha is the managing director of Velisha Farms, based in Werribee South on the outskirts of Melbourne. She’s also the founder of VegEducation, a training organisation that promotes the diverse opportunities in farm work, as well as extolling the virtues of veg to the broader community. The way she sees it, horticulture is nourishing in every way: a great business that’s good for the people who work in it and those who consume its products. In fact, according to Catherine, vegetables are going to save the planet.https://www.velishafarms.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Two years ago, during one of many Melbourne lockdowns, Kady Simkins opened food truck Dingo Ate My Taco. A former social justice lawyer who has lived between the US and Alice Springs, we talk about the immigration rules that make staffing extra challenging, and share hopes for a new era in visa and training policies that smooths a path for international workers, hospitality businesses and the country as a whole.https://www.dingoatemytaco.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Jinsik Choi trained as a chef in South Korea, then moved to Australia eight years ago to broaden his culinary horizons. Despite initial difficulties with the language, Jin has now learnt not just English but how to cook food from many other cuisines. He’s the sous chef at Bang Bang RC in Melbourne’s Elsternwick and has words of encouragement and support for other chefs who may be wondering if they’re on the right path.https://www.instagram.com/jinsikchoi91/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We head to Houston, Texas, one of the US’s great food cities. Falayn Ferrell works with Black Restaurant Week and Feed the Soul Foundation, shining a light on Black-owned businesses throughout the US and assisting with mentorship and grants. We talk about the particular challenges faced by small business owners, especially people of colour. An award-winning marketer, Falayn also shares actionable strategies applicable to any food business.https://www.instagram.com/blackrestaurantweek/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After living in New York and embracing the deli culture Joel Mevissen (Westmont Pickles) saw an opportunity for quality Australian pickled cucumbers. Over a couple of beers in the backyard with good mate and chef Calvin Lidden they began working with a local farm network to develop and foster a local market for pickling cucumbers.https://www.westmontpickles.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Della Goodfellow-Slee is Assistant Restaurant Manager at Arkhe in Adelaide. She loves her work, she's learning every day and she's proud of the culture that's been created at this hot new fire-focused restaurant. We talk about hospitality pathways, passions and problemshttps://www.instagram.com/goonfellow/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When Sebastian Pasinetti opened Oko in Melbourne recently, he had an agenda beyond delivering great food and wine. As a queer person of colour, Sebastian's own experience with discrimination has inspired him to create a workplace that's big on positive, supportive culture.Trigger warning: This podcast mentions suicide. If you need to speak to someone call Lifeline on 13 11 14https://www.instagram.com/oko.restaurant/?hl=enhttps://www.kellyscause.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
A chemical engineer by training, Minoli de Silva was born in Sri Lanka and is now living in Darwin where she’s just opened her first restaurant Ella. Minoli came to attention on MasterChef Australia on season 13 and again for the 2022 Fans & Faves series. We cover the current unrest in Sri Lanka, the orthodoxies and otherwise of Sri Lankan cuisine, a cancer journey that changed her relationship to food and her views on restaurant culture.https://www.instagram.com/minoli.desilva/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Other than water, tea is the most popular beverage in the world. We drink our share of tea in Australia but we are far from a major grower. Given that, it’s a surprise to learn that Nerada Tea in Queensland grows enough tea to make 750 million cuppas every year. Managing director Tony Poyner fell into the industry but working at Nerada soon swept him up and he became happily steeped in tea culture.https://neradatea.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
It feels like we've entered yet another stage in the COVID times. A new variant and rising costs are colliding in an environment of deep exhaustion. When a major supermarket stepped in with an el cheapo gimmick, it struck indie bar owner Leigh Boin as deeply problematic. We head to his Hudsons Road Wine & Beer in Melbourne's Spotswood to shake it all out.https://hudsonsroad.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Jade Tareha runs Humble on Duke on the Sunshine Coast with her chef-partner Stacey. Though she tries to keep her attitude positive, it’s not always easy to be glass-half-full, especially in a small restaurant that cops a lot of no-shows. We talk about how to give, receive and conserve energy while sustaining a heartfelt business.https://www.humbleonduke.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
From a childhood fossicking, fishing and baking with her grandmothers to an early career as a cake queen and now to a many-faceted food business based in Sydney, Simmone Logue’s story speaks to the huge variety of pathways in hospitality, cooking and catering. We talk business and branding, the benefits and pitfalls of scaling a food business, and the balancing of fear and entrepreneurial spirit.https://simmonelogue.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Having grown up on a farm, Tom Bjorksten (Misty Creek Agroforestry) witnessed the challenges of working the land and set his sites on a career in Sydney. But, after studying and landing a government job he had a yearning to be back on the land. Together with his wife Nicole, they headed to Northern New south Wales where they now run a Syntropic agroforestry farm.https://www.mistycreekagroforestry.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Want a raw, open, strategic, hopeful perspective on everything going on in restaurants right now? Listen to this chat with Damian Brabender from Otis Dining Hall in Canberra. It's all there: the heartbreak, hard yards, joy and satisfaction of hospitality life.https://otisdininghall.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
It's time for Friday On My Mind, my occasional end-of-week download on where I've been travelling, what I've been pondering and - of course - where I've been eating. This week, Hunter Valley Food Fight, William Angliss Great Chefs dinner and the joys of mentoring and nurturing talent. And I fill up at Bentley Bar, Bistro Molines, James, Westwood and plenty more.Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Ed Nolle brews sour beer at Dollar Bill Brewing in the Australian beer capital of Ballarat. In 1870, as Australia’s gold rush tailed off, Ballarat had more than 500 pubs - panning for gold is clearly extremely thirsty work! The gold is mostly gone but Ballarat is still a beer centre, with a culture of brewing nurtured by local Federation University which offers courses in malting and brewing. Ed and wife Fiona are the people behind Dollar Bill Brewing - it’s craft beer by name and it’s also crafted with love, care and passion.https://dollarbill.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Giorgio De Maria owns Sydney's Paski Vineria Popolare with Mattia Dicati and chef Enrico Tomelleri. What's led Giorgio to this point, running a bar and dining room focused on Italian natural wines and simple food that looks forward as well as back? A hint: time in Japan was crucial to looking at his Italian homeland with fresh eyes.https://paski.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Everyone in Australia is living on unceded Aboriginal land but not many hospitality businesses put that fact at the core of their identity. Brendan Keown owns Yarra Falls, a Melbourne bar developed in consultation with Traditional Owners. He's come a long way from the 14-year-old who loved polishing glasses in an Irish restaurant and it's fascinating to hear about the journey.https://www.instagram.com/yarrafalls/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We check in with the new CEO of the Restaurant & Catering Industry Association. What does Belinda Clarke think the big issues are and what is she going to do about them? Staffing, costs and the reputation of hospitality all get an airing.https://www.rca.asn.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Gayan Pieris is executive chef at Many Little and Polperro on Victoria's Mornington Peninsula. He grew up in Sri Lanka in the middle of rice fields, eating rice at every meal, and with harvest cycles determining the rhythms of work and play. Today, Sri Lanka is struggling with runaway inflation and a depleted economy, leading to food and fuel shortages. We talk about growing your own produce in good times and hard times, and the endless joys and discoveries of rice.https://www.manylittle.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Australia's only Nepalese pub is The Chowk, in Hobart. We chat to owner Kiran Tharpa, a serial entrepreneur who also owns a flower farm in Tasmania and works in financial services. The pub is his first hospitality business but Kiran is running it like he would run any other enterprise, with strategy, planning, data and consistency at the core, as well as offering cultural connection and a warm experience.https://thechowk.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After years of having a few lamb on the vineyard to eat the weeds amongst the vines on their property, Brent Old (Coole Acres Organic Lamb) realised an opportunity. He set about finding the right breed of lamb, and the means needed to farm organic Dorper lamb that now not only services the local food-loving community but has caught the attention of chefs and butchers in Sydney too.https://instagram.com/cooleacresorganiclamb?igshid=YmMyMTA2M2Y=Follow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
It's tough out there for hospo with prices hikes causing ructions and stress. But what if there were other ways of doing things? We chat to old mate of Dirty Linen Simone Watts. Farmer, chef and systems changer, Simone can see a pathway to cheap, accessible lettuce and more!https://www.instagram.com/simonewatts_chef/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We head to Canberra to talk to Brodburger's Joelle Bou-jaoude. As we speak, she has staff driving around the nation's capital hunting for lettuce to put in their much-loved burgers. How do you deal with shortages and ever-increasing prices when your project is to serve high-quality affordable burgers to an invested community?https://brodburger.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
In a wide-ranging and rich discussion with chef Mertcan Döğüşgen, we continue chatting food costs and pricing. Mertcan used to work at Attica and he's just clocked up a year running his own kitchen at Little Andorra in Carlton North. We hear about his journey from Turkey to Melbourne and consider the life-changing impact of fatherhood on career ambitions.https://littleandorra.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Nigel Wood grows truffles at Truffle Paddock, a small farm outside Melbourne where 600 trees coaxTuber melanosporum into existence. He also sources truffles to make products including truffle honey and truffle salt, and is the founder of the Truffle Melbourne festival. When Nigel bought his farm, he thought he might grow grapes for wine but the aroma, flavour and romance of truffles hooked him in and he became a pioneer in an Australian industry that’s grown exponentially in the past 20 years.https://trufflemelbourne.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We're talking supply chains and food costs with Shannon Martinez (Smith & Daughters, Lona Misa). How do you run a profitable restaurant when ingredient prices are skyrocketing and menu changes cost time and money? Is the $15 lettuce going to be the straw that breaks this camel's back? We also discuss toxic behaviour in hospitality - is change afoot?https://www.instagram.com/shannon_martinez/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We often think of food as art but what about art that is food? Elizabeth Willing is a Brisbane-based visual artist whose sculptures, installations, prints and paintings often explore food. She also presents concept dinners and collaborative performances around the dining table.See Elizabeth's latest show at Tolarno Galleries in Melbourne.https://private.tolarnogalleries.com/room/elizabeth-willing-forced-rhubarb-2022Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When hospo workers are depleted after two tough years, but everyone is understaffed, what can be done to keep people happy, healthy and engaged, both physically and mentally? We chat to Sandra Seah, sous chef at Riso Diner, a vegetarian Italian wine bar in Melbourne. As well as her job, Sandra has launched Six-Eyed Scorpion, a killer condiment business.https://www.sixeyedscorpion.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Looking to find a better way to do things, Tim Eyes (The Food Farm) and his wife Hannah started to look at the world of farming differently. They devised a plan to lease a series of properties to move cattle and chickens around constantly to ensure a regenerative farming method and a real connection with the community in the region too.https://thefoodfarm.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Bar owner and cocktail creator Luke Whearty has just been to vibrant London for a Like Minded Creatures drinks party. He's now back in Melbourne working on the winter menu at Byrdi, the CBD bar he runs with Aki Nishikura. We talk about drinks that connect with place and season, the interplay of bar culture and family life, and the importance of technology in creating efficiencies and spurring creativity.https://www.instagram.com/lukewookie/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
It's Friday and this is what's on my mind! I've just written a feature on food waste and I was shocked to learn that Australians each waste 312KG of food a year. Who's doing what to change this, starting with me and my chicken soup. I ponder the new Australian government and what it means for climate change - does the turfed out opposition realise that many farmers are climate change activists? I share where I've been eating recently, including Riso, Amaru and Dale La Pau, and I talk about why thinking banh mis should be cheap is basically racist.Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Let's celebrate dishies! Nishchal Niraula washes dishes at Vue de monde. Without him, the celebrated fine dining restaurant restaurant would quite simply cease to operate. We chat to Nishchal about his work, his journey from Nepal and his plans for the future.https://vuedemonde.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We head to Hong Kong to find out what Mark Catchpole is up to. The English chef spent four years at Attica and is now sous chef at Simon Rogan's Roganic in Hong Kong. We talk about the importance of a respectful culture in restaurants and find out what's it like in Hong Kong with the city still more or less closed to visitors.https://www.instagram.com/markcatchpolechef/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Anne Coote runs a small cattle station near Moree in northern New South Wales. The way she sees it, she’s farming soil and dung beetles as much as she’s farming cattle. Focusing on the soil and the carbon cycle that supports it is a necessary rethink, an essential mindset for our farming - and eating - future.https://www.facebook.com/anne.coote.75Follow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
What makes a bar guy join up with some mates to open a restaurant...and then another...and some more? Simon Blacher's Commune Group has just launched Moonhouse, its sixth Melbourne restaurant. We dig into the endless puzzle of hospitality: the successes, the tough learning experiences and the joys of giving people what they didn't even know they wanted.https://communegroup.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
How do you build a life in wine? Luke Campbell grew up stomping grapes in the Hunter Valley, had an a-ha moment with some Valpolicella and has gone on to found Vinified, a wine advisory service. We talk about creating wine collections at home and in restaurants - anywhere, in fact, but the sun room.https://vinified.com.auListen to Over a Glass, our wine podcast with Shanteh Walehttps://linktr.ee/OverAGlassFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We're talking mental health in hospitality with chef Alan Tompkins, the Melbourne ambassador for the UK-based Burnt Chef Project. Alan has had mental health challenges most of his life but it was a pandemic-prompted breakdown that saw him change his trajectory. He's now working to shift the stigma around opening up, speaking out and prioritising wellbeing.https://de.theburntchefproject.com/australianambassadorsFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After growing up on a sheep and cattle property Jacki Hinchey (Blue Dog Farm) headed to the city to build a career. But the strong connection to the land drew her back and now she supplies salad leaves to the community and some of Queensland’s best chefs too.https://www.bluedogfarm.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We return to the topic of wild-caught Australian seafood in this discussion with John Anastos. John's family has been devastated twice over by government decisions to close Port Phillip Bay fisheries, firstly with the ban on scallop fishing and next with the sardine net fishing ban. The uncertainty makes it hard to invest in a business that provides healthy, sustainable seafood to local eaters.https://www.instagram.com/anastos_fisheries/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We're talking Australian mushrooms with Martin Martini (Belly of the World). Whether it's spotting wild mushrooms while driving at 100kmh, collecting mysterious mushrooms in his hat or dreaming about the mushroom that he ends up finding the next day, Martin is all about mycology, mycelium and the magic of mushies.https://linktr.ee/bellyoftheworldmushroomsFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Perth chef and restaurateur Paul Bentley moved overseas in 1999 and had no plans to return to Australia before the pandemic shut everything down. Now at Si Paradiso and Casa in Perth, he's using everything learnt in a career spanning Europe, New York and Mexico in his menus and approach to training and team-building.https://www.instagram.com/paulieb76/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Nick Holliday runs Belvedere Farm on Jinibara country in the Sunshine Coast hinterland in Queensland. Nick was a lawyer and union organiser before buying a property he originally thought would be a fun weekender...but then he got more serious. Working alongside his wife Brydie, their approach goes beyond regenerative farming to agro-ecological principles with building community at its heart. It’s about beef, pork and eggs, but it’s also about land care, engagement with Indigenous owners and shaking up the system.https://www.facebook.com/belvederecedarton/Follow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Dwayne Bannon-Harrison runs Mirritya Mundya, a culinary enterprise on Yuin country in southern New South Wales. He and wife Amelia use native ingredients to create grazing boxes and pop-up dinners. Australian Indigenous cuisine is the oldest food culture in the world - how can Second Nations people deepen their understanding, respect and appreciation for First Nations culinary practices.https://mmundya.comWe spoke about Warndu Mai: Good Food - Introducing Native Australian Ingredients To Your Kitchen by Damien Coulthard and Rebecca Sullivanhttps://warndu.com/products/warndu-mai-good-food-cookbookFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Friday On My Mind is my end-of-week musing about what I've been eating, drinking, pondering and wondering. Today I chat about foodie trips to Central Vic and the New South Wales South Coast, the rocketing return of events, and some places I've been enjoying recently including Serai, Sorsi e Morsi and White Rabbit Record Bar.Join me at Worksmith Community Talks: https://www.eventbrite.com.au/e/worksmith-community-talks-future-of-restaurants-tickets-334947937297Join me at Melbourne Jewish Book Week:https://melbournejewishbookweek.com.au/event/telling-authentic-stories-through-food/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Melbourne wouldn't be the same without Tracey Lester, the serial hospitality entrepreneur who owns The Gertrude Hotel, The Carlton Club and The Windsor Castle. The artist-turned-publican creates design-driven businesses that provoke joy and wonder. She's also big on balance and talks about the importance of staying well to ensure a longterm career in hospitality.https://www.instagram.com/yelzayelza/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Pastry chef Carina La Delfa runs the kitchen at The Hamptons Bakery and caterer Tommy Collins in Melbourne's Hampton. She is passionate about kitchen culture and the place of women in hospitality. We talk about toxic workplace behaviour and her efforts to turn her own kitchen into a place of empathy, fun and passionate learning.https://www.instagram.com/car_in_a_/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After a long career in the city Lee Towle (Longview Garlic) had a yearning for an off-grid lifestyle. Lee and her husband set the GPS for the Southern Tablelands and not only built a sustainable off gird farm, but now produce some of the best garlic in the country too.https://www.longviewgarlic.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We head to Tasmania to speak to Adam James, the fermentation expert behind Rough Rice condiments and food pop-ups. We learn about Adam's first experiment in fermented contraband, and he shares key moments in his fermenting journey, including visits to an Italian loft, a Korean monastery and a Japanese pickle club. He also clues us in on this year's big project: Mission to Mars.https://www.instagram.com/roughrice/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Psychologist and publican Jay Marinis is co-owner of The Scenic Hotel in the Adelaide Hills and one of the drivers of Topsoil Garden, a therapeutic horticultural project. His proposition is radical and obvious at the same time: society is broken. Jay wants to reshape it with the true spirit of hospitality as its golden, gifting thread.topsoilgarden.orgcare@topsoilgarden.orgFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The Lismore floods are off the front page but the region is still in crisis. Brad Rickard owns three businesses in town: Bank Cafe, The Loft fine dining restaurant and Piggy Bank takeaway. None of them have power, the rebuild hasn't even started and the only certain thing about the future is that there will be another flood. Brad talks it through...https://theloftrestaurant.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Georgie Rogers raises White Suffolk sheep on the edge of the Barossa Valley in South Australia. As a solo newbie hogget farmer, the four-year journey has been challenging but rewarding despite - and even because - she occasionally has her arm up to the elbow inside a pregnant ewe.https://www.rogersfarmbarossa.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
As Ramadan gives way to Eid, we chat to Zeeshan Ashraf, owner with his brother Usman of Khabbay, a Pakistani restaurant in Melbourne. Zeeshan talks about fasting and feasting as a Muslim and as a restaurant owner. He also shares his epic COVID story of heading to Pakistan for five days to get married, then finding the Australian borders shut behind him.http://khabbayrestaurant.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
It's only five weeks since Vinotto opened in Perth's Swanbourne and it's been swept up in suburban dining enthusiasm and West Australia's grappling with the Omicron wave.Chef Justin Wong fills us in.https://www.instagram.com/vinottobar/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Wine maker Farhad Bandesh is soon to launch Bandesh Wine & Spirits, made in the Yarra Valley and infused with the spirit of Kurdistan. Farhad came to Australia in 2013 as a refugee after fearing for his life in Iran. He was cruelly imprisoned offshore and in Melbourne for 8 years. He asks the Australian government and the Australian people for justice.https://www.instagram.com/farhadbandesh/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After a career in environmental management and finding more sustainable farming practises fourth generation farmer Lucy Dodd (Lowan Park Produce) returned to the farm in the Dodd family since the late 1920’s. Her passion to create and sustain regional communities through sustainable agriculture has seen her taking on the challenge of farming pasture-raised chickens with outstanding results.https://lowanparkproduce.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
South Australian chef Alana Brabin is head chef at Lyndoch Hill in the Barossa Valley where she showcases local farmers. We talk women in hospitality, bad culture in kitchens, why she rethought the term "farmer's wife" and how she's planning to work with disabled cooks.Check out Alana's forum on Toxic Work Culture in Hospitalityhttps://hawkecentre.cmail19.com/t/ViewEmail/t/1CBF6388674809CF2540EF23F30FEDED/FE3B829468992362FE6194DE962A274B?alternativeLink=FalseFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Here's what's on my mind this Friday! I fill you in on where I've been eating and what it's made me ponder. I muse on the tendency for immigrant cuisine to be anchored in the time of migration and the fresh joy when it time travels. I talk about Cam Tay-Yap's Koi pop-up and the lift-me-up energy in the room. And I consider rule changes: masks and vax check-ins are gone but is it entirely good?This episode of @dirtylinenpodcast is proudly supported by @squareauFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We continue exploring the huge variety of hospitality pathways with chef Petros Dellidis. As owner of catering company Adonis Kitchen, Petros looks after the food for sporting clubs Melbourne City and Carlton Football Club. As head chef of Epocha restaurant in Melbourne, he satisfies his ongoing passion for restaurants, fine dining and training the next generation.http://www.adoniscatering.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We love chatting about hospitality pathways on Dirty Linen. Today's guest is Carla Montanaro from Naro Bakes, a Melbourne e-bakery forged in the uncertainty of lockdown but now settling and growing with confidence and flair. Carla talks about the twists and turns of a career in food, the joys of a spiral salami tart, and the pleasure and pain of puff pastry.https://narobakes.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Pastry chef, chocolatier and chocolate maker Deniz Karaca is so embedded in the world of chocolate that he sees it as part of him: it’s his identity and passion, it’s who he is. But chocolate has also pushed Deniz to question, explore and change, as he’s transitioned from creative patissier to craft producer. Cuvee Chocolate, his bean-to-bar operation on the outskirts of Melbourne, has ethics at its foundation and unique flavour and texture as its goal.https://cuveechocolate.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
What if everyone did something and it added up to good food for all? That's the premise of Chefs' Manifesto, a community of chef advocates equipped with a simple set of actions to drive progress on the food issues that matter most. It's open to all and Paul Newnham drives it - we dig in...https://sdg2advocacyhub.org/chefs-manifestoFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
What if there was a way you could sort out dinner or tomorrow's school lunches, save money and reduce food waste all at the same time? Enter Natalie Sarau's Forkful, a new B-to-C platform that fills bellies, helps the planet and creates community connection. Natalie also shares a strawberry hack that turns sad punnets into happy berries.https://forkful.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Today Dirty Linen heads to New York to chat to Australian chef Buddha Lo. Buddha is competing on Top Chef as well as running the show at Marky's Caviar and Huso. We talk about the kitchen culture Buddha trained up in and why elements of it need to change if hospitality is to be sustainable for all who devote themselves to it.https://www.chefbuddhalo.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Have you heard of B Corps? Max Shatkhin's Little Sky Gelato is Australia's first B-Corp-certified gelato store and one of only 400 or so Australian businesses to have the B Corp stamp of approval. Proving his Melbourne business's environmental and social impact credentials has been a lengthy and satisfying process, aligning with Max's values and ensuring he's scooping with the planet in mind.https://littleskygelato.com.auThis episode is proudly supported by Square.Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Inspired by the farmers’ markets while working as scientists in the US, Stan Robert (Fat Carrot Farm, Tasmania) started forming a greater connection to the food that fuelled their bodies. It led to a yearning to grow their own, and now they have an organic vegetable farm that supplies some of Hobart’s best restaurants.https://www.instagram.com/fatcarrotfarm/?hl=enFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We're talking sustainability issues and solutions on Dirty Linen this week, starting with Sydney bartender and changemaker Matt Whiley. His bar Re is made from recycled materials and uses surplus and discarded produce in its creative no-waste cocktails and dishes. With one-third of all food wasted, where does the balance lie between showcasing possibility and creating real change?https://wearere.com.auThis episode is proudly supported by Square. Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We wrap this week's cultural celebrations with Mousa Khayat's rundown on Ramadan. Mousa is from Palestine and he makes sweet cheese pastries just like in the old country at his shop Knafeh Nabulseyeh in Melbourne's Hughesdale. We talk fasting and feasting and the importance of sweets.https://www.instagram.com/knafehnabulsyeh/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
This week on Dirty Linen we're talking religious festivals because there are lots happening! The Hindu festival of Ram Navami (April 10 this year) celebrates the birthday of Lord Rama. Chef Harry Mangat returns to Dirty Linen to share memories of a celebration that isn't part of his Sikh culture but that he happily enjoys because the food traditions are so good!https://www.instagram.com/harry.mangat/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
This week on Dirty Linen we're talking cultural and religious festivals because there's a crush of them happening in April. First up, baker Maaryasha Werdiger clues us into food traditions around the Jewish festival of Passover, which begins on April 15. Bring on the matzo!https://www.zeldabakery.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After growing up - and running wild - on a dairy farm, Sallie Jones founded Gippsland Jersey in 2016. She ensures farmers are paid a fair price for milk, promotes mental health and wellbeing in rural communities and approaches every business situation with kindness foremost in mind. It's been a complex and challenging journey fortified by community at every step of the way.https://gippslandjersey.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After eight conversations showcasing a variety of views on Port Phillip Bay seafood, we attempt to wrap the topic and tie it up with a neat bow. Our interlocutor is longtime seafood expert John Susman, host of our sibling Fishtales podcast. I start by expressing a certain hazy disgruntled disappointment...https://linktr.ee/FishtalesPodcastFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
In our penultimate interview about Port Phillip Bay seafood (for now, anyway), we're chatting to Hazel head chef Oliver Edwards. A longtime advocate for local, sustainable seafood, Oliver has been fighting for years to retain the sardine fishery on Melbourne's doorstep. He prizes a resilient local food supply and laments the lack of access to an ecologically sound, affordable and healthy food source.https://instagram.com/gfbf_oliver?utm_medium=copy_linkFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We continue to delve into the huge topic of Port Phillip Bay seafood in today's interview with longtime fish wholesaler and retailer George Kaparos. As co-founder and director of Clamms Seafood, George has seen 30 years of flux in the industry. How is he feeling about recent changes?https://clamms.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Are we still gnashing and thrashing the topic of Port Phillip Bay? You bet! Today's guest is Sascha Rust, chef and conservationist, now working as a food systems architect and supplying traceable seafood to restaurants with a little help from the blockchain.https://www.instagram.com/sascharust/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We're still splashing around in Port Phillip Bay talking seafood. Our guest today is Travis Dowling, the CEO of the Victorian Fisheries Authority. The VFA rolls out policy on behalf of the government, managing the sometimes competing interests of recreational fishers and commercial fishers, who catch fish on behalf of all Victorians. We attempt to get behind the bureaucratese to talk about the issues and influences on fishing in Victoria.https://vfa.vic.gov.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We continue our Port Phillip Bay series with chef Michael Bacash. Michael grew up fishing on the bay, cooking his catch over a burner in his family's Mt Martha boatshed. As a specialist seafood chef, he's loved cooking the same fish for his restaurant customers. How does he feel about reduced availability of prized bay species and a complete lack of access to fresh, local sardines?https://bacash.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
As we continue talking seafood and Port Phillip Bay, we check in with a director of Future Fish, the recreational fisher lobby group that is responsible for the impending net ban that will decimate Victorians' access to fresh, local seafood. But David Kramer - lifetime rec fisher, host of a fishing radio show and tackle shop owner - doesn't even want the imminent sardine ban to go through. Why, then, is it happening?http://www.futurefish.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Why are local people losing access to sustainable local seafood? We continue with our series on Port Phillip Bay fisheries in a discussion with Joanne Butterworth-Gray, Independent Chair of Seafood Industry Victoria. SIV represents commercial fishers who sometimes feel like their industry is being dismantled around them. Given that commercial catches are regulated and limits tied to future viability, why is this happening?https://www.siv.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Today Dirty Linen embarks on a special series focusing on fishing in Port Phillip Bay, the vast body of water that shapes Melbourne. Local food has never been so important - and Melbourne people love showing off their great food city. At the same time, supply chains are strained. Fuel is expensive. The pandemic, floods, droughts and fires have shown us that our stores are only a few days from being empty. And yet, in amongst all this, Victorians are on the brink of losing access to sustainable, affordable, accessible seafood from our doorstep as a net fishing ban comes into effect. It's a decision that no one seems to really believe in and yet there's a lack of will to stop it.We'll be staying on this topic for a couple of weeks, talking to all stakeholders as we try to tease this important issue out. To kick us off, we chat to Phil McAdam, the last sardine fisher in Port Phillip Bay. Phil is passionate, knowledgeable and distressed: he believes in what he does and he loves catching healthy, abundant fish for all Victorians. He also doesn't know how to do anything else. Net fishing is banned on April 1 and Phil still has no plans for April 2 and beyond.https://www.vancouverfisheries.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Greta Donaldson eased her way into confectionery as an escape and alternative from her stressful work in public relations. Slowly and surely, her passion has turned into a thriving sweet treat business that’s allowed her to make deep connections with her regional community, find balance and bring joy to brittle lovers all around Australia.https://www.bendigobrittle.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Ronston Baira was named Victoria's Indigenous Chef of the Year at the recent Restaurant and Catering Industry Awards. Yeah Ronston! We talk about growing up in north Queensland where seafood was a food focus for his large family, his satisfying work at MoVida Aqui and the reason he might lug a paella pan on the plane one day.https://www.instagram.com/ronston_baira/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Our epic miniseries with the Pipit Girl Gang wraps up with Yen Trinh, co-owner of Pipit Restaurant and the powerhouse behind the Girl Gang pop-up. We reflect on the motivations behind this and other events, the challenges of being a parent and working in restaurants, and the benefits of bringing outside perspectives to an industry that can sometimes be insular.https://www.pipitrestaurant.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We continue with the Pipit Girl Gang in this conversation with sommelier Gabby Fury. Gabby works a day a week at Harvest Newrybar and consults on wine in between looking after her baby daughter Freida. Her family lives 10 minutes out of flood devastated Lismore and recovery and rebuilding looms large. We also chat about the pull of restaurants after a career as a musician and the challenges of balancing pregnancy, parenthood and hospo.https://www.instagram.com/gabbyfury/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After building a career in the hospitality sector, Jordan Sly (Wormticklers) had a yearning for a greater connection to produce. He set himself a mission to grow the best quality organic seedlings and he’s now become one of the most important parts in the organic food chain on the east coast of Australia.https://www.wormticklers.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We continue our Pipit Girl Gang series with Jude Ng, a chef at the Pottsville restaurant. Jude has been busy dealing with the floods - feeding people and pitching in. As an ex-social worker who came to cooking later in life, Jude reflects on the structural issues in hospitality as well as its many powerful joys. She also has the best story ever about a dog bite that changed her life.The Pipit Girl Gang series celebrates women who work in and around Pipit restaurant in northern New South Wales. The Girl Gang Young Chefs Pop Up took place in January 2022. Read more about it by downloading this booklet:https://www.pipitrestaurant.com/store-1/girl-gang-female-chefs-mentor-booklet-free-downloadFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
It's FriYay and that means it's time for Friday On My Mind, a short, sharp(ish) brain dump of food news, eating obsessions and recent and upcoming articles. This week I chat Nigella, recap our Pipit Girl Gang series, preview a pod-series about Port Phillip Bay fishing and touch on the plight of refugees imprisoned in the centre of Melbourne. Have a great weekend, everyone!Nigella Lawson interview + more:https://www.goodfood.com.au/recipes/news/what-five-female-stars-of-the-food-world-including-nigella-lawson-would-tell-their-younger-selves-20220302-h223a3A Plus Hospitality Staffing Story:https://aplusinsights.com.au/articles/labour-in-vainSimone Watts talks Bombe Alaska: https://www.instagram.com/p/Ca3Mn50B2hN/Splatters Cheese Train: https://www.goodfood.com.au/splatters-cheese-bar-geelong-west/geelong-cheese-train-splatters-review-20220306-h227ubPipit Girl Gang booklet: https://www.pipitrestaurant.com/store-1/girl-gang-female-chefs-mentor-booklet-free-downloadPark Hotel refugees https://www.broadsheet.com.au/feature/park-hotel-melbourne-refugeesFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We continue our miniseries in the flood-smashed Northern Rivers, talking community and hospitality with the Pipit Girl Gang. Today we hear from Pipit front of house manager Alice Dwyer. Alice is big on respect, caring leadership and building a culture that makes hospitality a career of choice.https://www.pipitrestaurant.com/store-1/girl-gang-female-chefs-mentor-booklet-free-downloadFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We continue our mini-series celebrating Pipit's Girl Gang. Saffron Brun-Smits never stopped asking questions when she trained with Pipit owner Ben Devlin at his previous Paper Daisy gig. Saffron is now head chef at La Casita in Brunswick Heads. She's young, driven and keen to always keep learning. Right now, the floods loom large: we talk community, recovery, ambition and balance.https://www.pipitrestaurant.com/store-1/girl-gang-female-chefs-mentor-booklet-free-downloadhttps://lacasita.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We're marking International Women's Day by launching a series of podcasts centred on Pipit's 'Girl Gang' celebration of women in hospitality. Since we planned the series, the northern New South Wales region surrounding the Pottsville restaurant has been slammed by devastating floods. There's a lot to talk about. We kick off with Lily Pegus, pastry chef at Pipit.https://www.pipitrestaurant.com/store-1/girl-gang-female-chefs-mentor-booklet-free-downloadFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Jo Bangles was getting tired of hauling eskies full of cheese to music festivals. Sure she wasn't the only one, she launched Splatters cheese truck, an instant hit that emerged from the pandemic as a cheese train. But Splatters is more than a conveyor belt restaurant: it's a beacon of diversity and inclusion and a testament to the power of food to bring people together.https://www.splatters.onlineFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After nine years working with the Melbourne Food and Wine Festival, Zenon Misko moved to Bangkok with his wife and young son, Yuri. He's loving eating his way around the city, toddler in tow, seeking the best crab rice, noodles and mango sticky rice,https://www.instagram.com/roamingbangkok/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
It's been a huge two years for Kelly Eastwood. Through bushfires and pandemic, she turned her south coast of NSW cafe and cooking school into Eastwood's of Bermagui, a ready-meals business powered by Cookaborough. Along the way she worked with World Central Kitchen to feed her community in a time of crisis. Food has always been her passion but it's never been so rewarding.https://www.eastwoodsbermagui.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Victorian producer Kerri Farrell and her spud sister Catherine farm potatoes, source potatoes and sell potatoes to fine dining restaurants, farmers’ markets and online. Third generation farmers and providores, Kerri loves being a spud specialist, enjoys the opportunities for connection and education and truly believes you can never be too enthusiastic about potatoes.https://spudsisters.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Veteran chef and restaurateur Geoff Lindsay (Lamaro’s) started working in restaurants because his first boss seemed to have a lot of time for surfing. Though he soon realised that he hadn’t chosen the best profession for lifestyle perks, Geoff has retained for the industry, spilling tales from legendary Stephanie’s and his award-winning restaurants Stella, Pearl and Dandelion.https://geofflindsay.infoFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We head to three-Michelin-starred Geranium in Copenhagen where Australian sommelier Alex Jacques is enjoying everything! He appreciates the support of the restaurant and the Danish government through Covid, he loves the incredible wine cellar and the pescatarian menu that he’s matching with. A one-time Quay somm, Melbourne will always be home…but not quite yet.https://www.instagram.com/alexanderjacques/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Racha Abou Alchamat runs Racha's Syrian Kitchen in Sydney. She shares her migrant story and explains why she loves sharing food from her culture. What makes Syrian food special and distinct and why was it so easy to taste the love in her beautiful ma'amoul biscuits?https://www.instagram.com/racha_syrian_kitchen/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Inspired by native haired sheep seen on their travels to South America, the Gilmore Brothers set out to breed a fully haired meat sheep intended for Australian conditions. Through years of careful breeding using the latest technology and techniques, they succeeded in their venture, developing a unique breed of lamb, certified as the Australian White, and as Tim Leahy (Margra Lamb) explains, some of Australia’s best chefs are taking note.https://www.margralamb.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Beloved Melbourne institution Tuck Shop Takeaway closed recently after 9½ years. We chat to owner Clinton Serex about why he and wife Karina parlayed their fine dining experience into a burger shop and the joys and challenges of running a small values-based business while bringing up a family. After the Serexes announced the shop’s closure, reflective Instagram posts led to a binfire of misunderstanding, undermining their positive and intentional decision.https://www.instagram.com/tuckshopsauce.co/https://www.instagram.com/sundaeschoolicecreamery/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Zac Bird makes us laugh every day with his sharply observed but disarmingly silly digs at non-vegans. We chat about his path as a recipe developer and influencer, why he loves cooking for his dad, and the part that deafness has played in his fascinating plant-based journey.https://www.instagram.com/zaccharybird/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Chef Bodee Price knew he wanted to get back to the regions at some point but he couldn't have imagined how satisfying and rewarding his role at Brown Brothers restaurant in Milawa would be. The pandemic has forced positive changes in sourcing, growing and using produce and the restaurant is better and more resourceful as a result.https://www.instagram.com/bodeeprice/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
If you eat Australian-grown pumpkin seeds, you can be sure they’re from Pepo Farms, a unique farming and production business based in northern Victoria. For owner Sharan West Rivett, Pepo’s mission isn’t just growing and selling a product, but also advocating for its health benefits and culinary potential, and enriching the land which makes it all possible.https://pepofarms.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We're talking hospitality industry culture today with Ben Parkinson, sous chef at Melbourne's bayside Pipi's Kiosk. Ben has suffered burnout during tough times as a chef and went into therapy to find his way through. He loves his work and now strives to build a balanced and successful life in and around it.https://www.pipiskiosk.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
What's on my mind this Friday? I shake my head and see if any thoughts fall out... Here's what we get: the loss of a local fishery and the end of Port Phillip Bay sardines, new style Valentine's Day, the Melbourne Food & Wine Festival launch is coming, loving the suburbs especially Abruzzo Lab, what is a restaurant for and why does it make us better humans? We also welcome Cookaborough as a sponsor.Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With more than three decades experience in hospitality, restaurateur and wine maker Simon Denton has seen just about everything. We reflect on the changes driven and witnessed over the years, and the opportunities and perils of the pandemic period, including those for Simon's Melbourne basement restaurant Izakaya Den 2029.https://www.dentonwine.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Nic Poelaert trained in the classics in his native France and moved to Melbourne where he cooked at Vue de monde, was named Young Chef of the Year, and ran highly rated Embrasse and Brooks. Given all that, it might seem surprising that he's now running a choux microbusiness in the Newcastle area. Nic explains why it all makes sense...https://www.instagram.com/ChouxPatisserieNSW/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
The Achacha has been domestically cultivated for centuries in the tropical lowlands of the Amazon Basin. But after being introduced to the tropical fruit by a friend, Helen Hill and her husband Bruce (Achacha) set about creating the world’s first commercial plantation in Far North Queensland– and the world is taking note.https://www.achacha.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Perth hospitality worker Stefanie Wee has a decade's experience in the industry, both as owner and employee. Stef is an advocate for cultural change, particularly around misogyny and abuse, both in the workplace and in personal relationships. This is a tough but important conversation as we work towards a safer and more fulfilling industry for women. TW: abusive relationships, sexual assaulthttps://www.instagram.com/outoftheweeds.club/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
What's on my mind this Friday? Optimism, the privilege of journalism, the upside of cancellations, the importance of ventilation and the meaning of food trends. I shake my head and see what falls out.Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
As we march towards our third pandemic winter, it's time to talk air quality and ventilation in restaurants. Kate Cole is President of the Australian Institute of Occupational Hygienists and sits on the National COVID-19 Clinical Evidence Taskforce Infection Prevention & Control Panel. She discusses ways to understand and improve airflow in a room, thus keeping customers and staff safer from COVID transmission.https://www.colehealth.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Happy Year of the Tiger! We talk Lunar New Year traditions and much more with Yanan Zhou, who grew up in her father David's businesses and has now taken on a leadership role with Oriental Tea House. Yanan shares lessons, strategies and stories, including one about the accidental matchmaking that occurred in her family's restaurant.https://orientalteahouse.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Jason Cotter grows heritage wheat and mills it into flour at Tuerong Farm on the Mornington Peninsula. The Peninsula, an hour from Melbourne, is better known as a wine region but Jason's interest in local grain economies and his fascination with the fundamental place of wheat in the human story has taken him down a different path.https://www.tuerongfarm.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When the pandemic started, we locked down to protect the vulnerable. The current era of personal pandemic responsibility is alarming for many, especially those with underlying health conditions. Lily Ngatai-Stokes owns community-focused Theodore's in Brunswick, currently closed because her complex health conditions mean it's too risky to trade. What values, attitudes and practical measures allow disability and hospitality to intertwine and thrive?https://www.theodor.esFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
For Gerald Diffey, hospitality is about relationships: being open to them, then building, nurturing and honouring them. It's there in his iconic Gerald's Bar - the original in Melbourne and another in San Sebastian - and it's threaded through his new book Beggars Belief. We talk about the many details that make up the marvellous machine that is a restaurant and the problems that spill from not valuing the art of looking after people.https://geraldsbar.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With a goal to create delicious food from sustainable produce, Tom Eadie (Berkelo) not only built one of the best sourdough bakeries in the country but actively supported healthier local communities in the process.https://berkelo.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Dirty Linen launches into 2022 season proper with Sreelekha Mekala from Chai 'n' Dosa, a food truck in Melbourne's Braybrook. Sree has an IT background but she's always wanted a south Indian food truck and in 2018 she pursued her dream, employing a multi-cultural girl squad to make it happen. We talk passion, commitment and mindset as she steers Chai 'n' Dosa to new successes.https://www.instagram.com/chai_n_dosa/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Summer rolls on in this chat with Indian chef Harry Mangat, whose Biji Dining experiences are popping up at Avani Wines on the Mornington Peninsula during summer 2022. Harry talks about a key meal at Quay, his mother's carrots, and his mother-in-law's Indonesian chicken.https://www.bijidining.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Dion Sanusi from Kata Kita takes us to Indonesia as part of Dirty Linen's Summer Series. He starts with a redolent rundown of some of the key building blocks of Indonesian cuisine before diving into some favourite dishes. See you on the street for some noodles!https://www.instagram.com/katakita.au/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
What makes someone go into vinegar production? And what keeps them in love with their business every single day? We talk to Ian Henderson, owner of Australian Vinegar and the artisan Lirah brand. Ian shares his extraordinary foundation story, the values that power his business and the reasons we should all be using and enjoying more vinegar.https://lirah.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Restaurants would be nothing without their diners and there are few diners as committed and keen as Melbourne vet Jeff Brady. Asking Jeff to choose just three memorable meals seemed very mean but he came through with the goods, travelling through the decades and the continents in the latest instalment of Dirty Linen's Summer Series.https://www.instagram.com/thermomixeroz/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We continue talking key food moments in Dirty Linen's Summer Series. Today's guest is videographer and extreme food fan Jake Reeder who expounds on his love of creative wine matches, glorious coffee geekery, the place of reverence in the restaurant experience and the joys of return visits.https://jakereeder.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We ask vegan specialist Shannon Martinez from Smith & Daughters to talk about three memorable meals as part of Dirty Linen's Summer Series. Narrowing the list down was tricky but she zooms us to London, Sydney and Barcelona for surprising, delightful and thought-provoking bites.https://www.instagram.com/shannon_martinez/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Looking for a greater connection to the local community, Matt Bakker and Micah Oberon joined forces to create Neighbourhood Farm - a small-scale bio-intensive market garden based in Oxley, Brisbane. Using the best organic and regenerative farming practices they’ve not only captured the hearts of the neighbourhood, but the attention of some of Brisbane’s best chefs too.https://www.neighbourhoodfarm.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Summer rolls on with food identity and ex-MasterCheffer Conor Curran who takes us to Marseille, Tasmania and his yiayia's house in Richmond to share his most meaningful and memorable meals.https://www.instagram.com/creamy_confusion/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Dirty Linen's Summer Series checks in with Seasoned Traveller founder and freelance food writer and content creator Sofia Levin. It was extremely challenging for this committed eater to come up with just three memorable meals but she goes at it with gusto and glee.https://www.instagram.com/sofiaklevin/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Dirty Linen's summer series rolls on with Frank Pham, otherwise known as Culinary Frank on YouTube where his ASMR cooking videos have hundreds of thousands of fans. I think I understood ASMR - sounds that inspire 'brain massage' - properly for the first time watching Frank chop, stir and slide pans around. Frank is also a chef at Spice Temple and it's awesome to hear about his most memorable meals.https://www.instagram.com/culinary.frank/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Jemal Murat founded Australian coffee company Jack Murat with his brothers and father. The Murats grow coffee beans in north Queensland on land previously used for tobacco and vegetables. With coffee, they’ve found a project promising enough to engage the whole family in a lifetime commitment - to the farm, the crop and a unique high quality product that will hopefully be enjoyed in cafes around the world.https://jackmurat.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Dirty Linen's second audio restaurant review is at Miss Mi in Melbourne, in the generous and creative hands of chef Esco Khoo. We take a circuitous, generous and exciting Journey Through Asia, lapel mic in tow.https://missmimelbourne.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
As we end 2021 and crash - groan - stumble - leap - into an uncertain 2022 I have less of a vision of any new year than I’ve ever had. Every occasion navigated successfully feels like dodging 8 lanes of traffic. The utter hubris of making plans seems finally clear. But I’m an optimist by nature, world lover by choice, diner by design: I won’t make predictions because who would even attempt that but I will say what I’m wondering about 2022.Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Our summer series continues with Eddy Urias-Castro, born in El Salvador and forging a new career as a pie perfectionist in Melbourne under his Munch Bakery label. We learn about loroco, a key central American plant with an utterly transporting fragrance.https://www.instagram.com/munchin.crunchin/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Nicole PapasavasAs owner of Melbourne's 24-hour souva institution Stalactites, Nicole Papasavas knows a thing or two about Greek food. But what are the festivals of flavour that float her boat? We find out as part of Dirty Linen's summer series.http://www.stalactites.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
It's been a huge year for Mr Yum payment platform founder Kim Teo. As part of Dirty Linen's summer series, we chat about the tech entrepreneur's most memorable meals - and drinks - travelling to Singapore and Collingwood in the process.https://mryum.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Dirty Linen's summer series checks in with Melbourne student and cook Joff Hernandez, who has upended some traditional notions of Filipino food by running vegetarian pop-ups under his Lutong Lupa banner. What are some of his most memorable meals and flavours?https://www.instagram.com/lutonglupa/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Two decades ago Karen Sharman (Gingerbread Folk) left behind a corporate lifestyle to experience the beauty of the Australian outback. With freedom to visualise new directions, a small baking business was born inspired by her obsession with gingerbread and a yearning to have deeper meaning in everything she does.https://www.gingerbreadfolk.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Dirty Linen embarks on our Summer Series, featuring food identities talking about favourite meals, flavours and dining experiences. We kick off with Kirsty Chiaplias, who charms Melbourne at her Middle Eastern corner store Babajan, but what are her favourite flavours, meals and dishes. We hear about sticky, sunshiny fruit that evokes emotion and memory. It's all part of Dirty Linen's summer series celebrating memorable meals.https://www.babajan.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
A fish fiend, wine nerd, journo activist and Santa look-a-like walk into Rockpool Bar & Grill…. And just like that we have a Christmas special where the hosts - John Susman, Shanteh Wale, Dani Valent & Anthony Huckstep (plus executive producer Rob Locke) - of all the shows on the Deep in the Weeds food podcast network are finally in the same room at the same time. Strap in for all the views on the year that was, the year to come and a few festive yarns too.https://linktr.ee/DeepintheWeedsNetworkFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Today on Dirty Linen we chat to Will Edwards, winner of apprentice of the year in the Golden Plate Awards. If you're troubled about the state of hospitality, listen to this to feel better.https://www.instagram.com/thefried.egg/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
You know the Australian summer has arrived when cherries turn up in the markets. Third generation cherry farmer Stephen Riseborough is director of his family’s CherryHill Orchards. A spread of central and northern Victorian farms allow the Riseboroughs to produce cherries through the late spring and summer harvesting season. What are the rhythms of the seasons, the challenges of growing a temperamental crop in variable weather conditions and the satisfactions of producing a fruit that people anticipate with excitement and eat with passion and a fond sense of tradition?https://cherryhill.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Julien Moussi is founder and director of Inglewood Coffee Roasters and Only Hospitality Group, which owns a slew of Victorian cafes and is expanding rapidly. We talk about building and retaining teams in tricky times, whether there's a replicable formula for creating successful venues, and the analogies between sport and business.https://inglewoodcoffeeroasters.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
For the final episode in our Dirty Linen miniseries about the Carlton Wine Room, we hear from Binod Gautam, who came from Nepal to study IT, aged just 17. So many Australian restaurants have Nepali people working in them - it's great to hear Binod's perspective on his working life in Australia and especially how much he loves his job as chef de partie at Carlton Wine Room.Huge thanks to Conor, Andy, Bethan, Binod and Sayaka for being part of this series and being so generous with their stories. Thanks also to producer Rob Locke without whom none of this would be possible.https://thecarltonwineroom.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We continue our week at Carlton Wine Room with Sayaka Bilcich, bar manager and junior sommelier. Though her path hasn't been overly strategic, Sayaka believes in hospitality as a pillar of society that should be valued and appreciated more. At Carlton Wine Room, she's getting the validation and opportunity that makes the road feel right.https://thecarltonwineroom.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Newly qualified chef Bethan Williamson has been at Carlton Wine Room for two years. She landed on a career in cooking after finishing an Arts degree but not really finding any direction as a uni graduate. She loves the family feeling at Carlton Wine Room, the confidence that the team instils in her and - of course - the amazing snacks.https://thecarltonwineroom.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Coming from a 6th generation farming family and after a career as a journalist Sandra McCuaig (Bodalla Dairy) yearned to be on the land again. She found wonderment in the small town of Bodalla, a town once famous for its cheese, and set about celebrating of the region by producing award-winning cheese and ice cream.https://www.bodalladairy.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We continue our weeklong mini-series at Carlton Wine Room, following on from yesterday's launch episode with head chef Conor Pomroy. Today we dive in with co-owner Andrew Joy. Andy grew up immersed in the notion that food and wine are central to life. At Carlton Wine Room, he thinks about his staff first, focusing on culture and continual learning. Let's head back in...https://thecarltonwineroom.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Dirty Linen's mission is to tell inside stories of the hospitality industry and we're always asking ourselves where that might lead us. This week we're taking a deep dive into Melbourne restaurant Carlton Wine Room, a much-loved wine-focused inner-city favourite. We'll hear first from head chef Conor Pomroy who speaks about menu creation, staff culture, why he loves being a chef and the recent health crisis that made him wonder if he was going to have to give it all away. Stay tuned all week as we meet five key players at Carlton Wine Room.https://thecarltonwineroom.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
What's on my mind this Friday December 3? I went to Sydney and I ate and I ate and I ate. Today I talk about the pleasure of visiting restaurants that know who they are, the possible upsides of the staffing crisis, and some of the most delicious morsels I've put in my mouth this week.Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We try something new on Dirty Linen today...an audio restaurant review! I bring out the big mic and look like a total weirdo at the new Nomad Melbourne.https://nomad.melbourneFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Steve Robinson grew up on a farm but he didn't realise exactly how much made-from-scratch ethics influenced him until he was a stay-at-home dad making pasta for his young family. Steve's kitchen bench hobby slowly morphed into one of Australia's most prominent premium pasta companies. Otway Pasta has a focus on quality ingredients, traditional methods and looking after the people that work there.https://www.otwaypasta.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We continue our series on people leaving hospitality in this heartfelt chat with George Leung. George quit his senior front-of-house role at Maha Bar to spend more time with his young son. He's now the Victorian rep for spirits dealers Proof & Company. George is sure he's made the right decisions but that doesn't mean there are no regrets, especially when he sees the restaurant world struggling for experience and leadership.https://au.linkedin.com/in/george-leungFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
You probably need a coffee to listen to this podcast with coffee guy Tim 'Styles' Williams from Bureaux in Melbourne. Coffee is a monumental topic and we get right into it, talking ethical sourcing, climate change, pricing and whether it makes any sense for an Australian city to be famous for its coffee. We also hear about the way he's reshaped his business for COVID and why it's actually better..https://bureaux.com.au
We chat to Lynda McAlary-Smith, the Victorian Small Business Commissioner, whose family experience with success and failure has helped her become an empathetic and effective advocate for small businesses, including restaurants and cafes. We talk rent negotiations, tapping into the community's fond feeling for local enterprises, the heart-rending but often relieving decisions around closing a business and the many resources available to assist with mental wellbeing.https://au.linkedin.com/in/lynda-mcalary-smith-978b4088Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
In Australia turkey often plays second fiddle to chickens, but things are changing. An idea to have a few turkeys on the farm led Claire Longbottom (Freshwater Turkeys, SA) down a path to breed and pasture-raise rare heritage turkeys in the Clare Valley, South Australia. These incredible birds grow slowly and are free to roam outside and embrace an active lifestyle, and the proof lies in some of the most sort after turkey in the country.https://www.facebook.com/groups/1690158811199302/Follow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
It's Friday! Here's what's on my mind... Standing up for a beer and scrapped capacity limits at 90% vax - YAY - but not enough staff to service demand - BOO! Also, why are visa holders still being discriminated against by not being able to leave Australia to visit family back home? And also...a great meal at Carlton Wine Room and apparently I'm a - ahem - legend.Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
After 35 years running Marios cafe, Mario De Pasquale has retired, leaving the all-day dining institution in the hands of his business partner Mario Maccarone. He reflects on what's changed and what's remained consistent over the decades. We also dig into the convergence of business identity and financial models and how they relate to caring for staff. It gets emotional...https://marioscafe.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Dirty Linen continues with the challenging topic of leaving hospitality in this discussion with sommelier Stacey Edwards. Her stellar career in wine and restaurants included stints as head somm at River Cafe in the UK and Lake House in Daylesford. She was working at Igni when the pandemic hit, prompting a career change: Stacey is now a train Signaller. What would it take to get this talented professional back into hospo?Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
What if you farmed as much for beauty, joy and creativity as sustenance? Simone Jelley runs Pretty Produce, an edible flower grower in Queensland, supplying chefs and restaurants, and making value-added products that she offers direct to consumer. It's an endless journey of discovery, working with plants that aren't always appreciated for their edibility, that are strictly seasonal and extremely perishable.https://www.prettyproduce.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We head to the Mornington Peninsula to speak to chef Brigitte Hafner, co-owner of Gourmet Traveller's Restaurant of the Year, Tedesca Osteria. This is a big juicy chat, largely about how to make restaurants work for the people who make a living from them.https://www.tedesca.com.au/osteria-tedescaFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Australian-Filipino chef Ross Magnaye returns to Dirty Linen, this time from far away Bulgaria where he's had a 'hot vax summer' on the golden sands of the Black Sea. We talk about the purpose of travel and adventure and Ross gives us an early taste of his future plans for a restaurant in Melbourne. I also share stories about my own crazy Bulgarian misadventures.https://www.instagram.com/rossmagnaye/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With staff shortages looming larger than ever, Dirty Linen will be looking at career paths in hospitality. What makes people stay, progress and indeed leave the industry? Today we talk to renowned pastry chef Pierre Roelofs whose life and work has taken a very different path. He's still cooking but it's with his co-workers in a fire station. What made one of the food world's most respected players quit the world he'd invested so much in?https://www.instagram.com/pierre_roelofs/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
For three generations Greg Kocanda’s (Block 11 Organics) family have had their hands in the soil producing organic fruit and vegetables on farms in New South Wales Central West and The Hawksbury. Organics isn’t a marketing catch cry for the Kocanda’s, for 80-odd years it’s simply the only way they have ever farmed.https://block11organics.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Shashi Singh is winemaker at her family operation, Avani Wines on the Mornington Peninsula. She talks about the farming she witnessed as a girl in rural India and the deep resonances with the biodynamic farming methods she uses in the vineyard. A scientist, environmentalist, a mother and grandmother, Shashi's life is rich and - like so many careers in food and wine - her path has been circuitous and surprising.https://www.avanisyrah.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Friday On My Mind is a little wrap of the week: what I've been eating, drinking and thinking. Today it's Diwali, visa holders, Hector's Deli cheese pull, Restaurant St Lawrence donut, Stillwater at Crittenden STILL without power and lots more!Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Gilbert Family Wines have a long history of agriculture and winemaking within Australia.A father and son story of balancing tradition with natural progression and respect to site and season.https://www.gilbertfamilywines.com.auOver a Glass is a drinks podcast with Shanteh Wale.Exploring the personalities, stories & landscape of the wine and drinks business.Follow Over a Glasshttps://www.instagram.com/overtheglasspod Host Shanteh Walehttps://www.instagram.com/shantehwale/?hl=enExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/Executive Producer Anthony Huckstephttps://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With reopening feeling more and more secure in Melbourne and Sydney, it's a good opportunity to have a state of the industry check-in with Wes Lambert, head of the Restaurant & Catering Industry Association. What are the big issues and what are the solutions? We talk vaccination, restrictions, lobbying, immigration and staffing, staffing, staffing.https://www.rca.asn.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Paul Righetti is a founder and owner of Honest Eggs, a central Victorian regenerative farm where they take pride in doing things differently. Paul grazes cattle, sheep and chickens, moving them through pastures in a nurturing cycle that works well for the produce and the land. Honest Eggs goes way beyond "free range" in terms of animal welfare, environmental impact and - crucially - flavour, and he reckons farming like this is good for the soul.https://honesteggsco.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Melbourne prides itself on being an events capital but that hasn't exactly been the case for the past 20 months. We check in with Hatem Saleh, CEO of Atlantic Group, which had already been thrown into turmoil even before the pandemic. How does a leader deal with crisis? Why is he in the industry anyway? And what are the positives Hatem is taking forward into his reshaped hospitality and events business?https://atlanticgroup.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
It's been a week since Melbourne reopened and Victoria is set for further changes this weekend, as the state hits 80% 16+ vaccination. What has the last week been like and what can we expect for the next stage of easing?Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We head to Adelaide to talk to American-born chef Justin James (ex-Vue de monde). Justin's restaurant in the Adelaide Botanic Garden uses foraged produce to create tasting menus that take diners on a journey. We talk about the hot topic of staffing and Justin shares his innovative approach to melding and overlapping the many roles that combine to make a restaurant work.https://www.instagram.com/chefjustinjames/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
It's episode 300! We catch up with erudite, opinionated pastry chef Will Goldfarb, who has recently been named World's Best Pastry Chef by the World's 50 Best awards. Will runs the incredible Room 4 Dessert in Bali which has navigated the pandemic with energy and optimism. We chat creativity, humility, art and dessert: how far can you push it?https://www.instagram.com/willtgoldfarb/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Great cheese takes time, takes patience and takes a lot of care. For Nicole Gilliver (Grandvewe) it all starts with a great life for the sheep. Everything Nicole and her family do is founded on respect for their sheep, respect for the environment and a love of exceptional cheese.https://grandvewe.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Rhianwen Seiter is flustered!The owner of Bendigo's Ms Batterhams is excited about Victoria rejoining as one but she's also discombobulated by a rolling staffing crisis.Her situation is further exacerbated by a number of her team - including her head chef - who've had to isolate after visiting exposure sites.We know we're living with COVID but we're still not sure how it works: the new new new new normal isn't quite normal yet.https://www.instagram.com/msbatterhams/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Melbourne is open and so is my mouth! I catch the train to the city, eat in a restaurant with friends and feel all the feelings. Let's do this - safely, carefully, joyfully - let's satisfy our hunger for experience and connection.Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Let's Melbourne again! Daniel Amato owns Brunswick favourite Lux Foundry. He can't wait to open the cafe again and feel the energy and buzz of the dining floor. Reopening for a sixth time is kind of unbelievable - imagine telling a business owner that two years ago. Even so, he feels prepared and optimistic - and he'd love you to try the new passionfruit panna cotta.https://www.luxfoundry.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With Melbourne on the verge of reopening for the 6th time, Scott Pickett is feeling the butterflies, wrangling the menus, decoding the ever-changing rules and - more or less, basically, in the end - feeling optimistic about his restaurants and Melbourne generally. Sure, he might have to scoop up staff on incoming flights but he's up for it...Let's do this, Melbourne!https://www.scottpickettgroup.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Ben Blackmore is a sixth generation farmer and the custodian of Blackmore Wagyu, launched by his father David more than 30 years ago. Their wagyu is one of the most respected and adored meat products in the world, a testament to genetics, breeding, feed, animal care and an unending commitment to quality. But what's it like to run a family farm in an arena that's stocked with corporates and in a world that's facing climate change?https://blackmorewagyu.comFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We head to Canada to talk to cook, author and food commentator Julie Van Rosendaal. Her home town of Calgary, Alberta is open but dining out is restricted and the hospitals are overwhelmed. What can we learn from the Canadian situation as Australia climbs towards high vaccination rates and dining in again?https://www.instagram.com/dinnerwithjulie/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Haikal Raji is one of the three brothers who run Melbourne institution A1 Bakery. Haikal grew up in the shop, learning hospitality and generosity from his father and uncle, and growing slowly into the custodian of a Lebanese legacy that is dear to Brunswick and important to Melbourne. The COVID times have been tough but he doesn't see any way forward but optimism, zaatar manouche in hand.https://a1bakery.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
When your restaurant is all about a sense of place and connection, it's hard to keep the spirit going in lockdown. But Andrea Pagani from Elwood's Figo Pizza has kept his staff engaged, the locals fed, distinguishing Caroline No Anchovies from Caroline Extra Anchovies along the way. He even managed to finish a PhD in literature. Let's talk Pinocchio!Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Adam Bray (Westside Mushies) never dreamed of being a farmer, he never even had an interest in mushrooms, but late one night while scanning the internet he stumbled on a video that changed his life, and that of many South Australian chefs too.https://www.instagram.com/westsidemushies/?hl=enFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Sydney is open! We last spoke to Stuart Knox, owner of Fix Wine Bar, on June 24 just as Sydney was going into a two-week lockdown. Fifteen weeks later, that lockdown is ending. Stuart is excited to be reopening though unsure how much city trade there will be. He's also expecting a few tricky moments checking the vaccination status of his customers.https://fixwine.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
For farmer Angela Argyle (Argyle Australian Saffron), location was vital for the success of their foray into saffron. The regional New South Wales town Orange is perfect for Saffron, which demands four distinct seasons to thrive. In just five years Angela and Brendan are not only producing some of the best saffron in the world, but are living proof that belief, grit and determination fosters the most fruitful outcomes.https://www.argyleaustraliansaffron.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valenthttps://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
With Sydney close to reopening we talk to chef Danielle Alvarez about the energy and intention required to welcome guests again and the hope that diners bring their kind hearts to the table. There's also a great scrambled egg story and (from me) a creepy confession.https://www.instagram.com/daniellemariealvarez/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We head to Blacktown, Sydney to talk to Nila Yousofzai from Afghan Chapli Kebab. Nila is proud and happy to showcase the street food of her birthplace and can't wait to come out of lockdown so more people can eat it. It's been tough in western Sydney but with a brother in Kabul she's able to keep the difficulties of the Australian pandemic experience in perspective.https://www.instagram.com/afghanchaplikebab/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Doug Brooke is owner and brewer at East Bendigo Brewing Company, an independent beer manufacturer in central Victoria. Some producers look for broad distribution networks and national - even international - acclaim and success. Doug prefers to think local: if you live here, or if you visit, he wants you to encounter and enjoy a beer that expresses and honours the region.https://www.ebbrewing.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Mike Russell expected COVID to visit Baker Bleu, his renowned sourdough bakery in Melbourne. But when a staff member tested positive - followed by half a dozen more - he was frustrated by an absence of guidance from Victoria's health authorities. Navigating the situation has been tough but it's prompted him to institute important changes: bye-bye break room for one.
Shiree Pilkinton founded Ballarat social enterprise cafe A Pot Of Courage because the migrant women in her circle were talented and capable but faced barriers to employment. Founded just before COVID struck, it's been one challenge after another - even so, the perspective and resilience of the Pot family is inspiring and energising. We find Shiree in New Zealand, stuck offshore after the death of her mother but finding solace in the family home and her Maori traditions.https://www.apotofcourage.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We hear a bit about people with underlying health conditions when discussing COVID. Here's one: Satt Makkad runs Melbourne restaurant 3 Idiots with her husband Pratt. They are struggling with staffing, lockdowns, 'freedom marchers' out the front of the restaurant and the vexed question of the vax. They're also making great Indian food, based on stories and memories.https://www.3idiots.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
For Kim Kiss and her husband Bryan, Grassland Poultry is more than just producing chicken meat. For over 30 years they’ve practised regenerative farming, and in recent years they’ve added their prized Australian Heritage Breed Sommerlad Chickens to the mix – ethically grown, and free to roam – just as nature intended.https://grasslandpoultry.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valenthttps://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Times are tough but there's light at the end of the tunnel and a community to buoy Tammy Brami, owner of Boosa in Melbourne's Bentleigh. The COVID times have reinforced and refined the values of this family cafe. She and husband Eitam have made pandemic pivots that they know they'll retain and they're even launching an adjunct events business.https://www.boosa.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Today we bring you the second episode of the Producers Podcastwith our co-host Anthony HuckstepIf one thing defines Jonas Widjaja (@fairgamewildvenison), it's a passionate dislike for waste. After discovering he was unable to donate excess meat after a hunting trip, he realized he could make a difference. With wild deer being culled and left in the field to go to waste in Northern New South Wales, he embarked on a journey to bring wild venison to the plates of diners down under.https://www.fairgame.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We head to Denmark to talk to Mette Gassner, owner of Ti Trin Ned, a Michelin-starred restaurant in Fredericia, two hours from Copenhagen. On September 11, the Danish government declared the COVID crisis over: with high vaccination rates (75% of the total population and 84% of everyone 12 and over), restrictions have been completely lifted. Mette is pleased but wary: after so many ups and downs, is this the right time to let go of fear and dive wholeheartedly into renewal?http://www.titrinned.dk/en/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
We head to California for a great chat with winemaker Jason Haas. Tablas Creek Vineyard is the first winery in the world to achieve Regenerative Organic Certification, a farming gold standard that addresses climate change and social inequity. We also talk about the winery's decision to only serve vaccinated diners inside and the pandemic-prompted realisation that they could look after visitors better.https://tablascreek.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Since 1999, Ann-Marie Monda and Carla Meurs have been nurturing, creating and crafting at Sutton Grange Farm on Dja Dja Wurrung Country near Castlemaine in Victoria. The goats they milk to make their revered farmhouse cheese are central to the rhythm of their days.https://www.holygoatcheese.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Dani Valenthttps://www.instagram.com/danivalentHost Anthony Huckstephttps://www.instagram.com/huckstergram/Executive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
In normal times, LA-based Australian chef Curtis Stone is back and forth between the US and Australia every few weeks. The pandemic has anchored him in LA where he's enjoyed more family time, refashioned his restaurant Gwen as a pie store, and had opportunity to reflect with humility on accepting the things that you can't control.https://www.curtisstone.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
The power of the suburbs and the differentiation of brands and business streams have been defining characteristics of the pandemic. We check in with Matt Woodhouse, chef at Comma in Melbourne's south-eastern suburb of Moorabbin. The past 18 months have been super tough but they've also been energising and heartening. And he's sure 2022 is going to be a cracker...https://www.wearecomma.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Melbourne chef Mischa Tropp spent the first year of the pandemic in India, where he was developing a range of curry pastes. After an up and down year, he made it back to Australia in February and he's now launched Elsie's Butter Chicken, focusing on one key dish done very, very well. We talk about the immense variety of Indian food and the passion and culture that drives it and I can't help but share my joyful obsession with uttapam, a south Indian fermented pancake that should be the Australian cafe's next sourdough.https://www.instagram.com/elsieswithlove/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
How does a leader manage her own COVID blahs while motivating and connecting a team? We check in with Hannah Burke, manager of fine dining Cutler & Co restaurant in Melbourne. Hannah shares some of her strategies and life hacks for staying upbeat and maintaining team spirit in lockdown. We also talk about the joys of hospitality and looking after people and her confidence that we'll be back out there soon!https://www.cutlerandco.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
James Sinclair runs Signature Hospitality Group, which has TGI Fridays and Sporting Globe venues around Australia. We talk about why he's optimistic about 2022, his hopes to get outdoor dining kicked off sooner rather than later and his keen desire to see all his staff vaccinated. James has close TGI Fridays connections in the US: the difference in illness and business in under-vaccinated Texas and well-vaccinated New York is plain - and distressing - to see.https://www.sportingglobe.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Epidemiologist Mary-Louise McLaws is a leading scientific and policy voice in the pandemic. We talk about the importance of vaccinating younger Australians who make up such a large portion of the hospitality industry, the community impacts of deciding not to get vaccinated, what rate of vaccination will avoid the need for lockdowns, rapid testing, ventilation and whether it should be a focus, and the burden of compliance on hospitality that may be extended to monitoring vaccination status. It's a privilege to have such an accomplished and respected scientist answer some of the burning pandemic questions in the restaurant world.https://twitter.com/MarylouiseMcla1?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5EauthorFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
This is a big juicy chat with hospo lifer Alex Ross, currently living in Benalla and working at town pub and hub The Northo. Alex was a driver of the cocktail revolution in Australia, turning drinkers from vicious vodka and terrible tequila to culinary sipping. We talk about the challenges of being a woman in the bar world, the insecurity of hospo work especially when major illness strikes, and the importance of looking after body and mind in an industry that's tough on both.https://www.instagram.com/makemybed/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We start the week in conversation with Merica Charungvat, owner of Talay by Thai Tide, a delivery-first Thai seafood restaurant launched during Melbourne's second lockdown. Merica acknowledges that being a business owner is tough and draining at the moment but she's powering on, launching multiple food brands that don't rely on dine-in trade.https://www.talay.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Patissier Audrey Allard was working at Lune Croissant when the pandemic hit. Amidst much uncertainty she launched her micro cake box business Holy Sugar and has turned it into a sweet success. We talk about the art and science of pastry, the heavy burden of trying to please people and the importance of showing and sharing emotion even - and perhaps especially - in the hothouse environment of a kitchen.https://www.instagram.com/holysugar__/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen travels to Israel to talk to Tel Aviv deli owner Yanai Erez. Yanai makes 60 dishes fresh each day at The Lux Deli. With high vaccination rates, Israel is open despite thousands of new cases a day. We talk vaccine passports, living in the moment and optimism. Is Israel a beacon for a rather locked down Australia?https://www.instagram.com/thelux_deli/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Nature. Exercise. They're the key ingredients for staying upbeat in lockdown for chef Elijah Holland of South Melbourne's Lume. We talk about wild food in China, foraging for Noma and the importance of staying healthy during the uncertainty of lockdown. If you're not energised after this chat, I'll be surprised!https://www.restaurantlume.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We start the week in Shepparton which is throwing all its resources at a Delta outbreak. Graeme Murphy's Thai Orchid was an exposure site last year. This year he's using everything he learnt to keep building community, stay safe and feed a struggling Shepp.Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We head to Canberra to talk to magazine editor Katarina Kroslakova, who is powering along with new print publication T Australia - food is a big focus there. Katarina is also helping her restaurateur partner Pasquale Trimboli with marketing, packaging and pandemic pivoting at his Canberra restaurant Italian & Sons. We talk food media, the resilience of print publications and the place of anonymity in restaurant criticism these days.https://taustralia.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We talk to Dom Wilton, owner of Hector's Deli, a Richmond sandwich place that is so popular they are completely (temporarily) changing the menu to stop people gathering outside the shop. We talk about the overlaps between fine dining and accessible food like toasties and burgers and why Dom thinks this is a great time to be optimistic and charged up about Australian dining.https://www.hectorsdeli.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We're going to Ireland! JP McMahon owns three restaurants in Galway - one of them Michelin-starred Aniar - and runs culinary talkfest Food on the Edge. We talk about how reopening is going in Ireland, vaccine passports for indoor dining and what it might mean to create an indigenous Irish cuisine.https://www.instagram.com/mistereatgalway/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Esca Khoo has just started his first head chef job at Melbourne's Miss Mi but it's hard to build momentum in lockdown. We talk about growing up in Borneo, the joys of fermented durian, his initial ambition to be a soccer player (hello Gordon Ramsay!) and work stints at Noma Australia and Dinner by Heston. Esca's career to date has been as much about working out what kind of leader he doesn't want to be as finding his identity as a person and a chef along the way.https://www.instagram.com/foodtureproof/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Debra Allard is a cheesemaker near Byron Bay, making small-batch cheese from her own Jersey cows' milk. Her Cheeses Loves You business went gangbusters at the start of the pandemic when imports slowed down but there have been tricky periods since then. We get mad about anti-maskers who jeopardise the farmers' markets that are her main source of income, ponder closed borders, and rhapsodise about cheese glorious cheese!https://www.instagram.com/debra_allard_cheesie/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Chris Lerch is co-owner of Lagoon Dining in Carlton, a modern Asian restaurant which opened in late 2019. Despite the difficulties of the pandemic, Lagoon has developed a strong Melbourne following and a considered identity, adapting pillars of fine dining for a more casual experience.https://www.lagoondining.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
As Melbourne digests news of Lockdown 6 Extension 2, we chat to experienced hospitality consultant and restaurateur Duncan Fraser-Smith. Duncan planned Vesper in South Yarra while he was in hotel quarantine back in lockdown #1 after wrapping up a long period living in Dubai. Despite the uncertainty and frustration of opening and closing over and again, he's managing to stay upbeat, connected, strategic and hopeful. This WILL end one day...https://www.instagram.com/vesperbistrobar/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We start the week with a trip to Europe to visit Aussie expat chef Lee Thompson. Lee's gastropub St Bart is in a cool part of Berlin - we talk about the highs, lows and other lows of the pandemic and the intricacies of understanding life and business in Germany. Bring on the bacon sandwich!https://www.instagram.com/st.bart.pub/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We head to the Orange area to chat to chef Charles Woodward from Sisters Rock Restaurant at Borodell Estate. This part of country NSW is not in lockdown but it's very quiet without Sydney trade. We talk about the state of the industry - how does work-life balance relate to pricing relate to staffing relate to apples for tarte tatin? It's all connected...https://borrodell.com.au/sisters-rock-restaurant/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Chef Nicky Riemer found lockdown number 6 a tough one to wrap her head around. We talk strategies for coping with bad news and tricky times, plus some financial words of wisdom, especially for women in hospitality. And then there's food: pigeon pie, a very fine cabbage, and the coming of spring, green and sprightly and full of promise.https://www.instagram.com/nickyriemer/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen kicks off another week in lockdown with a deep dive into the art of hospitality and the service experience with Society's Danilo Mancini. Melbourne's much anticipated Society Restaurant hadn't been open a week when it had to close for another lockdown. How does Danilo keep his young front-of-house team upbeat and engaged? We also find out how he trains waiters from scratch and why he thinks hospitality is the best industry in the world.https://www.lucas.online/venues/society/Follow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Vaccinated US travellers were the first to book in for cookbook author Emiko Davies' Tuscan villa getaway. Meanwhile, your vaccinated Dirty Linen host is trapped in Fortress Australia. Sigh. We talk Venetian snacks, Italian lockdowns and green passes for COVIDsafe travel and dining.https://www.emikodavies.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen looks forward to cheese dreams after today's chat with Cam Rowan from Milawa Cheese Company. The north-east Victorian cheese factory is artisan in approach but works at scale - we talk about the challenges and intense rewards of doing so. We learn about a lifechanging trip to France and why there was a bucket of cow poo in the cheesery, plus Cam's stint running a goat cheese factory in England.https://www.milawacheese.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
With three Sydney restaurants, each in different local government areas, Antonio Tarzia is having an interesting time of it. We talk about lockdown takeaway, the merits of JobKeeper vs COVID Disaster Payment and the challenges of dealing with landlords and suppliers. Antonio is concerned that recovery will be hampered by hospo workers leaving the industry and a lack of diner confidence and cash but he's still in it for the long haul and feeling mostly optimistic.https://pecarestaurant.com.auhttp://fat-franks.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling
Wani Sakellaropoulos owns Cremorne's Ms Frankie with her partner Melinda. Their restaurant was a Tier One exposure site in Melbourne's recent outbreak and Wani, Mel and most of their staff ended up with coronavirus - their chef is still in hospital. It's been an incredibly tough time but Wani has wise words born of hard experience about COVID-safe procedures, vaccination and her hopes for a powerful collective voice in hospitality.https://msfrankie.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
When Prahran Market was named a COVID exposure site, traders went into isolation. We catch up with Sweet Greek's Kathy Tsaples who shares the shock of being locked out of the shop that's been at the centre of her life for a decade. Even though she's not allowed to leave home, she's making the most of her time in quarantine.https://sweetgreek.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Greg Maloufhttp://gregmalouf.comFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
What does it feel like to toss in a high-flying corporate job for a Greek donut hustle and have it turn into a runaway success that's then derailed by a fire and COVID? We find out from Melbourne loukoumades legend Dean Giannakis whose St Gerry's business has adapted from events to bricks-and-mortar and a sometimes frustrating delivery model. Why is everything in this world rated out of five anyway? PS Leave a rating for this podcast ;)https://www.stgerrys.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen heads to Sydney to talk to John Lepouris, owner of cafe/deli Against the Grind and dark kitchen Crumbed - House of the Schnitty. We talk about neighbourhoods helping small business through lockdown and the trials and tribulations of trying to run a business that relies on delivery platforms: unhelpful, unresponsive and definitely too expensive.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
From one lockdown to another: Melbourne to Johannesburg. We talk to OG food blogger Ed Charles, who now lives in South Africa where society is fraying, food security is fragile and COVID cases are rising. We also talk food media and the early days of influencers and Ed shares his perspective from afar on the difficult times Australian hospitality is navigating. Overall, he reckons better days are coming.https://tomatom.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen chatted to outspoken Seattle chef Eric Rivera way back in episode 10. With the US reopening, It's time to check back and see what's happening at Eric's indie restaurant. Addo is open to small numbers of vaccinated diners, the menu changes daily and Eric is enjoying feeding customers in person. But he's also fighting hard - and frustratedly - against injustice, inequality and virtue-signalling.https://www.ericriveracooks.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We head to Victoria's Yarra Valley to talk to chef Grant Flack. As well as all the lockdowns, his crew at Balgownie Estate also had to deal with the restaurant burning down last winter. As part of a project to keep chins up and minds ticking, Grant is making sure his team look beyond the immediate crisis to a bright future: a new dining room on the way and loyal diners keen to get back out there and support the regions as soon as it's possible.https://www.balgownie.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen clocks up 250 episodes with an inspiring and fortifying chat with Paolo Arlotta. The Italian chef started his Australian cooking career at Vue de monde but it was a step sideways to social enterprise Kinfolk Cafe that opened his mind to a new direction. He opened vegetarian, sustainable-minded, small-scale Riso Diner during Melbourne's long 2020 lockdown. Though it's been very challenging, he is grateful for what he's been able to achieve and learn.https://www.risodiner.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Julian Hills is not loving Melbourne's 5th lockdown: it's tough on him and his staff at Navi and Zymurgy in Melbourne's inner west. The mental health implications are significant, not least because it's impossible to see a clear path forward that doesn't involve more disruptions to business and creative flow.https://www.restaurantnavi.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Melbourne joins Sydney in lockdown so Dirty Linen talks pasta and positivity with Pino's Vino E Cucina chef Cristiano Patacca. Why is pasta the ultimate comfort food? How do you stay upbeat and hopeful when times are tough? And what is it like being so far from your birth country when it's going through extremely hard times?https://www.pinosvinoecucina.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We head to Brisbane to talk to Andy Ashby, owner of C'est Bon. It's Bastille Day and he has a huge day ahead at the French restaurant he took on just before the pandemic swept in. We discuss New Zealand baking, time working with Scott Pickett, strategies for shepherding staff through COVID and how he's brought knowledge from hotels and resorts to his multi-pronged urban bistro.https://cestbon.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen heads to western Sydney to talk to Pazar Food Collective's Attila Yilmaz. With the city in lockdown, things are tough and the light at the end of the tunnel isn't exactly blinding him. We talk about leadership, inconsistencies and policing - Attila is an ex-cop and he has some views. Despite all the uncertainty, he's managing to stay optimistic.https://www.pazar.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Comedian Jennifer Wong's new iView show Chopsticks or Fork? visits regional Chinese Australian restaurants, finding out their stories and the secrets behind their deep-fried ice cream, prawn cutlets and sizzling beef. The tone is warm, generous and light-hearted but there's important anti-racist work in here too..https://jenniferwong.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We're talking mental health and hospitality with psychologist Rhonda Andrews, Managing Director of Barrington Centre. Rhonda has researched the hospitality industry's challenges around mental wellbeing and has developed a framework for discussing and solving them. Her approach is multifaceted, ranging from the very specific and small (have a shower) to society-wide and structural (national skills shortages). It's a great chat!https://www.barringtoncentre.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We head to locked down Wollongong to chat to Jerusalem 'Sara' Taddesse. With her market stall on hold and catering business closed, Sara is bunkered down with family. We talk about Ethiopian cuisine, her hopes and ambitions for her business, and her desire to share the joy and traditions of her culture.https://www.instagram.com/ethiopian_cuisine_wollongong/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Yamatji-Noongar woman Sharon Brindley owns Cooee Cafe and Jala Jala Treats. We talk about life as an Aboriginal business owner: what are the challenges, joys and preconceptions faced. We're talking during NAIDOC week, a spotlit opportunity for reconciliation in action.https://www.cooeecafeandcatering.com.au/index.phpFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
When the pandemic hit Australia, Andrea Vignali was a chef at Grossi Florentino on a sponsorship visa. Suddenly out of work, he started Al Dente, a pasta delivery hustle which has now turned into a real life restaurant. It's been hard - the visa stuff sucks - but Andrea's rule in life is to look beyond the problems to the possibilities. He digs the semolina out of his phone - "that always happens" - and we settle in for a chat...https://www.aldenteenoteca.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen heads underground, into Melbourne's Campbell Arcade subway to chat to Courtney Patterson, co-owner of Cup of Truth espresso bar. With $6000 needed to repair their coffee machine and money very tight, Cup of Truth reached out to their regulars and were overwhelmed by the response.https://www.goodfood.com.au/eat-out/news/completely-overwhelmed-loyal-customers-raise-funds-to-support-muchloved-melbourne-cafe-20210702-h1wvzyhttps://www.cupoftruth.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
With Melbourne in the very unusual state of being open while much of the rest of Australia is in lockdown, we check in with Port Melbourne publican Anna Streater. Anna's Prince Alfred pub battled through four lockdowns with humbling support from its regulars but is now facing a new challenge: an anti-vax pile-on that's made her feel vulnerable and besieged.https://www.princealfred.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Just as he was about to open Margaret, the Double Bay restaurant that brought him out of a five-minute retirement, Neil Perry had to close it down. We talk about lockdown, perspective, the courage in simplicity and the challenges and pleasures of running restaurants with compliance and work-life balance in mind.https://www.margaretdoublebay.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Caterers have had a super tough time during the pandemic, operating at the junction of arts, entertainment and hospitality. We chat to Sydney caterer Peter McCloskey, owner and founder of The Fresh Collective, which runs events in public institutions such as Sydney's Museum of Contemporary Art and Brisbane's Queensland Museum. The pandemic has pushed Peter's retirement timeline into the far distance but he's feeling good about his team and hoping the current outbreak doesn't derail recovery too much.https://thefreshcollective.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
With Sydney in lockdown, we chat to Jarrod Walsh, owner of Hartsyard in Newtown. The fire-focused restaurant got ahead of the city-wide lockdown, closing early and shifting to takeaway as cancellations rolled in. The first weekend of take-home meals has been a success and if it's just two weeks, Jarrod reckons it will be OK. Fingers crossed...https://hartsyard.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
With New South Wales fighting an expanding COVID cluster, we check in with Stuart Knox from Sydney's Fix Wine Bar. With two staff in isolation, masks on and city trade tanking, he's watching the situation with March 2020 vibes, and hoping he doesn't have to negotiate a lockdown without JobKeeper and rent relief. Meanwhile, he planning to open a pinot...https://fixwine.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Behind the complex and ever-changing rules of the pandemic are human stories of plans stymied and lives upended. We check in with Sarah Todd, ex-MasterChef contestant and owner of restaurants in India - she's just out of quarantine after making enormous - and ultimately unsuccessful - efforts to get to Goa.https://www.instagram.com/sarahtodd/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Hash Tayeh was born in Palestine and moved to Melbourne by himself while still a teenager. He launched his first business at 17 and is now the owner of Burgertory and Melbourne's EzyMart convenience stores. As well as being an inspiring entrepreneur, Hash is open about his mental health struggles and shares his recent revelations about self-care.https://www.burgertory.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Eamon Walmsley has dealt with plenty of crises during 16 years in hospitality but nothing has caused more headaches than the outdoor dining tent he erected to cope with winter 2021 at his Seddon wine bar Charles and Gamon. We chat about this epic local government saga before moving on to learn about Eamon's work with Odonata, a biodiversity enterprise that is about to open Sky Farm Melbourne.https://www.odonata.org.auhttps://www.melbourneskyfarm.com.au/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
As if a lockdown and easing restrictions wasn't enough, restaurants in large swathes of Victoria have also been battered by severe storms. We chat to chef Soren Thogersen from Seville Estate in the Yarra Valley about power outages, adapting to constant change and why he still feels lucky.https://www.instagram.com/spthogersen/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Are there any barriers to who can cook what cuisine? David Lakhi doesn't think so. He's the Indian-born chef of Heidelberg, Melbourne restaurant Little Black Pig & Sons and he stands behind the heart, soul and flavour of his Italian menu. David has been embraced by the community - they supported each other through lockdown after lockdown - but he's also been subject to gross and undermining racism.https://www.thestaffcanteen.com/Editorials-and-Advertorials/aktar-islam-kicks-back-at-the-notion-that-he-shouldn-t-be-able-to-cook-different-cuisines-on-the-basis-of-his-ethnicityhttps://www.littleblackpigandsons.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
As Joseph Abboud's Rumi marks 15 years, we celebrate the endurance of this modern Middle Eastern restaurant in Melbourne's Brunswick East and mourn the passing of the city's Bar Saracen. What is it that makes a restaurant work, and how does Abboud now balance risk and reward as he charts a path forward?https://www.rumirestaurant.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
When chef Peter Doyle closed Sydney's Est in 2018, the then 66-year-old was calling time on a stellar career as chef-restaurateur that spanned five decades. He stepped into a leadership role at Merivale's internal chef apprenticeship school. We talk about the program, why it's necessary and how best to train and inspire chefs. We also chat about Merivale's move to Melbourne: should we be dismayed or delighted?https://merivale.com/chef-apprenticeship/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Restrictions are easing in Melbourne and restaurants are allowed to reopen but it's not as simple as that, especially in the CBD. We talk to cafe owner Elisa Mariani of Mayday in Richmond, and Greta and Maverick in the city. As she musters the energy to build business back up again, she knows it's not going to be easy with offices capped at 25% capacity and masks compulsory. But what can you do? She's throwing everything at it - again - to make her businesses work.https://www.instagram.com/maverick.melbourne/?hl=enhttps://www.instagram.com/greta.melbourne/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
As Melbourne emerges from Lockdown #4, we chat to Byron Barrowclough from Moorabbin pub Wilbury & Sons. Byron talks about clawing back lockdown losses, the ongoing issue of staffing and some silver linings: after months stuck in 5K, Melbourne is loving its neighbourhoods and a cosy pub for locals feels like just the ticket. Bring on the lamb shanks...https://www.wilburyandsons.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
As a graduate visa holder, Pranav Kapoor's pathway through the pandemic has been perilous, often literally. When he lost his job last year, he took up work as a delivery rider, skidding around Melbourne's streets in the rain. Now he's got a great job managing the coffee shop, restaurant and bar in a five-star hotel...or at least he will when Melbourne comes back out of lockdown.https://www.instagram.com/kapoorpranav13/?utm_medium=copy_linkFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
For 20 years, Ashley Palmer-Watts was Heston Blumenthal's right-hand man. As the UK emerges from lockdown, Ash talks expansively about what he's up to now (coffee and cycle tours) plus the broader situation: a staffing crisis, Brexit, the post-isolation return to activity. We also discuss the endlessly invigorating Heston years and Ash shares inspiring insights into creativity, team-building and constantly striving to do better.https://www.instagram.com/ashleypalmerwatts/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
With Melbourne still in lockdown, we chat to inspiring micro-business owner Christy Tania of Glace Desserts. Christy refuses to be a victim of difficult circumstances. While admitting every day is scary and hard right now, she continues to create, energise, refashion and take control. She shares ideas for mindset and self-care as well as business strategy.https://www.instagram.com/christytania/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
As lockdown eases in regional Victoria, we chat to Liam Thornycroft, owner of Cliffy's Emporium and Beppe in Daylesford. Given the diner and density restrictions, Liam has been crunching the numbers and working out if and when to reopen with his staff's needs foremost in his mind. He's also dreading checking postcodes to ensure Melbourne diners aren't sneaking in and hoping that kindness, patience and big spending is order of the day.
As Melbourne heads towards the end of the circuit breaker lockdown and into its extension, we chat to someone who is used to getting no government support. Adam Walsh is from the UK and has been working at Mesa Verde. But with no work at the moment, he's reverted to his old side hustle making candles and selling them on Instagram. Adam is studying fitness and he gives us all some tips for mental and physical health - well worth a listen.https://instagram.com/elementscandle?utm_medium=copy_linkFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Ideally, we would spend our time with Guy Grossi talking about ragu and tiramisu but with Melbourne in lockdown and much to worry about, we talk mindset, strategies, passion and determination - oh and lasagne because there's always time for lasagne.http://www.grossi.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
How's it going for international students? Mexican American Robert Holguin came to Melbourne on a whim and a working holiday visa in 2019. He loved it...until the pandemic set in. After a long, lean lockdown he enrolled in a commercial cookery course and paid for a student visa. Unfortunately, the whole thing feels like a scam. On the up side, he loves his job in the kitchen at Shannon Martinez's Lona Misa.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
The night Melbourne went into lockdown, Dirty Linen host Dani Valent was supposed to be dining at the Royal Mail Hotel, four hours west of Melbourne. Oh well. In lieu of eating the food, Dani talks to chef Robin Wickens. We chat about what would have been on the menu, maturing as a cook and mentor, and about the 'copycat scandal' in 2006 when Wickens was called out for replicating dishes from famous US chefs at his Fitzroy restaurant Interlude. It was a dark period and Wickens became disillusioned with the restaurant industry but now welcomes the opportunity it gave him to shed ego and grow as a chef.https://royalmail.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
LOCKDOWN #4. As Victoria goes back into lockdown, we talk to Etta Dining's Hannah Green. With cases in Brunswick and other nearby suburbs, Hannah thinks locking down is the right thing to do. She flipped quickly to takeaway to try to create stability and income for her staff. She's depleted and drained but trying to keep things in perspective and focus on what's really important: health, kindness, community.https://ettadining.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Staffing! How do you hire, train, inspire and hang onto staff and what are some menu creation strategies that allow you to operate with less experienced workers? We dig into it with experienced consultant, trainer and chef Mark Normoyle, co-owner of Luna’s Food & Wine in Melbourne’s St Kilda.https://www.lunas.com.au/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Andrew Prior parlayed his stint as a contestant on MasterChef Australia 2013 into a food tour business, first in Melbourne and since 2016 in France. At the end of 2019 he was flying high after a super successful trip through the Cote d'Azur. Since then it's been tough - food tourism and pandemics don't really vibe. We speak as France opens up to outdoor dining but with daily cases in the thousands and vaccination rates low, Andrew isn't feeling like steak frites on the terrace just yet.https://www.andrewpriorfabulously.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Chef Jenna Abbruzzese owns Kitchenette in Hawthorn with her partner Megan Griffey. They entered the pandemic with a cheek-by-jowl 20-seat cafe, now completely refashioned as a take-home providore. Feeding the community in this new way is intimate and connected but there was some deep sadness as they worked through the change.https://www.ourkitchenette.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
This week on Dirty Linen we’re looking at hospitality business models. What kind of tweaks and rethinks have people made to craft businesses that are more viable and perhaps better aligned with their hearts, souls and visions for a balanced life? Today we’re in Kyneton with sometime publican Melissa Macfarlane, who with her husband Frank Moylan started the pandemic running a gastropub at the Royal George Hotel. They've now turned the pub into a furniture store, bottle shop, perfumerie and vermouth bar Botanik.https://www.royalgeorge.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Today we welcome Turkish student and chef Tugce Bayrakdar back to Dirty Linen to talk about hospitality employment from the perspective of an international student. Tugce is currently working at Attica Summer Camp and having a great time, but she reflects on a stressful working history in Australia. Students like Tugce are often uninformed, underpaid and exploited, putting strain on their studies, wellbeing and mental health.https://www.instagram.com/tugcebayrakdar/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We continue to ponder staffing in a great discussion with veteran Brisbane chef and restaurateur Shannon Kellam. Shannon and his wife Clare own French restaurant Montrachet as well as Lumiere Culinary Studio and The Kneadery bakeries. Though he has old-school values, Shannon has needed to innovate, creating a production kitchen to manage his chefs' hours and maintain his high standards. He offers short and longer-term solutions for the staffing crisis.https://www.montrachet.com.auhttps://www.lumierebrisbane.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We continue to examine the huge topic of staffing from different angles. Today we’re talking to an expert on labour markets. Chris F Wright is Associate Professor at the University of Sydney Business School. His research focuses on employment relations and labour migration and he's written extensively on hospitality.https://www.smh.com.au/national/peter-costello-said-australia-would-never-be-a-guest-worker-state-now-josh-frydenberg-is-smoothing-the-way-20210510-p57qn4.htmlFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Staffing. It’s all anybody in hospitality is talking about. Noone is answering ads. Owners are working crazy hours. Employees are stretched. There are impacts on menus and service. We begin a series of conversations about staffing with Tony Twitchett, executive chef of the landmark Transport Hotel and Taxi Kitchen at Melbourne's Federation Square.https://transporthotel.com.au/taxi-kitchen/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Talking trolling...How damaging are negative online reviews? We talk to cafe owner and coffee roaster Penny Wolff about the Brisbane-based #saydontslay campaign which encourages diners to speak directly to business owners, rather than posting mean comments or one-star reviews.https://wolffcoffeeroasters.com.au/products/penny-wolffhttps://www.instagram.com/dandeliondriftwood/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We head back to India in this moving chat with Mumbai chef Saransh Goila of Goila Butter Chicken. Saransh launched a meal-giving service #covidmealsforindia a month ago, connecting home cooks with people stuck at home with COVID. The situation is catastrophic but Saransh believes the only way forward is with hope and action. One day, surely, we can meet again in Mumbai for street food snacks.Donate via https://covidmealsforindia.com/donationhttps://www.instagram.com/saranshgoila/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen stays on the topic of India in this chat with prominent Indian-Australian restaurateur Jessi Singh. Jessi is opening new restaurants in a more-or-less COVID-free Australia while stressing out about the awful situation in his home country. He paints a picture of chaos, corruption and tragedy, as well as expressing his frustration that Australian has forbidden travel from India.https://www.instagram.com/jesssi_singh/?hl=enhttps://linktr.ee/kettoindiahttps://hemkuntfoundation.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen is spending the week talking India, where a devastating COVID wave is sweeping through the country. We start in Goa, where Suchint 'Suzie' Kaur Dhillon runs Suzie's Restaurant in the village of Assagao. With a COVID-positive rate of 60% and a government in denial, things are pretty bad but Suzie can see a silver lining in the equalising nature of the pandemic.https://www.suzi.esFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We head to Bowral to talk skills, training, staff shortages and nose-to-tail respect with Centennial Vineyards owner-chef Robin Murray. Wondering how to slip haggis onto a menu? Robin sheds some light.https://www.centennialvineyardsrestaurant.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Pastry chef Lucy Whitlow made the most of lockdown, creating food-related art and exhibiting it in her home. For herself. While wearing a fur jacket. We talk vulnerability and the myth of the invincible chef, Melbourne glorious Melbourne, and cheese, lots of cheese!https://www.instagram.com/lucywhitlow_/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
On the surface, chef Zac Sykes seemed to be riding high with a string of head chef jobs at prominent Sydney restaurants including Coogee Pavilion and North Bondi Fish. But he was battling addiction to alcohol and a turbulent swirl of drug use and other unhealthy habits. After some big lows, he cleaned up, started looking after himself and took a long break. Returning to the kitchen was as scary as stepping out of it but he's now the sober head chef at Brisbane's Boom Boom Room.https://www.instagram.com/chefzacsykes/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Dani Valent on Instagramhttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We head to Mildura to chat to chef, restaurateur, politician, TV host and brilliant, passionate raconteur Stefano De Pieri. Stefano's new show Australia's Food Bowl premieres on SBS later this month. On the face of it, it's a celebration of the Murray-Darling River Basin and all the food that's grown in it. But the undercurrent is activist: water rights, crop choices and tangled politics have damaged ecosystems and livelihoods. The time to change things is now.https://www.stefano.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen celebrates 200 episodes by going back to the legend who kicked off episode 1 in June 2020. Alla Wolf-Tasker is owner and founder of Lake House, the 35-year-old Daylesford restaurant which pioneered a kind of who-needs-to-go-Europe-anyway kind of experience - so appropriate for 2021. We talk recovery, staffing, local tourism, autumn bounty, tough decisions and gleaming leaves.https://www.instagram.com/wolfinkitchen/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
What kind of chef can you become when you put ego aside? John Rivera was powering to success as a fine dining chef when a lower than expected Good Food Guide score knocked him sideways and pushed him to change tack. Enter a pandemic and things got shoved a little more sideways. A COVID ice cream hustle has turned into a fulltime business and Rivera is feeling happy, balanced and optimistic.https://www.instagram.com/j_hnrivera/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
In February, sourdough pioneer John Reid from Trentham's RedBeard Historic Bakery, was diagnosed with terminal brain cancer. We talk about optimism, collegiality, cuddles, support, gratitude and the pleasures of wrangling a big old Scotch oven that's never allowed to grow cold.https://www.redbeardbakery.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Melbourne chef Jo Barrett is currently living at Future Food System, a closed-loop house that grows its own food, deals with its own waste and is currently installed at Federation Square. It's an inspiring project and this is an inspiring conversation: what if everything could be different, starting now, right where you are?https://www.futurefoodsystem.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
With Perth emerging from a three-day lockdown, we chat to Don Macdonald from Big Don's Smoked Meats. Don quit supermarket middle management to go big on brisket and the pandemic has delivered him his biggest and wildest year yet. We talk about the magic of low n slow barbecue and the community that forms around it, and the beauty and jitters that come from following a dream.https://www.bigdons.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
You could call Xinyi Lim the chef at Sydney's Cafe Freda's but that wouldn't begin to describe all the many hats she wears and strands of doing, being and thinking that she draws together. We talk about racism, identity, the social justice potential of cooking and sharing food, and the blessed beauty of mediocrity.https://www.instagram.com/megafaunafood/?hl=enhttps://www.cafefredas.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Chef and restaurateur Mauro Callegari owns The Independent in Gembrook, in the Dandenong Ranges outside Melbourne. The past year's events have reinforced his belief in community and giving back. Despite huge challenges finding staff, he's grateful for Australia's pathway through the pandemic, especially when considered in the light of his homeland of Argentina's very different track: 25,000 cases a day, low compliance with lockdown rules and leadership that sows dissent rather than working for unity.https://www.theindependentgembrook.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We continue to chat silver linings with drinks guy Chris Hysted-Adams from Moon Dog brewery. The pandemic has been tough for the indie Melbourne brewers but it's also given them time to develop a range of alcoholic seltzers which - to their absolute astonishment - has overtaken beer sales. We chat about work-life balance and the differences and similarities between product development, wholesaling and hospitality.https://moondogbrewing.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Some people have had quiet pandemics. Then there's chef Rebekah Pedler, who had her dream job at Eleven Madison Park in New York when COVID hit. She lost her job, then went back to the restaurant when it started making meals for frontline workers, transforming herself from fine dining chef to bulk cook. What else? She was part of Black Lives Matter protests, the craziness of the American election swirled around her, her husband got really sick from coronavirus, and she's just finished hotel quarantine in Sydney. It's been a time but Rebekah is feeling optimistic...https://www.instagram.com/rebekahp87/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen is spending a fortnight talking optimism. What's good? What's worked? Where are the bright spots? We start with chef and entrepreneur Charlie Carrington who launched Atlas Masterclass at the start of the pandemic. His recipe box service was a successful pivot in a crisis and it's continued to build after lockdown.https://www.atlasdining.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
I’m wrapping up a fortnight of discussions about anti-Asian racism with a great chat withMike Souvanthalisith. Mike and his partner Muriel-Ann Ricafrente are designers and food lovers based in Sydney. In February 2020, as the pandemic started to impact Australia's Asian communities, they launched More of Something Good - MSG - a website and Instagram designed to shine a light on Asian restaurants in a period of deep struggle.https://moreofsomethinggood.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Victor Liong is chef and owner of Lee Ho Fook in Melbourne and Chuuka in Sydney. After an early career embedded in European fine dining, Victor moved on to cook a new style of Chinese food. We talk about being a model minority, staying contained to keep safe, struggles with identity and the power and limits of kindness.https://www.instagram.com/smokeystevenson/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Sandra Tan is part of The Entree.Pinays, a collective of Australian Filipinas working to further understanding and enjoyment of Filipino food and culture. She's also a writer, editor and content strategist working mostly in design and architecture. As part of our series of discussions around discrimination against Asians, we talk visibility and the office microwave, about the differences in representation and dialogue in the design and food worlds, and how small, simple acts can have powerful consequences.https://www.sandratanwrites.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen continues airing the issue of anti-Asian racism in this conversation with Sydney restaurateur Will Mahusay. Will moved from Cebu in the Philippines to Sydney as a child and was the victim of devastating racist insults and abuse for many years. After long struggles with shame and his identity - including as a gay man - he has forged a victorious career that shines a proud light on his heritage.https://linktr.ee/sydneycebulechonFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Visible and vocal, restaurateur, author and two-time MasterChef Australia contestant Khanh Ong was born in a refugee camp to Vietnamese parents, grew up in Springvale and immersed himself in fashion and DJing before finding a career focused on food. We talk about his path, representation, being the boss and when it's not a banh mi.https://www.thegeorgeoncollins.com.auhttps://www.instagram.com/khanhong/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
As part of a series of discussions about anti-Asian racism, we are speaking today to food writer Yvonne C. Lam. Yvonne is the digital editor of Gourmet Traveller magazine and a founding member of Diversity in Food Media. This is a Big Chat.https://www.yvonneclam.com.auReferences:Yvonne C. Lam on Problematic Restaurant Names: https://www.gourmettraveller.com.au/news/food-and-culture/problematic-restaurant-names-19020Reni Eddo-Lodge:https://www.theguardian.com/world/2017/may/30/why-im-no-longer-talking-to-white-people-about-raceDiversity in Food Media:https://diversity-in-food-media-australia.webnode.com/Australians love Asian food, so why doesn't it win as many awards as Italian?https://www.abc.net.au/news/2018-10-27/asian-food-fine-dining-good-food-guide-gourmet-traveller/10427934Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We continue opening up and exploring the topic of anti-Asian racism, as experienced and expressed in the restaurant world. Deb Ong is originally from Singapore; she came to Melbourne to study anthropology and ended up training to be a chef and, for a time, owning a cafe. She now balances her time between the hospitality industry and further study. Among other topics, we discuss the discrimination Asian customers sometimes encounter when dining in restaurants.https://www.instagram.com/nihilistnomya/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen begins a series of discussions about anti-Asian racism in the hospitality world. We begin with C.K. Chin, a restaurateur from Austin, Texas. C.K. has been outspoken around the #stopasianhate movement, as well as supporting Black Lives Matter, frontline workers during the pandemic and people impacted by Austin's February big freeze when the power went out and water was in short supply. He's a doer, thinker, changemaker and an incredible communicator.https://www.instagram.com/seekaychin/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Colin Wood found his way to cheffing after a back injury stymied his Olympic plans. After a fruitful and inspiring period working in Melbourne for Andrew McConnell, Colin took on a role with Ignacio Mattos in New York, leaving on the cusp of the world locking down. A pandemic year in his home town of Perth took him deep and he's fired up to forge a new path.https://linktr.ee/colejwoodFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Brisbane is in a snap third lockdown so we check in with Jerome Dalton, owner of Dalton Catering. Jerome is pedalling hard but he's hurting and reckons he probably has PTSD after a tumultuous year. A lockdown announced just as JobKeeper finished is a huge blow, affecting income, employment and business projections. Where to now?https://daltoncateringbrisbane.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
The way immigrants are welcomed - or not - into Australia can have a huge impact on their own lives and the contribution they are able to make to Australian society. Hamed Allahyari is a cooking instructor, recipe developer, social entrepreneur and owner of Cafe Sunshine and SalamaTea in Melbourne's west. He was born in Iran and now - after a hard road - is an important part of Australia’s culinary landscape.http://www.hamedspersiankitchen.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Niro Vithyasekar runs Tuka Tuka Kotthu Roti Man food stall, selling the classic Sri Lankan stir-fried roti dish, the making of which is also a percussion show. Niro is a Tamil man and was forced to leave Sri Lanka because of ongoing conflict and discrimination. He came to Australia by boat, was detained for six years and still doesn't have a certain path to permanent residency.https://www.instagram.com/tukatukakothurotiman/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
This week on Dirty Linen we talk to trailblazers who are shining a light for their communities, trying new things, striking brave paths. We start with Ngemba woman Trish Frail who recently launched Thulii Ngemba Cafe in Brewarrina in north-western New South Wales. Bre is also known for its ancient Aboriginal fish traps, "built before the Egyptian pyramids were even an embryo".https://www.facebook.com/thuliingemba/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Marios Cafe in Melbourne's Fitzroy is turning 35 next month. We chat to one of the two Marios who own it, Mario De Pasquale, and get stuck into the crapshoot of dealing with multiple layers of government, the beauty of regulars and the joy of newcomers, staying relevant in a fast-changing industry, how to manage a longstanding business partnership and - once and for all - why baristas hate soy milk.https://www.marioscafe.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
On the anniversary of Australia's March 23, 2020 pandemic lockdown, we chat to hospitality consultant Ivan Brewer. Ivan gets fired up by profitability - he'll look at everything from menu items to bottle bins to the spring in a waiter's step. He thinks we're on the verge of a huge number of restaurant closures but that there'll be massive opportunities on the other side. How do business owners and hospitality workers avoid the perils and seize the possibilities? It's Ivan's mission in life to help people find the answers.http://www.ivanbrewer.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
This is a great chat - practical, personal, nostalgic, hopeful and human. When thinking about the future, it's great to get some perspective from the past. Veteran hospitality owner Adam Sadiqzai innovated his way through the pandemic and has come out more or less positive about the prospects for Australian restaurants. His new eatery, Stella's Kitchen at Montague apple farm on Melbourne's fringe is the model of a flexible forward-looking multi-pronged operation. We also look back: Adam grew up in Melbourne restaurants from the 1960s; he weathered the 1980s recession, the end of Fringe Benefits Tax and the introduction of GST. He's seen the demise of silver service but wonders if there might yet be a place for cloches and waiter brigades. Dirty Linen says 'yes, please!'https://www.khanshospitalityservices.com.au/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen heads to Sydney to chat to Sharon Salloum, owner of Syrian restaurant Almond Bar in Darlinghurst and 3 Tomatoes Cafe in Ashbury. We chat about the daily difficulties of running small hospitality businesses. Sharon admits that everything is hard and that margins are incredibly slim but she still burns with passion for the industry. When your heart fills by feeding people, you never really question why you do it. We also talk a lot about barbecue!https://www.almondbar.com.auhttps://www.instagram.com/sharonsalloum/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen continues to contemplate the future. Today we speak to Paul Waterson, CEO of Aus Venue Co, a large national pub group. Paul has a broad perspective, with venues in every mainland state, and a spread of CBD, suburban and country operations. The group has made many changes to fortify the business, including new technology, recruitment strategies and training programs. Recovery is uneven but persistent and Paul is facing the future with measured optimism. He also shares cogent advice for businesses of all sizes.https://www.ausvenueco.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen moves into a series of discussions contemplating the future - without JobKeeper, rent abatement and insolvency protections yet still with difficult trading conditions. Today's chat is with Iain Ling, who has just made the difficult decision to close Super Ling, one of his two restaurants in Carlton, close to the city and adjoining Melbourne University. There are so many variables Ling can't control. One thing he can have a say in is whether he trades at all.http://superling.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Underground kosher sourdough micro-baker Maaryasha Werdiger has moved her ghetto garage bakery to a shop in Ripponlea. Zelda’s soft opening has been big news in the local Jewish community, with queues along the street and around the corner for quality sourdough loaves, sesame-topped bialys, challah buns and more. We check in...https://www.zeldabakery.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
On a day when Australian women #march4justice, we speak to an Aboriginal woman who's passionate about truth-telling, change-making and justice for First Nations peoples. Bidjara woman Keelen Mailman runs Mt Tabor, a cattle station on the black soil plains of western Queensland. That she is running a business on her own traditional country is sadly rare. We talk about the gulfs that exist between people living in very different realities in various parts of Australia and the actions and intentions that might help to close the gaps.https://au.linkedin.com/in/keelen-mailman-86872544https://www.amazon.com.au/Power-Bones-Childhood-Heartbreaking-Uplifting/dp/1743313713Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Today's conversation is with Fahan Ahmed, one of 14 African women who form Magnificent Mamma's Kitchen, an employment program with the City of Moonee Valley, providing culturally appropriate (and DELICIOUS) food to local residents impacted by the pandemic. Fahan is from Somalia via Egypt and she's made a good life for herself and her six children in Melbourne. At the same time, she speaks of July's sudden lockdown of housing towers in Flemington and North Melbourne as traumatic, shocking and discriminatory. She wants to use her food as a medium to connect communities and her big ambition is to see her chilli sauce eaten and enjoyed far and wide.https://mvcc.vic.gov.au/magnificent-mammas-kitchen/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Everything has been a bit full on, don't you think? Dirty Linen reckons it's time to pause, centre, reconnect and honour ourselves. With that in mind, it's a pleasure to introduce you to Merryn Padgett, a pizza shop owner based in Bairnsdale in East Gippsland. But that's not all - Merryn is also a trainer in nutrition, mindset and resetting habits and today she will guide us through a meditation to help us find and listen to our inner voice.https://thegutmindcollective.comhttps://earthandsoul.pizzaFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Lorena Corso is a chef from Sicily with a track record in London and a love for Australian hospitality. She's launched Thick Accents Project with Ilanit Bard (episode 145) to foreground immigrant women in hospitality. We chat about standing up against crap, how to be brave and the power of hard conversations. Lorena works at the wonderful Napier Quarter, an extremely wonderful expression of Melbourne dining, drinking and doing.https://www.instagram.com/lorien8723/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
It's International Women's Day! To celebrate the solidarity, ingenuity, determination and all-out brilliance of women, we are speaking to Australian-Filipina changemaker Grace Guinto, co-founder of The Entree.Pinays. This food-loving collective of entrepreneurial Filipinas brings Filipino cuisine, culture, and communities to the hearts, minds, and tastebuds of Australians on Wurundjeri country. Grace is a powerhouse and I can't think of anyone better to showcase on this special day.https://www.instagram.com/entree.pinays/?hl=enhttps://www.entreepinays.comDani's article from the Agehttps://www.goodfood.com.au/eat-out/news/the-women-who-saved-melbourne-restaurants-20210305-h1uef5Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We wrap up a thought-provoking, galvanising week of conversations with awesome women with the incredible Hana Assafiri. Hana's Moroccan Soup Bar is a restaurant, yes, but it's foremost a forum for social justice in action - through employment, careful and caring conversations, and by being the change you want to see. I can't imagine anyone not being inspired by this chat!https://www.moroccansoupbar.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
As we continue to talk women in hospitality, we head to Brisbane, where Nims Zavackas founded a support group to offer comfort, strategies and a listening ear to women feeling lost in their food businesses and careers. Her path has been strewn with difficult periods and bad dreams as well as strange and beautiful encounters with food legend Maggie Beer.https://www.instagram.com/nimsxx/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Deborah Harris is a professor of sociology at Texas State University and the co-author of a book called Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen. Deborah got interested in researching women in restaurants after an episode of the reality show Top Chef and she's applied academic rigour to her study of the societal structures that make professional kitchens tricky ground for so many women. We chat 'precarious masculinity', the role of food media and the intersection of race and sexuality - plus everything going on in Austin, Texas right now where a dramatic cold snap cut off power and water for days on end.https://faculty.txstate.edu/profile/1922299Deborahs Bookhttps://www.amazon.com/Taking-Heat-Inequality-Professional-Kitchen/dp/0813571251Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Why aren't there more women chefs? Why don't more women get into the industry in the first place and ,when they do start out, why do so many leave? Miranda Moreira trained with Middle Eastern master Greg Malouf and cooked in Paris for actors Gerard Depardieu and Johnny Depp but when she returned to Australia she was desperate to find a new career. Leading up to International Women's Day and in the midst of necessary discussions about toxic masculinity, Dirty Linen talks women and hospitality.https://www.brideandwolfe.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We wrap up Dirty Linen's week talking to ex-employees of Red Spice Road with a weird kind of dialogue. Host Dani Valent reads an open letter from the restaurant's owners and straightens out a few things.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Today Dirty Linen speaks to Arslan Mukhtar, ex-assistant manager at Red Spice Road. Arslan is now a frontline worker in hotel quarantine. The podcast is a great chat but I was also very moved by something Arslan said after we stopped recording. He told me that the people staffing hotel quarantine are largely overseas nationals on temporary visas. Arslan said he is not unusual in that he is restricting his own after-hours socialising as an added layer of protection for the community. The community, that is, that failed to look after him through the pandemic.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Today Dirty Linen speaks to Red Spice Road's ex-head chef Sungeun Mo. Mo worked for the restaurant for four years and was well along the path to permanent residency when she was sacked and the restaurant closed, owing her $36,554.09. The money and the dashing of her residency application and career aspirations were all hard enough, but hearing on the grapevine that the restaurant was to reopen made her feel utterly betrayed.https://www.instagram.com/sungeunmo/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen stays on the topic of Red Spice Road via a chat with ex-group general manager Christian Price. Christian had the tough job of telling his team they had all lost their jobs then stuck by them through a tumultuous year of lockdowns and low employment. When the news broke that Red Spice Road was reopening, Christian was as shocked as anyone.https://www.theage.com.au/national/victoria/restaurant-workers-not-paid-tens-of-thousands-as-red-spice-road-reopens-with-new-staff-20210218-p573st.htmlFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen talks to visa worker Laura Dauphin, previously events and reservations manager at Red Spice Road, a Melbourne restaurant which liquidated in May 2020, then announced its reopening in January 2021, while still owing thousands of dollars to ex-employees. Laura was sponsored by the restaurant which means her presence in Australia was imperilled by the business closing. It's not so much the $11,500 she's owed but the fact that her previous employers seem to want nothing to do with anyone who made the restaurant one of Melbourne's favourite places to dine.Read Dani's article in the Agehttps://www.theage.com.au/national/victoria/restaurant-workers-not-paid-tens-of-thousands-as-red-spice-road-reopens-with-new-staff-20210218-p573st.htmlFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen chats to Jesslyn Chhua, who opened Jack the Milkman in Murrumbeena just as Melbourne locked down. Weirdly, it's been pretty good timing and her second cafe is off to a flying start, albeit only with takeaway. She's feeling plenty of love from the local community and lots of optimism about the future of hospitality in Melbourne. Silver linings...https://www.facebook.com/jackthemilkmanFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen heads to IDES in Melbourne to talk to chef and restaurateur Peter Gunn. The pandemic has been tough but it's also been an opportunity. He's learnt a lot about himself, his staff and the kinds of experiences he wants to create. IDES is about to celebrate its fifth birthday. The future is about refinement, balance and trust: fine dining is very much alive and it's up to visionaries like Peter Gunn to work out what that means in 2021 and beyond.https://www.idesmelbourne.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
And we're out of lockdown! Victorian restaurants are reopening after a five-day circuit breaker. We talk to experienced restaurateur Barb Dight from 27-year-old Cicciolina in St Kilda. Barb and her business partners have made big changes through the pandemic, tightening up the balance sheet at Cicc and closing their second restaurant Ilona Staller. People tell Barb that it's sad she let go of Ilona Staller after 10 years. She feels differently...https://cicciolina.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
LOCKDOWN #3 Last time we spoke to Di Keser, she was bunkered down in Barcelona with her husband and dogs. Today she's locked down in Melbourne, having just completed hotel quarantine in Adelaide, then flying home and making the tough decision to close one of her two Hardware Societe city cafes. She'll still lose money but hopefully not as much. Di is frustrated with hotel quarantine and with the delayed rollout of vaccines and she's looking to government of all levels for answers and assistance. In the meantime, she wants everyone to know that it's OK not to be OK.https://hardwaresociete.comhttps://coronavirus.beyondblue.org.au/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
LOCKDOWN #3 grinds on and we head to Metung in East Gippsland for a chat with publican David Strange. He's frustrated that regional Victoria is closed down for a handful of cases in Melbourne and wonders if Premier Dan Andrews could learn from NSW when it responds to clusters. He's worried for his staff who need their casual shifts, and for suppliers who are losing income during a summer period that they really need to be busy. At least the sun is shining...https://www.metunghotel.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
LOCKDOWN #3. Melbourne is in the middle of a snap "short, sharp" five-day (fingers, toes & eyes crossed) lockdown, called on the eve of a super busy weekend for restaurants. We chat to Lisa Slaughter, owner of Ripponlea Food & Wine and Glen Waverley's Mocha Jo to find out how she's coping, especially given this blow comes soon after Mocha Jo was named a "COVID case location" on December 30. There aren't many reserves of energy to draw upon but Lisa is still finding things to be grateful for as we discover in this powerful chat.https://ripponleafoodandwine.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Today on Dirty Linen we chat to Jodi Crocker from Baketico and Wonder Pies, which she runs with her partner chef Raymond Capaldi. Jodi moved full-time into food manufacturing and retail when her hospitality and events public relations business evaporated last March. We talk about that transition, as well as her previous roles at Crown and with George Calombaris. Jodi also shares invaluable advice for restaurants looking to get more media attention.https://www.instagram.com/baketico/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We hit a few hot button topics in today's Dirty Linen chat with Zowie Minchin from Zsa's bar, deli and bistro in Melbourne's Northcote. But before we get onto staffing issues, tricky customers and the dreaded payroll tax, we find out that Zowie's first hospitality memory is making prawn cocktails for mining magnates Rose and Lang Hancock in her home state of WA. It's been a journey!http://zsas.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen continues our Looking Back, Looking Forward with a question. Is now the best time in a while for an aspiring restaurateur to ask, "Why not now?" Young front-of-house guy James Ness has done just that, opening his Jethro pop-up in Melbourne's Prahran with chef Gitai Ifergan. Conceived on a 'Chap Lap' (we explain) and full of energy and promise, Jethro feels very 2021.https://jethroprahran.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We finish the week in Perth, with Tania Nicolo from Monsterella, a pizza place that's been slinging hard during Perth's five-day lockdown. It's a funny time to talk: a week ago, Perth locked down on the back of one COVID case out of hotel quarantine, and this week Melbourne DIDN'T lock down (thank god) after a very similar incident. Tania reckons WA did the right thing. I reckon Melbourne did the right thing. We're probably both right... With all our fingers and toes crossed for zero cases on east and west, we chat about uncertainty, staffing, fires and feeling like you're in exactly the right place.http://www.monsterella.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Who better to talk about the changing hospitality landscape than Stevan Premutico, founder of booking platform Dimmi and new ordering and paying app Me&U. We chat about the overlaps and intersections between the human touch and technology. What can data help with and what might it hinder? I'm not sure I want an app to know more about me than a favourite waiter but I'm all for help with splitting bills!https://www.meandu.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Today on Dirty Linen, hospitality consultant Ilanit Bard talks about the industry problems that inspired her to launch Soigné during the pandemic. Her young business goes into restaurants to assist them with operations, profitability and culture. We discuss service and why the customer isn't always right, toxic masculinity, creativity, business identity and food media, including a free and frank discussion about the merits or otherwise of restaurant hats and scores.https://www.soignehospitality.comThe Customer Is Not Always Right https://www.foodandwine.com/fwpro/customer-is-not-always-rightAntifragile: https://www.theguardian.com/books/2012/nov/21/antifragile-how-to-live-nassim-nicholas-taleb-reviewFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen's 2021 season kicks off with Looking Back, Looking Forward. We take stock and press on! Our first guest is Jake Nicolson, executive chef at the Ghanem Group, which has multiple restaurants in Brisbane (Blackbird, Donna Chang and more) and Melbourne (Byblos, Le Bon Ton). Jake talks about leadership, processes and mentoring, particularly in the context of young chefs who are missing out on their tour of duty to places like London or New York. Can they learn enough in their own backyard?https://www.ghanemgroup.com.auLISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecracklingFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen is putting the Summer Series on ice and getting back into gear for 2021. We want to hear from you. What are the issues you want to hear about - and indeed, talk about? I'm thinking staffing, pricing, supply chains, the award and whether the customer is always right - plus many more ideas in today's short episode. Got ideas? Find me at hello@danivalent.com or hit me up on the socials! And if you're more inclined to listen, then that's great - we are so happy to have you on board!Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen's Summer Series takes a detour to outback Australia. Dani tells the tale of her car roll on a deserted road and the pissing-in-bottle misadventures that followed.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
The Australian Open is a key marker of the Melbourne summer but this year's tennis tournament has been upended by COVID. We chat to Tennis Australia's Chief Revenue Officer Ben Slack to find out how things are tracking. Players are getting mouthy about quarantine, crowd management is an enormous logistical and infrastructure challenge, and ticket sales are under pressure with travel nigh on impossible and Melbourne a little iffy about major events. Is is still possible for the AO to be ace?https://ausopen.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Everyone wants to live more sustainably but it can be hard to know where to start. Today's guest on Dirty Linen's Summer Series has some ideas. Designer Sarah King works across many different fields and for a diverse range of clients but she always starts with Client #1 - the Earth - in mind. We talk about Marine Debris Bakelite, the food-safe ocean plastic tableware that Sarah designed...and that Curtis Stone fell in love with. We talk about the Little Smart Black Dress that requires purchaser to enter a pact with manufacturer upon purchase. And we talk about starting where you are: sustainability isn't something over there, it's in front of each of us every day.http://thesustainablistline.com/https://www.supercyclers.com/https://the-sustainablist.teachable.com/p/masterclass-the-sustainablistFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Today Dirty Linen's Summer Series heads back in time to New York, and an interview with Niki Russ Federman from Russ & Daughters. This iconic Lower East Side deli has been feeding New York since 1914. In what's been a devastating time for New York restaurants, with countless closures, it's a pleasure to hang out at Russ & Daughters on a busy Saturday morning.http://www.russanddaughters.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Remember the film Jiro Dreams of Sushi? Dirty Linen chats to American theatre director Daniel Goldstein who saw the film, became obsessed with Jiro's Tokyo restaurant, and went to extraordinary lengths to have a meal there. Was it worth it? Daniel is in Melbourne to reopen the musical Come From Away, our first big post-lockdown production. It's a great show that celebrates kindness and connection, making it more timely than ever.https://www.instagram.com/dannymg/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
In today's episode, Dirty Linen hops on a potato truck and rumbles down the Indian Himalaya. This story from host Dani Valent discusses the perils of wearing white jeans in Calcutta, the lumpiness of a sack of spuds, and an Indian bus driver's capacity to deal with just about any tribulation with calm acceptance - disaster is just another situation to be stepped through.
Filipinos are the fifth largest migrant group in Australia so why isn't Filipino food better known, eaten and understood? On this episode of Dirty Linen's Summer Series, we rope in chef Ross Magnaye to talk about the food he grew up with, his path as a chef in Melbourne, and the food he wants to be known for cooking. Dive in for adobo, champorado, coconut vinegar and all the pig!https://www.instagram.com/rossmagnaye/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen's Summer Series continues with chef Jesse McTavish. We asked Jesse to give us a food anecdote and he came through big time! It involves surfing, roadkill, ocean brining, snakes and an unexpectedly delicious roast dinner.https://www.jessemctavish.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Our Summer Series rolls on with another story from host Dani Valent. Dani looks back on a formative trip to Turkey, where she turned from travel writer to ever-obsessed food writer. Why did she need to eat a steak before she left home? What's the deal with Lonely Planet guides? And why will Dani never get tired of writing about food? Let's go to Istanbul to find out...Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen kicks off 2021 with a bright, welcoming New Year chat with Samantha Gowing. Sam is a clinical nutritionist and cooking teacher who completely transformed her business in 2020. We talk about reassessing everything, including the value you put on your own work. Sam also shares a killer summer salad recipe that you can cook on the barbecue. Bring on 2021!https://linktr.ee/chefsamgowingFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
For the last day of 2020, I get in a room with my stablemate Anthony Huckstep and our producer Rob Locke to record our first ever dual Dirty Linen / Deep in the Weeds episode. From Huck's Canberra recording studio (ie dining room), we reflect on the year that was and look forward to the year ahead. And then we go out for dinner! The last bit of this episode is recorded at Pilot restaurant, at the end of an astonishingly good degustation. We haul owner Dash Rumble over to the mic and do an on-the-spot restaurant review.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen's Summer Series continues with the one and only Alice Zaslavsky, whose In Praise of Veg book has become an instantly essential kitchen companion since its recent release. We chat joy, the art of active listening and the importance of inclusive food communication. We also laugh quite a lot.https://www.aliceinframes.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen's Summer Series will be a little bit different. Frequency will reduce and the content will include anecdotes, travel tales and focused chats with fascinating people. We kick off with a story called Christmas 2020: A Victory of the Possible.Dani's reflections on Christmas 2020. Dani didn’t grow up with hard-and-fast Christmas traditions – her family has built them as they went along. But this Christmas was perhaps the sweetest ever.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
The impacts of the Sydney cluster have rippled all the way around Australia, disrupting Christmas and holiday plans in every state, and affecting businesses like Pipit, in northern NSW but close to the Queensland border. We chat about border issues with Yen Trinh, who runs Pipit with her husband Ben Devlin. Yen is also a graphic designer and illustrator and her fun, insightful Chef Widow Club project has been a great creative outlet during 2020.https://yentrinh.comhttps://www.instagram.com/yenttrinh/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Four weeks ago, chef Jesse McTavish opened Bar Elvina, the restaurant of his dreams at Avalon on Sydney's Northern Beaches. It was going gangbusters - an instant hit with a close community. Last week, that all unravelled as a COVID cluster invaded the region, leading first to cancellations, then closure, then a lockdown and now to a swift reinvention of Bar Elvina as a takeaway business. Jesse is shellshocked but sanguine - he's in it for the long haul and is trying not to get too rattled by 2020's final hurrah.https://www.barelvina.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Sydney restaurateur Giovanni Pilu is deep in the uncertainty of the Northern Beaches lockdown, having had to deal with thousands of cancellations at his restaurant Pilu at Freshwater, plus the anxiety of shepherding his staff through a second closure, this time without JobKeeper. He's waiting for news on next steps from the NSW Government and is trying to stay calm and hopeful in the meantime.https://pilu.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
As Sydney scrambles to control a cluster of COVID cases on the northern beaches, and Australia closes its borders to Sydney residents, we chat to Frank Roberts, Food & Beverage Director at Merivale restaurant group which has three of its 70-odd venues on the northern beaches, plus another in Manly. Frank isn't quite having the pre-Christmas week he was planning - he's closed four restaurants and is way down on bookings at the others. He's also strangely calm...https://merivale.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We round off a week of discussing hospitality and representation by talking to Jacob Bettio, newly elected councillor for the City of Moonee Valley in north-west Melbourne. Jacob also owns Ascot Lot (started with partner David and best mate Lachlan when he was just 21) and the newly opened Holmes Hall, an ambitious venue in Moonee Ponds. In all his roles, Jacob is focused on creating rich experiences for a diverse community - we find out what drives him and how he goes about it.https://www.theascotlot.comhttps://www.instagram.com/holmeshallbar/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We continue talking about representation with Michael Bascetta, co-founder of hospitality hub Worksmith. Michael talks about balancing the demands of his three food businesses - Falco, Capitano and Bar Liberty - with Worksmith, which became an essential virtual gathering place and information source during the pandemic. We discuss the difference between being a loud voice and a representative voice and the frustration of feeling that the wrong person is speaking on your behalf.https://worksmith.ioFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Our week focusing on representation in hospitality continues. We chat with Jason Chang, a new councillor for the City of Melbourne. Jason owns Calia restaurants in the city and Chadstone and believes that small business needs great representation in the political sphere - especially now, during a pandemic. As well as advocating for hospitality, Jason is proud to represent the city's Asian population and will stand tall to fight the racism that his community experiences.https://calia.coFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen continues investigating representation in the hospitality industry by talking to James Consiglio, one of the founders of Hospo Voice, which is now part of United Workers Union. Hospitality workers have traditionally not been unionised. Why, in a time of declining unionisation generally, is membership in this union increasing? What are they fighting for, is it reasonable and is it working?https://www.hospovoice.org.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
This week on Dirty Linen we are discussing representation in the hospitality industry. Who gets to speak for restaurants, cafes, bars and their workers? Who do they speak to? We kick off with one of 2020's most prominent voices, Restaurant & Catering Industry Association CEO Wes Lambert. He's oft-quoted and often on TV speaking on behalf of restaurants. But does he speak for the whole industry? And does he filter some of the industry's loudest voices to ensure that smaller players are heard too?https://www.rca.asn.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen wraps up a week of running around the country with a trip to Hobart to chat to fine dining waitress Yoana Lemonnier. Yoana is from France and she coming up to three years in Australia on a working holiday visa - that means she's had to do 88 days plus six months rural work to remain here. When the pandemic hit, Yoana had just finished her second stint on a NSW cattle and sheep farm and she was forced to bunker down in Orange during lockdown. It was an anxious time which she's glad to have behind her, and she's happy to be in Hobart building her future.https://www.instagram.com/frenchy_in_boots/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen continues its trip around the country as we head to Brisbane to get the lay of the land from ramen obsessive Taro Akimoto. Taro has four shops in Brisbane and his ambition is to create Australia's best ramen. He talks about the difference between the CBD and the suburbs and what that might mean for his business. Taro also dives deep into some of the detail and craft that goes into making his broth and noodles - did you know there are lots of different Japanese words to describe chewiness? Now I am desperately craving ramen...https://taros-ramen.myshopify.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
The borders are open and Victorians are FINALLY allowed to go to West Australia so I do - well, via audio at least, and today's chat with Perth-based food writer Max Veenhuyzen. Max talks about how great things are in his home town: the city is busy, the restaurants are full and the vibe is festive. What pandemic? We also chat about food media and whether 2020 is a turning point that means more diverse voices will be heard, both as subject and creator.https://www.instagram.com/maxveenhuyzen/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen continues zipping around Australia's cities with a Sydney stop in the 2020 tale of Mike McEnearney from Kitchen by Mike and Carriageworks Farmers' Market. We talk CBDs and airports, produce and hope, and whether the struggle to find staff will prompt a welcome reset or anguish all round.https://www.kitchenbymike.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen chats CBDs - how are they going and can they recover? Sommelier Jane Semple is an owner of new, optimistic, epic sandwich hole-in-the-wall King William Takeaway in a dusty, insalubrious bit of Melbourne's CBD. She also runs Goodie Group, a corporate caterer. Jane has given herself a couple of unofficial roles too: city cheerleader and welcome mat roller-outer - when people do come back into the city, she reckons something as simple as a great sandwich is going to help it feel like a place to be again.https://www.instagram.com/kingwilliam_takeaway/https://www.kingwilliam.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen wraps up a week of talking about customer behaviour with Jessica Bilston. Jess runs a Melbourne HR consultancy which services many hospitality businesses, including her mum's cafe Bob's Your Uncle. We talk about supporting staff through tricky situations, including a post-lockdown upsurge in abuse. I also try to role play getting mad about a coffee served to me at the wrong temperature - let's just say my Oscar isn't on the way!https://www.instagram.com/positivehr_/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Karen Golding chats to us from the carpark of a variety store where she's buying supplies to reopen her restaurant at Red Hill Brewery on Victoria's Mornington Peninsula. We chat about the difficulties of corralling customers who want to wander around the beautiful property - it's hard to tell a parent chasing after a toddler that they need to sit back down. Karen also talks about the benefits she found in lockdown and the elements she's trying to keep as life returns to something a bit more like normal.https://www.redhillbrewery.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen continues talking about diner behaviour and the impacts it can have on hospitality staff. Today we chat to experienced baker and chef Rod Shokuhi, who is currently keeping things ticking along at Beasley's Tea House in Melbourne's Doncaster. Rod had a very difficult customer a few hours before we chatted. He uses it as a teaching moment, explaining his attitude and approach to aggression in the dining room. This conversation gets pretty intense and also includes actionable tips on how to deal with tricky situations. If you need to talk to someone, make an appointment with your GP and remember that Lifeline is always there on 13 11 14.https://www.instagram.com/rodshokuhi/https://instagram.com/beasleysteahouseofficial?igshid=qm953yfocd2qFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
What's going on with customer behaviour? This week Dirty Linen throws the spotlight onto rude, aggressive, unreasonable and upsetting diners and the impact they can have on hospitality workers. Today's chat is with Lisa Bilston, owner of Bob's Your Uncle cafe in Melbourne's Doncaster East. One day last week, a customer went ballistic about being served the wrong rice. He upset Lisa and her staff so much that she closed the cafe on the spot. We chat the next day: she's regrouped and reopened but has vowed to take a stand to protect mental health. Have some people forgotten how to be kind?https://bobsyourunclecafe.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Are backpackers exploited on Australian farms? Georgina Dent is a young UK chef working at Anchovy in Melbourne. Having arrived in Australia on a Working Holiday Visa, Georgina was required to spend 88 days on a farm to secure a second year in Australia. She ended up in Bundaberg paying exorbitant rent to do piecework picking lemons: it was hard, hot work and hard to earn money too. And out of 300 workers, 4 were Aussies. I wonder who is picking those lemons now...Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen continues with the topic of regional labour. Nina Meiers is a tree-changer who moved to north-east Victoria with her husband and started an organic strawberry farm instead of retiring. There have been endless challenges but her biggest problem right now is labour - there are no internationals around to pick her fruit and locals are unwilling or unavailable. The consequence? She's just made the heartbreaking decision to let her best crop rot on the ground.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen is spending the rest of this week talking about labour in the regions - it's in deep crisis. We are 26,000 workers short and produce is rotting on the ground. We start with Kim McDonnell, CEO and founder of Thankful, which aims to create connection and change by fostering gratitude. In Australia, the organisation has flowered as Thankful4Farmers. They're about to launch a plan to help solve Australia's picker and packer paucity - could local kids stuck in Oz be the answer?https://www.thankful.orgFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
With South Australia's six-day lockdown ending after three days, Dirty Linen decided to check back in with Daisy Miller, owner of Adelaide's Soi38. We get fired up. Why is one visa holder blamed for a major government decision? What kind of machine lies behind this? How might it tie into Federal policies that exclude and marginalise? Where do anger and trust fit into health responses? How do we reconcile our luck in being in Australia with our dissatisfaction about certain details? We're here...we might as well ask some big questions.https://www.soi38.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
For 30 years, Marika Oost has been in kitchens, including a period as Karen Martini's head chef at Melbourne Wine Room. She often struggled with the culture and expectations of the industry, finally leaving it - and her own children - for her own mental health. When we speak to Marika, she's all aches and raw fingers from her first day as a meatworker, a job that she welcomes as part of the journey to undo herself and then rebuild as a softer, surer woman, excited about the future.https://www.instagram.com/thiscreativelassie/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We head back to Adelaide to talk to Daisy Miller, owner of Soi38. It's the first day of a planned six-day hard lockdown and Daisy is feeling stoic but uncertain - it's impossible to plan or to know how things will pan out, but she's panic bought an inflatable pool and is bunkering down with her family.https://www.soi38.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
As South Australia enters a hard, fast lockdown we chat to chef and restaurateur Adam Liston from Shobosho. He's a bit shellshocked but supportive of stringent measures to control a COVID outbreak that escaped hotel quarantine, so long as it does the job it's supposed to do. That is: quash the virus in six days so that Adelaide can get back to being Radelaide in time for the busy Christmas trading period.https://www.instagram.com/adam_liston/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Jacqui Allen owns the Wy Yung Pub in Bairnsdale, East Gippsland plus two sushi shops and a festival business. Let's face it, she's a gun. It's been a hell of a year for the 30-year-old publican, kicking off with horrific bushfires then rolling straight into the pandemic. We talk about managing change, staff shortages, resilience, application, learning, stickability and the gladness that she's managed to eke out of 2020.https://www.wyyungpubonthegrass.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen first spoke to French restaurant manager Clement Demarais in August. Melbourne was locked down and as a sponsored worker, Clement's options were severely limited. He ended up taking a job in Sydney managing a creperie. We talk about escaping Melbourne, the post-traumatic stress of emerging into low-virus Sydney, and because our topic this fortnight is staffing, we talk about the difficulties of finding skilled staff, especially in an Australia that loves restaurants as a pastime but doesn't value them as a career.https://www.instagram.com/clementdemarais/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Paul Stafford owns Bigger Than Texas BBQ food truck and we chat to him while he's setting up in Mornington during the first weekend that Melbourne is allowed to travel more than 25K. The Peninsula is flooded with people but there isn't enough capacity to feed them, partly because of COVID restrictions but also because businesses like Paul's can't find enough staff. As well as knowing his way around a brisket, Paul is studying accounting. We talk labour markets, numbers, $6 coffee and the cliff that is March's full stop for JobKeeper.https://biggerthantexasbbq.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen spoke to indomitable chef and restaurateur Joseph Vargetto two months ago when Melbourne was in a very different place. But now, with the city opening, life is actually harder. The employment market is a constant stress: where are the workers? Can Melbourne have the restaurants we pride ourselves on when there aren't enough people to work in them? Joe also makes an impassioned plea for people who don't love the industry to get out and leave it to the true believers. Also, I admit to being very, very tired.https://www.misterbianco.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
After Dirty Linen's 100th episode segue, we are back talking staffing with Jerry Mai (Annam, Bia Hoi, Pho Nom and a pop up at Mornington's Ocean 8). Jerry is a big believer in training, nurturing, work-life balance and career planning. Around 80% of Jerry's pre-COVID workforce left the country and it's proving terribly difficult to staff up again. At the same time, she encourages employees to be choosy and business owners to become first-rate employers of choice.https://www.instagram.com/chefjerrymai/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
To celebrate 100 episodes of Dirty Linen we decided to turn the tables on host Dani Valent. We wrangled stable mate Anthony Huckstep to take the steering wheel and discover the driving force behind Dani’s quest to unearth the issues at the heart of not only the industry, but discover who we are, as people with a podcast series that has become an integral voice of the hospitality industry.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
UK-born chef Aidan Robinson's pandemic began on Valentine's Day when his restaurant Dinner by Heston served its last meal. Since then, Aidan has fruitlessly sought to be paid his outstanding entitlements, unsuccessfully looked for a new job as a sponsored visa holder, set up a home-based cake business Chic de Partie and applied for a partner visa, which came through last week. It's been a rollercoaster and - for now - Aidan has no plan to return to restaurants, even though they're struggling to find staff as Melbourne reopens.https://www.instagram.com/chicdepartie/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Chantal de Fraga owns three Richmond pubs, Kingston Hotel, Swan Hotel and Public House. We focus on staffing in this episode, an instant crisis as Melbourne restaurants reopen with a much smaller pool of potential employees to draw on. Many internationals have departed, erstwhile hospo staff have taken employment in other industries and some are content to sit on JobSeeker for now.As Melbourne heads towards COVID-normal, Dirty Linen is easing back into its original format: a week on a topic that's at the heart of hospo. This week is staff - let us know if you have a story that needs telling!https://www.thekingstonhotel.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Sean Kierce owns Ladro pizza restaurants in Fitzroy and Prahran. He didn't know it till we started chatting but numerous diners have been in touch with Dirty Linen to compliment Ladro's COVID-safe protocols. We chat rules and staying safe, pandemic perspective, and why it's important to play the long game as Melbourne gears back up.https://ladro.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
As Victoria and New South Wales decide to open their border, we head to Albury-Wodonga to chat to Jacob Wolki. Jake is a farmer who's about to open a butchery. He also owns Cycle Station bike shop and cafe. We talk food systems, community, connection, transparency, why he appreciates the pandemic, and local, local, local.https://www.wolkifarm.com.auRead this book: The Shepherd's Life by James RebanksFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Is it crazy or brave to open a restaurant during a pandemic? Let's ask Pierre Geoffroy, who launched Abbiocco in bayside Highett in June. But before we talk about that, Pierre has to endure my bad French accent, followed by a long minute of Dirty Linen on the couch spilling some feels. And finally, we get to it: hospo families, whether fine dining has a future, the ins and outs of reopening to over-excited diners and the joys of a good list. Have you ever really done something if you haven't ticked it off? Nope!http://abbioccohighett.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Today on Dirty Linen, we talk with Suzy Pavlov from Moonee Ponds' Lebanese restaurant Bekka. Melbourne is a few days into reopening and it's a juggle of joy (welcoming customers back, facilitating happy reunions, putting food on plates again) and pain (easing laggardly diners out the door, getting heartily sick of masks, wondering why owning a business doesn't pay these days). The pandemic has caused Suzy to reevaluate everything: even though feeding people is still her passion, she wonders how much longer she can stick it out in restaurants.https://www.bekkarestaurant.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Hugo Tremayne owns Fitzroy bar Little Hop. We chat mid-way through their first weekend back open - busy, positive, crazy! Our chat is a bit of an ode to the spirit of Melbourne hospitality and a recognition of the profound importance restaurants, cafes and bars can have in the lives of their customers and workers. Hospitality is so much more than dispensing food and drink, it's weaving meaning through connection.https://www.instagram.com/littlehop_fitzroy/?hl=enhttps://www.goodfood.com.au/eat-out/news/how-feeding-chickens-helps-a-fitzroy-bar-owner-20200501-h1nrb7Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Today we speak to restaurateur and salted egg obsessive Dion Sanusi, owner of Yoi in the Melbourne CBD. Yoi opened on Day One of Melbourne's emergence from lockdown and Dion talks about the joys and challenges of welcoming back diners. We also chat about the CBD - is a city restaurant viable without as many international students and office workers? And why isn't Indonesian food ubiquitous here? It's so interesting and diverse and Indonesia is so close. Deon is on a mission to make it mainstream.http://yoirestaurant.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
With Melbourne reopening, we thought it was timely to check in with epidemiologist Mary-Louise McLaws to look at the new landscape with a dining skew. Why is it necessary to reopen slowly? Why would a 500 sq m restaurant have the same number limits as a 100 sq m place? How to approach cleaning (antimicrobial fogging or nah?), toileting, and mask on-and-offing. Dine safe, everyone!https://research.unsw.edu.au/people/professor-marylouise-mclawsFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Melbourne is open! Coskun Uysal is gearing up to open his modern Turkish restaurant Tulum in a couple of days. He opens up about how negative and self-critical he felt during lockdown, and takes us back to his childhood in Istanbul, where the anguish of being gay and the silence he lived with was a crushing feature of life in his tiny family home. For Coskun, Melbourne is a place of love, welcome and excellent food - and he doesn't think that's going to change.https://www.tulumrestaurant.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
As Melbourne prepares to reopen, I thought it would be great to get some intel from a caterer who specialises in dealing with the unexpected - bad weather, grumpiness, collapsed marquees... Sophie Storen from Cookes Food shares tips on attitude, personnel, sheeting rain, mozzies, extreme heat and more. We also talk about one of the banes of the pandemic - takeaway containers!https://www.cookesfood.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Unstoppable Melbourne restaurateur Jessi Singh opened Mr Brownie in winter, adding it to a roster of restaurants that includes Daughter-in-Law, Mrs Singh, Dhaba at the Mill in Kyneton and Sydney's Don't Tell Aunty. He talks about growing up in Punjab and how the life and lessons of India have set him up for success in Australia, even during a pandemic.https://www.themrbrownie.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Alba Badrena Alcover is a Spanish waiter who had about five jobs in March then lost them all when COVID hit. She's bounced around during the pandemic, eating into her super, doing a medical trial for money, taking a free room from a kindly publican and now working at Great Ocean Ducks in Western Victoria. It's been a crazy 2020 for this lovely, lively temporary visa holder.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Normally at this time of year, event maestro Bruce Keebaugh would be putting final touches to his Bird Cage marquees and canapes, the hottest ticket at Melbourne's Spring Racing Carnival. 2020? Not so much. Instead, he's created an outdoor restaurant and bar called The Commons, while still advocating and planning for the return of large events. The mood? Hope and joy, always hope and joy.https://thebiggroup.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Jayne Newgreen has so much going on! With her partner Christopher Howe, she runs Talbot Provedore & Eatery, a country store/cafe/restaurant with a strong local focus. She's one of the founders of Provenir, a mobile on-farm abattoir, which just won the Outstanding Innovation, Sustainability & Community gong in the Delicious Produce awards. We talk about steering staff and customers through tumult and why small abattoirs can be part of pandemic proofing.https://talbotprovedore.com.auhttps://provenir.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Victor Aghtan owns Tim Ho Wan and Hawker Chan, city restaurants with branches in Box Hill and Chadstone. We talk about the difficulties of reopening, particularly in the city, and especially when the restaurants' customers and staff used to be international students, many of whom have left Australia during the pandemic. Oh, and we have a big fight about Hainanese chicken rice!Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen chats to Manpreet Singh from Richmond's Ladyboy Dining in the wake of Victorian Premier Dan Andrew's easing of restrictions - including the limited opening of Melbourne restaurants from November 2. The next step doesn't go far enough for everyone but Manpreet is feeling positive and getting ready to welcome back diners.https://ladyboydining.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Paul Kasteel owns Hoo Haa bar in Windsor. It's upstairs on Chapel Street and has a drinking and DJ focus so sedate outdoor dining is far from a straightforward proposition. It's costing Paul $2000 a week to open for takeaway right now so he's understandably desperate to open safely. While he's waiting for clarity, there are a million things to think about and be overwhelmed about each day.https://www.hoohaa.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
There are lots of people who are ancillary to the hospitality industry - people like food writers (hello!) and photographers - hello, Kristoffer Paulsen. We talk about image-making in general, and focus on three key pics from Kris's portfolio: George Calombaris (pre-pandemic, mid-scandal), Victorian Premier Dan Andrews (pre-hotel quarantine) and Attica chef Ben Shewry (between lockdowns).https://www.kristofferpaulsen.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Rabih Yanni owns Botanical Hotel in South Yarra, an iconic pub that looks after a huge, invested community. Rabih is finding solidarity with other prominent restaurateurs through the pandemic and hopes that progress towards common goals will continue to knit the hospitality industry together on the other side of lockdown. Meantime, he's feeling the tough times and looking forward to better times: Melbourne will get through this.https://botanicalhotel.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Renowned Melbourne chef Philippa Sibley reckons this year has been one of the best, as well as one of the worst. She's appreciated the creativity of those around her and the opportunity to try new things herself. At the moment, she's excited about Take3byPS, her new mystery dinner delivery service. She's also feeling optimistic about a good summer in her job at city mainstay The European. Also this is the episode where I find my word nemesis: coulibiac. (I have said it 1000 times since this recording!)https://goodiegroup.com/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Mary-Louise McLaws is a Professor of Epidemiology, Hospital Infection and Infection Diseases Control at the University of NSW and a Member of the World Health Organisation ad hoc Infection Prevention and Control for COVID-19. We talk restaurants indoors and outdoors, and she tells us how business owners can improve safety for diners and staff.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Today on Dirty Linen we chat to Omnia chef Steve Nairn about how sad it is to skip asparagus season and how difficult it is to plan reopening when you have no idea what the rules will be. We also dip into Steve's impressive CV to learn about grouse-plucking in Scotland and alphabetised everything at Eleven Madison Park. Fine dining is dead! Long live fine dining!https://www.omniabistro.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dan Sims' pandemic started with a cancelled cheese festival and 1.5 tonnes of cheese to move, and continued with some big questions about the place of mass gatherings in a COVID-normal world. How on earth might you do a wine festival without spittoons, for example? Dan is a hospo guy from way back but he's just as concerned about the place of the arts in a vibrant Australia - is there a way for creative industries to be stronger together?https://revel.globalFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Christo Christophidis owns Ripponlea Food & Wine in inner-city Ripponlea and Mocha Jo's in outer-suburban Glen Waverley. As president of the Glen Waverley trader's association, he's been pandemicking since January when the area's Chinese community weathered early COVID impacts. We talk about finding the fire and remembering why you lit it in the first place, getting the bricks out of the boot of your business and how you get out of the mire and back to the magic.http://ripponleafoodandwine.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Mary-Jane Daffy is a veteran cafe opener, owner and adapter in Melbourne's south-east. She's launched a bunch of new businesses at Carter Lovett in Elsternwick over the past six months and is wondering which will persist as we creep out of lockdown. MJ is a clear thinking pragmatist with strong views on hospo's pre-COVID problems - we talk staffing, wages, prices, surcharges and community. She's a gem.https://carterlovett.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
James Broadway's pandemic includes closing one 17-year-old restaurant and building a market garden, bakery and supply box store at the infant Tedesca Osteria on the Mornington Peninsula. But that's not the real conversation. James goes big and deep, talking about the true meaning of hospitality and the unexpected ways he thinks the art of hospitality can be wielded to build a better society. Don't miss this one.https://www.tedesca.com.au/osteria-tedescaFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Today on Dirty Linen we head back to regional Victoria, to Dianne Ray's The Shared Table in Buninyong. She shares her views on kindness and what 'we're all in it together' might mean and along the way we talk about why opening to dine-in trade can actually be harder and less financially viable than take-home meals. When Dianne talks about food I feel like she's putting a bowl of something on the table in front of me - I hope you enjoy your dose of sustaining comfort chat too.https://www.thesharedtable.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Chayse Bertoncello and his brother Blayne own and run O.My restaurant in Beaconsfield in Melbourne's outer south-east. We talk to Chayse about the differences between lockdown 1 and 2, the importance of community, the rhythms of farming and being so connected to produce that you know the name of each cow you eat.https://www.omyrestaurant.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Emma Handley is owner-chef at Templar Lodge in Tawonga in north-east Victoria but much closer to Albury, NSW, than Melbourne. My last restaurant meal before lockdown was with Emma - I was researching a bushfire recovery story. We talked about the fires that ruined summer and pondered the pandemic. Now Emma has just reopened (again) to seat outdoor diners in the snow. 2020!Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We hear a lot about the mental health impacts of the pandemic but what actually might they be and how do we deal with them? We start the week with integrated wellbeing specialist and counsellor Rae Bonney (who also happens to be the mother of episode 24's George Wintle). "How does it feel to be you today?" she asks.https://www.instagram.com/rae.bonney/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Melbourne chef Robbie Bell was on the cusp of launching a food distribution business when the pandemic hit, forcing many restaurateurs to turn their in-house creations into retailed food items. It was a timely move. He steps us through some of the pain points of launching a food brand and shares heaps of practical tips for those who might be considering bottling that sauce. We also talk about hospo culture and why he thinks it should be hard to run a restaurant. Oh, and gratitude - a lot about gratitude.https://www.instagram.com/robbiebell8/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen darts out of the hospo space into academia. We talk to Dr Quentin Stevens, Associate Professor in RMIT University’s School of Architecture and Urban Design. Quentin is a leader in the field of 'Temporary and Tactical Urbanism' and has many creative ideas about outdoor dining. We talk city beaches, goodwill, what 'cutting red tape' might actually mean, and the opportunities for entrepreneurs as we emerge from lockdown.. Quentin is a leader in the field of 'Temporary and Tactical Urbanism' and has many creative ideas about outdoor dining. We talk city beaches, goodwill, what 'cutting red tape' might actually mean, and the opportunities for entrepreneurs as we emerge from lockdown.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Jason Jones was an 11-year-old pianist in a country fine diner when he fell in love with hospitality. Putting steaks in boxes isn't the warm service experience he lives for but he's managed to make delivery fun. We talk about dealing with uncertainty, staff shortages, the tricky prospect of outdoor dining, the fact that sometimes you might need to spend five days in bed, and his belief that Melbourne will be back.https://www.entrecote.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Agustin Hernandez is an out-of-work Melbourne chef who intersects with the pandemic in interesting ways. He cooked for guests in hotel quarantine, he lived for years in one of the social housing towers subject to a hard lockdown in early July, and he's considering a future which may not be in kitchens. What does a 53-year-old chef do when he's out of work and feeling like employers look towards younger candidates? Gus is wondering...Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
When chef Simone Watts lost her casual shifts at the start of the pandemic she soon noticed that the job might be gone but the adrenaline wasn't and being unable to release it through a busy shift was making her anxious. She's channelled those bad feelings into a redoubled passion for connecting with nature and wants to become not just a chef but a storyteller.https://www.instagram.com/simonewatts_chef/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Regional Victoria is allowed to open! But COVID-safe restrictions mean it's not yet worthwhile for everyone to throw open the doors. Anne-Marie Banting co-owns the Daylesford Hotel and they're going to keep the 'old girl' closed for now. Daylesford is still too cold for outdoor dining and the town relies on Melbourne visitors who aren't allowed up the highway. We talk regions, renewal, the light at the end of the tunnel.https://daylesfordhotel.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Regional Victorian restaurants are allowed to open today. YAY! We speak to Sonia Anthony, owner of Masons of Bendigo, and a champion of local produce and small farms. Restrictions mean Sonia is allowed to have 10 people in each of two dining spaces - it's a far cry from the 100 covers a night she used to be used to but it's something, it's a start, and she's feeling hopeful.https://masonsofbendigo.com.auhttps://www.instagram.com/masons_of_bendigo/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
When COVID came a-calling, Ben Shewry gave himself one day to feel sorry for himself then set about saving his business. We talk about privilege, leadership, employing for character, making soup for visa holders, my mum's opinion on Attica's cheesecake, and why Melbourne will eventually be OK.https://www.attica.com.auhttps://www.instagram.com/benshewry/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Mark Glenn was head chef at Cumulus Inc in Melbourne but he's escaped to Canberra for a challenging new job at Pialligo Estate. We talk about the Melbourne he's left behind, the scarily lax quarantine arrangements in the ACT, what it's like to work at Andrew McConnell's Trader House group, and the challenges that a Melbourne exodus will wreak on an industry that is going to need able, committed professionals to rebuild.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We continue to chat about the Victorian shutdown and the slow move towards partial reopening. Today it's Andy Mullins, part of the group of mates and brothers who are Sand Hill Road, owners of nine pubs in Melbourne including the Espy and Garden State. Andy loves Melbourne with all of his heart and he's hurting big for its plight. He contemplates the present and throws some energy at the future.https://www.sandhillroad.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
When we speak to Bao Hoang, he's not long off a call with PM Scott Morrison: Bao is representing the perspective of small-to-medium enterprises and culturally and linguistically diverse communities on a coronavirus recovery taskforce. In the meantime, he's running Roll'd, a mostly takeaway Vietnamese chain with branches around Australia. Hoang saw the pandemic coming and he's helped Roll'd neatly pirouette its way through it.https://rolld.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
JY Lee is a co-owner of Anchovy in Richmond, alongside her partner chef Thi Le. Anchovy is small and so nimble that it changed cuisines overnight at the start of the pandemic. Around the same time, while many businesses were standing down staff, JY and Thi committed to the considerable cost of sponsoring a young UK chef because she seemed like a great fit. They're still innovating, trying out new things on takeaway customers (snow crab! suckling pig!) and open to what the future might bring.
Today we head to LA to speak to Veronica Fil, a founder of plant-based cheese company Grounded Foods, alongside chef-wizard-husband Shaun Quade (ex-Lume in South Melbourne). Veronica has a background as an economist and marketer, and she has very perceptive, data-driven views on food businesses. Also, she's just emerged from an operation in a COVID-soaked LA hospital because flesh-eating bacteria ate a hole in her leg. It's quite a chat!https://www.groundedfoods.comhttps://www.instagram.com/grounded_foods/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Ryan Moses owns Naughtons Hotel in Parkville, near Melbourne Uni. He thought he had a pretty good business model with diverse income streams, but drinking, dining, retail, functions and accommodation still couldn't outplay a pandemic. Ryan is losing money every week the pub stays closed so pushing the reopening timeline towards late October is a harsh blow. He talks plans, hopes, dreams and fears, and I unspool my poncho plan for outdoor dining.
As Victoria comes to grips with an extended lockdown and a slow path to reopening, Dirty Linen chats to Salvatore Malatesta, owner of St Ali. During COVID, St Ali has morphed from a coffee company to a brand-driven online platform selling everything from sanitiser to butter to pizza bases. The answer is always creativity, says Sal, so how exactly can Victoria's hurting hospo industry apply creativity to the situation now?https://stali.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
What if a new way of running restaurants was not to run a restaurant at all? Melbourne cook Helly Raichura started her home-based eating experience as a hobby but she somehow ended up with 30,000 people on a waitlist for her creative Indian dinners. She knows she wants to ditch her HR job and cook for a living but there's so much about the restaurant world that doesn't work for her: the hours, high rents and onerous compliance burden for starters. If this isn't the time for some blue-sky thinking, then it never is.https://entervialaundry.com.auhttps://www.instagram.com/entervialaundry/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We're talking about the future on Dirty Linen. Melbourne chef and restaurateur Joseph Vargetto has appeared endlessly energetic during the pandemic, launching multiple new businesses and turning pivot into pirouette over and again. He's a hospo lifer, passionate about the place of restaurants in Melbourne's fabric and hopeful that the industry can exit the pandemic with a united and consistently professional approach. Joe also has multiple sclerosis, which is exacerbated by heat and stress - it's not an easy condition to manage during a world crisis but he shares his no-nonsense approach.
After three weeks traipsing around the world, Dirty Linen comes back to Australia. It's time to think about the future. We're starting with young Bendigo cook Michael Grogan, who is also studying planning and regional development. We chat food sovereignty, regional renewal and the challenges and opportunities coming out of the pandemic. Might the future be bright after all..https://www.instagram.com/bendigowholefoods_/.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen is thrilled to clock up 50 episodes in a chat with US chef Matt Horn from Oakland, California. There's almost too much to talk about with a Black business owner in the America of 2020. We cover Black Lives Matter, action against racism more generally, the Black pitmasters of the American south, the current California bushfires, the looming election and, of course, the pandemic. Matt is a brilliant conversationalist and thinker - it's a cracking chat.https://www.instagram.com/matthornx/https://www.hornbarbecue.comhttps://www.instagram.com/hornbarbecue/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Let's go to Bali! Dwi Ermayanthi owns Little Talks cafe in Ubud and also works on Ubud's food and writers' festivals. Erma learnt a lesson from the Agung volcano explosion two years ago that's also helped her weather the pandemic. She speaks about that, and about an Ubud that's open but quiet, so quiet that the monkeys have left the forest to find out where everyone is.https://www.instagram.com/littletalksubud/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Junichi Onuki is the chef and owner of Isana Sushi Bar in Tokyo. Life in Japan feels mostly normal though density restrictions and a lack of international visitors mean tiny Isana is very quiet and unable to make a profit. We talk about the pandemic and then deep dive into sushi: what is Junichi-san's style, how did he learn and what are the important principles that turn raw fish and vinegared rice into a transcendent dining experience.https://www.instagram.com/junichi72/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Chicco Cerea is the chef and patron of three-Michelin-star Da Vittorio near Bergamo in northern Italy. The Michelin guide says the restaurant is 'elegant without being stuffy and sumptuous without being cold...a truly memorable gastronomic experience!' Bergamo was the epicentre of Italy's COVID disaster and Da Vittorio closed as a restaurant and started catering to pop-up hospitals and army personnel. It was an unthinkable period and, though the restaurant is open, the future is still uncertain. And yet...Chicco is cooking, passionate and hopeful, an embodiment of Italian spirit.https://www.davittorio.comhttps://www.instagram.com/davittorioristorante/?hl=frFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Annette Tan is a cook and food writer in Singapore where restaurants are open but drinking stops at 10.30pm on the dot and 'COVID ambassadors' patrol to ensure people are distancing and masking. We chat about the foreign worker dormitories which are the main site of Singapore's infections, the joys of prawn noodles and her contemporary spin on Peranakan cuisine.https://fatfuku.comhttps://www.instagram.com/fat_fuku/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
We head to Mumbai, India today to talk to Masque chef Prateek Sadhu. Masque explores India's regional food in thoughtful tasting menus, inspired by the chef's time at restaurants including Noma and French Laundry. Or at least, that's how it used to be...Now Prateek is making chicken burgers and delivering them around the city. When Prateek was a child, the Sadhu family became refugees from their Kashmir home and the lessons learnt then are helping with his attitude now.https://www.instagram.com/PrateekSadhu/https://www.masquerestaurant.comFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Food writer and social entrepreneur Janice Leung Hayes speaks to us from Hong Kong. Janice is used to packing a bag and jumping on a plane but the pandemic has halted her globetrotting for now - except for the time she spent in New Zealand in lockdown. We talk about the magnificent food city that is Hong Kong - with its milk tea, political turmoil and efficient quarantine - and I have a little moment where I cry over Flower Drum's fried rice.https://www.instagram.com/e_ting/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Dirty Linen goes to Beirut today to Jade George. Jade is an owner of Kalei Coffee, founded by her friend Dalia Jaffal. She also publishes The Carton, a magazine about Middle Eastern food culture. It's two weeks since the Beirut blast, a terrible explosion which devastated the city and pushed the pandemic to the very edges of consciousness. Jade puts the current situation in Lebanon in historical context and urges all of us to look beyond the headlines to the real stories. It's an honour to talk to her.Help fix Kalei Mar Mkhaelhttps://www.gofundme.com/f/d29et-help-us-fix-kalei-rue-54-beirutexplosion/https://www.instagram.com/thecarton/?hl=enhttps://www.instagram.com/kaleicoffee.co/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Today we head to London to speak to Tomas Lidakevicius, who was executive chef at Michelin-starred City Social when the pandemic bit. Tomas has left behind the 80-hour weeks to partner with Borough Market stall Turnips. They've opened a veg-focused pop-up that he wants to make permanent. We talk about Michelin stars, the night restaurant critic Jay Rayner visited, and the UK government's Eat Out to Help Out scheme which foots some of the bill for restaurant customers.https://www.theguardian.com/food/2020/aug/16/turnips-london-a-clever-response-to-challenging-times-restaurant-reviewhttps://www.instagram.com/tomas_lidakevicius/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Noemi Lekube takes Australian, American and Asian tourists on food adventures in the Basque country around San Sebastian. Or at least she did. Noemi talks about a San Sebastian that's suddenly full of Spanish tourists, the difficulties of getting reliable information during a pandemic, and how normal it is to drink G&Ts at 2am. She also proposes a Basque culinary treat that she hopes will overtake Basque cheesecake as a trend...Let's see!
Liam Tomlin used to be an owner and executive chef of Sydney's three-hat Banc but he now owns five restaurants in Cape Town, South Africa. We talk to him as he's planning to reopen his restaurants in the city and surrounding wine country. The prompt for this week's opening is that the government has just announced the lifting of a COVID-inspired five-month-long alcohol ban that crippled restaurants.https://www.instagram.com/chefswarehouse_chef_liamtomlin/https://www.chefswarehouse.co.zaFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Our trip around Planet Pandemic takes us to Brazil, where chef Jorge Curi runs three restaurants in Pelotas, a city on the far south coast, two hours from Uruguay. Brazil is in deep crisis, with 100,000+ COVID deaths and corrupt leadership. Jorge tells us what it's like to be a chef, restaurateur and citizen in such a terrible situation.https://www.facebook.com/fusaolatina/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
For 24 years, Sam Crofskey has been running C1 Espresso in Christchurch, New Zealand. That's long enough to see off a couple of earthquakes and a global pandemic. We talk about getting through tough times and his half-wish that his restaurant crises would include normal disasters like a drug habit or dumb infidelity. He speaks about the pandemic as a ship he fears is steaming rudderless towards him...then about eight hours after we speak, New Zealand locks back down. What a world.https://coffee.c1espresso.co.nzhttps://www.instagram.com/c1espresso/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Di Keser owns Hardware Societe cafes in Melbourne and Paris. In February, she and her husband Will moved to Barcelona to open up there too...just before a lockdown so hard she needed a permit to go to the supermarket. We talk about fortitude and optimism, the differences between running a cafe in Paris and Melbourne, and her view that Australian businesses should be grateful for the amount of support they're getting from the government.https://hardwaresociete.comhttps://www.instagram.com/hardwaresocieteparis/Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
This week on Dirty Linen, we're hearing voices from around the world. Justin Burke is a pastry chef in North Carolina. He tells us about the US mess, what it was like when he had COVID, and the devastation of 'recovering' but losing his sense of smell and taste. We also talk homophobia in kitchens, marginalisation in food generally, and we decide that poke cakes need to become a thing in Australia.https://www.instagram.com/justinbsamson/Justins EATER articlehttps://www.eater.com/2018/7/24/17578624/homophobia-harassment-restaurant-kitchens-toxic-masculinity-pastry-chef-stereotypesFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Dani Valenthttps://www.instagram.com/danivalent/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Philipp Hockenberger is a visa worker who's determined to stay positive and find the upside in the COVID times. He's an unusual brand manager in that he thinks the most important brand ambassadors are his own staff at Hof Group, which owns German pubs in Melbourne. He's using stage 4 as a time to motivate, engage and concoct plans for the future.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalent/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Anna Bailey is a little bit English and a little bit Canadian but she's built her life in Australia. And now that the pandemic has struck, her visa status means she's fallen through multiple cracks. We chat visa stereotypes, how the government creates 'others', Nigella Lawson and Anna's morning ritual (screaming 'Everything's F***ing Fine!!' before getting out of bed).
Zefy Souvlakis is an immigration lawyer who works with many temporary visa holders, guiding and advising them as they tackle a flawed and faceless bureaucracy. She shares her own joys and frustrations and gives practical tips too.https://ethosmigration.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalent/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Michael Ng is a chef from Hong Kong and he's in Melbourne on a 482 sponsored visa. This means he's tied to his employer even though he's stood down from his job, has no income or government support, and is now looking at a period of unemployment stretching beyond six months. Going back to an increasingly tense and troubled Hong Kong is not an appealing fallback.
Mike Rapajic is a sommelier who's worked at top restaurants in Melbourne and Sydney, as well as Paris and Montreal. A trained scientist with a penchant for analysing and problem-solving, Mike applies himself to the visa worker situation and finds that the whole hospitality industry needs a big shake up.https://feravina.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/huckstergram/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Paul Waterson is the CEO of Australian Venue Co which employs over 4000 staff across 160+ pubs. When the pandemic struck, Paul moved quickly to support the 900 visa holders on his staff, paying them a JobSeeker equivalent. We chat foreign workers, what it's like when there's a COVID case in a venue you own, the fate of CBDs and what happened with a planned deal to buy the Espy.
Attila Yilmaz runs Pazar Food Collective in western Sydney. He employs a lot of visa holders in his restaurant and reckons he wouldn't have a business without them. We chat work rules, life rules, corona rules and how to build a better society. Oh, and oven meat - I'm flying to Sydney for that as soon as my Melbourne germiness allows me.
Kaitlin Chase is a front-of-house star from Texas but she's been back and forth to Australia for five years and has just applied for permanent residency. While she's waiting for that to (hopefully) come through, she's in pandemic limbo - only able to get two shifts a week at her work, and coping with an intense family situation back in the USA.
Clement Demarais is a highly accomplished restaurant manager who lost his Melbourne job when the pandemic hit. As a sponsored worker he's stuck: can't work for his previous boss, can't be hired by anyone else. Clement is French, he's built a life in Australia and he has a few bon mots for our Prime Minister.
This week on Dirty Linen, our topic is visa holders in hospitality. Who are they? What are they struggling with? Is it fair that they were told to 'go home' if they couldn't support themselves during the pandemic. First up, Tugce Bayrakdar is a geneticist turned chef who moved from Turkey to study hospitality in Melbourne. She lost her job at Omnia in March and instantly spiralled into a demoralising period of worry. She's now working at food charity FareShare, which has helped her map out a food dream for her future.
We wrap up 'mental health fortnight' with Dr Claire Kelly, the Director of Research and Curriculum at Mental Health First Aid Australia, a training organisation devoted to 'mental health CPR' - what can we all do to spot the signs of a mental health crisis and be on the frontline of assistance?https://mhfa.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/huckstergram/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Ex-Oakridge chef George Wintle founded his Eat the Issue mental health forums after a friend of his was abused at work and ended up in hospital. George's mum Rae Bonney is a mental health advocate and campaigner so he's grown up thinking it's fine to talk about how you're feeling. Inspired by him mum, George proposes practical ways to create a kitchen culture of encouragement and enrichment.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/huckstergram/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Veteran chef Steve Kilminster speaks to Dirty Linen from rehab in Townsville, where he's recovering from alcoholism, anxiety and depression. He talks about the long hours, low wages and culture of drug and alcohol use that has made him extremely jaded about hospitality. It's a full-on chat but Steve is keen to dismantle the 'push on' mentality that he reckons pushed him down some dark tunnels.Follow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/huckstergram/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/
Nathan Toleman is one of Melbourne's most dynamic restaurateurs. With wife Sarah, he's progressed from a suburban cafe 13 years ago through a series of increasingly ambitious businesses that have culminated in Hazel and Dessous in Flinders Lane. Nathan puts mental wellbeing front and centre in his business culture, with meditating and farming part of the routine, though he admits he's finding it a challenge to meditate his way through the COVID times. We talk about struggling with uncertainty, the perils of lockdown and the benefits of turning mental health into a habit, just like flossing.
Restaurateur Kate Bartholomew owns Coda and Tonka in Melbourne's CBD. She talks openly about her obsessive compulsive disorder, post-natal depression and the shame she felt when her restaurant Oter failed after a tricky two years trading. It's an honour to have Kate on Dirty Linen for this big, deep, brave, trusting conversation.https://www.instagram.com/katebartholomew/?hl=enhttps://www.codarestaurant.com.auhttps://www.tonkarestaurant.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/huckstergram/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Producer)https://www.instagram.com/foodwinedine/Follow Huck (Producer)https://www.instagram.com/huckstergram/
Sydney chef Jared Ingersoll is best known for putting the farm at the centre of the table at Danks Street Depot. He's out of restaurants now, working at tech company Canva. As part of mental health week on Dirty Linen, he opens up about opening up, the bullshit of bravado and the strength that lies in vulnerability. It's not an easy chat but it's bravely, entirely human.
Country restaurateur Annie Smithers generously and courageously shares her mental health journey. We talk boundaries, working hours, medication, persistence and what it's like to be gay in hospo. She's a brilliant storyteller and an excellent human. It's an honour to have Annie on the show.
Dr Paul Valent is a psychiatrist, traumatologist and expert in the psychological impact of disasters. He's also Dani's dad. Dr Dad shares his thoughts on how the pandemic is affecting people's mental wellbeing and reminds Dani to always look carefully when she crosses the road.
Liam Crawley is a chef, business owner and founder of Hospo for Life, which offers counselling and other services to help hospitality workers with mental health. To find his own peace and success, Liam has overcome family challenges, learning difficulties, bullying, drug addiction and homelessness.
To kick off our focus on mental health in the hospitality industry, we're talking to a Tasmanian restaurateur with a unique perspective. Bianca Welsh owns Stillwater in Launceston. After a difficult experience helping a staff member through a mental health crisis, she decided to learn more about how people tick. Bianca spent seven years studying psychology and has found it immensely helpful in building a restaurant culture that strives for mental wellness.
Israeli chef Ehud Malka owns Left-Handed Chef in South Melbourne. He's faced huge tests in his life - army service, 100-hour weeks, financial stress, immigration anguish - but this second shutdown may just be the hardest thing he's ever faced. At least there's hummus...
Sam Pinzone is a hospitality consultant who's worked for everyone from Neil Perry to Jacques Reymond. Now he helps restaurants and cafes survive and thrive, even during a pandemic. He talks strategies for business owners and chefs, candidly shares his own struggles with mental health, and tells us why he's totally against putting nasturtiums on a menu.
Denise Hung is an international student, hospitality worker, yoga teacher and all-round amazing person. Dani met her through the Attica Soup Project - and if there's one thing we can say about the bastard COVID times, it's that it's let Dani meet a whole bunch of brilliant, inspiring people. Anyway, Denise reckons this time is a gift and she shares a meditative surprise with us in this episode. We hope you enjoy!
Ascot Food & Wine's Dave Stewart has been so anxious about steering his business through the pandemic that he called an ambulance one night thinking he was having a heart attack. We spoke on the day he was shutting his beloved neighbourhood business for a second time.
Hannah Green owns Etta Dining in Brunswick East, which borders locked-down Brunswick West. She believes in a warm welcome and the value of true hospitality. Etta reopened on June 18 in expectation of dining restrictions easing on June 22. Restrictions didn't ease, cases increased and her neighbours - many of them her beloved customers - are now locked down again. We talk about change, stress, safety, community, hope - and chickpeas.This week on Dirty Linen, we're focusing on Melbourne's new partial lockdown and how it's affecting restaurants and workers within and around the hotspot postcodes. With a spike in COVID cases, the shutdown didn't exactly come as a surprise but it's destabilising, disappointing and draining nevertheless. How are people coping? What strategies and plans can help?https://ettadining.com.auhttps://www.instagram.com/etta_melbourne/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcastFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/
Eric Rivera owns Addo in Seattle, USA. He's a Puerto Rican in a white city, an ex-finance guy who lost everything and ended up training as a chef. He went on to cook at progressive restaurants including game-changing Alinea and applied his sharp analytical brain to the business and the creative possibilities of restaurants. Through the pandemic, the US mess and Black Lives Matter he's created new dining concepts weekly - and they're kind of crazy. He's the perfect person to round off our week of 'rethinking restaurants'.
Tim Mann is the man who killed brunch. His all-day cafe, bar and restaurant Grub in Melbourne's Fitzroy reopened after the shutdown without an egg or an avocado on the premises. He's used the pandemic as an opportunity to reconsider every single part of his business and to see if he can't make it work for him, not just as an enterprise, but as part of a fulfilling life that's not all eggs, avo and alt-milk.
Ken Burgin is a hospitality consultant who reckons he's stopped hundreds of hospo wannabes from sacrificing their own homes and futures for a starry-eyed food dream. He's a realist and a numbers guy who loves helping people see the beauty - and the necessity - of a nice set of numbers. He sees the pandemic as an opportunity to reset and refocus.
Rebecca Yazbek is owner of Nomad, a fire-focused Sydney restaurant that caught fire itself last year. Bec has an interesting take on the hospitality industry, coming into it sideways, driven by passion and ideas. She's a creative thinker, a supply chain obsessive, and she loves using technology to work smarter not harder.This week on Dirty Linen we're talking about hospitality business models. What works, what doesn't, what's harder than it used to be and how can COVID be an opportunity to do things differently - for the better?
This week on Dirty Linen we're rethinking restaurants. We're talking about hospitality business models, what works, what doesn't, what's harder than it used to be and how can COVID be an opportunity to do things differently - for the better?We're starting the week with a veteran chef from Tasmania. Steve Cumper has been cooking since the 1980s - he's done fine dining in Australia and Europe and he was part of the rise of produce-focused destination dining while working with Maggie Beer. He's been an owner, employee and adviser. He's always got an interesting take and he's the perfect person to kick off this week of conversations.
During Dirty Linen's first week, Melbourne's COVID cases have risen and Victoria has turned into a pariah state. Unsurprisingly, diner confidence has plummeted, cancellations have increased, and the recovery timeline has been pushed out.We wrap up the week by talking to two very different restaurateurs - Ganeev Bains, owner of ISH Indian restaurant in Fitzroy, and Toby Kingsley, manager at Cherry Tree, a backstreet pub.
Caterina Borsato is a legend of Melbourne hospitality. Her city basement lunch lair Caterina's is a favourite of lawyers and business folk. It's a true 'if these wall could talk' kind of place. She's stared down recessions, curveballs and crises aplenty in the 20 years she's been here but COVID19 has pushed her to her limits - and beyond.
Jason Chang owns Melbourne's Calia in the city and Chadstone shopping centre, as well as Yu Kitchen, a Chinese restaurant which the pandemic has permanently shuttered. He shares his experiences of racism, both overt and systemic - why are tortellini prized and dumplings pedestrian? Chang is a smart operator with big plans and strong vision - oh and he's getting a robot!
Lino Scidone is the straight-talking, passionate owner of La Camera, a Southgate institution that's built up loyalty over two decades among staff and regular diners. As Lino says in our chat, hospo folk are resilient but the recent rule changes - on top of three months of pain - almost broke him.
We start the podcast by talking to hugely respected and influential regional restaurateur Alla Wolf-Tasker from the Lake House in Daylesford..It's a deep chat that covers the recent headspin but also dives into the art of hospitality and why you'd do it anyway, when compliance is so challenging and profits are slim.Dirty Linen covers the issues the hospitality industry finds hard to share in public - industrial relations, business models, mental health, dirty words like profit - it’s all up for grabs and everything is on the table.We're launching with 'when the rules change', bouncing off the announcement by Victorian Premier Dan Andrews on Saturday June 20 that restaurants in his state were not going to be able to increase numbers from 20 to 50 diners per enclosed space. There were just too many new coronavirus cases to risk it.Restaurants were devastated. Staff had been rostered, produce purchased, bookings taken, prep commenced. Is this the curveball that sends some restaurants to the wall? And is Victoria's curveball likely to be thrown about in other states, as restrictions ease and case numbers rise?Your host is food journalist Dani Valent. Dirty Linen sticks to one topic for a week, exploring via interviews with key players who have different perspectives. We also invite those with compelling additions to put themselves forward for supplementary episodes. It’s a unique structure for a unique industry. Dirty Linen is a Deep in the Weeds Production.
Dirty Linen explores the behind the scenes of the food industry, covering the issues the hospitality industry finds hard to share in public.