Dirty Linen - A Food Podcast with Dani Valent
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.
Latest Episode
Previous Episodes
- Laura Valli (Rye Expert) - raised on rye
- The Producers: Tania Walter (Burrum Biodynamics) - a life of creativity, variety, challenge and meaningful rewards
- Nick Shelley (Blue Wren Bakery) - bread pathways, small business and resilience
- Daniella Guevara Muñoz (La Popular) - popular indeed
- Kylea Tink (FoodBank) - full of ideas for change
- James McLennan (Farm My School) - transformative change
- The Producers: Tess Sellar (Sellar Farmhouse Creamery) - making a go of dairy farming
- Ioannis Kasidokostas (Aegli & Sowl, Melbourne) - friendship in Service
- Caroline Velik (World Porridge Champion) - best of the best
- Helen Goh (Baker, cook, recipe developer and psychologist) - How does baking provide meaning?
- The Producers: Royce Akers (Pep) - adding some spice
- Natalie Bolt (The Table Food Consultants) - Sustainability in Hospitality
- Lorenzo Tron (Shop 225) - best pizza in Australia
- Luke Iles (Lucky Pig Butchery, Melbourne) - the importance of butchers
- The Producers: Sam Lentini (Eastcoast Beverages) - Tree to bottle
- Yvonne Yu (Taiwan Village and Jymmanuel, Melbourne) - a taste of Taiwan
- Alma Pasalic (Restaurant Botanic, Adelaide) - passion for Indigenous ingredients
- Anirban Chanda (Another Whisk, Sydney) - swapping suits for sugar and spice
- Christina Murrell (Luke’s Banh Mi) - taking Banh Mi to the world
- Emily Morgan (Nestle Golden Chef of the Year) - the future of hospitality
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