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Google PodcastsJames McLennan (Farm My School) – transformative change
As Farm My School gets ready to build its second site in Colac, we catch up with CEO James McLennan to talk transformative change. This innovative program turns land...
Dirty Linen is a food podcast with Dani Valent that goes behind the scenes in restaurants, cafes and bars.
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.
Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
All Episodes
Ioannis Kasidokostas (Aegli & Sowl, Melbourne) – friendship in Service
What does it really mean to welcome someone into your restaurant? Ioannis Kasidokostas has recently opened Aegli in South Melbourne, his second restaurant after Carnegie’s Sowl. We talk about...
Caroline Velik (World Porridge Champion) – best of the best
Local food stylist and recipe developer Caroline Velik recently won best specialty dish in the World Porridge Making Championship in the little village of Carrbridge, Scotland. We talk porridge...
Helen Goh (Baker, cook, recipe developer and psychologist) – How does baking provide meaning?
How does baking provide meaning? Baker, cook, recipe developer and psychologist Helen Goh has just released her cookbook Baking and the Meaning Of Life. We talk about coherence, purpose,...
Natalie Bolt (The Table Food Consultants) – Sustainability in Hospitality
We’re celebrating 800 episodes of Dirty Linen at the moment. Just over five years ago when we started the podcast – the second on the Deep in the Weeds...
Lorenzo Tron (Shop 225) – best pizza in Australia
We’re celebrating 800 episodes of Dirty Linen at the moment. That is 800 conversations that show the power and possibilities of connecting around food. Today’s guest knows all about...
Luke Iles (Lucky Pig Butchery, Melbourne) – the importance of butchers
Do high street butchers still have a place in today’s supermarket society? We chat to Luke Iles, owner of Lucky Pig Butchery in Melbourne’s Bentleigh. Luke has just scooped...
The Producers: Sam Lentini (Eastcoast Beverages) – Tree to bottle
For six decades the Lentini Family citrus farm has been passed down through three generations, squeezing love and care into their range of fresh juices. Sam Lentini from Eastcoast...
Yvonne Yu (Taiwan Village and Jymmanuel, Melbourne) – a taste of Taiwan
Yvonne Yu is operations manager for Taiwan Village and Jymmanuel, two Melbourne restaurant brands that are foregrounding Taiwanese culinary culture. She works with founder Jay Yi-Ming Huang to make...
Alma Pasalic (Restaurant Botanic, Adelaide) – passion for Indigenous ingredients
Alma Pasalic is the general manager and beverage manager at Restaurant Botanic in Adelaide, where she’s in charge of the non-alcoholic offering that just won a prize in that...