Dirty Linen - A Food Podcast with Dani Valent
807 episodes - English - Latest episode: 22 days ago - ★★★★★ - 1 ratingDirty 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.
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Episodes
The Producers: Xavier Prime (Chooks At The Rooke) - A new lease on life
November 28, 2022 17:00 - 20 minutesChooks 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 Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent https://www.instagram.com/dani...
Laura Boulton (Cassette, Melbourne) - zero waste
November 27, 2022 17:00 - 30 minutesNoone 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 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani ...
Savva Savas (PLATED) - force for good
November 23, 2022 17:00 - 32 minutesIt'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 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 (...
Callan Boys (The Sydney Morning Herald Good Food Guide) - shining a light
November 22, 2022 17:00 - 33 minutesThe 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 Follow Dirty Linen on Instagram http...
The Producers: Yarrie Bangura (Aunty’s Ginger Tonic) - showcasing remembered joys
November 21, 2022 17:00 - 26 minutesYarrie Bangura is the founder and owner of Aunty’s Ginger Tonic. Her delicious beverage is a vehicle for her entrepreneurial ambitions and a tribute to something she grew up making and enjoying as a child in Sierra Leone. After the good times turned to hard times, Yarrie ended up coming to Australia as a 12-year-old refugee. She sees her business as a way of showcasing remembered joys of her birthplace and contributing to the country she now calls home. https://www.auntysgingertonic.com.au ...
Dani's Postcard from Adelaide - eating, drinking and exploring
November 20, 2022 23:21 - 12 minutesWe 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/Pol...
Gaurang Gahoi (Foreign Return) - free butter chicken from the pressure to perform
November 16, 2022 17:00 - 30 minutesWe 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 Follow Dirty Linen on Instagram https://www.insta...
Roslyn Grundy (Editor, The Age Good Food Guide) - the hats are back.
November 15, 2022 17:00 - 28 minutesThe 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 Follow Dirty Linen on Instagram https://ww...
The Producers: Katerina Lazareva (Byron Fermentery) - for the future
November 14, 2022 17:00 - 23 minutesByron 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 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...
Ben Ing (Alberta's, Busselton) - work-life balance, kitchen culture.& ice hockey
November 13, 2022 17:00 - 33 minutesHow 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 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Exec...
Dani's Friday on My Mind - Turkish bread, revolutions, seasonal produce & more.
November 11, 2022 01:31 - 14 minutesFriday 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-callin...
Cameron Tay-Yap (Amaru) - courage and determination
November 09, 2022 17:00 - 36 minutesAt 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 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent ...
Leidy Maldonado (Nu Nu restaurant) - the psychology of cooking.
November 08, 2022 17:00 - 33 minutesLeidy 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 Follow Dirty Linen on Instagram https://www.in...
The Producers: Matt Palise (Kensington Pride Mangoes) - fruity business
November 07, 2022 17:00 - 18 minutesIt’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 t...
Peter Dougherty (Lightspeed) - like visiting the future
November 06, 2022 17:00 - 22 minutesWith 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 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke...
Dani's Friday on my Mind - thrilling Laotian, seafood symphonies & more
November 04, 2022 00:33 - 14 minutesIt’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! Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani...
Reiji Honour (Haiku/Future) - balancing innovation and predictability
November 02, 2022 17:00 - 32 minutesCafes 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 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Fol...
Peter Dillon (Hotel Canberra, Ballarat) - full circle
November 01, 2022 17:00 - 26 minutesPeter 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 Follow Dirty Linen on Instagram https://w...
The Producers: Giovanni Pilu (Pilu Bottarga di Muggine) - Hand and heart
October 31, 2022 17:00 - 28 minutesHe 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/ Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent https://www.instagram.com/danivalent Host Anthony Huckstep https://www.inst...
Chloe Fox (Somerset Heritage Farm) - optimism and hope
October 30, 2022 17:00 - 32 minutesTwo 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 Follow Dirty Linen on Instagram https:/...
Sam Keck (Commonfolk) - How can you eat a Rolex?
October 26, 2022 17:00 - 35 minutesHow 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 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow ...
Shaun Christie-David (Plate It Forward, Kabul Social, Colombo Social) - feeling good and doing good
October 25, 2022 17:00 - 22 minutesSomething 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 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinen...
The Producers: Ian Fullerton (Pineapple Farmer) - grown with integrity and pride
October 24, 2022 16:00 - 30 minutesIan 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. Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valen...
Noah Crowcroft (Rice Paper Scissors/Aunty Kim's) - a circuitous and fascinating journey
October 23, 2022 17:00 - 33 minutesChef 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 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent htt...
Robin Wagner (Magill Estate) - representing the region
October 20, 2022 02:54 - 29 minutesSouth 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 Follow D...
Bubble Booker Malcolm (Rumi, Brunswick) - Where are the staff
October 18, 2022 17:00 - 22 minutesWhere 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 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....
The Producers: Simon Schulz (Schulz Organic Dairy) - grass to glass
October 17, 2022 17:00 - 34 minutesSimon 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 ...
Alex Elliott-Howery (Cornersmith) - waste not, want not
October 16, 2022 17:00 - 27 minutesFood 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 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast F...
Anthony Hammond (Victoria Hotel & Builders Arms) - A pub without booze
October 12, 2022 17:00 - 23 minutesA 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 Follow Dirty Linen on Instagram https://www.instagr...
Srishti Godbole (Maximilians, Adelaide Hills) - forging her own path
October 11, 2022 17:00 - 22 minutesSrishti 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 Follow Dirty Linen on Instagram ht...
The Producers: John Gunn (Cooroibah Greens) - Change for the better
October 10, 2022 17:00 - 23 minutesAfter 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/ 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 Produ...
John Chinsami (Munchies) - inclusive and welcoming
October 09, 2022 17:00 - 37 minutesSometimes 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 htt...
Sam Gordon (Potter) - an artisan producer
October 06, 2022 17:00 - 20 minutesRestaurants 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 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent ...
Simon Evans (Bangalay Dining) - the importance of local produce
October 05, 2022 17:00 - 29 minutesSimon 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/ Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Fo...
Tim McDonald (Fonda) - kindness and empathy
October 02, 2022 17:00 - 33 minutesWhen 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 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer)...
Alastair Dobbs (South Yarra Deli) - challenges and satisfactions
September 29, 2022 18:00 - 21 minutesSome 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 Follow Dirty Linen on Instagram https://www.instagram.com/di...
Jacob Usher (Margaret, Sydney) - skills, commitment and pathways
September 28, 2022 21:36 - 22 minutesJacob 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 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Loc...
Bianca Welsh (Stillwater, Launceston) - the big shift
September 25, 2022 18:00 - 36 minutesBack 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: ht...
Richard Robinson (University of Queensland) - Serving up a Fair Go?
September 20, 2022 18:00 - 35 minutesToday'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...
Steve Cumper (Aged Care Chef) - full of purpose and meaning
September 18, 2022 18:00 - 32 minutesLast 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 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Va...
The Producers in Launceston: Michael Townsend and Fergus Brown (Mr Brown and Towns Mushrooms) - a business and lifestyle
September 15, 2022 18:48 - 32 minutesThis 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...
The Producers in Launceston: Anthony Ashe (Rosella Roost) - more than just producing tasty eggs
September 14, 2022 18:00 - 30 minutesThis 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 p...
The Producers in Launceston: Ian White (Clover Hill) - a sparkling region
September 13, 2022 18:01 - 27 minutesThis 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 i...
Jamie Bucirde (Not So Hospitable) - anyone can be part of it
September 13, 2022 18:00 - 30 minutesJamie 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 Follow Dirty Linen on Instagram https://www.instagram.com/dir...
The Producers in Launceston: Liz Mahnken (Summerlea Farm) - nurturing the land
September 12, 2022 20:02 - 24 minutesThis 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 kee...
Jeff Schroeter (Beckett's, Glebe) - seen it all
September 11, 2022 18:00 - 37 minutesIn 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/ Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent ...
The Producers in Launceston: Simon Dornauf (Hillwood Berries) - spreading joy
September 07, 2022 18:00 - 21 minutesWe 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...
Prisy Benson (PrisyB’s Catering) - being an entrepreneur
September 07, 2022 18:00 - 24 minutesPrisy 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 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.ins...
The Producers in Launceston: Massimo Mele (Grains of Silo) - nurture, highlight and champion
September 06, 2022 18:00 - 31 minutesFor 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...
The Producers in Launceston: Kim and Daniel Croker (Fork It Farm) - forking good pork
September 05, 2022 23:08 - 26 minutesThe 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 parago...