Dirty Linen - A Food Podcast with Dani Valent

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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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=en Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au https://www.melbourneskyfarm.com.au/ Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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=en Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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-ethnicity https://www.littleblackpigandsons.com Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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 Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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=en https://www.instagram.com/greta.melbourne/?hl=en Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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_link Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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=en Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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=en Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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_link Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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 Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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 Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.com Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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=en Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au https://www.lumierebrisbane.com.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.html Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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 Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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-wolff https://www.instagram.com/dandeliondriftwood/ Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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/donation https://www.instagram.com/saranshgoila/?hl=en Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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=en https://linktr.ee/kettoindia https://hemkuntfoundation.com Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.es Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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 Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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=en Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani Valent on Instagram https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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=en Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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=en Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.com Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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=en https://www.cafefredas.com Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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=en Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.au Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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 with Mike 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.com Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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=en Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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.com Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow 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/sydneycebulechon Follow Dirty Linen on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Dani https://www.instagram.com/danivalent Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/