Dirty Linen - A Food Podcast with Dani Valent

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=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'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.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/

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 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 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/chefsamgowing 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 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 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'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.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'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 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 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.com https://www.instagram.com/yenttrinh/ 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/

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.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/

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.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 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.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/

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.com https://www.instagram.com/holmeshallbar/?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 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.io 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/

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.co 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 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.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 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.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 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 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 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.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/

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=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 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.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 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.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 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 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/

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.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 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=qm953yfocd2q 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'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.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/

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 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 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 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 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.org 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 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.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/

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 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 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.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 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=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/

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.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 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 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/

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.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 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.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/

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=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/

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 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/

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=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/

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.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/

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.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 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.au Read this book: The Shepherd's Life by James Rebanks 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/

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.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/

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.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/

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=en https://www.goodfood.com.au/eat-out/news/how-feeding-chickens-helps-a-fitzroy-bar-owner-20200501-h1nrb7 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 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.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 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-mclaws 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 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.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 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.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/

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.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/