最高の Linen ポッドキャスト (2024)

1
Laura Drexler (Ambient Menu) - ‘hearing friendly’ restaurants 21:07

8h ago21:07

21:07

Who loves shouting at their dining companions in noisy restaurants? South Australian audiologist and occupational noise assessor Laura Drexler has created the Ambient Menu, a guide to quiet restaurants. With one in six Australians having an issue with their hearing, knowing which restaurants are relatively quiet can be the difference between feelin…

1
The Producers AgriCultured Special Series Episode 4: Annette Reed (Tasmanian Natural Garlic and Tomatoes) - grown with passion and care. 30:00

1d ago30:00

30:00

Welcome to the final episode in our miniseries collaboration between Producers podcast and AgriCultured, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture. So far, we’ve heard from duck farmer Bec Rumble, vegetable grower Wouter Sels, winemaker Linda Morice and fin…

1
Virginia Trioli (Writer and Broadcaster) - what makes life delicious 35:45

2d ago35:45

35:45

I first remember listening to Virginia Trioli on ABC Radio Melbourne when it was still called 774 and she was doing afternoons. It’s one of the earliest times I remember really listening to radio that wasn’t a football broadcast, engaging with that idea of live storytelling, carrying a city through its celebrations and its sadnesses, and asking que…

1
Annie Smithers (Du Fermier, Babbington Park) - Kitchen Sentimental 38:44

7d ago38:44

38:44

Over a cup of tea, with an audience of elderly dogs, we sit down at chef and author Annie Smithers’ kitchen table for a chat. We talk about her raw, tender, loving new book Kitchen Sentimental. Annie’s memoir is a journey to self-discovery, one recipe at a time. We touch on restaurant culture, the reasons she continues to cook, and life at her rura…

1
The Producers AgriCultured Special Series Episode 3: Linda Morice (Sinapius Vineyard) - determination, strong values, tragedy and resilience 19:01

8d ago19:01

19:01

Welcome to the third collaboration between Deep in the Weeds’ Producers podcast and AgriCultured, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture. This is a special part of the world, with beautiful, fertile lands, true seasons, and rich traditions. So far, we’ve…

1
Raman Richards - conversations about mental health 28:13

9d ago28:13

28:13

We love to celebrate food as an agent for change, community and connection. Today’s guest is Raman Richards, who grew up surrounded by his restaurateur mum’s Indian food and has always found cooking a powerful way to deal with depression. His home town of Daylesford is struggling with the aftermath of a car crashing into a beer garden, killing five…

1
Angelica Iuliano (Group Pastry Chef, MoVida) - a passion for pastry 26:33

13d ago26:33

26:33

Angelica Iuliano is the Group Pastry Chef at Melbourne’s three MoVida restaurants. We talk about pushing yourself via competitions, how to find your way in new kitchens, and the fallout when restaurants don’t have a dedicated pastry chef. I also share my honey cake shame and swoon over quince tarte tatin. https://www.movida.com.au/ SUBSCRIBE TO OUR…

1
Kirstyn Tate (Small Axe Kitchen, Brunswick) - celebrating 8 years 29:44

21d ago29:44

29:44

How do small business owners think about time? It’s something Kirstyn Tate, owner of Small Axe Kitchen has considered a lot. We chat to her as the business celebrates 8 years in Melbourne’s cafe-clogged suburb of Brunswick. How much time do you spend looking at competitors? How do you decide what to say no to? And why should you start the day with …

1
The Producers: AgriCultured Special Series Episode 2 - Wouter Sels (Seven Springs Farm) - an isolated life, rich in connection 30:40

22d ago30:40

30:40

Welcome to the third collaboration between Deep in the Weeds’ Producers podcast and AgriCultured, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture. This is a special part of the world, with beautiful, fertile lands, true seasons, and rich traditions. Today, we mee…

1
Juan Carlos Negrete (Maiz, Sydney) - quite a journey 47:34

23d ago47:34

47:34

From culinary school in Mexico, to a New York vegan fine diner, to a permaculture farm in Australia and then to Sydney’s Three Blue Ducks, Juan Carlos Negrete has had quite a journey. We chat to the owner of Maiz restaurant about cooking Mexican food in Sydney, the joy in restrictions and limits (and dietaries!) and why it costs more to create a gr…

1
Kogwoussougo Ouedraogo (San Pellegrino Young Chef Academy Competition) - learning, growing and developing 21:40

27d ago21:40

21:40

As we head closer to competition time for the San Pellegrino Young Chef Academy Competition, we check in with one of the ten contestants, Kogwoussougo Ouedraogo. Born in Burkina Faso, Kogwoussougo hated cooking until she stumbled upon an episode of Top Chef and realised she wanted to be a chef. She’s travelled the world learning, growing and develo…

1
The Producers: AgriCultured Special Series Episode 1 - Bec Rumble (Lone Goose Farm) - a fascinating farming story 25:45

29d ago25:45

25:45

Welcome to the third collaboration between Deep in the Weeds’ Producers podcast and AgriCultured, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture. This is a special part of the world, with beautiful, fertile lands, true seasons, and rich traditions. Many farmers …

1
Durkhanai Ayubi (Parwana, Adelaide) - making the world a better place through understanding and connection. 34:45

1M ago34:45

34:45

Gourmet Traveller recently held its annual restaurant awards. The Outstanding Contribution to Hospitality Award went to the Ayubi family, owners of 15-year-old Parwana in Adelaide. Parwana serves and celebrates the Afghan food of its founders, reframing Afghanistan as a place of bounty and welcome. Daughter Durkhanai Ayubi is an incredible thinker …

1
Kristine Young (Bella Venezia, Sunshine Coast) - passion and purpose 27:58

1M ago27:58

27:58

We’re thrilled to celebrate the achievements and recognition of Kristine Young, director of Bella Venezia restaurant on the Sunshine Coast. Kristine has taken out two major awards at the Australian Women’s Small Business Champion Awards, being named Champion in the Restaurant category as well as Champion Influential Woman. It’s timely to honour fem…

1
Katie Shortland (RaRa Ramen, Sydney) - #notonmyroster 37:57

1M ago37:57

37:57

We’ve always talked about toxic work culture on Dirty Linen but unfortunately it’s a topic that doesn’t get old. Over the past week, the Sydney Morning Herald and Good Food have published a series of investigative articles about Swillhouse group, and I wrote an ancillary story about the endemic nature of sexual harassment in hospitality. We talk it…

1
Gurvinder Sandhu (Desinental) - forced to close 28:26

1M ago28:26

28:26

What's it like when a venue doesn't make enough money and is forced to close? We talk through this difficult topic with Gurvinder Sandhu, who put his heart, soul and life savings into Desinental in Melbourne. What went wrong and how is he processing the loss? https://www.instagram.com/desinental/?hl=en SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTI…

1
Topher Boehm (Wildflower Beer) - it takes a village 35:53

1M ago35:53

35:53

When times are tough, it’s natural to bunker down and feel like you need to fight for customers but what happens if you ditch a scarcity mindset and move more into collaboration? We chat to Topher Boehm, co-owner of Wildflower Beer in Sydney. Wildflower has teamed up with fellow craft brewers Mountain Culture to create Village, a collaborative brew…

1
Dani's Friday on My Mind - what I’ve been eating, drinking & thinking. 17:30

2M ago17:30

17:30

What’s on my mind this Friday? In this week’s occasional brain dump of where I’ve been eating and drinking and what I’ve been thinking, we head to Tasmania with Pure South, visit AgriCultured and stumble across Sydney restaurants Komaru and Mum and Dad’s. In Melbourne, I talk about Northern Soul (spice bags) and Carnation Canteen (restrained deligh…

1
Kieran Spiteri (Yolk Group) - why hospitality isn’t broken 38:08

2M ago38:08

38:08

We love a return guest on Dirty Linen, especially when they’re back to tell us why hospitality isn’t broken. Kieran Spiteri is part of Yolk, a Melbourne cafe group with four venues and about to open their fifth, Ophelia. Kieran shares insights about running a successful business and team, and also asks Dani her views on the state of things. https:/…

1
Shakti Em Iyer (Nevedya) - the spiritual power of food 34:44

2M ago34:44

34:44

Nevedya, a cafe on the outskirts of Melbourne, is built around the spiritual power of food and a belief in kindness that carries through to working conditions for their employees. We chat to chef Shakti Em Iyer, who owns the restaurant with partner Daniel Rigos. How do you maintain your values and work-life balance when trading conditions seem to b…

1
Alice Taylor (Chef and Author) - Is food political? 25:14

2M ago25:14

25:14

Is food political? Absolutely, if you ask Alice Taylor, New Zealand MasterChef contestant and author of Alice In Cakeland. We talk about being taken seriously as a young woman with a Masters degree who also loves baking pink cakes, the resistance that some people have to thinking food is embedded in broader societal issues, and stints cooking at to…

1
Robin Wagner (San Pellegrino Young Chef Academy Pacific winner) - pressure and focus 30:26

2M ago30:26

30:26

We last caught up with Robin Wagner in 2022 when the German-born Adelaide-based chef was crowned the San Pellegrino Young Chef Academy winner for the Pacific. As the next round of contestants prepare for competition, we talk about pressure, focus and the ups and downs for plant-based dining. We also ponder why so many restaurants are very similar a…

1
The Producers: Brendan Gamze (Gamze Smokehouse) - full of pride 24:39

2M ago24:39

24:39

Brendan Gamze is part of Gamze Smokehouse, a family-run smallgoods company in north-east Victoria. Building on his father Felix’s work as a butcher, Gamze turns free-range whole beasts into small-batch chemical-free smoked products, working with local farmers, distributors, and retailers near and far to build an ethical business they can stand behi…

1
Catherine Gibson Roy (We Three, Marrickville) - daughter and mother. 27:33

2M ago27:33

27:33

Some people work in hospitality for a short while, others devote their lives to it but it’s pretty unusual to enter the game in your 50s. Catherine Gibson Roy owns We Three bar in Sydney’s Marrickville with her daughter Alli, an experienced hospo pro. As a newcomer to the industry, Catherine is in awe of Alli’s skills. She’s also appalled by some o…

1
Dirty Glass with Dani Valent & Shanteh Wale: the Quay to wine writing. 27:53

2M ago27:53

27:53

Dirty Glass! It’s time for another crossover podcast between Over A Glass with Shanteh Wale and Dirty Linen with Dani Valent. This time we chat about Callan Boys’ review of Quay (19/20!) and the way wine is written about and appreciated by restaurant critics. We also dissect the wine lists at Pure South and Bau Bau - how does region and cuisine imp…

1
Bubble Booker Malcolm (Rumi) - Generation Next 20:39

2M ago20:39

20:39

Generation Next! We caught up with Bubble Booker Malcolm in 2022 when she was a year 11 student working part time at Joseph Abboud’s Rumi restaurant in Melbourne’s Brunswick. Two years later, she’s finished high school and is working as a chef. Why did Bubble make the leap and how is she finding full-time work in a busy restaurant? https://www.rumi…

1
Episode 68 – PFAS: Update from the EPA 39:54

3M ago39:54

39:54

U.S. Environmental Protection Agency (EPA) officials Brian D’Amico and Matt Klasen join the podcast to give an overview of per- and polyfluoroalkyl substances (PFAS), the EPA’s strategic roadmap for dealing with the issue, as well as effluent limitation guidelines and several ongoing studies to note moving forward. For more information on PFAS, con…

1
Melissa Ammirati (Oborozuki, Sydney) - Let’s hear it for front of house! 22:52

3M ago22:52

22:52

Let’s hear it for front of house! Today’s guest is Melissa Ammirati, restaurant manager of Sydney’s Oborozuki, a hatted Japanese-French restaurant with a female leadership team. Melissa talks about the art, skill and intelligence required to run a dining room, and the inspiring words of her 101-year-old grandfather that drive her every day. https:/…

1
Matteo Pignatelli (Matteo’s) - 30 not out 38:14

3M ago38:14

38:14

Every milestone in a restaurant’s story is worth celebrating. If one year is good and five years is excellent, getting to 30 years is absolutely extraordinary. We’re marking three decades of Melbourne restaurant Matteo’s with its founder Matteo Pignatelli. We discuss what’s changed, what’s persisted and what’s coming next for an industry that Matte…

1
Brad Cooke (Hospitality Marketing Dojo) - tips and strategies 31:58

3M ago31:58

31:58

What is marketing, anyway? If you're hospo veteran and marketing consultant Brad Cooke, it's one of the most important pillars of a hospitality business and there are opportunities to thread it through every aspect of activity. He shares tips and strategies on how to get on the front foot with Google, boost staff engagement, and authentically turn …

1
The Producers: Rhiannon Phillips (Mountain’s Gourmet) - do it yourself 18:12

3M ago18:12

18:12

Disillusioned with conventional farming practises, Rhiannon Phillips set off on a journey to make a change. She started her own farm – Mountains Gourmet where she is committed to growing healthy produce for residents of the Blue Mountains of NSW. https://www.mountainsgourmet.com/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS A…

1
Michael Wilson (Marguerite, Singapore) - the relentless push for creativity 35:51

3M ago35:51

35:51

Michael Wilson is chef-patron of Marguerite, a Michelin-starred restaurant in Singapore. We chat to the Melbourne-trained chef about moving overseas, career trajectories, the relentless push for creativity and what it really means to have a star. Somehow, we also chat about chicken parmas. https://marguerite.com.sg/ SUBSCRIBE TO OUR NEWSLETTER FOR …

1
Sarah Maric (Australian Institute of Technical Chefs) - endless learning and opportunity. 37:43

3M ago37:43

37:43

Being a chef means endless learning and opportunity. That's the view of Sarah Maric from the Australian Institute of Technical Chefs. Sarah takes time out from judging an apprentice chef cooking competition to talk about her own varied career and the many non-restaurant pathways there are for those who cook for a living. From cocktail parties to co…

1
The Producers: Narie Preston (Wot’s Ya Caper) - growing, picking and processing 19:36

3M ago19:36

19:36

Narie Preston owns the delightfully named Wot’s Ya Caper, a caper and caperberry farm in Bealiba in central Victoria. Narie and her partner Mark didn’t plan to get into capers but somehow this curious plant found them and turned their retirement into a period of dawn rising and hard toil. They’re busy growing, picking and processing a crop that tur…

1
Srini Kondaveeti (Streets of Hyderabad) - are food delivery apps good for business? 37:07

3M ago37:07

37:07

Many food businesses feel like they can’t afford not to be on the delivery apps, but are they actually good for business? Srini Kondaveeti says an emphatic ‘no’. The owner of suburban Melbourne restaurant Streets of Hyderabad says it’s not just that the apps are bad for his bottom line, they are also ruining dining culture by getting customers hook…

1
Hilary McNevin (Turnip Media) - how can restaurants best market themselves? 33:53

3M ago33:53

33:53

When every dollar means a lot, how can restaurants best market themselves? We chat to hospitality PR and marketing expert Hilary McNevin from Turnip Media. Hilary shares her methods and gives insights into what works and what doesn't. We also talk about The Little Food Market, which we are co-MCing in mid-July. What are the right questions for food…

1
The Producers: Jane Casey (Mountain Yuzu) - if life gives you yuzu 24:38

3M ago24:38

24:38

Mountain Yuzu is located on the foothills of the Australian Alps in North East Victoria. It is here where Jane Casey and her husband Brian grow an array of unique cold climate culinary citrus including Yuzu, Sudachi, Bergamot and Chinotto. https://mountainyuzu.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND TH…

1
Dr Ananya Bhattacharya (Monash Uni) - the cost of food waste 24:31

4M ago24:31

24:31

Food waste costs households, businesses and the environment. Dr Ananya Bhattacharya is a Monash Uni researcher and massive foodie who finds it upsetting when people order a meal then chuck half of it in the bin. What are the factors that cause people to waste some times of food and not others? What can be done about it in food service and by consum…

1
Jamie Burcide (Not So Hospitable) - what 'boils her milk' 32:43

4M ago32:43

32:43

Why does hospitality have such a problem with sexual harassment and what can be done about it? We spoke to Jamie Burcide in 2022 after she launched Not So Hospitable as an Instagram account. Survivor testimony collected there has now been used as data to collate a report with University of Melbourne academics. Jamie returns to Dirty Linen to discus…

1
Dr Elaine Pratley (Peace Kitchen) - can food promote peace? 29:04

4M ago29:04

29:04

I'm a huge believer in the power of food to create connection but can it also promote peace? That seems big... Today's guest is Dr Elaine Pratley, a lawyer and Rotary Peace Fellow who's written a PhD on Peace and Conflict and the power of food to forge change. Elaine is the founder of Peace Kitchen, an event series which encourages people to gather…

1
Kim Currie (The Zin House, Mudgee) - this particular moment in hospitality 37:57

4M ago37:57

37:57

Last time we had Kim Currie on Dirty Linen, she spoke about her history in hospitality and the way she developed her vision for connected dining at The Zin House on Tinja Farm, near Mudgee in country New South Wales. This time, we returned to Wiradjuri country to eat the food of First Nations chef Jack Brown. We also sat down again with Kim to spea…

1
Billy Crombie (Babaji’s Kerala Kitchen) - Is hospitality broken? 29:17

4M ago29:17

29:17

Is hospitality broken? Not if you ask Billy Crombie, the co-owner of two southern Indian restaurants in the hills outside Melbourne. Success lies in community: when you nourish those around you, they care too much to let you fail. We talk about the advantages of starting with nothing, the many ways there are to connect with those around you, and th…

1
Nick Honeyman (Paris Butter/Le Petit Léon) - should Michelin come down under? 27:06

4M ago27:06

27:06

Nick Honeyman’s New Zealand restaurant Paris Butter has been awarded three hats but the level of attention and interest was nothing compared to the ballyhoo when his French restaurant Le Petit Leon was given its first Michelin star. We talk about different types of acclaim, the differences between running restaurants in the Antipodes and Europe, an…

1
Episode 67 – Sustainability: Water Reuse and Recycling 25:39

4M ago25:39

25:39

John Shaffer, the CEO and principal chemist for EEC Environmental, shares his thoughts on the sustainability efforts the linen, uniform and facility services industry has made when it comes to water reuse and water recycling. For more information on this topic, contact podcasts@trsa.org.TRSA による

1
A podcast audio review with Dani Valent - The Zin House, Mudgee. 14:40

4M ago14:40

14:40

Come with me on a restaurant review...I have lunch at The Zin House in country New South Wales, where First Nations chef Jack Brown is leading the kitchen, creating a tasting menu using native produce, some of it grown on the property. Listen through to the end where I debrief with Jack about the state of Indigenous dining. Want to hear more from t…

1
Jack Brown (The Zin House, Mudgee) - What's the state of Indigenous dining? it 34:31

4M ago34:31

34:31

What's the state of Indigenous dining? Why are local ingredients always 'next big thing' but it hasn't become normal to spread Davidson plum jam on a slice of toast? We check in with First Nations chef Jack Brown, currently leading the kitchen at The Zin House, a hatted restaurant that's part of the family of businesses at Tinja Farm. The property …

1
Sarah Cremona (Moke Dining) - some MAD lessons 32:19

4M ago32:19

32:19

Back in February we chatted to Sarah Cremona, sous chef at Moke Dining on the Mornington Peninsula. Since then, Sarah has been in Copenhagen at the MAD Academy, a learning institution which sprang from the Noma ecosystem. Sarah undertook an intense Leadership and Business course, followed by a week with chef and restaurateur Christian Puglisi. What…

1
Gianluca Esposto (a'Mare, Sydney) - furthering dining culture and careers 23:02

4M ago23:02

23:02

Chefs are often seen as the stars of the food world but restaurants would be nothing without waiters, managers and front-of-house leadership. We talk to Gianluca Esposto, general manager of a'Mare in Sydney. There's an emphasis on tableside skills at this large, upmarket restaurant. How does filleting a fish or making pesto in front of guests furth…

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