Best Young Minds Big Questions Podcasts (2024)

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

3h 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

4h 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, Gold Coast) - passion and purpose 27:58

5m 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

11h 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

14h 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

10d 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

9h 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

1d 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

17d 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
Episode 8: Reflecting on Our Journey – A Farewell to the Podcast 2:25

16d ago2:25

2:25

Episode 8: Reflecting on Our Journey – A Farewell to the Podcast Welcome to the final episode of our podcast series, where we take a moment to reflect on our journey and the reasons for this pause. In this concluding episode, we look back at the purpose of our podcast and the meaningful collaboration between myself, my daughter, and the AI. Origina…

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

24d 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

27d 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

15d 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

1M 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

30d 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

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

28d 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

1M 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
Episode 7 : Heed Mathematicians , Math Enthusiasts and "Those who have studied mathematics!" 5:09

2M ago5:09

5:09

"Success Ratio: The Mathematics of Success Hidden in the Universe" goes beyond just imparting knowledge. This book reveals the mathematical truths that can transform your daily life. Explore how mathematical principles can lead to real, tangible changes. Discover the power of the "Success Ratio" and learn how to apply these concepts for personal gr…

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

2M 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

2M 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

2M 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

2M 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

2M 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

2M 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

2M 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

3M 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

3M 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

3M 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

3M 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

3M 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

3M 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
A podcast audio review with Dani Valent - The Zin House, Mudgee. 14:40

3M 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

3M 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

3M 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…

1
Karla Munoz Labart (Restaurant Labart) - Is hospitality broken? 28:31

4M ago28:31

28:31

Is hospitality broken? Not if Karla Munoz Labart can fix it. The co-owner of Restaurant Labart in Burleigh Heads reflects on six years in business marked by change, restructure and ongoing dialogue with customers. A recent menu rethink was prompted by a drop in business but the new mode actually feels closer to the owners' original vision. We discu…

1
Dirty Glass with Dani Valent & Shanteh Wale - making a splash with wine lists 38:08

4M ago38:08

38:08

We were thirsting for another episode of Dirty Glass, the crossover podcast with Dani Valent from Dirty Linen and Shanteh Wale from Over A Glass. So here it is! We make a splash with wine lists, assessing the drinks offering at Basq, a restaurant in Melbourne. Shanteh helps Dani assess the list as a food (and drink!) critic, and Dani shares some of…

1
The Producers: Robert Jones (Tuki) - diversification is key 18:55

4M ago18:55

18:55

Robert Jones was born on Stoney Rises, the third generation on his family’s sheep farm in central Victoria. In 1985, he saw the need for diversification in a traditional livestock enterprise so he launched Tuki, a trout fishing venue where visitors could come to catch a fish and - if they wanted - have it cooked for them on the property. Nearly 40 …

1
Sam Pinzone (Chef and consultant) - Is hospitality broken? 35:16

4M ago35:16

35:16

Is hospitality broken? Chef and consultant Sam Pinzone works across cafes and restaurants of all types, engineering menus, advising new businesses and trying to inspire staff, some of whom are jaded and despondent. We talk about his efforts to return Rockpool to its glory days, the reasons some menus are so boring and the biggest mistakes he sees. …

1
Dani's Friday On My Mind - some thoughts flying around my head 31:17

4M ago31:17

31:17

Friday on my mind! This is an occasional bonus pod and brain dump where I share some of the thoughts flying around my head on a Friday. This time I talk about Sydney fave Fratelli Paradiso, my new Eat Streets series for The Age, and new Melbourne eateries Sebastian Kakigori, Papelon and Charlong. There’s also a special drop-in guest - chef Ronith A…

1
Bansho (Armadale) - an audio review with Dani Valent 15:01

4M ago15:01

15:01

Today's podcast is a restaurant review of Bansho, a French-Japanese restaurant in Melbourne's Armadale. Sitting in a horseshoe booth in a sleek, moody dining room, the microphone sneaks out course by course. https://www.banshodining.com/ Read Dani's Good Weekend review here https://www.theage.com.au/goodfood/melbourne-eating-out/a-little-japanese-a…

1
Chris Locke (Moving Feast Kitchen) - forging community around sustainability goals 37:59

4M ago37:59

37:59

We go deep with chef Chris Locke, talking about the way toxic kitchen culture has sent him down a new path in which his daily tasks might include dealing with 300 kg of sweet potatoes otherwise destined for the bin. As well as being chef at the no-waste Moving Feast kitchen at Melbourne’s Victoria Market, Chris is working on the first Australian Ch…

1
Felicity Rodgers (Cargo Crew) - fashion, food and business 32:22

4M ago32:22

32:22

We love chatting to ancillary industries that stand alongside hospitality in creating a great experience for guests and staff. Today's guest is Felicity Rodgers from Cargo Crew, an Australian company known best for its aprons and workwear. Cargo Crew now ships to more than 80 countries, employs a team of 50-plus people, and has skyrocketed to annua…

1
Anjali Ganapathy (Pig Out) - Kodava meal experiences 33:39

4M ago33:39

33:39

What does a vinegar-soured pork curry from an obscure part of southern India have to do with climate change? We chat to Anjali Ganapathy, an unofficial ambassador for Coorg cuisine, the food she grew up with in a hilly forest and farming region of Karnataka. Coorg people are deeply connected to land and seasons; when the weather changes, so does cu…

1
Martin Boetz (Shortgrain, Brisbane) - how is Marty going now? 31:41

4M ago31:41

31:41

Last year we did one of our most popular series ever on Dirty Linen, following the planning, building and opening of Martin Boetz's Shortgrain restaurant in Brisbane. It's been seven months and we were wondering...how is Marty going now? We check in to hear about staffing, costs, pricing, customers and vision - is Shortgrain the place its owner hop…

1
Paul Pitcher (The Woodhouse, Bendigo) - is hospitality broken? 27:21

4M ago27:21

27:21

Even if hospitality isn't broken, is it breaking the people who work in it? We talk to Paul Pitcher, owner of Woodhouse, a steakhouse in Bendigo. Paul and his wife Danielle run their restaurant with passion and rigour but they're finding it increasingly hard to get the numbers to stack up. What would help their business and the hospitality industry…

1
Eloise Emmett (Little Norfolk Bay Bistro and Chalets, Tasmania) - keeping tourism revenue local 22:21

5M ago22:21

22:21

Hospitality, tourism and accommodation are entwined, especially in regional Australia. But what happens when one pillar of that business is deeply compromised? We chat to Eloise Emmett, owner, chef and host at Little Norfolk Bay Bistro and Chalets in Tasmania. Eloise is troubled by booking platforms which take a huge cut of her margins and by custo…

1
The Producers: Tara Croker (Yaala Sparkling) - changing the game 19:13

5M ago19:13

19:13

Wiradjuri woman Tara Croker is the founder of Yaala Sparkling, a purpose-driven flavoured mineral water company that uses native ingredients to create healthy and delicious drinks. Ethics are at the heart of the business: Tara aims to change the game when it comes to the economic pathways of indigenous foods and as Yaala grows, she hopes to create …

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