Talking about current events.
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A space where we explore true freedom & love; joy & pain; personal issues & societal norms. This platform is for everyone. Welcome to Humbly Radio! Support this podcast: https://podcasters.spotify.com/pod/show/humbly-radio/support
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Make It Plain is the podcast where Phillip Holmes and Taelor Gray offer Christian reflections on the words and life of Malcolm X.
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Sharing God's prophetic words with the world. Christian talk show discussing spiritual warfare, curse-breaking, prophetic words and how to live the Christian life.
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Celebrating the greatest songs in modern music history and the creators behind them.
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Guantanamo Dave is a semi-regular podcast interrogating the man, the myth and the legend, David Gairdner. Instagram.com/gitmodave
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Black by Unpopular Opinion is a podcast conceived after many long hours over the years of profound discussions --and sometimes heatedly debating-- between one another topics that concern, enlighten, and affect us on a daily basis. We recognize that voices like ours are needed in today's societal climate: voices concentrated on the singular objective of achieving equality and respect for every single Black and downtrodden individual on this planet, albeit trekking very different roads to said ...
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Dirty Linen goes behind the scenes in restaurants, cafes and bars, covering issues the hospitality industry finds hard to share in public - it's all up for grabs and everything is on the table. Your host is food journalist Dani Valent. For 20 years, Dani has been writing about restaurants and the people who give them life. But she's an outsider, a critic, a tourist, a fan. Despite hearing the stories and writing the tales, she's never really understood what happens behind the scenes. Now it' ...
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On our #CIBCInnovationEconomy podcast series, hear from leaders, entrepreneurs, experts and venture capitalists about the changing dynamics of the North American innovation economy.
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1
Bubble Booker Malcolm (Rumi) - Generation Next
20:39
20:39
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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…
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1
Melissa Ammirati (Oborozuki, Sydney) - Let’s hear it for front of house!
22:52
22:52
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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:/…
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1
Sunshine of Your Love (Cream) w Malcolm Bruce
1:25:40
1:25:40
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1:25:40
One of the great supergroups and classic rock acts of all time breeds one of our greatest side conversations of all time, and we talk Cream and legacy with Malcolm Bruce, son of Cream's legendary bassist and vocalist Jack Bruce. Episode 3 of our 5-episode limited 2024 EP.
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1
Matteo Pignatelli (Matteo’s) - 30 not out
38:14
38:14
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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…
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1
Fall to Pieces (Velvet Revolver) w/Matt Sorum
1:12:14
1:12:14
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1:12:14
Matt Sorum of Velvet Revolver, Guns 'n Roses, and a million other amazing bands joins us to talk about VR's signature hits, trying to outdo Slash, playing to the song, and his gas station snack food of choice. This is episode 2 of 5 in our limited-run EP return.
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Brad Cooke (Hospitality Marketing Dojo) - tips and strategies
31:58
31:58
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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 …
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1
The Producers: Rhiannon Phillips (Mountain’s Gourmet) - do it yourself
18:12
18:12
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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…
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1
Michael Wilson (Marguerite, Singapore) - the relentless push for creativity
35:51
35:51
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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 …
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Sarah Maric (Australian Institute of Technical Chefs) - endless learning and opportunity.
37:43
37:43
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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…
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1
To Hell With the Devil (Stryper) w/Michael Sweet
1:14:40
1:14:40
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The yellow and black attack kicks off our limited-return EP with a holy fury, and we've got frontman Michael Sweet to tell us all his favorite stories about Bible projectiles, angry protestors, and being a shy guy in a loud industry. Enjoy it while it lasts--GSP is back for 5 episodes only!
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The Producers: Narie Preston (Wot’s Ya Caper) - growing, picking and processing
19:36
19:36
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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…
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1
Srini Kondaveeti (Streets of Hyderabad) - are food delivery apps good for business?
37:07
37:07
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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…
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Hilary McNevin (Turnip Media) - how can restaurants best market themselves?
33:53
33:53
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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…
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The Producers: Jane Casey (Mountain Yuzu) - if life gives you yuzu
24:38
24:38
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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…
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Dr Ananya Bhattacharya (Monash Uni) - the cost of food waste
24:31
24:31
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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…
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Jamie Burcide (Not So Hospitable) - what 'boils her milk'
32:43
32:43
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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…
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Dr Elaine Pratley (Peace Kitchen) - can food promote peace?
29:04
29:04
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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…
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Kim Currie (The Zin House, Mudgee) - this particular moment in hospitality
37:57
37:57
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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…
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1
Billy Crombie (Babaji’s Kerala Kitchen) - Is hospitality broken?
29:17
29:17
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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…
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1
Nick Honeyman (Paris Butter/Le Petit Léon) - should Michelin come down under?
27:06
27:06
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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…
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1
A podcast audio review with Dani Valent - The Zin House, Mudgee.
14:40
14:40
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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…
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1
Jack Brown (The Zin House, Mudgee) - What's the state of Indigenous dining? it
34:31
34:31
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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 …
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1
Sarah Cremona (Moke Dining) - some MAD lessons
32:19
32:19
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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…
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1
Gianluca Esposto (a'Mare, Sydney) - furthering dining culture and careers
23:02
23:02
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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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1
Karla Munoz Labart (Restaurant Labart) - Is hospitality broken?
28:31
28:31
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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…
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1
Dirty Glass with Dani Valent & Shanteh Wale - making a splash with wine lists
38:08
38:08
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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…
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1
The Producers: Robert Jones (Tuki) - diversification is key
18:55
18:55
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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 …
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Sam Pinzone (Chef and consultant) - Is hospitality broken?
35:16
35:16
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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. …
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1
Dani's Friday On My Mind - some thoughts flying around my head
31:17
31:17
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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…
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1
Bansho (Armadale) - an audio review with Dani Valent
15:01
15:01
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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…
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Chris Locke (Moving Feast Kitchen) - forging community around sustainability goals
37:59
37:59
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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…
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Felicity Rodgers (Cargo Crew) - fashion, food and business
32:22
32:22
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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…
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1
Anjali Ganapathy (Pig Out) - Kodava meal experiences
33:39
33:39
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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…
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Martin Boetz (Shortgrain, Brisbane) - how is Marty going now?
31:41
31:41
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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…
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Paul Pitcher (The Woodhouse, Bendigo) - is hospitality broken?
27:21
27:21
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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…
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Eloise Emmett (Little Norfolk Bay Bistro and Chalets, Tasmania) - keeping tourism revenue local
22:21
22:21
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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…
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1
The Producers: Tara Croker (Yaala Sparkling) - changing the game
19:13
19:13
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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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Kaidee Grzankowski (Maggie's Snacks & Liquor) - wanting to be the change?
50:46
50:46
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50:46
We've chatted about misogyny, sexism and poor culture before on Dirty Linen but it's always the right time to surface these issues and create awareness around toxic behaviour and efforts to eliminate it. Today's guest is Kaidee Grzankowski, co-owner of Maggie's Snacks & Liquor in Melbourne's Brunswick East. This is Kaidee's first business and she d…
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1
MALCOLM WAS RIGHT: THE SEQUEL. HE DONE PENNIED, NICKLED, DIMED, HE DONE COINT THE PHRASE. SO BLACK MAN, OH BLACK MAN, WHERE ART THOU?
2:48:15
2:48:15
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Who run the world?! GWORLS! WOMEN! ALL MY LAAAADIES RUN THIS MUTHAF-! But that don't mean all men recognize that. One did. May 22, 1962. Los Angeles, California. He made it CLEAR. Ladies and gentlemen, THIS IS THE ORIGIN OF THE LOOSELY TOUTED, RARELY REGARDED, AIMLESSLY ABIDED, HARDLY HONORED PHRASE: "PROTECT BLACK WOMEN". In what one could only ho…
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1
Makin' HERStory: Tales of the Women We Love the Most
1:32:54
1:32:54
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Who run the world?! GWORLS! WOMEN! ALL MY LAAAADIES RUN THIS MUTHAF-! In today's episode, we detail heart-filled fondness of the most powerful and inspiring women in our lives. We share tales and express admiration and adoration of the women who made us and continue to shape us into who we are today. This is Hol' Up! Episode 2. So stay tuned, keep …
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Something a bit different on Dirty Linen today. We’re chatting with Melbourne musician Jess Ribeiro who has a new album coming out in April, Summer of Love. Why have a musician on a food podcast? For one thing, I think all creative industries overlap and intertwine and there are synergies and lessons that we can share. Also, Jess has had various fo…
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Teage Ezard (Gingerboy) - is hospitality broken?
23:18
23:18
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23:18
It was big news when Teage Ezard announced his 18-year-old Melbourne restaurant Gingerboy had shut the doors. People realised that tricky times in hospitality weren't just a story, they were impacting seasoned restaurateurs. What happened behind the scenes at Gingerboy and why was now the right time to close? And does hospo veteran Teage Ezard thin…
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Tim Bone (Tim’s Toasties) - Is hospitality broken?
29:00
29:00
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29:00
Is hospitality broken? Maybe not - if you don't let it break you. Today's guest is Tim Bone, an ex-MasterChef contestant who has resisted pressure to turn Tim's Toasties, his Ballarat-based mobile food business into a bricks-and-mortar operation. Staying nimble means less risk, more flexibility and lower outlay. But is there a downside? https://tim…
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Jo Barrett (Little Picket) - on her own terms.
26:09
26:09
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26:09
Is hospitality broken? Absolutely not, says Jo Barrett. The Age Good Food Guide's Chef of the Year has just announced she's closing her one-hat restaurant Little Picket, but it's on her terms. The restaurant is profitable and she's moving on to two projects she thinks need to be tackled now: wild game and bread waste. Jo is a return guest on Dirty …
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1
Is A Woman’s Worth This Woman’s Work? How Happy Belated Post-International Women's Day Became This Woman’s Point of Contention …
1:24:29
1:24:29
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Who run the world?! GWORLS! WOMEN! ALL MY LAAAADIES RUN THIS MUTHAF-! Happy SUPERCALIFRAGILISTICEXPIALI-DOSE OF BELATED INTERNATIONAL WOMEN'S DAY! In today's episode, we bring in International Women's Day (recorded right before and during the first couple of hours of March 8, 2024) with Flavor Flav-type hype about how women could and should celebra…
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Lachlan Dougherty (Black Vice Cafe, Hurstbridge) - a brave chat
46:47
46:47
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46:47
When Lachlan Dougherty was an apprentice chef, it wasn't unusual for his head chef to call him into a lift to scream at him. Two decades later, the owner of Black Vice cafe in Hurstbridge still feels like he's unpicking the impacts of abuse. We talk about hospitality culture and the perpetuation of bad behaviour and - crucially - how courageous que…
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The Producers: Debb Makin (Ratio Cocoa Roasters) - chocolate lover
23:53
23:53
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23:53
Anyone who’s making 7 different types of chocolate gelato deserves our attention. Debb Makin is a chocolate lover, craftsperson, educator and determined small business owner at Ratio Cocoa Roasters, expanding ideas of how to appreciate and enjoy chocolate. Along the way, she’s also empowering consumers: once people understand the issues embedded in…
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Ash Hicks (Darling Group) - the upsides and snags of being part of a group
29:15
29:15
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29:15
As we've been asking if hospitality is broken, there's been a common refrain that restaurant groups have it easy, or at least easier. Today's guest is Ash Hicks, executive chef of Darling Group, which has a dozen or so venues in Victoria. What are the upsides and snags of being part of a group? Does money wash through the hallways? How do you build…
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Dani's French Market experience in Salernes, France.
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What's French for "hanging with Dani"? Today I'm at Salernes in France where I head to the market, fall in love with everything and buy a rabbit I'm not quite sure what to do with. Listen in as I tackle butchery, offal extraction and braising in a delightful Provencal kitchen. Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodc…
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Javier Perez Gonzalez (Chef and Culinary Teacher, Barcelona) - similarities and differences
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We're back in Barcelona today, walking the neighbourhoods with chef Javier Perez Gonzalez. Javi is also a founder of Australia's Eat Spanish culinary advocacy organisation and he has a great perspective on the similarities and differences between hospitality culture in Australia and Spain. So - where would he rather open a restaurant? https://www.i…
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