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Artwork for Dirty Linen

Dirty Linen - A Food Podcast with Dani Valent

A Deep in the Weeds Production
Hospitality Industry
Melbourne
Hospitality
Australian Open
Community
Community Engagement
Sustainability
Sustainable Agriculture
Australia
Culinary Arts
Coffee
Agriculture
Climate Change
Sydney
Australian Wagyu
Animal Welfare
Mental Health
Food Waste
Shitto
Women In Hospitality

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 stor... more

PublishesDailyEpisodes1047Founded6 years ago
Number of ListenersCategories
ArtsFood

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Artwork for Dirty Linen

Latest Episodes

When you’ve experienced the worst of hospitality, how do you run a restaurant that exemplifies its best?

Fhred Batalona owns Palay, a Filipino ‘house’ in Melbourne’s Fitzroy. He grew up in a multicultural home, trained as a chef in the Philippines, ... more

After decades in hospitality, including 18 years at Melbourne institution France-Soir, Franck Sammut has opened an all-day pizza restaurant called Upper Middle.

What has kept Franck engaged with restaurant life over so many years, and what challenge... more

In a challenging time for hospitality, I’m also struck by the optimism and investment. It happens with an eye on business opportunity, for sure, but it’s also because of an enduring belief in gathering. Who better to talk about that than an Irishman?... more

We’re back with chef and lamb farmer Jenna Abbruzzese from Addington Downs as part of an ongoing Dirty Linen series. Since we spoke last time, Dani has eaten some of Jenna’s lamb. What’s it like to cook and eat an animal that you’ve seen frolic aroun... more

Key Facts

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Recent Guests

Sarah Baldwin
Owner of Joy Restaurant in Brisbane
Joy Restaurant
Episode: Sarah Baldwin ( Joy Restaurant, Brisbane) - connection and vulnerability
Adriano Cea
Owner of Geppetto Trattoria, part of the family running the restaurant
Geppetto Trattoria
Episode: Adriano Cea (Geppetto Trattoria, Melbourne) - celebrating 45 years
Emily Yu
Owner and founder of Wagyu Ya in Melbourne
Wagyu Ya
Episode: Emily Yu (Wagyu Ya, Yakikami and Niku Ou) - award winning Wagyu
David Martin
Executive Chef Manager and Hotel Services Manager at St Vincent's Care
St Vincent's Care
Episode: David Martin (Executive chef at St Vincent’s Care) - Revolutionizing Aged Care Food
Pietro Porcu
Owner of Da Noi restaurant and farm occupant in Yark, Victoria
Da Noi, Yark Farm
Episode: Pietro Porcu (Da Noi) - recovery, frustration, opportunity and acceptance
Catie Gett
Founder of The Staple Store; naturopath; muesli whisperer
The Staple Store
Episode: Catie Gett (Muesli whisperer and naturopath) - How did ‘health food’ get so off track
Ben Creek
Vice President of Food & Beverage, Asia & Pacific for Accor
Accor
Episode: Ben Creek (Accor Hotels) - making hotel hospitality attractive
Isabelle Pearl Love-Dack
Runs Finn's Oyster Bar, mobile oyster concept
Finn's Oyster Bar
Episode: Isabelle Pearl Love-Dack (Finn’s Oyster Bar) - Is there anything more perfect than an oyster?
Melanie Lionello
Nutritionist, lecturer, food creative based in Melbourne
University of Melbourne (lecturer); Author of From My Little Kitchen
Episode: Melanie Lionello (nutritionist, content creator and author) - From My Little Kitchen

Host

Dani Valent
Host of Dirty Linen

Reviews

4.8 out of 5 stars from 134 ratings
  • Not just for food enthusiasts

    I have listened to many podcasts as I do a lot of driving and I have become a huge fan of dirty linen due to its interesting content & great questions. Even if you are not into the food, the interviews are interesting every podcast, and you can learn more about where your food comes from and what types of things you should really be eating! Bon appétit

    Ana.

    Apple Podcasts
    5
    annosymfnenowkan
    Australiaa year ago
  • Thank you

    I really have loved your podcasts though out these times of lockdown. You always bring such an interesting aspect to the chats. Thank you.

    Diana

    Apple Podcasts
    5
    Diana9298
    Australia5 years ago
  • The soundtrack to Mis en place to

    Always listen to Dani’s podcast while setting up your restaurant for dinner service . A true honest voice for us . Thank you Dani 🙏🏻

    Apple Podcasts
    5
    surrealiste
    Australia5 years ago
  • Considered, Thought Provoking, Therapeutic

    Dani has been a huge support to hospo I’m so many ways.

    In these podcasts I’ve learnt and enjoyed so many of the episodes.

    Apple Podcasts
    5
    agentalf
    Australia5 years ago
  • High quality and insightful

    Insightful and vibrant podcast. The best of its type in Melbourne. Come to this feeding station to hear the latest on the scene.

    Apple Podcasts
    5
    dave@revolution!
    Australia6 years ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

Industry-focused praise for honest, practical hospitality conversations.
Listeners value the host's warm interview style and deep sector insight.
Guests are seen as trusted voices shaping industry conversations and best practices.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Apple Podcasts
#29
Australia/Arts/Food
Apple Podcasts
#231
Australia/Arts
Apple Podcasts
#63
Singapore/Arts/Food
Apple Podcasts
#91
Indonesia/Arts/Food
Apple Podcasts
#107
Sweden/Arts/Food
Apple Podcasts
#114
Ukraine/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

Emma Sheahan (Lumen People) - illuminating Lumen
Q: What are some of the differences in how you staff day and night, and how does that affect calls on staff?
Day service is fast-paced and labor-intensive, requiring more hands and careful coordination, whereas wine-bar service at night is more relaxed in staffing but relies on expertise and hospitality focus; overall margins and labor strategies shift with the time of day.
Sarah Baldwin ( Joy Restaurant, Brisbane) - connection and vulnerability
Q: How do you handle the emotional and logistical pressures of running a tiny restaurant?
By staying organized, maintaining honest communication with guests, and protecting time for life outside the restaurant, which also reinforces guest trust and loyalty.
Sarah Baldwin ( Joy Restaurant, Brisbane) - connection and vulnerability
Q: What does a night at Joy feel like from a guest's perspective?
A night at Joy is a shared, deliberate, and intimate dining journey where everyone is on the same page, the seating is communal, and the staff focus on hospitality that feels personal yet coordinated.
Catie Gett (Muesli whisperer and naturopath) - How did ‘health food’ get so off track
Q: Can you explain why the term 'hero foods' matters and how it contrasts with the wellness industry's marketing of 'superfoods'?
Hero foods are affordable, scientifically supported foods that readers can actually access and prepare, whereas 'superfoods' is largely a marketing term that can create elitism and misperceptions about what constitutes healthy eating. The emphasis is on inclusivity and practical nourishment for all, not aspirational branding.
David Martin (Executive chef at St Vincent’s Care) - Revolutionizing Aged Care Food
Q: Tell us what makes the kitchen in aged care different from a traditional restaurant or hotel kitchen.
It centers on understanding residents as individuals, balancing nutrition, texture modifications, safety, and dignity, while maintaining creativity and high standards to keep meals exciting and nourishing.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

Listeners per Episode
Gender Skew
Location
Interests
Professions
Age Range
Household Income
Social Media Reach

Frequently Asked Questions About Dirty Linen

What is Dirty Linen about and what kind of topics does it cover?

The show offers candid conversations with hospitality professionals, farmers, chefs, and food-focused entrepreneurs, exploring practical realities of running kitchens, farms, and restaurants, as well as broader industry trends like sustainability, sourcing, and workplace culture. Episodes blend personal career journeys with actionable insights on menu design, budgeting, staff leadership, supply chains, and community impact. A standout aspect is its emphasis on storytelling that connects food to memory, ethics, and regional identity, often featuring hands-on operators and small-business resilience that can inspire peers and prospective guests alike.

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Which podcasts are similar to Dirty Linen?

These podcasts share a similar audience with Dirty Linen:

1. Deep in the Weeds - A Food Podcast with Anthony Huckstep
2. The Imperfects
3. Mamamia Out Loud
4. Conversations
5. MID

How many episodes of Dirty Linen are there?

Dirty Linen launched 6 years ago and published 1047 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

How do I contact Dirty Linen?

Our systems regularly scour the web to find email addresses and social media links for this podcast. We scanned the web and collated all of the contact information that we could find in our podcast database. But in the unlikely event that you can't find what you're looking for, our concierge service lets you request our research team to source better contacts for you.

Where can I see ratings and reviews for Dirty Linen?

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What guests have appeared on Dirty Linen?

Recent guests on Dirty Linen include:

1. Sarah Baldwin
2. Adriano Cea
3. Emily Yu
4. David Martin
5. Pietro Porcu
6. Catie Gett
7. Ben Creek
8. Isabelle Pearl Love-Dack

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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