Dirty Linen - A Food Podcast with Dani Valent

Rose Adam (The Middle Store) - lifting the veil

13 Feb 2023

Contributed by Lukas

We’ve had an enormous response to our discussion on costs, pricing and the perception of value in hospitality. Cafes are at the pricing coalface...j...

The Producers: Krsna Rajalingam (Basik Chocolates) - For the love of chocolate

13 Feb 2023

Contributed by Lukas

Basik Chocolates was founded by Krsna Rajalingam with a simple belief: That every chocoholic deserves a perfect bonbon that speaks to them. After pain...

Jacqui Challinor (Nomad Group, Beau Sydney) - Costs, pricing and value

12 Feb 2023

Contributed by Lukas

Costs, pricing and value are perennial topics when it comes to dining, and this discussion seems particularly inflamed in the current scenario of infl...

Tommy Hope (Sid at the French Cafe, Auckland) - creativity, standards and pathways

08 Feb 2023

Contributed by Lukas

We head to New Zealand to chat to chef Tommy Hope. Tommy was previously sous chef at Attica where he worked on dish development (crocodile ribs! honey...

Johnny Di Francesco (Gradi Group) - a pizzeria on Mars?

07 Feb 2023

Contributed by Lukas

International Pizza Day is upon us! When you’re talking pizza, you want to talk to Johnny Di Francesco, founder of Gradi Group, which has pizza rest...

The Producers: Rikki Goldman (Tahini Neri) - from small beginnings

06 Feb 2023

Contributed by Lukas

Founded in Melbourne in 2016, the Tahini Neri vision is tahini schmeared on just about everything. From small beginnings selling homemade tahini on th...

Ruben Lopez Mesa (Eat Spanish) - fostering appreciation and understanding

05 Feb 2023

Contributed by Lukas

We love celebrating milestones at Dirty Linen. Today we talk with Spanish-Australian chef Ruben Lopez Mesa about the fifth birthday of Eat Spanish, a ...

Niyoka Bundle (Pawa Cafe and Bar) - ethics, pathways and inspiration

01 Feb 2023

Contributed by Lukas

Gunditjmara and Yuin culinary entrepreneur Niyoka Bundle and her head chef husband Vincent Manning have just opened Pawa Cafe and Bar at the Arts Cent...

Alexandra Liu (Great Eastern Hakka) - quirky, delicious meals

31 Jan 2023

Contributed by Lukas

Is there anything that expresses the Australian melange better than a Chinese-Indian-Swedish pizza restaurant? Great Eastern Hakka tells a hemisphere-...

The Producers: Rebecca Barnes (Playing With Fire Native Foods) - playing with fire

30 Jan 2023

Contributed by Lukas

After moving to Bundjalung country - Byron Bay Rebecca Barnes started to explore Native Ingredients. Twenty years later and Playing with Fire Native F...

Barry Susanto (Warkop) - flavours of home.

29 Jan 2023

Contributed by Lukas

When Barry Susanto came to Australia 13 years ago, he didn't speak English. Now he's on track to open his second business in Melbourne. Warkop does In...

Omar El Deek (Cosi, Cucinetta, Vaporetto and Carboni's) - a tiny powerhouse

25 Jan 2023

Contributed by Lukas

When your restaurant isn't working, many owners would look at the menu, wine list, maybe the interior. Omar El Deek instead studied the psychology tha...

Ruby Haupt (Freda's Bistro) - setting intentions

24 Jan 2023

Contributed by Lukas

The early part of the year is often a time of reflection and goal-setting, in business and in life. Ruby Haupt is the 25-year-old chef of Freda’s, a...

Gamila MacRury (Gamila at Beechworth) - connected to the land

23 Jan 2023

Contributed by Lukas

How would you go farming for a year to end up with 200 grams of product? That’s life - in a good year! - for saffron farmer Gamila MacRury. As well ...

Tom Bulmer (Daintree Sydney) - pouring drinks with a purpose

22 Jan 2023

Contributed by Lukas

There are lots of reasons you might open a bar in Sydney. Saving a Queensland rainforest and restoring land to the Kuku Yalanji Traditional Owners is ...

Raph Rashid (Taco Truck and Beatbox Kitchen) - tacos at the tennis

18 Jan 2023

Contributed by Lukas

We're still hanging at the Australian Open, this time with food truck originator Raph Rashid. His Taco Truck and Beatbox Kitchen are parked by the Yar...

Corey Costelloe (Rockpool Bar & Grill) - premium event dining

17 Jan 2023

Contributed by Lukas

Dirty Linen is hanging at the Australian Open this week, finding out what's cooking and pouring. Today's guest is Corey Costelloe, culinary director a...

The Producers: Greg Cromwell (Cromwell Farms) - Family first

16 Jan 2023

Contributed by Lukas

With farming roots that go back many generations Greg Cromwell (Cromwell Farms) is carrying on the tradition in the Byron Bay Hinterland with wife and...

Fern Barrett (Australian Open) - Anyone for tennis?

15 Jan 2023

Contributed by Lukas

Anyone for tennis? The Australian Open starts today! Our guest is Fern Barrett, Head of Product Growth and Innovation, which means overseeing the pack...

Tatsuya Fujii (Il Bacaro) - differences and similarities

11 Jan 2023

Contributed by Lukas

Tatsuya Fujii fell in love with Italian food when he was training to be a chef in Japan. He came to Australia to learn English and is now happily ensc...

Sam Clayton (Woy Woy Fishermen's Wharf) - summer of seafood

10 Jan 2023

Contributed by Lukas

Seafood on the coast is an Australian summer essential and it doesn't get better than Woy Woy Fishermen's Wharf. We chat to Sam Clayton, a third gener...

The Producers: Rowan Little (Montague Plums) - delighting consumers with wonderful flavour

09 Jan 2023

Contributed by Lukas

Rowan Little is the Chief Innovation Officer at Montague, a family-owned fruit growing company headquartered in Victoria and now into its third genera...

Alex McIntosh (Sou'West Brewery) - Bocuse d'Or bound

08 Jan 2023

Contributed by Lukas

It's the busy season at Torquay pub Sou'West Brewery but Alex McIntosh is decamping to France where he's leading Team Australia's tilt at the prestigi...

Edie Swanson (Bar Liberty) - creativity, balance and wellbeing

04 Jan 2023

Contributed by Lukas

We love celebrating new talent on Dirty Linen! Today's guest is Edie Swanson who recently completed her chef's apprenticeship at Bar Liberty. Chef @za...

Polly Sejavka and Carly Gazzola (Cannings Butchers) - challenging and satisfying

03 Jan 2023

Contributed by Lukas

Showcasing new talent is a passion at Dirty Linen so today's double dose is a thrill. Polly Sejavka and Carly Gazzola have both just completed their a...

The Producers: Justin Hartley (Duck Foot Farm) - A big change

02 Jan 2023

Contributed by Lukas

Duck Foot Farm owned by Justin Hartley is the ultimate example of small-scale farming that relies on land share arrangements between young farmers and...

Lily Easy (Many Little restaurant and bar) - enthusiasm for the food world

01 Jan 2023

Contributed by Lukas

New year, new talent! What better way to kick off the year than celebrating young hospitality workers on Dirty Linen? In 2023, 17-year-old Lily Easy w...

The Deep in the Weeds Network (Dirty Linen) New Year's Special

28 Dec 2022

Contributed by Lukas

As we rocket towards 2023, the Deep in the Weeds team gathers in a barbershop man cave to look forward. What are our hopes and predictions for the New...

The Deep in the Weeds Network (Dirty Linen) Summer Drinks Special

20 Dec 2022

Contributed by Lukas

We're talking drinks across the Deep in the Weeds network today in a podcast tripleplay with Over A Glass host Shanteh Wale, Deep in the Weeds maestro...

The Producers: Lisa Valmormida (Pidapipo Gelato, Melbourne) - scooping smiles day after day.

19 Dec 2022

Contributed by Lukas

Is there anything better than gelato? Lisa Valmormida and her brother Jamie come from an entrepreneurial food-loving Italian family, so when Lisa iden...

The Deep in the Weeds Network (Dirty Linen) Christmas Special

19 Dec 2022

Contributed by Lukas

It’s that time of year again! Yes, it is Christmas, but it’s also the magical moment when we get the entire Deep in the Weeds podcast network in o...

The Deep in the Weeds Network Summer Seafood Special

14 Dec 2022

Contributed by Lukas

Summer is here and it’s such a great time of year. Few things enhance a celebration during summer quite like seafood. Join Anthony Huckstep (Deep in...

Joan Nathan (Food Writer) - the transmission of culture and legacy through food

13 Dec 2022

Contributed by Lukas

As we head towards the festival of Hanukkah, our guest is renowned and multi-awarded American-Jewish food writer Joan Nathan. We talk food traditions ...

The Producers: Karen Kelly (Pud For All Seasons) - Good bit of pud

12 Dec 2022

Contributed by Lukas

It might be hot downunder, but Christmas pudding is still a key feature for so many when the festive season arrives. There are few better than Pud For...

The Dirty Linen Gift Guide with Dani Valent

12 Dec 2022

Contributed by Lukas

It's that time of year and Dirty Linen has the good goods! Dive in for a gift guide that's meaningful, fun and OF COURSE delicious. There's everything...

Franco Fubini (Natoora) - transforming the food system

11 Dec 2022

Contributed by Lukas

How do you feel about transforming the food system? Today’s guest Franco Fubini is the founder of Natoora, a produce wholesaler and retailer founded...

Chris Jordan (New Voices on Food) - reclaiming, recovering and sharing

08 Dec 2022

Contributed by Lukas

We wrap up our New Voices on Food series with Chris Jordan from Three Little Birds events and catering in Brisbane. As Chris was growing up, his Abori...

Maira Sagnori (New Voices On Food) - past, present and future

06 Dec 2022

Contributed by Lukas

We continue our New Voices On Food focus in this discussion with Maira Sagnori. Once a biologist and pole dancer, then a wife and a yogi, Maira is als...

Anna Kharzeeva (New Voices on Food) - belonging, missing, presence and absence

05 Dec 2022

Contributed by Lukas

We continue our New Voices on Food series with Anna Kharzeeva, who immigrated to Sydney from Russia just after the invasion of Ukraine. Anna's story a...

The Producers: Lucy Mackenzie (U Goose) - a geese freak

05 Dec 2022

Contributed by Lukas

Lucy Mackenzie and her husband Herb were running a drought-affected cattle farm with cashflow issues when they decided to branch out into free-range g...

Lee Tran Lam (New Voices on Food) - Difference is everything!

04 Dec 2022

Contributed by Lukas

Difference is everything! This week on Dirty Linen we're celebrating New Voices on Food #2, the food writing anthology that showcases diversity. Sydne...

Dani's Friday on My Mind - Brain dump is GO!

02 Dec 2022

Contributed by Lukas

Friday On My Mind! What's on my mind this first Friday of summer: my little wrap of where I've been eating, what I've been thinking, what's been on th...

Paolo Inglese (University of Palermo) - prickly pears & melting peaches

30 Nov 2022

Contributed by Lukas

We head to Palermo to chat to Professor of Horticulture Paolo Inglese. After a recent visit to Australia, Paolo has much to say about the concept of n...

Dr Rebecca Lindberg,(Co-Chair The Community Grocer) - government policy, dignity, choice, structural violence and income

29 Nov 2022

Contributed by Lukas

With more Australians having trouble getting food on the table, we talk problems and solutions with Dr Rebecca Lindberg, a food researcher at Deakin U...

The Producers: Xavier Prime (Chooks At The Rooke) - A new lease on life

28 Nov 2022

Contributed by Lukas

Chooks At The Rooke is owned by Xavier Prime and Kimberley Burridge. Along with a small team, they produce Premium Pastured Eggs centred around Animal...

Laura Boulton (Cassette, Melbourne) - zero waste

27 Nov 2022

Contributed by Lukas

Noone likes putting food in the bin but what if zero waste was the principle that drove all the other decisions at a cafe? Today's guest is Laura Boul...

Savva Savas (PLATED) - force for good

23 Nov 2022

Contributed by Lukas

It's event season! We talk to Sydney caterer Savva Savas. What are the joys and perils of running parties for demanding clients? Why is it OK that Cha...

Callan Boys (The Sydney Morning Herald Good Food Guide) - shining a light

22 Nov 2022

Contributed by Lukas

The Sydney Morning Herald Good Food Guide has just been released, shining a light on restaurants and dining culture in New South Wales. We chat to edi...

The Producers: Yarrie Bangura (Aunty’s Ginger Tonic) - showcasing remembered joys

21 Nov 2022

Contributed by Lukas

Yarrie Bangura is the founder and owner of Aunty’s Ginger Tonic. Her delicious beverage is a vehicle for her entrepreneurial ambitions and a tribute...

Dani's Postcard from Adelaide - eating, drinking and exploring

20 Nov 2022

Contributed by Lukas

We head to Adelaide for a weekend of eating, drinking and exploring...and a bit more eating. Here's a rundown of some favourites from fire-cooking at ...

Gaurang Gahoi (Foreign Return) - free butter chicken from the pressure to perform

16 Nov 2022

Contributed by Lukas

We track the path of restaurateur Gaurang Gahoi, owner of Sydney's Foreign Return. Gaurang aims to "free butter chicken from the pressure to perform",...

Roslyn Grundy (Editor, The Age Good Food Guide) - the hats are back.

15 Nov 2022

Contributed by Lukas

The Age Good Food Guide has just been released. We interview editor Roslyn Grundy to find out how this mook (magazine/book) is put together. How are r...

The Producers: Katerina Lazareva (Byron Fermentery) - for the future

14 Nov 2022

Contributed by Lukas

Byron Fermentary is the creation of Katerina Lazareva, a trained Chef living, farming and making in Byron Bay, Australia. Byron Fermentary is the mani...

Ben Ing (Alberta's, Busselton) - work-life balance, kitchen culture.& ice hockey

13 Nov 2022

Contributed by Lukas

How does the head chef of Noma wind up cooking eggs two hours south of Perth? Today's guest is Canadian Ben Ing who - with his partner Kirsty Marchant...

Dani's Friday on My Mind - Turkish bread, revolutions, seasonal produce & more.

11 Nov 2022

Contributed by Lukas

Friday On My Mind It's Friday and this is what's on my mind! The Eat Drink Design Awards which celebrate design brilliance in hospitality, the Chef o...

Cameron Tay-Yap (Amaru) - courage and determination

09 Nov 2022

Contributed by Lukas

At just 25, Cameron Tay-Yap is head chef of Melbourne's fine dining Amaru. He's also one of six finalists in The Age Good Food Guide's Young Chef of t...

Leidy Maldonado (Nu Nu restaurant) - the psychology of cooking.

08 Nov 2022

Contributed by Lukas

Leidy Maldonado trained as a psychologist in her native Colombia before moving to Australia to study English and now cookery. She works at Nu Nu resta...

The Producers: Matt Palise (Kensington Pride Mangoes) - fruity business

07 Nov 2022

Contributed by Lukas

It’s hard to get your head around picking and packing half a million dollars worth of produce in a single day. But for the six weeks that Kensington...

Peter Dougherty (Lightspeed) - like visiting the future

06 Nov 2022

Contributed by Lukas

With 10,000 Australian venues on its tech platform, Lightspeed has access to plenty of data about sales and trends. We check in with the company's Can...

Dani's Friday on my Mind - thrilling Laotian, seafood symphonies & more

04 Nov 2022

Contributed by Lukas

It’s Friday…and this is what’s on my mind! A thrilling Laotian meal at Jeow, seafood symphonies at Margaret, focaccia’s second wind at places ...

Reiji Honour (Haiku/Future) - balancing innovation and predictability

02 Nov 2022

Contributed by Lukas

Cafes are the heart of community but just how hard is it to run a cafe these days? We chat to Reiji Honour, owner of Haiku and Future in Melbourne's C...

Peter Dillon (Hotel Canberra, Ballarat) - full circle

01 Nov 2022

Contributed by Lukas

Peter Dillon started his career as a chef before moving into journalism and then marketing. He's come full circle and is now running Hotel Canberra in...

The Producers: Giovanni Pilu (Pilu Bottarga di Muggine) - Hand and heart

31 Oct 2022

Contributed by Lukas

He may be renowned as one of Australia’s best chefs, but Giovanni Pilu (Pilu Bottarga di Muggine) is making a name for himself by producing Bottarga...

Chloe Fox (Somerset Heritage Farm) - optimism and hope

30 Oct 2022

Contributed by Lukas

Two weeks ago, farmer Chloe Fox was kayaking around Somerset Heritage Farm, which had become part of the raging Goulburn River in recent floods. All h...

Sam Keck (Commonfolk) - How can you eat a Rolex?

26 Oct 2022

Contributed by Lukas

How can you eat a Rolex? What's wrong with the coffee industry? How can people make a difference to the supply chain and value equation? We chat about...

Shaun Christie-David (Plate It Forward, Kabul Social, Colombo Social) - feeling good and doing good

25 Oct 2022

Contributed by Lukas

Something a bit different today! We sit down with Plate It Forward's Shaun Christie-David at his restaurant Colombo Social (briefly) and Kabul Social,...

The Producers: Ian Fullerton (Pineapple Farmer) - grown with integrity and pride

24 Oct 2022

Contributed by Lukas

Ian Fullerton is a second generation pineapple farmer on Queensland’s Sunshine Coast. Growing 1900 tonnes of pineapples a year is more than a busine...

Noah Crowcroft (Rice Paper Scissors/Aunty Kim's) - a circuitous and fascinating journey

23 Oct 2022

Contributed by Lukas

Chef Noah Crowcroft grew up in Texas and fell into cooking as a teenager by necessity. It's been a circuitous and fascinating journey from Austin to M...

Robin Wagner (Magill Estate) - representing the region

20 Oct 2022

Contributed by Lukas

South Australia's Robin Wagner, a sous chef at Magill Estate, has just been announced the Pacific winner for the San Pellegrino Young Chef Academy Com...

Bubble Booker Malcolm (Rumi, Brunswick) - Where are the staff

18 Oct 2022

Contributed by Lukas

Where are the staff? Bubble Booker Malcolm is one of a fleet of under 18s working at Middle Eastern restaurant Rumi in Melbourne. The Year 11 student ...

The Producers: Simon Schulz (Schulz Organic Dairy) - grass to glass

17 Oct 2022

Contributed by Lukas

Simon Schulz runs Schulz Organic Dairy, a family company with 50 years of history across three generations. Based in pretty Timboon west of Melbourne,...

Alex Elliott-Howery (Cornersmith) - waste not, want not

16 Oct 2022

Contributed by Lukas

Food waste is a pervasive and demoralising problem for restaurant and home cooks but Alex Elliott-Howery (Cornersmith) knows hundreds of empowering wa...

Anthony Hammond (Victoria Hotel & Builders Arms) - A pub without booze

12 Oct 2022

Contributed by Lukas

A pub without booze sounds like the start of a joke - or maybe a bad dream for those who equate heading to their local with drinking beer or having a ...

Srishti Godbole (Maximilians, Adelaide Hills) - forging her own path

11 Oct 2022

Contributed by Lukas

Srishti Godbole is senior chef de partie at Maximilians in the Adelaide Hills. She's one of 10 chefs competing in the upcoming Pacific Region San Pell...

The Producers: John Gunn (Cooroibah Greens) - Change for the better

10 Oct 2022

Contributed by Lukas

After making a great connection with a local hydroponic farmer, former sparky John Gunn fostered a real interest in this intensive kind of farming. Wh...

John Chinsami (Munchies) - inclusive and welcoming

09 Oct 2022

Contributed by Lukas

Sometimes restaurants craft a feeling of belonging as carefully as they craft a menu. John Chinsami owns Munchies, a five-year-old approachable food j...

Sam Gordon (Potter) - an artisan producer

06 Oct 2022

Contributed by Lukas

Restaurants don’t exist without plates! Today we check in with Sam Gordon, a third-generation potter who spends his days making bespoke plates for t...

Simon Evans (Bangalay Dining) - the importance of local produce

05 Oct 2022

Contributed by Lukas

Simon Evans is executive chef at Bangalay Dining on the south coast of New South Wales, two hours from Sydney. Simon was steeped in the importance of ...

Tim McDonald (Fonda) - kindness and empathy

02 Oct 2022

Contributed by Lukas

When Tim McDonald co-founded Fonda in 2010, he wanted to prove that employing hospitality workers could be done with kindness and empathy. We talk abo...

Alastair Dobbs (South Yarra Deli) - challenges and satisfactions

29 Sep 2022

Contributed by Lukas

Some COVID pivots have been stuffed happily in the bin. Others have turned into thriving new enterprises. Alastair Dobbs' South Yarra Deli is an ambit...

Jacob Usher (Margaret, Sydney) - skills, commitment and pathways

28 Sep 2022

Contributed by Lukas

Jacob Usher is a Kamilaroi man and apprentice chef working at Neil Perry’s Margaret restaurant in Sydney. What’s it like to work with a star chef ...

Bianca Welsh (Stillwater, Launceston) - the big shift

25 Sep 2022

Contributed by Lukas

Back in episode 16 in July 2020, we spoke to Bianca Welsh about mental health in hospitality. The Launceston restaurateur makes a welcome return to Di...

Richard Robinson (University of Queensland) - Serving up a Fair Go?

20 Sep 2022

Contributed by Lukas

Today's he's an associate professor at the University of Queensland's School of Business, but Richard Robinson is also a longtime chef. We talk about ...

Steve Cumper (Aged Care Chef) - full of purpose and meaning

18 Sep 2022

Contributed by Lukas

Last time we spoke to Steve Cumper was more than 400 episodes and two years ago. Back then, Steve was overseeing the food at a Hobart pub. Now he's lo...

The Producers in Launceston: Michael Townsend and Fergus Brown (Mr Brown and Towns Mushrooms) - a business and lifestyle

15 Sep 2022

Contributed by Lukas

This the seventh and final episode of The Producers in Launceston, a special podcast series celebrating the food, wine and people of this very special...

The Producers in Launceston: Anthony Ashe (Rosella Roost) - more than just producing tasty eggs

14 Sep 2022

Contributed by Lukas

This the sixth episode of The Producers in Launceston, a special podcast series celebrating the food, wine and people of this very special part of Tas...

The Producers in Launceston: Ian White (Clover Hill) - a sparkling region

13 Sep 2022

Contributed by Lukas

This the fifth episode of The Producers in Launceston, a special podcast series celebrating the food, wine and people of this special part of Tasmania...

Jamie Bucirde (Not So Hospitable) - anyone can be part of it

13 Sep 2022

Contributed by Lukas

Jamie Bucirde is an experienced hospitality worker and the founder of Not So Hospitable, a grassroots movement that highlights the prevalence of sexua...

The Producers in Launceston: Liz Mahnken (Summerlea Farm) - nurturing the land

12 Sep 2022

Contributed by Lukas

This is the fourth episode of The Producers in Launceston, a special series celebrating the producers and people of northern Tasmania, in partnership ...

Jeff Schroeter (Beckett's, Glebe) - seen it all

11 Sep 2022

Contributed by Lukas

In three decades of cooking and running restaurants, Jeff Schroeter has seen it all and done most of it. Perhaps best known for his time at legendary ...

The Producers in Launceston: Simon Dornauf (Hillwood Berries) - spreading joy

07 Sep 2022

Contributed by Lukas

We continue our special series The Producers in Launceston. Hillwood Berries is a family-run berry farm 25km north of Launceston in the heart of the T...

Prisy Benson (PrisyB’s Catering) - being an entrepreneur

07 Sep 2022

Contributed by Lukas

Prisy Benson has it all going on: as well as a full-time career as a social worker, she runs a catering business, cooking channel, cake hustle and mor...

The Producers in Launceston: Massimo Mele (Grains of Silo) - nurture, highlight and champion

06 Sep 2022

Contributed by Lukas

For the second episode of The Producers in Launceston, we chat to Massimo Mele, a local chef and restaurateur who has made it a mission to nurture, hi...

The Producers in Launceston: Kim and Daniel Croker (Fork It Farm) - forking good pork

05 Sep 2022

Contributed by Lukas

The Producers in Launceston is a special series celebrating the farmers and produce of northern Tasmania.  Our first episode is with pig farmers Kim ...

Chris Wotton (GM Hotels, Adelaide) = a career in food.

04 Sep 2022

Contributed by Lukas

We chat to Chris Wotton, Group Executive Chef for GM Hotels in Adelaide. Chris oversees the food and up to 80 kitchen workers across 12 hotels. He's i...

Yun Kim (EziStreat) - entrepreneurial spirit and strategies.

31 Aug 2022

Contributed by Lukas

Yun Kim is about to launch EziStreat, a hybid dark kitchen and food hall in North Melbourne that also acts as an incubator for food businesses low on ...

The Producers: Dan Reid (Mimosa Valley Lamb) - The Lamb man and his ute

29 Aug 2022

Contributed by Lukas

The Reids, have been farming in Mimosa for over one hundred years. Six generations of sheep farmers that have perfected sustainable and low stress met...

Katherine Kent (Western Sydney University) - Why do people go hungry in Australia?

29 Aug 2022

Contributed by Lukas

Why do people go hungry in Australia? We puzzle over this failure of policy and systems with Dr Katherine Kent, a public health nutritionist and lectu...

Bianca Stern and Lloyd Clarke (All Things Equal) - meaningful paid work

28 Aug 2022

Contributed by Lukas

Jobs and skills are huge topics in Australia right now but are we considering all the ways of promoting employment and training in Australian society?...

Rod Fowler (Futurist) - What's on the horizon for hospitality?

24 Aug 2022

Contributed by Lukas

What's on the horizon for hospitality? We check in with futurist Rod Fowler to talk robots, fake meat, food distribution and more. https://rodfowler....