Dirty Linen - A Food Podcast with Dani Valent
Episodes
Nicolas Ojeda Amador (Casa Nata) - fostering connections
23 Aug 2022
Contributed by Lukas
Nicolas Ojeda Amador is a baker at Casa Nata, which makes amazing Portuguese tarts in Melbourne. He moved from Colombia in 2018 as an international st...
The Producers: Zane McMillan (Uncle Charlie's Tastes of Country) - storytelling, connection and understanding
23 Aug 2022
Contributed by Lukas
Wiradjuri man Zane McMillan is the co-CEO of Uncle Charlie's Tastes of Country, an Aboriginal-owned family company that makes popcorn seasoned with In...
Apoorva Kunte (Westin, Melbourne) - five star treatment
21 Aug 2022
Contributed by Lukas
How relevant are five-star hotels and their kitchens in today's culinary landscape? We find out in today's discussion with Apoorva Kunte, executive ch...
Rosemary Morrow (Author) - community, change and mindse
17 Aug 2022
Contributed by Lukas
Rosemary Morrow, known to all as Rowe, is a teacher of permaculture and regeneration with 40 years experience working around the world to restore soci...
Ewen Crawford (Bistro Livi, Murwillumbah) - anchored in community and local produce.
16 Aug 2022
Contributed by Lukas
Bistro Livi had only just opened in Murwillumbah when floods swept through northern New South Wales, shutting the sodden restaurant for a five-week re...
Sebastiano Pisasale (MESA pop-up, Italy) - a hospitality revolution
15 Aug 2022
Contributed by Lukas
After 11 years working in Australia, Sebastiano Pisasale left his job as restaurant manager at regional superstar Brae. He's moved back home to Italy ...
The Producers: Esme Atkinson (Shima Wasabi) - The real deal
15 Aug 2022
Contributed by Lukas
Shima Wasabi is in northern Tasmania, and shares its latitude with southern Japan. Tasmania’s cool climate is the ideal year-round environment in wh...
Rupal Bhatikar (Nomad Melbourne) - culture, values, learning, authenticity and seasoning.
10 Aug 2022
Contributed by Lukas
We had so much fun chatting to Abby Kitchen from Nomad Sydney that it seemed only right to find another awesome female chef to talk to at Nomad Melbou...
Donovan Cooke (Ryne, Melbourne) - commitment and skills
09 Aug 2022
Contributed by Lukas
We check in with legendary chef Donovan Cooke, who Marco Pierre White calls an essential part of his campaign for a third Michelin star, and currently...
The Producers: Reuben Mardan (Sample Coffee) - an enriching industry
08 Aug 2022
Contributed by Lukas
Reuben Mardan is the founder and owner of Sample Coffee, a cafe, roastery, retailer and wholesaler in Sydney. Reuben first worked in coffee as a side ...
Abby Kitchen (Nomad Sydney) - a challenging path
07 Aug 2022
Contributed by Lukas
Abby Kitchen and I have a cute meeting story: I perved inside her fridge for a Good Food story. The head chef at Nomad Sydney talks about her challeng...
Frederick Mora (Long Prawn) - gathering around food
03 Aug 2022
Contributed by Lukas
Long Prawn is a Melbourne food, art and event collective, currently in Bali to launch a book about oddly named dishes. Nun's Farts, anyone? I chat to ...
Dom Walker (Why Farm) - a path to redemption
02 Aug 2022
Contributed by Lukas
Many people would be able to look back on their lives and view their actions with shame or regret. But few people - thankfully - have committed a shoc...
Sway Quach (Tom Phat/Bhang) - joy and passion
01 Aug 2022
Contributed by Lukas
After two decades in the restaurant game, Sway Quach knows a lot about small business. The co-owner of Tom Phat and Bhang in Melbourne's Brunswick sha...
The Producers: Cam Birt, (Fabbrica Pasta) - Power of pasta
01 Aug 2022
Contributed by Lukas
When the pandemic landed, it forced most in the food industry to re-think offering. With a handful of successful restaurants, the likes of Dear Saint ...
Nikki Laski (Monarch Cakes, St Kilda) - dispensing joy
28 Jul 2022
Contributed by Lukas
Melbourne's iconic Monarch Cakes has been dispensing joy on Acland Street, St Kilda, since 1934 and owner Nikki Laski has been working in the family e...
The Producers: Catherine Velisha (Velisha Farms) - nourishing in every way
25 Jul 2022
Contributed by Lukas
Third-generation farmer Catherine Velisha is the managing director of Velisha Farms, based in Werribee South on the outskirts of Melbourne. She’s al...
Kady Simkins (Dingo Ate My Taco) - hopes for a new era
24 Jul 2022
Contributed by Lukas
Two years ago, during one of many Melbourne lockdowns, Kady Simkins opened food truck Dingo Ate My Taco. A former social justice lawyer who has lived ...
Jinsik Choi (Bang Bang RC) - on the right path
20 Jul 2022
Contributed by Lukas
Jinsik Choi trained as a chef in South Korea, then moved to Australia eight years ago to broaden his culinary horizons. Despite initial difficulties w...
Falayn Ferrell (Black Restaurant Week/Feed the Soul Foundation) - shining a light
19 Jul 2022
Contributed by Lukas
We head to Houston, Texas, one of the US’s great food cities. Falayn Ferrell works with Black Restaurant Week and Feed the Soul Foundation, shining ...
The Producers: Joel Mevissen (Westmont Pickles) - in a pickle
18 Jul 2022
Contributed by Lukas
After living in New York and embracing the deli culture Joel Mevissen (Westmont Pickles) saw an opportunity for quality Australian pickled cucumbers. ...
Della Goodfellow-Slee (Arkhe, Adelaide) - pathways, passions and problems
18 Jul 2022
Contributed by Lukas
Della Goodfellow-Slee is Assistant Restaurant Manager at Arkhe in Adelaide. She loves her work, she's learning every day and she's proud of the cultur...
Sebastian Pasinetti (Oko, Melbourne) - a positive, supportive culture
13 Jul 2022
Contributed by Lukas
When Sebastian Pasinetti opened Oko in Melbourne recently, he had an agenda beyond delivering great food and wine. As a queer person of colour, Sebast...
Minoli de Silva (Ella, Darwin) - a relationship with food
12 Jul 2022
Contributed by Lukas
A chemical engineer by training, Minoli de Silva was born in Sri Lanka and is now living in Darwin where she’s just opened her first restaurant Ella...
The Producers: Tony Poyner (Nerada Tea) - steeped in tea culture
11 Jul 2022
Contributed by Lukas
Other than water, tea is the most popular beverage in the world. We drink our share of tea in Australia but we are far from a major grower. Given that...
Leigh Boin (Hudsons Road Wine & Beer) - shaking it all out
10 Jul 2022
Contributed by Lukas
It feels like we've entered yet another stage in the COVID times. A new variant and rising costs are colliding in an environment of deep exhaustion. W...
Jade Tareha (Humble on Duke, Sunshine Coast) - a heartfelt business
06 Jul 2022
Contributed by Lukas
Jade Tareha runs Humble on Duke on the Sunshine Coast with her chef-partner Stacey. Though she tries to keep her attitude positive, it’s not always ...
Simmone Logue - an entrepreneurial spirit
05 Jul 2022
Contributed by Lukas
From a childhood fossicking, fishing and baking with her grandmothers to an early career as a cake queen and now to a many-faceted food business based...
The Producers: Tom Bjorksten (Misty Creek Agroforestry) - Let nature do its thing
05 Jul 2022
Contributed by Lukas
Having grown up on a farm, Tom Bjorksten (Misty Creek Agroforestry) witnessed the challenges of working the land and set his sites on a career in Sydn...
Damian Brabender (Otis Dining Hall, Canberra) - raw, open, strategic, hopeful
03 Jul 2022
Contributed by Lukas
Want a raw, open, strategic, hopeful perspective on everything going on in restaurants right now? Listen to this chat with Damian Brabender from Otis ...
Dani's Friday On My Mind -Friday feels and food
01 Jul 2022
Contributed by Lukas
It's time for Friday On My Mind, my occasional end-of-week download on where I've been travelling, what I've been pondering and - of course - where I'...
The Producers: Ed Nolle (Dollar Bill Brewing) - crafted with love, care and passion
29 Jun 2022
Contributed by Lukas
Ed Nolle brews sour beer at Dollar Bill Brewing in the Australian beer capital of Ballarat. In 1870, as Australia’s gold rush tailed off, Ballarat h...
Giorgio De Maria (Paski Vineria Popolare) - looking forward as well as back
29 Jun 2022
Contributed by Lukas
Giorgio De Maria owns Sydney's Paski Vineria Popolare with Mattia Dicati and chef Enrico Tomelleri. What's led Giorgio to this point, running a bar an...
Brendan Keown (Yarra Falls) - come along way
28 Jun 2022
Contributed by Lukas
Everyone in Australia is living on unceded Aboriginal land but not many hospitality businesses put that fact at the core of their identity. Brendan Ke...
Belinda Clarke (CEO Restaurant and Catering) - the big issues
26 Jun 2022
Contributed by Lukas
We check in with the new CEO of the Restaurant & Catering Industry Association. What does Belinda Clarke think the big issues are and what is she goin...
Gayan Pieris (Many Little, Polperro - Mornington Peninsula) - the rhythms of work and play
22 Jun 2022
Contributed by Lukas
Gayan Pieris is executive chef at Many Little and Polperro on Victoria's Mornington Peninsula. He grew up in Sri Lanka in the middle of rice fields, e...
Kiran Thapa (The Chowk, Hobart) - a cultural connection
21 Jun 2022
Contributed by Lukas
Australia's only Nepalese pub is The Chowk, in Hobart. We chat to owner Kiran Thapa, a serial entrepreneur who also owns a flower farm in Tasmania and...
The Producers: Brent Old (Coole Acres Organic Lamb) - Lamb and a glass of red
21 Jun 2022
Contributed by Lukas
After years of having a few lamb on the vineyard to eat the weeds amongst the vines on their property, Brent Old (Coole Acres Organic Lamb) realised a...
Simone Watts (Barragunda Estate) - systems changer,
19 Jun 2022
Contributed by Lukas
It's tough out there for hospo with prices hikes causing ructions and stress. But what if there were other ways of doing things? We chat to old mate o...
Joelle Bou-jaoude (Brodburger, Canberra) - let us talk lettuce
15 Jun 2022
Contributed by Lukas
We head to Canberra to talk to Brodburger's Joelle Bou-jaoude. As we speak, she has staff driving around the nation's capital hunting for lettuce to p...
Mertcan Döğüşgen (Little Andorra) - a rich discussion
14 Jun 2022
Contributed by Lukas
In a wide-ranging and rich discussion with chef Mertcan Döğüşgen, we continue chatting food costs and pricing. Mertcan used to work at Attica and ...
The Producers: Nigel Wood (Truffle Melbourne) - flavour and romance
13 Jun 2022
Contributed by Lukas
Nigel Wood grows truffles at Truffle Paddock, a small farm outside Melbourne where 600 trees coax Tuber melanosporum into existence. He also sources t...
Shannon Martinez (Smith & Daughters, Lona Misa) - supply chains and food costs
12 Jun 2022
Contributed by Lukas
We're talking supply chains and food costs with Shannon Martinez (Smith & Daughters, Lona Misa). How do you run a profitable restaurant when ingredien...
Elizabeth Willing (Visual Artist) - art that is food
08 Jun 2022
Contributed by Lukas
We often think of food as art but what about art that is food? Elizabeth Willing is a Brisbane-based visual artist whose sculptures, installations, pr...
Sandra Seah (RIso Diner) - a killer condiment
07 Jun 2022
Contributed by Lukas
When hospo workers are depleted after two tough years, but everyone is understaffed, what can be done to keep people happy, healthy and engaged, both ...
The Producers: Tim Eyes (The Food Farm) - For the region
06 Jun 2022
Contributed by Lukas
Looking to find a better way to do things, Tim Eyes (The Food Farm) and his wife Hannah started to look at the world of farming differently. They devi...
Luke Whearty (Byrdi) - a Like Minded Creature
05 Jun 2022
Contributed by Lukas
Bar owner and cocktail creator Luke Whearty has just been to vibrant London for a Like Minded Creatures drinks party. He's now back in Melbourne worki...
Dani's Friday On My Mind - pondering and sharing
02 Jun 2022
Contributed by Lukas
It's Friday and this is what's on my mind! I've just written a feature on food waste and I was shocked to learn that Australians each waste 312KG of f...
Nishchal Niraula (Vue De Monde) - celebrating dishies!
01 Jun 2022
Contributed by Lukas
Let's celebrate dishies! Nishchal Niraula washes dishes at Vue de monde. Without him, the celebrated fine dining restaurant restaurant would quite sim...
Mark Catchpole (Roganic, Hong Kong) - a respectful culture in restaurants
31 May 2022
Contributed by Lukas
We head to Hong Kong to find out what Mark Catchpole is up to. The English chef spent four years at Attica and is now sous chef at Simon Rogan's Rogan...
The Producers: Anne Coote (Cattle Farmer) - a necessary rethink
30 May 2022
Contributed by Lukas
Anne Coote runs a small cattle station near Moree in northern New South Wales. The way she sees it, she’s farming soil and dung beetles as much as s...
Simon Blacher (Commune Group) - the endless puzzle of hospitality
29 May 2022
Contributed by Lukas
What makes a bar guy join up with some mates to open a restaurant...and then another...and some more? Simon Blacher's Commune Group has just launched ...
Luke Campbell (Vinified) - building a life in wine
26 May 2022
Contributed by Lukas
How do you build a life in wine? Luke Campbell grew up stomping grapes in the Hunter Valley, had an a-ha moment with some Valpolicella and has gone on...
Alan Tompkins (Burnt Chef Project) - opening up, speaking out and prioritising wellbeing
24 May 2022
Contributed by Lukas
We're talking mental health in hospitality with chef Alan Tompkins, the Melbourne ambassador for the UK-based Burnt Chef Project. Alan has had mental ...
The Producers: Jacki Hinchey (Blue Dog Farm) - To the salad bar
23 May 2022
Contributed by Lukas
After growing up on a sheep and cattle property Jacki Hinchey (Blue Dog Farm) headed to the city to build a career. But the strong connection to the l...
John Anastos (Anastos Fisheries) - providing healthy, sustainable seafood to local eaters
23 May 2022
Contributed by Lukas
We return to the topic of wild-caught Australian seafood in this discussion with John Anastos. John's family has been devastated twice over by governm...
Martin Martini (Belly of the World Mushrooms) - the magic of mushies
18 May 2022
Contributed by Lukas
We're talking Australian mushrooms with Martin Martini (Belly of the World). Whether it's spotting wild mushrooms while driving at 100kmh, collecting ...
Paul Bentley (Si Paradiso, Casa - Perth) - training and team-building
17 May 2022
Contributed by Lukas
Perth chef and restaurateur Paul Bentley moved overseas in 1999 and had no plans to return to Australia before the pandemic shut everything down. Now ...
The Producers: Nick Holliday (Belvedere Farm) - shaking up the system
16 May 2022
Contributed by Lukas
Nick Holliday runs Belvedere Farm on Jinibara country in the Sunshine Coast hinterland in Queensland. Nick was a lawyer and union organiser before buy...
Dwayne Bannon-Harrison (Mirritya Mundya) - the oldest food culture in the world
15 May 2022
Contributed by Lukas
Dwayne Bannon-Harrison runs Mirritya Mundya, a culinary enterprise on Yuin country in southern New South Wales. He and wife Amelia use native ingredie...
Dani's Friday on My Mind - eating, drinking, pondering and wondering
13 May 2022
Contributed by Lukas
Friday On My Mind is my end-of-week musing about what I've been eating, drinking, pondering and wondering. Today I chat about foodie trips to Central ...
Tracey Lester (The Gertrude Hotel, The Carlton Club, The Windsor Castle) - provoking joy and wonder
11 May 2022
Contributed by Lukas
Melbourne wouldn't be the same without Tracey Lester, the serial hospitality entrepreneur who owns The Gertrude Hotel, The Carlton Club and The Windso...
Carina La Delfa (Hamptons Bakery/Tommy Collins) - empathy, fun and passionate learning
10 May 2022
Contributed by Lukas
Pastry chef Carina La Delfa runs the kitchen at The Hamptons Bakery and caterer Tommy Collins in Melbourne's Hampton. She is passionate about kitchen ...
The Producers: Lee Towle (Longview Garlic) - A new perspective
09 May 2022
Contributed by Lukas
After a long career in the city Lee Towle (Longview Garlic) had a yearning for an off-grid lifestyle. Lee and her husband set the GPS for the Southern...
Adam James (Rough Rice) - a fermenting journey
08 May 2022
Contributed by Lukas
We head to Tasmania to speak to Adam James, the fermentation expert behind Rough Rice condiments and food pop-ups. We learn about Adam's first experim...
Jay Marinis (The Scenic Hotel) - the true spirit of hospitality
04 May 2022
Contributed by Lukas
Psychologist and publican Jay Marinis is co-owner of The Scenic Hotel in the Adelaide Hills and one of the drivers of Topsoil Garden, a therapeutic ho...
Brad Rickard (Bank Cafe, The Loft, Piggy Bank - Lismore) - a region is still in crisis
03 May 2022
Contributed by Lukas
The Lismore floods are off the front page but the region is still in crisis. Brad Rickard owns three businesses in town: Bank Cafe, The Loft fine dini...
The Producers: Georgie Rogers (Rogers Farm, Barossa) - provenance and flavour
02 May 2022
Contributed by Lukas
Georgie Rogers raises White Suffolk sheep on the edge of the Barossa Valley in South Australia. As a solo newbie hogget farmer, the four-year journey ...
Zeeshan Ashraf (Khabbay, Melbourne) - fasting and feasting
01 May 2022
Contributed by Lukas
As Ramadan gives way to Eid, we chat to Zeeshan Ashraf, owner with his brother Usman of Khabbay, a Pakistani restaurant in Melbourne. Zeeshan talks ab...
Justin Wong (Vinotto, Perth) - suburban dining enthusiasm
27 Apr 2022
Contributed by Lukas
It's only five weeks since Vinotto opened in Perth's Swanbourne and it's been swept up in suburban dining enthusiasm and West Australia's grappling wi...
Farhad Bandesh (Bandesh Wine & Spirits) - the spirit of Kurdistan
26 Apr 2022
Contributed by Lukas
Wine maker Farhad Bandesh is soon to launch Bandesh Wine & Spirits, made in the Yarra Valley and infused with the spirit of Kurdistan. Farhad came to ...
The Producers: Lucy Dodd (Lowan Park Produce) - Back to the farm
25 Apr 2022
Contributed by Lukas
After a career in environmental management and finding more sustainable farming practises fourth generation farmer Lucy Dodd (Lowan Park Produce) retu...
Alana Brabin (Lyndoch Hill, Barossa Valley) - workplace culture
24 Apr 2022
Contributed by Lukas
South Australian chef Alana Brabin is head chef at Lyndoch Hill in the Barossa Valley where she showcases local farmers. We talk women in hospitality,...
Dani's Friday on my Mind - eating and pondering
22 Apr 2022
Contributed by Lukas
Here's what's on my mind this Friday! I fill you in on where I've been eating and what it's made me ponder. I muse on the tendency for immigrant cuisi...
Petros Dellidis (Adonis Kitchen) - ongoing passion
20 Apr 2022
Contributed by Lukas
We continue exploring the huge variety of hospitality pathways with chef Petros Dellidis. As owner of catering company Adonis Kitchen, Petros looks af...
Carla Montanaro (Naro Bakes) - twists and turns
19 Apr 2022
Contributed by Lukas
We love chatting about hospitality pathways on Dirty Linen. Today's guest is Carla Montanaro from Naro Bakes, a Melbourne e-bakery forged in the uncer...
The Producers: Deniz Karaca (Cuvee Chocolate) - the world of chocolate
18 Apr 2022
Contributed by Lukas
Pastry chef, chocolatier and chocolate maker Deniz Karaca is so embedded in the world of chocolate that he sees it as part of him: it’s his identity...
Paul Newnham (Chefs' Manifesto) - good food for all
17 Apr 2022
Contributed by Lukas
What if everyone did something and it added up to good food for all? That's the premise of Chefs' Manifesto, a community of chef advocates equipped wi...
Natalie Sarau (Forkful) - filling bellies, helping the planet & creating community.
14 Apr 2022
Contributed by Lukas
What if there was a way you could sort out dinner or tomorrow's school lunches, save money and reduce food waste all at the same time? Enter Natalie S...
Buddha Lo (Marky's Caviar, Huso NYC) - a top chef.
13 Apr 2022
Contributed by Lukas
Today Dirty Linen heads to New York to chat to Australian chef Buddha Lo. Buddha is competing on Top Chef as well as running the show at Marky's Cavia...
Max Shatkhin (Little Sky Gelato) - scooping with the planet in mind
12 Apr 2022
Contributed by Lukas
Have you heard of B Corps? Max Shatkhin's Little Sky Gelato is Australia's first B-Corp-certified gelato store and one of only 400 or so Australian bu...
Stan Robert (Fat Carrot Farm) - Dangle a carrot
11 Apr 2022
Contributed by Lukas
Inspired by the farmers’ markets while working as scientists in the US, Stan Robert (Fat Carrot Farm, Tasmania) started forming a greater connection...
Matt Whiley (Re Bar, Sydney) - sustainability and solutions
10 Apr 2022
Contributed by Lukas
We're talking sustainability issues and solutions on Dirty Linen this week, starting with Sydney bartender and changemaker Matt Whiley. His bar Re is ...
Mousa Khaya (Knafeh Nabulseyeh) - fasting and feasting
07 Apr 2022
Contributed by Lukas
We wrap this week's cultural celebrations with Mousa Khayat's rundown on Ramadan. Mousa is from Palestine and he makes sweet cheese pastries just like...
Harry Mangat (Chef) - the Hindu festival of Ram Navami
06 Apr 2022
Contributed by Lukas
This week on Dirty Linen we're talking religious festivals because there are lots happening! The Hindu festival of Ram Navami (April 10 this year) cel...
Maaryasha Werdiger (Zelda Bakery) - Bring on the matzo!
05 Apr 2022
Contributed by Lukas
This week on Dirty Linen we're talking cultural and religious festivals because there's a crush of them happening in April. First up, baker Maaryasha ...
The Producers: Sallie Jones (Gippsland Jersey) - kindness foremost in mind
04 Apr 2022
Contributed by Lukas
After growing up - and running wild - on a dairy farm, Sallie Jones founded Gippsland Jersey in 2016. She ensures farmers are paid a fair price for mi...
John Susman (Fishtales) - attempting to wrap it up
03 Apr 2022
Contributed by Lukas
After eight conversations showcasing a variety of views on Port Phillip Bay seafood, we attempt to wrap the topic and tie it up with a neat bow. Our i...
Oliver Edwards (Hazel, Melbourne) - local and sustainable
31 Mar 2022
Contributed by Lukas
In our penultimate interview about Port Phillip Bay seafood (for now, anyway), we're chatting to Hazel head chef Oliver Edwards. A longtime advocate f...
George Kaparos (Clamms Seafood) -
30 Mar 2022
Contributed by Lukas
We continue to delve into the huge topic of Port Phillip Bay seafood in today's interview with longtime fish wholesaler and retailer George Kaparos. A...
Sascha Rust (Two Hands) - gnashing and thrashing
29 Mar 2022
Contributed by Lukas
Are we still gnashing and thrashing the topic of Port Phillip Bay? You bet! Today's guest is Sascha Rust, chef and conservationist, now working as a f...
Travis Dowling (CEO, Victorian Fisheries Authority) - issues and influences on fishing
28 Mar 2022
Contributed by Lukas
We're still splashing around in Port Phillip Bay talking seafood. Our guest today is Travis Dowling, the CEO of the Victorian Fisheries Authority. The...
Michael Bacash (Bacash Restaurant) - we should have access to that resource
27 Mar 2022
Contributed by Lukas
We continue our Port Phillip Bay series with chef Michael Bacash. Michael grew up fishing on the bay, cooking his catch over a burner in his family's ...
David Kramer (Future Fish Director & recreational fisher) - Why is it happening?
24 Mar 2022
Contributed by Lukas
As we continue talking seafood and Port Phillip Bay, we check in with a director of Future Fish, the recreational fisher lobby group that is responsib...
Joanne Butterworth-Gray (Independent Chair, Seafood Industry Victoria) - losing access to sustainable local seafood
23 Mar 2022
Contributed by Lukas
Why are local people losing access to sustainable local seafood? We continue with our series on Port Phillip Bay fisheries in a discussion with Joanne...
Phil McAdam (Sardine Fisher, Port Phillip Bay) - passionate, knowledgeable and distressed
22 Mar 2022
Contributed by Lukas
Today Dirty Linen embarks on a special series focusing on fishing in Port Phillip Bay, the vast body of water that shapes Melbourne. Local food has ne...
The Producers: Greta Donaldson (Bendigo Brittle) - finding balance and bringing joy
21 Mar 2022
Contributed by Lukas
Greta Donaldson eased her way into confectionery as an escape and alternative from her stressful work in public relations. Slowly and surely, her pass...
Ronston Baira (MoVida Aqui) - Victoria's Indigenous Chef of the Year
20 Mar 2022
Contributed by Lukas
Ronston Baira was named Victoria's Indigenous Chef of the Year at the recent Restaurant and Catering Industry Awards. Yeah Ronston! We talk about grow...
Yen Trinh (Pipit Restaurant) - motivations and challenges
16 Mar 2022
Contributed by Lukas
Our epic miniseries with the Pipit Girl Gang wraps up with Yen Trinh, co-owner of Pipit Restaurant and the powerhouse behind the Girl Gang pop-up. We ...
Gabby Fury (Harvest) - recovery and rebuilding
15 Mar 2022
Contributed by Lukas
We continue with the Pipit Girl Gang in this conversation with sommelier Gabby Fury. Gabby works a day a week at Harvest Newrybar and consults on wine...