Dirty Linen - A Food Podcast with Dani Valent
Episodes
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....
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...