Podcast Index
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Dirty Linen - A Food Podcast with Dani Valent
A Deep in the Weeds Production
EntreArchitect Podcast with Mark R. LePage
EntreArchitect // Gābl Media
Mapping the Zone: A Thomas Pynchon discussion podcast
Thomas Pynchon books discussed here!
PseudoPod
Escape Artists Foundation
Promo Estereo Podcast
Promo Estereo
Vorbitorincii-Baricade-Leaders
Catalin Striblea, Radu Paraschivescu, Radu Naum
In A Certain Land
Nicholas Kotar
The Moth
The Moth
The Moth
The Moth
Cinema Hot Takes
Author Adidas Wilson
Rachel Lawson's The Magicians Podcast
Rachel Lawson
Een Cursus in Wonderen Dagelijkse Les
Een Cursus in Wonderen
Barrel to Bottle, The Binny's Podcast
Binny's Beverage Depot
Making Stitches Podcast
Lindsay Weston
Fated Mates - Romance Books for Novel People
Fated Mates
The Good Ship Illustration
The Good Ship Illustration
The Jimmy Dore Show
Jimmy Dore
The Post Pavilion Podcast
Chris Morley & Paul Gilbert
Hverdagsshow
Norway Media
A is for Architecture Podcast
Ambrose Gillick
The Bible Breakdown: Daily Bible Reading
Brandon Cannon
Beyond the Design
Cray Bauxmont-Flynn
Fragraphilia - The Podcast
Jeff and Jane Dashley
New Mercies for Moms
KVNE
The Beauty Ritual Podcast
Eva
Los mejores resúmenes de libros de StoryShots 📚
StoryShots
Nonsense in the Chaos
Jolie
Alive on One
Alive On One
Imia Podcast
bebocute2022
OLISE Podcast
OLISE
Poem-a-Day
The Academy of American Poets
Cookaround - Cucina e Ricette
Mondadori Media
Podtendo: A Nintendo Podcast
Team Podtendo
Italian Wine Podcast
Italian Wine Podcast
Merriam-Webster's Word of the Day
Merriam-Webster
The Adventure Paradox
Cat Caldwell Myers
Rereading the Revolution
Kellie and Daphne
Arts
A Deep in the Weeds Production
Dirty Linen is in Vietnam! We get up at 4am for a dawn tour of Long Bien wholesale market (and more) with local chef Duyen Pham. Along the way Duyen told me some of her own story. She left her village as a young teen an...
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 ...
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 ...
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 tal...
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...
Is it possible to create a balanced, intentional, happy life as a chef? Sarah Baldwin, chef and owner of Joy Restaurant in Brisbane, is making it happen. The seven-year-old restaurant serves a set menu four nights a wee...
Every now and then, we check in with Emma Sheahan from Lumen People, a cafe and wine bar in Melbourne’s Fitzroy. Our Illuminating Lumen series is all about small business: the joys as well as the tricky bits and challeng...
We love a milestone on Dirty Linen! Geppetto Trattoria in East Melbourne is celebrating 45 years, marking its 1981 opening with a pasta mista for $19.81 all week. We talk to owner Adriano Cea about legacy, lovely custom...
Is there a good reason to buy a grand champion wagyu beast for tens of thousands of dollars and bring it into Australia for diners to try? Emily Yu thinks so. Her team outbid all others in a Japanese auction to secure ...
If we’re lucky, we’ll get old. But if we end up in aged care, as many of us will, what are the meals going to be like? David Martin is the executive chef at St Vincent’s Care, which offers retirement living and aged care...
We last spoke to Pietro Porcu in mid-January after his home and farm in Yarck, two hours north of Melbourne, was destroyed by bushfires. Four months later, how is he going and how are things at Da Noi, his 30-year-old Sa...
How did ‘health food’ get so off track and became expensive, elitist and anxiety inducing? Muesli whisperer and naturopath Catie Gett recently made a scary leap from the wellness world’s cool kids’ table to the very rea...
Are hotel restaurants ever going to be a go-to option in Australian cities and towns? We chat to Ben Creek, Vice President of Food & Beverage in Asia and the Pacific for Accor. From great coffee to smarter buffets to inc...
Is there anything more perfect than an oyster? Isabelle Pearl Love-Dack runs Finn’s Oyster Bar, which attends events to offer just-shucked bliss. She also works for Shuck Don’t Chuck, which collects oyster shells to use ...
Melanie Lionello is a nutritionist, content creator and author of new book From My Little Kitchen, which brings achievable Italian recipes with dietary information and a practical sense of how cooking fits into people’s ...
Returning to Dirty Linen after a huge 16 months, Umberto Group’s Marco Finanzio has changed the shape of his business, closing venues and refocusing. In hard times, what matters? Who are we accountable to? What is the mi...
Australia imports most of its seafood, and the most commonly eaten locally produced fish is farmed salmon. Do these facts point to problems? Today’s chat is with return Dirty Linen guest Stephen Nairn (Omnia, Yugen), who...
Louisa Dunn farms potatoes, beef and sheep in Blackwood, an hour north of Melbourne. A city girl from Brighton, who married into a fifth generation farming family, Louisa has learnt more about potatoes than she knew ther...
Chef John Laureti owns Cafe Lewi in Sydney’s Lewisham with his wife Isabella Leva Laureti, a pastry chef. The pair have a background in fine dining but they decided to bring their skills and experience to a daytime cafe,...
When you’re busy and always thinking about the next urgent matter, it can be hard to stop to celebrate the milestones. I love it when I see a restaurant share that they’ve turned 1 or 5 or 20. It’s great to take stock, f...
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