A(z) Linen csatorna legjobb podcastjai (2024)

1
Srini Kondaveeti (Streets of Hyderabad) - are food delivery apps good for business? 37:07

5d ago37:07

37:07

Many food businesses feel like they can’t afford not to be on the delivery apps, but are they actually good for business? Srini Kondaveeti says an emphatic ‘no’. The owner of suburban Melbourne restaurant Streets of Hyderabad says it’s not just that the apps are bad for his bottom line, they are also ruining dining culture by getting customers hook…

1
Hilary McNevin (Turnip Media) - how can restaurants best market themselves? 33:53

8d ago33:53

33:53

When every dollar means a lot, how can restaurants best market themselves? We chat to hospitality PR and marketing expert Hilary McNevin from Turnip Media. Hilary shares her methods and gives insights into what works and what doesn't. We also talk about The Little Food Market, which we are co-MCing in mid-July. What are the right questions for food…

1
The Producers: Jane Casey (Mountain Yuzu) - if life gives you yuzu 24:38

12d ago24:38

24:38

Mountain Yuzu is located on the foothills of the Australian Alps in North East Victoria. It is here where Jane Casey and her husband Brian grow an array of unique cold climate culinary citrus including Yuzu, Sudachi, Bergamot and Chinotto. https://mountainyuzu.com.au/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND TH…

1
Dr Ananya Bhattacharya (Monash Uni) - the cost of food waste 24:31

13d ago24:31

24:31

Food waste costs households, businesses and the environment. Dr Ananya Bhattacharya is a Monash Uni researcher and massive foodie who finds it upsetting when people order a meal then chuck half of it in the bin. What are the factors that cause people to waste some times of food and not others? What can be done about it in food service and by consum…

1
Jamie Burcide (Not So Hospitable) - what 'boils her milk' 32:43

15d ago32:43

32:43

Why does hospitality have such a problem with sexual harassment and what can be done about it? We spoke to Jamie Burcide in 2022 after she launched Not So Hospitable as an Instagram account. Survivor testimony collected there has now been used as data to collate a report with University of Melbourne academics. Jamie returns to Dirty Linen to discus…

1
Dr Elaine Pratley (Peace Kitchen) - can food promote peace? 29:04

20d ago29:04

29:04

I'm a huge believer in the power of food to create connection but can it also promote peace? That seems big... Today's guest is Dr Elaine Pratley, a lawyer and Rotary Peace Fellow who's written a PhD on Peace and Conflict and the power of food to forge change. Elaine is the founder of Peace Kitchen, an event series which encourages people to gather…

1
Kim Currie (The Zin House, Mudgee) - this particular moment in hospitality 37:57

21d ago37:57

37:57

Last time we had Kim Currie on Dirty Linen, she spoke about her history in hospitality and the way she developed her vision for connected dining at The Zin House on Tinja Farm, near Mudgee in country New South Wales. This time, we returned to Wiradjuri country to eat the food of First Nations chef Jack Brown. We also sat down again with Kim to spea…

1
Billy Crombie (Babaji’s Kerala Kitchen) - Is hospitality broken? 29:17

27d ago29:17

29:17

Is hospitality broken? Not if you ask Billy Crombie, the co-owner of two southern Indian restaurants in the hills outside Melbourne. Success lies in community: when you nourish those around you, they care too much to let you fail. We talk about the advantages of starting with nothing, the many ways there are to connect with those around you, and th…

1
Nick Honeyman (Paris Butter/Le Petit Léon) - should Michelin come down under? 27:06

29d ago27:06

27:06

Nick Honeyman’s New Zealand restaurant Paris Butter has been awarded three hats but the level of attention and interest was nothing compared to the ballyhoo when his French restaurant Le Petit Leon was given its first Michelin star. We talk about different types of acclaim, the differences between running restaurants in the Antipodes and Europe, an…

1
Episode 67 – Sustainability: Water Reuse and Recycling 25:39

1M ago25:39

25:39

John Shaffer, the CEO and principal chemist for EEC Environmental, shares his thoughts on the sustainability efforts the linen, uniform and facility services industry has made when it comes to water reuse and water recycling. For more information on this topic, contact podcasts@trsa.org.TRSA által

1
A podcast audio review with Dani Valent - The Zin House, Mudgee. 14:40

1M ago14:40

14:40

Come with me on a restaurant review...I have lunch at The Zin House in country New South Wales, where First Nations chef Jack Brown is leading the kitchen, creating a tasting menu using native produce, some of it grown on the property. Listen through to the end where I debrief with Jack about the state of Indigenous dining. Want to hear more from t…

1
Jack Brown (The Zin House, Mudgee) - What's the state of Indigenous dining? it 34:31

1M ago34:31

34:31

What's the state of Indigenous dining? Why are local ingredients always 'next big thing' but it hasn't become normal to spread Davidson plum jam on a slice of toast? We check in with First Nations chef Jack Brown, currently leading the kitchen at The Zin House, a hatted restaurant that's part of the family of businesses at Tinja Farm. The property …

1
Sarah Cremona (Moke Dining) - some MAD lessons 32:19

1M ago32:19

32:19

Back in February we chatted to Sarah Cremona, sous chef at Moke Dining on the Mornington Peninsula. Since then, Sarah has been in Copenhagen at the MAD Academy, a learning institution which sprang from the Noma ecosystem. Sarah undertook an intense Leadership and Business course, followed by a week with chef and restaurateur Christian Puglisi. What…

1
Gianluca Esposto (a'Mare, Sydney) - furthering dining culture and careers 23:02

1M ago23:02

23:02

Chefs are often seen as the stars of the food world but restaurants would be nothing without waiters, managers and front-of-house leadership. We talk to Gianluca Esposto, general manager of a'Mare in Sydney. There's an emphasis on tableside skills at this large, upmarket restaurant. How does filleting a fish or making pesto in front of guests furth…

1
Karla Munoz Labart (Restaurant Labart) - Is hospitality broken? 28:31

1M ago28:31

28:31

Is hospitality broken? Not if Karla Munoz Labart can fix it. The co-owner of Restaurant Labart in Burleigh Heads reflects on six years in business marked by change, restructure and ongoing dialogue with customers. A recent menu rethink was prompted by a drop in business but the new mode actually feels closer to the owners' original vision. We discu…

1
Dirty Glass with Dani Valent & Shanteh Wale - making a splash with wine lists 38:08

2M ago38:08

38:08

We were thirsting for another episode of Dirty Glass, the crossover podcast with Dani Valent from Dirty Linen and Shanteh Wale from Over A Glass. So here it is! We make a splash with wine lists, assessing the drinks offering at Basq, a restaurant in Melbourne. Shanteh helps Dani assess the list as a food (and drink!) critic, and Dani shares some of…

1
The Producers: Robert Jones (Tuki) - diversification is key 18:55

2M ago18:55

18:55

Robert Jones was born on Stoney Rises, the third generation on his family’s sheep farm in central Victoria. In 1985, he saw the need for diversification in a traditional livestock enterprise so he launched Tuki, a trout fishing venue where visitors could come to catch a fish and - if they wanted - have it cooked for them on the property. Nearly 40 …

1
Sam Pinzone (Chef and consultant) - Is hospitality broken? 35:16

2M ago35:16

35:16

Is hospitality broken? Chef and consultant Sam Pinzone works across cafes and restaurants of all types, engineering menus, advising new businesses and trying to inspire staff, some of whom are jaded and despondent. We talk about his efforts to return Rockpool to its glory days, the reasons some menus are so boring and the biggest mistakes he sees. …

1
Dani's Friday On My Mind - some thoughts flying around my head 31:17

2M ago31:17

31:17

Friday on my mind! This is an occasional bonus pod and brain dump where I share some of the thoughts flying around my head on a Friday. This time I talk about Sydney fave Fratelli Paradiso, my new Eat Streets series for The Age, and new Melbourne eateries Sebastian Kakigori, Papelon and Charlong. There’s also a special drop-in guest - chef Ronith A…

1
Bansho (Armadale) - an audio review with Dani Valent 15:01

2M ago15:01

15:01

Today's podcast is a restaurant review of Bansho, a French-Japanese restaurant in Melbourne's Armadale. Sitting in a horseshoe booth in a sleek, moody dining room, the microphone sneaks out course by course. https://www.banshodining.com/ Read Dani's Good Weekend review here https://www.theage.com.au/goodfood/melbourne-eating-out/a-little-japanese-a…

1
Chris Locke (Moving Feast Kitchen) - forging community around sustainability goals 37:59

2M ago37:59

37:59

We go deep with chef Chris Locke, talking about the way toxic kitchen culture has sent him down a new path in which his daily tasks might include dealing with 300 kg of sweet potatoes otherwise destined for the bin. As well as being chef at the no-waste Moving Feast kitchen at Melbourne’s Victoria Market, Chris is working on the first Australian Ch…

1
Felicity Rodgers (Cargo Crew) - fashion, food and business 32:22

2M ago32:22

32:22

We love chatting to ancillary industries that stand alongside hospitality in creating a great experience for guests and staff. Today's guest is Felicity Rodgers from Cargo Crew, an Australian company known best for its aprons and workwear. Cargo Crew now ships to more than 80 countries, employs a team of 50-plus people, and has skyrocketed to annua…

1
Episode 66 – What’s at Stake in 2024? 38:06

2M ago38:06

38:06

Bob Cusack, the editor in chief of The Hill newspaper, gives an update on the current political climate in Washington, DC. During his keynote speech at TRSA’s recently completed 14th Annual Legislative Conference and Industry Awards Dinner, Cusack discusses the key issues in the 2024 presidential election, and what to look out for in the race for t…

1
Anjali Ganapathy (Pig Out) - Kodava meal experiences 33:39

2M ago33:39

33:39

What does a vinegar-soured pork curry from an obscure part of southern India have to do with climate change? We chat to Anjali Ganapathy, an unofficial ambassador for Coorg cuisine, the food she grew up with in a hilly forest and farming region of Karnataka. Coorg people are deeply connected to land and seasons; when the weather changes, so does cu…

1
Martin Boetz (Shortgrain, Brisbane) - how is Marty going now? 31:41

2M ago31:41

31:41

Last year we did one of our most popular series ever on Dirty Linen, following the planning, building and opening of Martin Boetz's Shortgrain restaurant in Brisbane. It's been seven months and we were wondering...how is Marty going now? We check in to hear about staffing, costs, pricing, customers and vision - is Shortgrain the place its owner hop…

1
Paul Pitcher (The Woodhouse, Bendigo) - is hospitality broken? 27:21

2M ago27:21

27:21

Even if hospitality isn't broken, is it breaking the people who work in it? We talk to Paul Pitcher, owner of Woodhouse, a steakhouse in Bendigo. Paul and his wife Danielle run their restaurant with passion and rigour but they're finding it increasingly hard to get the numbers to stack up. What would help their business and the hospitality industry…

1
Eloise Emmett (Little Norfolk Bay Bistro and Chalets, Tasmania) - keeping tourism revenue local 22:21

3M ago22:21

22:21

Hospitality, tourism and accommodation are entwined, especially in regional Australia. But what happens when one pillar of that business is deeply compromised? We chat to Eloise Emmett, owner, chef and host at Little Norfolk Bay Bistro and Chalets in Tasmania. Eloise is troubled by booking platforms which take a huge cut of her margins and by custo…

1
The Producers: Tara Croker (Yaala Sparkling) - changing the game 19:13

3M ago19:13

19:13

Wiradjuri woman Tara Croker is the founder of Yaala Sparkling, a purpose-driven flavoured mineral water company that uses native ingredients to create healthy and delicious drinks. Ethics are at the heart of the business: Tara aims to change the game when it comes to the economic pathways of indigenous foods and as Yaala grows, she hopes to create …

1
Kaidee Grzankowski (Maggie's Snacks & Liquor) - wanting to be the change? 50:46

3M ago50:46

50:46

We've chatted about misogyny, sexism and poor culture before on Dirty Linen but it's always the right time to surface these issues and create awareness around toxic behaviour and efforts to eliminate it. Today's guest is Kaidee Grzankowski, co-owner of Maggie's Snacks & Liquor in Melbourne's Brunswick East. This is Kaidee's first business and she d…

1
Jess Ribeiro (Musician) - Summer of Love 28:39

3M ago28:39

28:39

Something a bit different on Dirty Linen today. We’re chatting with Melbourne musician Jess Ribeiro who has a new album coming out in April, Summer of Love. Why have a musician on a food podcast? For one thing, I think all creative industries overlap and intertwine and there are synergies and lessons that we can share. Also, Jess has had various fo…

1
Teage Ezard (Gingerboy) - is hospitality broken? 23:18

3M ago23:18

23:18

It was big news when Teage Ezard announced his 18-year-old Melbourne restaurant Gingerboy had shut the doors. People realised that tricky times in hospitality weren't just a story, they were impacting seasoned restaurateurs. What happened behind the scenes at Gingerboy and why was now the right time to close? And does hospo veteran Teage Ezard thin…

1
Tim Bone (Tim’s Toasties) - Is hospitality broken? 29:00

3M ago29:00

29:00

Is hospitality broken? Maybe not - if you don't let it break you. Today's guest is Tim Bone, an ex-MasterChef contestant who has resisted pressure to turn Tim's Toasties, his Ballarat-based mobile food business into a bricks-and-mortar operation. Staying nimble means less risk, more flexibility and lower outlay. But is there a downside? https://tim…

1
Jo Barrett (Little Picket) - on her own terms. 26:09

3M ago26:09

26:09

Is hospitality broken? Absolutely not, says Jo Barrett. The Age Good Food Guide's Chef of the Year has just announced she's closing her one-hat restaurant Little Picket, but it's on her terms. The restaurant is profitable and she's moving on to two projects she thinks need to be tackled now: wild game and bread waste. Jo is a return guest on Dirty …

1
Lachlan Dougherty (Black Vice Cafe, Hurstbridge) - a brave chat 46:47

3M ago46:47

46:47

When Lachlan Dougherty was an apprentice chef, it wasn't unusual for his head chef to call him into a lift to scream at him. Two decades later, the owner of Black Vice cafe in Hurstbridge still feels like he's unpicking the impacts of abuse. We talk about hospitality culture and the perpetuation of bad behaviour and - crucially - how courageous que…

1
The Producers: Debb Makin (Ratio Cocoa Roasters) - chocolate lover 23:53

3M ago23:53

23:53

Anyone who’s making 7 different types of chocolate gelato deserves our attention. Debb Makin is a chocolate lover, craftsperson, educator and determined small business owner at Ratio Cocoa Roasters, expanding ideas of how to appreciate and enjoy chocolate. Along the way, she’s also empowering consumers: once people understand the issues embedded in…

1
Ash Hicks (Darling Group) - the upsides and snags of being part of a group 29:15

3M ago29:15

29:15

As we've been asking if hospitality is broken, there's been a common refrain that restaurant groups have it easy, or at least easier. Today's guest is Ash Hicks, executive chef of Darling Group, which has a dozen or so venues in Victoria. What are the upsides and snags of being part of a group? Does money wash through the hallways? How do you build…

1
Dani's French Market experience in Salernes, France. 13:33

3M ago13:33

13:33

What's French for "hanging with Dani"? Today I'm at Salernes in France where I head to the market, fall in love with everything and buy a rabbit I'm not quite sure what to do with. Listen in as I tackle butchery, offal extraction and braising in a delightful Provencal kitchen. Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodc…

1
Javier Perez Gonzalez (Chef and Culinary Teacher, Barcelona) - similarities and differences 10:21

3M ago10:21

10:21

We're back in Barcelona today, walking the neighbourhoods with chef Javier Perez Gonzalez. Javi is also a founder of Australia's Eat Spanish culinary advocacy organisation and he has a great perspective on the similarities and differences between hospitality culture in Australia and Spain. So - where would he rather open a restaurant? https://www.i…

1
The Producers: Josh Murray (Josh’s Rainbow Eggs) - the boy with a bunch of happy chickens 23:24

4M ago23:24

23:24

I remember when Josh’s Rainbow Eggs first arrived at my local supermarket 14 or 15 years ago. The brightly coloured box promised free range eggs and the packaging had a photo of a young boy’s face on it - how great to be able to support a kid in his ethical business, I thought. Josh Murray was nine then and he’s 23 now. What is the backstory to thi…

1
Alexei Morales and Cameron Rosenbrock (Xiloteca & Coto Coffee Barcelona) - a Barcelona brew 23:18

4M ago23:18

23:18

We're back in Barcelona for another podcast, this time with Alexei Morales and Cameron Rosenbrock, who run two specialty coffee shops in their adopted city. Alexei is originally from Cuba, Cameron is from Australia and he worked at some iconic Melbourne venues before heading overseas. What's it like setting up a coffee business in Spain, a country …

1
Leon Kennedy (Mulberry Group) - is hospitality broken? 51:02

4M ago51:02

51:02

Is hospitality broken? We continue our special series with Leon Kennedy, CEO of Mulberry Group. His answer, an emphatic, strategic 'no'. Leon is a brilliant and inspiring thinker around business, hospitality, purpose and agency. We talk about the many levers that can be pulled, great questions to ask, and change that can be implemented moment by mo…

1
Ben Liebmann - is hospitality broken? 41:30

4M ago41:30

41:30

We continue to wrangle over this big question: is hospitality broken? Ben Liebmann was COO of Noma in Copenhagen for seven years but he's also worked across music and television. He brings his broad perspective to position hospitality alongside other creative industries. If restaurants and the people who work in them are so critical to our identity…

1
Suparat 'Skye' Thimthongkum (Warkop) - Baristas are crucial! 11:16

4M ago11:16

11:16

Baristas are crucial! They make the coffees that start our days off right. We get to know Suparat 'Skye' Thimthongkum, barista at sandwich star Warkop. What does she love about her job, what are the tricky aspects and how did she learn to make a perfect rosetta with steamed milk? https://www.warkop.com.au/ Follow Dirty Linen on Instagram https://ww…

1
Mireia Font (Food Writer) - Barcelona culinary and cultural traditions 16:18

4M ago16:18

16:18

Dirty Linen on the road! We're coming to you this week from Barcelona. I wander the neighbourhood of Gracia with local food writer Mireia Font, chatting culinary and cultural traditions. What are some key Catalan flavours and ways of gathering around food, drink and conversation? And why is there a cheese called "little tit"? Follow Dirty Linen on …

1
Episode 65 – Private Equity’s Impact on Healthcare 44:15

4M ago44:15

44:15

Several influential voices from the financial sector discuss the impact of private-equity investments on the linen, uniform and facility services industry over the past decade and discuss the implications for the future of companies serving the acute and nonacute healthcare sectors. Recorded live from a panel presentation at TRSA’s 12th Annual Heal…

1
Andy Gilovitz (Adventure Wheels Melbourne) - navigating and negotiating 18:44

4M ago18:44

18:44

We all know that providing access for people with disabilities is important. But how often do most of us actually hear from someone navigating and negotiating that access? Today’s guest Andy Gilovitz (Adventure Wheels Melbourne) lives with spina bifida and spinal cord injuries which mean he’s either in a wheelchair or using walking aids. What makes…

1
Camellia Holil (Wildflower, Madalenas) - Generation Next! 20:45

4M ago20:45

20:45

We love celebrating up-and-coming talent at Dirty Linen. Today's guest is recently qualified Perth pastry chef Camellia Holil. After starting her apprenticeship at Rockpool Bar & Grill, Camellia gained experience at Vue de monde in Melbourne and 2am Dessert Bar in Singapore. She's now at Wildflower and Madalenas, two very different West Australian …

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