Dirty Linen Food Podcast

What if we could actually make a difference to climate change? Filmmaker Rachel Ward felt as impotent and horrified as any of us during the Black Summer bushfires. Then she realised her NSW hobby farm might be a site of change and action. linktr.ee/DirtyLinenPodc…

The farmers of the Liverpool Plains have already seen off two mining giants. Now they're fighting energy co Santos & its coal seam gas plans. Why would our governments risk Australia's best agricultural land? LISTEN to our special podcast series: linktr.ee/DirtyLinenPodc…

Listen to our special podcast series: linktr.ee/dirtylinenpodc… What are the perils of coal seam gas mining in the Liverpool Plains food bowl? @pip_murray is a local farmer and writer & is fiercely opposed to risky mining in her region: this place is just too special to lose.

We've launched a special Dirty Linen series around coal seam gas exploration that's threatening prime agricultural land in NSW. Why is this region worth fighting for? @LiverpoolPlains @pip_murray @Ppl4Plains #liverpoolplains @DeepInTheWeeds_ Listen👉 linktr.ee/DirtyLinenPodc…

NEW EPISODE 'Dr Rebecca Lindberg,(Co-Chair The Community Grocer) - government policy, dignity, choice and income megaphone.link/EIDWD9057064072

'Dani's Postcard from Adelaide - eating, drinking and exploring' LISTEN 👇👇👇 megaphone.link/EIDWD7381386061

The Age Good Food Guide has just been released. We interview editor Roslyn Grundy @onetui to find out how it’s put together, who decides on the coveted 'hats', and what stands out in this year's crop of Victorian restaurants? LISTEN 👇👇👇 linktr.ee/DirtyLinenPodc…

On this weeks episode of the Producers Podcast: Katerina Lazareva (Byron Fermentary), a trained Chef living, farming and making fermented products in Byron Bay, Australia. 👇👇👇 megaphone.link/EIDWD8567099151

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, is running Alberta's in Busselton. We talk about work-life balance, kitchen culture. 👇👇👇 megaphone.link/EIDWD5879879961

Nick Holliday runs Belvedere Farm with his wife Brydie, their approach follows agro-ecological principles with building community at its heart. It’s about beef, pork & eggs, but also land care, engagement with Indigenous owners & shaking up the system. 👉linktr.ee/ProducersPodca…

Psychologist and publican Jay Marinis’s (The Scenic Hotel) proposition is radical and obvious at the same time: society is broken. Jay wants to reshape it with the true spirit of hospitality as its golden, gifting thread. 👉linktr.ee/DirtyLinenPodc…

Georgie Rogers raises White Suffolk sheep in the Barossa Valley. As a solo newbie hogget farmer, the four-year journey has been challenging but rewarding despite - and even because - she occasionally has her arm up to the elbow inside a pregnant ewe. 👉linktr.ee/DirtyLinenPodc…

Alana Brabin is head chef at Lyndoch Hill in the Barossa Valley where she showcases local farmers. We talk women in hospitality, bad culture in kitchens, why she rethought the term "farmer's wife" and how she's planning to work with disabled cooks. 👉linktr.ee/DirtyLinenPodc…

Today's guest is Carla Montanaro from Naro Bakes, a Melbourne e-bakery forged in the uncertainty of lockdown. Carla talks about the twists and turns of a career in food, the joys of a spiral salami tart, and the pleasure and pain of puff pastry. 👉linktr.ee/DirtyLinenPodc…

Australian chef Buddha Lo is competing on Top Chef as well as running Marky's Caviar & Huso in NY. We talk about kitchen culture Buddha and why elements of it need to change if hospitality is to be sustainable for all who devote themselves to it. 👉linktr.ee/DirtyLinenPodc…

Max Shatkhin's Little Sky Gelato is Australia's first B-Corp-certified gelato store. Proving his business's environmental & social impact credentials has been a lengthy & satisfying process, ensuring he's scooping with the planet in mind. 👉linktr.ee/DirtyLinenPodc…

We talk sustainability issues and solutions with Sydney bartender and changemaker Matt Whiley. His bar Re is made from recycled materials and uses surplus and discarded produce in its creative no-waste cocktails and dishes. 👉linktr.ee/DirtyLinenPodc…

We're still splashing around in Port Phillip Bay talking seafood. Our guest today is Travis Dowling, CEO of the Victorian Fisheries Authority as we attempt to get behind the bureaucratese to talk about the issues and influences on fishing in Victoria. 👉linktr.ee/DirtyLinenPodc…

We continue our Port Phillip Bay series with chef Michael Bacash who grew up fishing on the bay. As a specialist seafood chef, how does he feel about reduced availability of prized bay species and a complete lack of access to fresh, local sardines? 👉linktr.ee/DirtyLinenPodc…

Today we embark on a special series focusing on fishing in Port Phillip Bay, where Victorians are on the brink of losing access to sustainable, affordable, accessible seafood. We chat to Phil McAdam, the last sardine fisher in Port Phillip Bay. 👉linktr.ee/DirtyLinenPodc…