Winemaker and restaurateur Troy Walsh became curious about wine as a child when his Italian neighbours turned the grapes overhanging his fence into something they seemed to enjoy very much. He became a sommelier at top London restaurants including The Square and Nahm, studied winemaking in Burgundy and can now be found at Le Bouchon at Attwoods in Glenlyon, north of Melbourne. The restaurant is a dual showcase of Troy’s wine and chef Sean Marshall’s French-inspired food.
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Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.
Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.
Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
The Deep in the Weeds Network is Australia’s leading food, drinks and hospitality podcast network with an audience comprising of the most engaged and influential food professionals based in Australia and also abroad.
From chefs to restaurateurs, sommeliers, waiters, farmers, fishers, wine makers and growers the Deep in the Weeds network reaches the whole industry through their in-depth conversations with the leaders and pioneers of our culinary landscape.