Dani Valent – Writer. Eater. Traveller. Cook.


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Perfect Cheesecake’s Secret Ingredient

Life goes better with Basque cheesecake, a lockdown #2 love affair. I became obsessed with this cake about five years ago when I ate it in San Sebastian at La Viña pintxos bar. It was perilously wobbly and jiggly, somehow both light and rich, creamy white and custardy within but with a bitter edge from the dark, caramelised perimeter. I mumbled, “It’s a miracle,” and I meant it.


Mums Day Post Montage(3)

Mother’s Day Menu

Mother’s Day doesn’t have to mean burnt toast in bed and bad soap from school stalls. If you are a mum, you can steer the family towards these menu suggestions, and if you have a mum, please enjoy these suggestions for Mum-friendly dishes and tasty gifts that keep on giving.



Zhoug Salmon Salad(edited)

Zhoug & Salmon Salad

I love a big meal-sized salad! Flavoured with green chilli paste, this steamed salmon salad is healthy, flexible and easy to prepare

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"I love leading people to great food experiences whether it's at home, a restaurant or on the road. My recipes, videos, events, restaurant reviews and journalism are all about sparking tasty adventures."

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Quick can also be super high quality! Five-minute noods before heading to the footy.


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We featured third-year apprentice chef Bethany Harman in our recent Vue de monde series.

In this extract, she talks with passion and enthusiasm about beginning a career in food. Want to feel great about hospitality? Watch this!

Listen to @dirtylinenpodcast via link in bio.

@_bethanyharman_ @love_food.co @proudtobeachef @hughsallen @vuedemonde @thehestonblumenthalteam

#melbournerestaurants #melbournefood #australiandining #finedining #restaurant #chef #cheflife #foodpodcast

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We’ve done 500 episodes of Dirty Linen! 😃🤯

To celebrate, we’re spending time at a restaurant that’s been a special place for Melbourne milestones for more than 20 years. Vue de monde was founded by a fiercely ambitious Shannon Bennett in 2000. From its beginnings in a quirky terrace in Carlton, it moved first to Normanby Chambers in the city and then in 2011 to its current home on level 55 of the Rialto Towers.

Over nine episodes, we'll give a rounded portrait of a restaurant that’s been both lauded and controversial over two decades.

We are marking Vue de monde, but we’re also marking a podcast anniversary.

Thank you to every single guest who has trusted us with their story. Thank you to every listener who has blessed us with their time and attention. Thank you to executive producer Rob Locke, who founded the Deep in the Weeds network with Anthony Huckstep. We’re looking forward to the next 500.

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What is at stake when restaurants don't charge the true cost of supplying their food? We risk losing creativity, individuality, skills, craft, culture and ethics from our dining landscape.

Michael Samsir feels the market won't support $20 noodles. But that means he's not paying himself properly. How long is that sustainable? It's a tricky bind and one that many business owners recognise.

Wrapping up Costs & Pricing Week at @dirtylinenpodcast with some more real talk.

Listen & subscribe - LINK IN BIO 🔥

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Real talk.

“If I paid myself properly my business would go bankrupt very soon.”

Pricing struggles have serious impacts.

Today’s @dirtylinenpodcast guest is Michael Samsir from @pbknoodles. Listen to the show for the whole story, shared with courage by a restaurateur and artisan whose experience is shared by many.


@danivalent @dirtylinenpodcast @foodwinedine @huckstergram @deepintheweedspodcast #DirtyLinenPodcast

#foodpodcast #deepintheweeds #danivalent #michaelsamsir #hkfoodie #pbknoodles #noodles #melbourne #winepodcast #sydneyfood #melbournefood #brisbanefood #adelaidefood #perthfood #canberrafood #sydneyrestaurant #melbournerestaurant #brisbanerestaurant #adelaiderestaurant #sydneychef #melbournechef #brisbanechef #adelaidechef #sydneyfoodshare #perthchef#hobartfood #launcestonfood #geelongfood
Reposted from @dirtylinenpodcast

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Should people in hospitality communicate the realities of business to their customers? Does that destroy the magic or are there benefits in lifting the veil?

We continue our special week talking costs, pricing and value with @rose_adam_cooks from Adelaide’s @themiddlestore. Cafes are at the pricing coalface...just ask any cafe owner about the cost of eggs! Rose digs in...

Link in bio to listen to the full chat🎧👂🎧🗣️

@danivalent @dirtylinenpodcast @foodwinedine @huckstergram @deepintheweedspodcast #DirtyLinenPodcast

#foodpodcast #deepintheweeds #danivalent #roseadam #themiddlestore #adelaidecoffee #adelaide #adelaidecafe #winepodcast #sydneyfood #melbournefood #brisbanefood #adelaidefood #perthfood #canberrafood #sydneyrestaurant #melbournerestaurant #brisbanerestaurant #adelaiderestaurant #sydneychef #melbournechef #brisbanechef #adelaidechef #sydneyfoodshare #perthchef#hobartfood #launcestonfood #geelongfood

Reposted from @dirtylinenpodcast

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Why do restaurants have to justify their prices over and over again when other businesses seem to be able to set a price and let the market decide?

Costs, pricing and value are perennial topics when it comes to dining, and this discussion seems particularly inflamed in the current scenario of inflation, ongoing staffing pressures and post-Covid recovery. Restaurants are places of emotion, both for the people who work in them and the people who visit them so these conversations can become inflamed.

This week on @DirtyLinenpodcast, we’re digging into this issue, investigating perspectives from within the hospitality industry. How are prices set? What are the pressures when considering them? Are diners and businesses on the same side? What is the fallout when menu prices become hot-button issues?

First up, @nomad.au chef @jacqueline_challinor, whose new restaurant @beau.syd was the subject of a media article on the price of its manoush.

In this sneak preview, Jacqui muses on why it is that some people are quick to question how much food costs in restaurants.

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Lilac is a new wine bar in Cremorne from @themulberrygroup, owners of @hazel_melbourne, @dessousmelbourne and @common_ground_project, among a growing list of others.

Chef @chefkylenicol (ex-Rascal) is cooking Euro-Aussie retro-ish snacks over fire. Flavours are robust. Wine is jaunty. Cocktails are keen.

Definitely worth a visit.

Must have:

* Bread
* Chicken mousse eclairs
* Beef heart with dandelion
* Corner Inlet roasted flounder
* Leaves with Champagne dressing

#melbournefoodie #Melbourne #melbournefood #winebar #richmond3121 #melbournerestaurant #melbournerestaurants @lilacwinebar

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I love introducing people to @ciccstkilda!

This gorgeous, hospitable Italian restaurant has been delivering classy sass to Acland Street, St Kilda for 29 years. It's an institution but it's always fresh and lively too.

We asked chef Michelle to send out the dishes she reckoned we should eat.

That meant chicken liver parfait with pickled cherries, focaccia with stracciatella and anchovy, kingfish with finger lime, charred zucchini with hazelnuts and honey, tartare with roasted bone marrow, spaghetti vongole, a green salad with peas and mint. So poised and confident, that deliciousness that feels effortless but speaks of rigor and delight.

Service is always amazing here. Cheeky and wry and all-seeing.

Settled in for lunch and happened to solve every issue in the world of hospitality with @theotherjosephabboud. Thanks Joe.

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