Dani Valent – Writer. Eater. Traveller. Cook.


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Hospo Resources for COVID-19

This page is to assist hospo businesses and workers with resources that might be useful as we all try to navigate a COVID-19 worldscape. Inclusion does not necessarily equal endorsement. If you are looking for something that’s not here, please ask.



Food Chat – Butcher Gary McBean Talks Pork

Master butcher Gary McBean helps us get a fork around pork in this informative ‘meat chat’. Learn what to do which which part of the pig and how to get the best crackling


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OS Workers Resources

This page is to assist overseas workers in Australia on working visas who have lost jobs or reduced hours due to COVID-19. I am a food writer who cares about your plight. I am not qualified to give you legal advice. Please use this page as a starting place. I can take no responsibility for your actions or the consequences that may arise from them. I wish you all the best and I want you to know that many people care about your situation!


Grate borsch (Landscape)

Grate Borsch – Alice Zaslavsky

I am a huge fan of Alice Zaslavsky. You may have already seen her Cheesy Quinoa Bites and excellent chat on feeding kids on my site! I’m now also enjoying diving into her magnificent book, In Praise of Veg. This recipe is from there. Alice doesn’t write Thermomix methods but she certainly knows her away around a TM and heartily agreed with me when I pointed out that this beetroot and cauliflower soup is made so much easier when the Thermomix is used to help with prep!

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I've shared the recipe for @alicezaslavsky's Grate Borsch (geddit?) on my website this week. I'm a huge fan of Alice and I love her extraordinary new book @inpraiseofveg. It's cheery and clever and useful and learned and can-do and fun. This beetroot and cauliflower soup is as colourful and generous and storied as its author.

AZ has offered a copy of said tome to my newsletter subscribers so if you're not signed up to my fortnightly email, head over to danivalent.com and fix the sitch by scrolling down to the blue bit and entering your details.

Email with all my newsy bits plus a chance to win #inpraiseofveg will be with you on Thursday night.

📷 @bendearnley
📚 @murdochbooks

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This is @lauraeadauphin. She's owed $11,500 by @redspiceroad, which is reopening with a new ownership structure in the city. Laura is a visa holder. She was sponsored by Red Spice Road, meaning that her status in Australia was instantly imperiled by the company folding in May. Now that they're reopening, this highly skilled professional who knows the business inside out, is not only not getting her money, she's also not being given the opportunity to get her job back. I've written about this in @theageaustralia - link in bio - and Laura is my guest on @dirtylinenpodcast today. #savehospo #noworkerleftbehind 📷 @simonschluter ...

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Here I am in my natural habitat: a restaurant.

@leehofook, actually. This pic was taken almost exactly a year ago, when @smokeystevenson hosted an event of mine. It was so fun, though there was a bit of a weird pandemicky feeling in the air...

Quite a lot has happened since then. And what is coming next?

I'll be chatting the future of dining today at 1pm as part of State Library Victoria's The Future Of... series hosted by Santilla Chingaipe. Free, online, today, link in bio!


🍜 What's next for Melbourne dining?⁠

🥠 Don't miss food writer @danivalent discussing the future of dining and the big trends coming our way in 2021 and beyond.

Join us for the next episode of The future of...⁠

🗓️ Thursday, 18 Feb⁠
🕐 1.00pm⁠
🎟️ Free! (link in bio)⁠

#StateLibraryVictoria #Dining #Melbourne #MelbourneFood #MelbourneFoodie #MelbourneDining #Foodie #MelbourneEats
Reposted from @library_vic

📷 @harvardwangphotographs
💃 @rikandreg

Also hi @arwens_thermo_pics in the edge of frame Thank you for supporting all my crazy schemes

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Relieved. Now the work begins.

Thanks to everyone that got tested, isolated, masked up, stayed kind, showed yet more resilience, creativity and plain bloody stubbornness.

This one was super tough. But we did it. I still wouldn't want to be anywhere else but Melbourne, Victoria, with all of you. And now, let's eat.

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This is what it's like for Victorian restaurants right now. If you can support your locals by buying takeaway directly or through their preferred delivery provider then please do 💓 Valentine's Day & Lunar New Year are tough ones to lose. See my stories for lots of takeaway ideas! #savehospo

I cannot believe we are here again. I feel like I've been punched in the heart. I'm not angry though. I blame the virus and it doesn't care. A five-day lockdown totally sucks but we know we can do this. Let's help each other through.

DMs open if you need an ear ❤️👂


Vid via @fimaurer

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Melbourne, Victoria, this is not where we wanted to be, not what we wanted to happen. This really, really sucks :(

Restaurants, if you're swinging into takeaway mode, let me know so I can share.

Basic upshot from press conference just now is that the UK strain of virus is providing such huge challenges in terms of infectivity and speed of transmission that we must assume there are further cases in the community. Public health advice is that we need a circuit breaker to avoid third wave. Therefore from 11.59 tonight all of Victoria will move to stage 4 restrictions until 11.59 Wednesday.

Hospitality takeaway only
Exercise 2 hours a day
5KM limit
Masks worn everywhere
No visitors to home
No public gatherings
Schools to close
Childcare stays open

Be safe everyone. You don't need to panic buy. Love you lots ❤️❤️❤️

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Baking for your babe? My Hearts Entwined Love Loaf recipe is up now on my site. It's a fun tangle ❤️❤️ ...

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Prawn and beef fat lahmacun at @jethro_prahran. On today's @dirtylinenpodcast I chat to James Ness, the sommelier who is one half of this excellent Prahran pop-up alongside chef Gitai Ifergan.

The conversation continues our Looking Back, Looking Forward series with a question. Is this the best time in a while for aspiring restaurateurs to ask, "Why not now?"

James and Gitai have answered that question in the form of delicious Mediterranean BBQ and Australian wine presented with refreshing no-nonsense passion. Jethro was conceived on a 'Chap Lap' (we explain), it's full of energy and promise and it feels very 2021.

Listen via link in bio.

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One case in hotel quarantine worker. Exposure sites via link in bio (south east & bayside). Get tested if you've been to any. Get tested if you have symptoms. Masks on in all indoor settings, including restaurants and kitchens. WE KNOW THIS STUFF, WE'VE GOT THIS 💖 #staysafestayopen ...

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Chicken skin chips....Ridic tasty, great snap, nose-to-tail-to-skin low waste. So many ways to use them! More in my story & highlights 😊 ...

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During Melbourne's long lockdown, when I was shopping for my parents, they always put kohlrabi on their shopping list. This tart, earthy yet slightly sweet member of the cabbage family isn’t a vegetable I often bought, but I started getting one for them and one for me, gaining a new appreciation for it along the way. 

Like cabbages, it can be eaten raw or cooked. My dad likes to eat it like a pear, cut into wedges, crunchy and raw. He told me that when he was a child in Bratislava, the family's maid would give it to him as an after-school snack.

I love it in simple slaws, like the recipe I just put on my site - link in bio. You can also roast it and use it in soups either chunky or pureed. Kohlrabi leaves can be shredded and added to salads or soups too. You can find green and purple varieties – if they look particularly leathery, peel the outer layer, but I don’t usually find it necessary for this salad.


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© Dani Valent 2021