Isabelle Pearl Love-Dack (Finn’s Oyster Bar) - Is there anything more perfect than an oyster?

Isabelle Pearl Love-Dack (Finn’s Oyster Bar) - Is there anything more perfect than an oyster?

Author: A Deep in the Weeds Production May 10, 2026 Duration: 40:24
Is there anything more perfect than an oyster? Isabelle Pearl Love-Dack runs Finn’s Oyster Bar, which attends events to offer just-shucked bliss. She also works for Shuck Don’t Chuck, which collects oyster shells to use in reef rehab. Finn’s is named for Bella’s son Finn, who died in 2019 aged 13 months. The grief is always present but there’s joy too. https://www.instagram.com/finnsoysterbar/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5 Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork 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.

Behind every great meal is a story, and Dirty Linen-A Food Podcast with Dani Valent pulls up a chair to hear them all. This isn't just about what's on the plate; it's about the real, often unspoken, world of hospitality. For two decades, food journalist Dani Valent has observed this universe, but here she moves from critic to confidant. Each episode goes into the spaces diners never see-the kitchens, the walk-ins, the fraught conversations after service. You'll hear from chefs, servers, owners, and producers as they share the triumphs, stresses, and secrets that define their daily lives. It's a raw look at the passion, pressure, and politics that fuel our restaurants, cafes, and bars. Produced by A Deep in the Weeds Production, this podcast offers a rare intimacy, built on Dani's deep connections and respectful curiosity. The conversations are candid, sometimes challenging, and always human. Tune in for a series that proves the most memorable flavors are often the stories we don't see on the menu.
Author: Language: English Episodes: 101

Dirty Linen - A Food Podcast with Dani Valent
Podcast Episodes
Rowan Blakers (Bright Adventure Company) - the best job in the world [not-audio_url] [/not-audio_url]

Duration: 13:22
Rowan Blakers reckons he has the best job in the world. The owner of Bright Adventure Company spends his days kayaking, abseiling, rock climbing and caving, introducing visitors to beautiful natural landscapes and having…
Jenna Abbruzzese (Lamb Farmer) - turning to rural life [not-audio_url] [/not-audio_url]

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We love a special series on Dirty Linen… and this is the first episode of an occasional but ongoing discussion with Jenna Abbruzzese. I first encountered Jenna more than a decade ago when she was a chef at Middle Eastern…
Peter Gunn (Ides) - going out on a high [not-audio_url] [/not-audio_url]

Duration: 43:55
Peter Gunn’s Ides restaurant will close in March, exactly 10 years after it first opened in Collingwood, Melbourne. We talk about the pathway from young chef bursting with creativity to a business owner who is older, wis…
Jai Felinski (Filmmaker) - Thoughtful Tucker [not-audio_url] [/not-audio_url]

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Meat. Most of us eat it. It’s often the hero centrepiece of occasions and important gatherings. But how much do we consider where it comes from? And would we be prepared to kill the animal that we’re planning to eat? Jai…
Ed Halmagyi (Avner's Bakery) - why it finally became too much. [not-audio_url] [/not-audio_url]

Duration: 42:37
Jewish Australian Ed Halmagyi closed Sydney's Avners Bakery in the days after a murderous terror attack targeting Jews on Bondi Beach. We talk about running a business in the face of persistent antisemitism and why it fi…
Australian Open Tennis Food Special [not-audio_url] [/not-audio_url]

Duration: 18:58
Apparently they play tennis at the Australian Open. I’m here for the food: we hit five food outlets to discover what’s cooking and what it’s like to feed people at an event that attracts more than a million punters over…