@danivalent

@danivalent has been a member of Linktree for 7 years and joined in December 2018. The social media accounts linked to from @danivalent are: • Instagram Besides social media accounts, danivalent has populated their site with: • Food & travel journalism • Get on my mailing list • Upcoming food tours • Ministry of Crab, Melbourne cheat sheet: where to sit, the total bill, best dishes • 6 food itineraries in St Kilda & Southside • Chef Teage Ezard and wife Tina on facing his MSA diagnosis • Kingsland Chinese restaurant Boronia review: Retro suburban icon Kingsland has been going since the 1970s • Caterina's review / two hats! • ‘I’d be cruel’: Thi tried to push J.Y. away, then the reason came out • All my articles and reviews for The Age / Good Food • Dirty Linen Food Podcast • Antisemitism royal commission: Dani Valent on what it’s like to tell the commission about her experiences as a Jewish Australian • Sutinee ‘Tinee’ Suntivatana: Meet the Thai entrepreneur behind Tori’s, Humble Rays in Carlton, vegan gelato shop Sugar Rays, and Regale’s • Drone delivery roadtest • George Calombaris interview: Celeb chef talks underpayment scandal, Double Happy, I’m A Celeb, Auto Greek pop up • Melbourne Eat Streets by Dani Valent • High Country podcast series • Archaic law prevents beloved chef from watering her vegetables • Malaysian food Melbourne: Danny’s Kopitiam in Glen Waverley restaurant review • Horticultural therapy: How gardening can improve mental health and wellbeing • Samesyn 2.0 low-waste restaurant in Torquay gets two Good Food Guide chefs’ hats • Melbourne social clubs and meet-ups: Reading Party, Root’s Supper Club, Ket Baker doof • Il Mercato Centrale Italian food hall and market opens in Melbourne • Cultural Change: We need to be part of the tide that lifts • Two of Us: Gingersnap owners Brett Duncan and Jess Colgan • Chauncy restaurant in Heathcote serves a French tasting menu lunch for 14 diners • The Ultimate Mumbai Food Bucket List | Travel Insider • Matcha craze: How Japanese green tea took over Australian cafes and inspired ‘matcha girlies’ • Wheat story • Social enterprise All Things Equal releases plan to solve staff shortages and underemployment of disabled people in hospitality industry • How to make good cheap coffee at home • Road test: How does an air fryer compare to a standard oven? • Road test: Induction v gas: Which cooktop comes out on top in our road test? • Where to eat in Kyneton: Marchesa Italian bistro joins the Piper Street eat street • The sexual assault reckoning in the hospitality industry • Turkish food Melbourne: Roxburgh Park bakery Melbourne Simit Palace runs rings around the competition • Ethiopian food Melbourne: Sinq restaurant in Ascot Vale makes its injera in-house • Terry’s Kitchen is a Malaysian canteen in a CityLife church in Wantirna South • No latte art, no espresso machine: This Surrey Hills cafe brews beans the old-fashioned way • Michelin debate: Why there's no Michelin Guide in Australia | Gourmet Traveller • Cost of living Australia: Why are so many restaurants closing right now? • An Ode to the Cafe – A+ • Sign up to our podcast newsletter • She came for the cannoli and stayed for the friendship: an intergenerational tale • What’s driving the teeny-weeny restaurant trend? • The XX Factor: Leading Women in Restaurants • Airport West cafes: Bola Bake specialises in shokopan bread in a dog-friendly warehouse near Melbourne Airport • Mornington Peninsula restaurants: Le Bouchon is a charming taste of France in Balnarring • Korean food in Melbourne CBD: Restaurant review of Doju by chef Mika Chae • Nevedya cafe review: This vegetarian-friendly haven in the hills is not your usual Melbourne cafe • ‘World-beating’ Victorian artisan cheese business Holy Goat is set to close • Melbourne’s most exciting eat streets are not where you might expect • A plea for peace • Dessert Corner Lounge review Truganina: Clayton Indian food truck is now a restaurant • American barbecue restaurants in Melbourne: Southern Grace Diner by Big Boy BBQ review • West African food Melbourne: La Gout Afrique is a hidden gem in a milk bar in suburban Reservoir • Review: Miksa Food Truck • Review: Studio Amaro • Review: TarraWarra winery restaurant in the Yarra Valley • Donovans sale: Gail and Kevin Donovan sell St Kilda restaurant to Nick Parkhouse • How to make pizza at home, 400 Gradi pizza tips, Neapolitan pizza pro tips, Italian pizza dough recipe • Gozney Roccbox, Ooni, Ovana: Which portable pizza oven is best and most versatile? • Pinsabella review: Melbourne’s new ace of base: Pinsabella brings ‘pinsa’ to town (just don’t call it pizza) • Melbourne restaurants for solo dining | Where to eat alone in Melbourne • Cheap eats: 40 Melbourne restaurants under $40 • Affordable luxury: How to host your own tinned fish date night at home • Persian recipes from Salamati • Gourmet Traveller award: Outstanding Contribution to Hospitality • Uttapam • The Influencer Trap • Stefano's review • Restaurants with Eco-Cred • Fridge Raid - What Chefs Keep In Their Fridges • Leonie Upstairs review • Pre-order Salamati, the beautiful book I've written with Hamed Allahyari • ‘I feel she is my mum’: How a shearing-shed cook and a Syrian refugee became family • $50 main is here to stay • Waste Not, Want Not • Dale La Pau, Camberwell • Sorsi e Morsi, St Kilda • Moonhouse, Balaclava • Superchido, Seddon • Why is chocolate so cheap? Good Weekend article • Review: DAME • Just Open: Parcs • Review: HER / BKK • 5 women in food (including Nigella) talk to their 18 yo selves • Eat the Future 2022 Food Trends • Tuck Shop Takeaway farewell story • Audio review of Miss Mi • Chai n Dosa Braybrook food truck • The Innovators • A+ Insights New Hospo Mag inc my article on staffing • Restaurant St Lawrence • Hope St Radio • The Producers Podcast • Jo Barrett profile in Good Weekend • Uber Eats What Have You Done Now • Cellar Bar review • Agtech: Cows in pain, thirsty peaches, stressed tomatoes: how tech’s helping nature talk to farmers • Basque Cheesecake • 7 Ways Restaurants Have Turned The Pandemic Into A Positive • Two of Us: ‘Our kids couldn’t believe it’: the dad who moved back in with his ex and their children • Red Spice Road owners publish open letter about unpaid former staff • Restaurant workers not paid tens of thousands as Red Spice Road reopens with new staff • My Website • Perky Kohlrabi Salad • Christmas 2020 - A Victory of the Possible. My family reflection... • La Pinta, Reservoir, review • "The virus was flying around, the sparks were flying too." • The Great Melbourne Restaurant Reopening Round-Up • Shannon Martinez interview • Let's cut through the red tape and make it happen': Melbourne restaurant owners on recovery • Babka Joy • Mamadyang Ngalluk - Bruce Pascoe's Dancing Grass • Broadsheet video: the international workers the government left behind • Can Melbourne Still Be The World's Best Food City? • I visit a local fishermen, pick up my haul, then turn it into a Spanish-style dish • Tom Sarafian's Koshari - The Egyptian dish you need in your life • "These are our people. We need to support them." Portraits of seven visa holders and the employers who want them to stay • Petition: No Worker Left Behind • Everything You Ever Wondered About Flour inc. Tuerong Farm • Peanut Butter Miso Biscuits • Hospo Resource List • Quince Paste • Making Su Filindeu, the world's rarest pasta • Overseas Hospo Workers Registry To Receive Emails • Eating East Gippsland - Guides for Good • danivalent.com • Restaurant owners step up to the plate to help vulnerable migrant workers • No-one wins from the fall of George Calombaris