He was nicknamed "Herbie" at school before he ever knew it would become a global brand. Ian Hemphill grew up in a nursery in Dural in the 1950s, watched his mother write Australia's first published book on herbs, trained as an actor at NIDA, sat with 300 spice merchants in New Delhi and finally felt like he'd "found his tribe" - and then, in 1997, took $45 on the first day of trading from a converted terrace house in Rozelle.

Nearly three decades later, Herbies Spices is one of Australia's most trusted names in herbs and spices, built on 120 handcrafted blends, zero outsourcing, an 800-page spice bible, and a philosophy that quality isn't negotiable, even if it means going out of stock.

In this episode, Ian talks about asafoetida (once branded "devil's dung"), the ghost of an old spice trader who may or may not have guided a 21-ingredient ras el hanout, why chefs are chronically under-seasoning, and why "spicy" might be the most misunderstood word in the culinary world.

What You'll Hear in This Episode

A childhood steeped in herbs - Growing up at his parents' nursery in Dural, where his mother Rosemary (yes, actually named Rosemary) wrote Fragrance and Flavour, Australia's first herb book, and won a bronze medallion at the Frankfurt International Cookbook Fair in 1960
From NIDA to the family business - Ian trained as an actor, got into NIDA, and ended up "resting" (translation: unemployed) his way back into the family herb trade
Finding his tribe - Representing Singapore at the first international spice group meeting in New Delhi in 1986, and feeling, for the first time, like the "weird spice guy" wasn't so weird after all
The $45 first day - How Ian and his wife Liz sold their home, converted a Rozelle terrace into a shop, lived above it, and opened Herbies Spices on 7 July 1997
The ras el hanout with 21 spices - The unplanned, possibly-haunted origin story of one of Herbies' most iconic blends, made to order and on shelves within 24 hours
Asafoetida, aka "devil's dung" - What it actually is, why it smells like a warning label, and why it might be doing more for your digestion than you think
The most underrated spices in the pantry - Ajwain seed, Australian lemon myrtle, and roasted wattleseed all get their moment
Why chefs are too scared of spice - Ian's theory on why professional kitchens routinely under-season, and the chamula scone incident that proves it
"Spicy" vs "spiced" - Why one word might be quietly sabotaging how people think about flavour
The next generation - Daughter Kate Hemphill, who tests recipes on her own kids in London and is now carrying the Herbies spice-discovery-tour torch under "Herbie's Kitchen"
The smell test: "Smell your spices every time you use them, even the ones you're really familiar with, because that way you will develop a smell memory." His parting advice for anyone who actually wants to understand spice.

About Ian Hemphill

Ian Hemphill is the founder of Herbies Spices and one of Australia's foremost authorities on herbs and spices, with a family legacy in the trade stretching back to the 1950s. Author of Spice Notes (published internationally as The Spice and Herb Bible), Spice Travels, and co-author with daughter Kate Hemphill of How to Add Flavour, Ian has spent over four decades sourcing, blending, and educating on herbs and spices from Morocco to Cambodia to India.

He and his wife Liz founded Herbies Spices in Rozelle, Sydney, in 1997, and have since developed more than 120 original spice blends - every one made in-house, never outsourced. Ian led 19 international spice discovery tours over 25 years before handing the reins to Kate, who now runs "Herbie's Kitchen" in the UK.

You can find Herbie's Spices online, in specialty stores across Australia, and in the pages of Ian's books - where 800 pages still aren't enough to cover everything he knows.

People & Places Mentioned

Rosemary Hemphill - Ian's mother; wrote Fragrance and Flavour, Australia's first published herb book (1959)
Liz Hemphill - Ian's wife and business partner; co-founded Herbies Spices in 1997
Kate Hemphill - Ian and Liz's daughter; chef, recipe developer, marketing lead, and runs "Herbie's Kitchen" spice tours in the UK
Margaret Fulton - Family friend since Ian was 12; the food writer behind the line "food is not a competition"
Christine Manfield & Alex Herbert - Dubbed "The Spice Girls" in an early Sydney Morning Herald piece that put Herbies on the map
Herbies Spices - Founded in Rozelle, Sydney in 1997; now based on the Central Coast, NSW

Resources & Links

Spice Notes / Spice and Herb Bible - Ian's 800-page reference, now in its third edition https://www.herbies.com.au/shop/spice-kits-and-books/the-spice-herb-bible-3rd-edition-soft-cover/
How to Add Flavour - Ian and Kate Hemphill's newest book, built for beginners https://www.herbies.com.au/shop/spice-kits-and-books/books/how-to-add-flavor/
Spice Travels - Ian's account of decades spent sourcing spices around the globe https://www.amazon.com.au/Spice-Travels-merchants-voyage-discovery-ebook/dp/B006IGUTZG/ref=sr_1_1?crid=37ILCPELRZWN8&dib=eyJ2IjoiMSJ9.dnbS4vNT0AgI8uSghfl-hDmvAMOc5kn3qmjzuWMjDdAGWzJADbNgcDZAmCe1wCm9or_HjZ5WxsoiVUy2ceg5G5NO9cg0bn6hBuHrS4-toGm0jKaEkcu_coyWvokxV-0-4PeBhHfAKYBWEvbNuyUo9cix3fAGqXlBEXwVPUiPN77d47jq4OVgt44c1jsgpsiRiBHwLpKihYd7AHKAL0mV05HClVnLAUg4Y5vGJl3F37U.HIEs19H4imHdSOat-zWAULkL-bG0b_dEZqz3ltUalWE&dib_tag=se&keywords=spice+travels&qid=1785899199&s=books&sprefix=spice+travels%2Cstripbooks%2C219&sr=1-1
Herbie's Kitchen - Kate Hemphill's UK-based spice discovery tours and cooking classes https://herbieskitchen.com/
Herbies Spices - 120+ handcrafted blends, herbs and spices - find them online and in specialty stores https://www.herbies.com.au/

Keywords

Ian Hemphill, Herbies Spices, Australian food podcast, herbs and spices, cooking with spices, spice expert Australia, spice blends, premium spices, chef podcast, food podcast Australia, lemon myrtle, wattleseed, ras el hanout, za'atar, asafoetida, ajwain, seasoning, flavour, Lucy Allon, Australian ingredients, Tawnya Bahr, Straight To The Source.

Connect with Ian Hemphill

LinkedIn:https://www.linkedin.com/in/ian-hemphill-989a2a101/

Herbie's SpicesOfficial website: https://www.herbies.com.au/

Facebook: https://www.facebook.com/HerbiesSpices
Instagram: https://www.instagram.com/herbiesspices/
YouTube: Herbie's Spices https://www.youtube.com/@HerbiesSpices

Kate McIntosh, Ian's daughter and co-author of How to Add Flavor, also shares recipes and flavour education through: https://www.herbies.com.au/herbies-blog/

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.

You can find us:
• Straight To The Source podcast: https://lnk.to/jBCTBE
• Instagram: https://www.instagram.com/straight_to_the_source/
• Website: http://straighttothesource.com.au

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Celebrity chef Colin Fassnidge shares his journey from Dublin to Australia, building award-winning restaurants, television, family, mental health and the future of hospitality.

People think they know Colin Fassnidge. The TV chef. The Irish larrikin. The straight-talker.

But behind the television career is a chef who built his reputation the hard way, through Michelin-star kitchens, iconic restaurants, financial pressure, family life and an unwavering commitment to hospitality.

In this episode of Straight To The Source, Tawnya Bahr sits down with Colin for one of his most candid conversations yet.

From growing up in Dublin to building Four in Hand and 4Fourteen, Colin shares the lessons that shaped his career, why business is tougher than ever, how television changed his life, the importance of great partners, and why mental health can no longer be ignored in hospitality.

Whether you're a chef, restaurateur, producer or simply love great food stories, this episode is packed with honesty, humour and hard-earned wisdom.

In this episode, you'll hear:

Colin's journey from Dublin to Australia's leading kitchens
Michelin-star lessons that still shape his cooking
Building Four in Hand and 4Fourteen
How television transformed his career.
Business failures, resilience and bouncing back
Family, fatherhood and finding balance
Leadership lessons every hospitality business needs
Mental health and his work with WNOW (When No One's Watching)
Why supporting local hospitality has never mattered more

About Colin FassnidgeBorn in Dublin, Colin Fassnidge trained in Michelin-starred kitchens before relocating to Australia, where he became one of the country's most recognised chefs. Best known for Four in Hand and 4Fourteen, Colin has also built an extensive television career through My Kitchen Rules, Better Homes & Gardens and numerous food and travel productions. Beyond the kitchen, he's a passionate advocate for hospitality, Manu Feildel, mental health, and supporting local food communities.Connect with Colin FassnidgeInstagram: @chefcolinfassnidgeFacebook: Colin Fassnidge

Resources & Mentions

WNOW (When No One's Watching) https://wnow.org/
OzHarvest https://www.ozharvest.org/
Better Homes& Gardens https://www.bhg.com.au/

About Straight To The Source

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.

You can find us:
• Straight To The Source Podcast: https://lnk.to/jBCTBE
• Instagram: https://www.instagram.com/straight_to_the_source/
• Website: http://straighttothesource.com.au

Keywords Colin Fassnidge, My Kitchen Rules, Better Homes & Gardens, hospitality podcast, Food Stories, Travel, Culinary Tourism, Australian chefs, restaurant business, food podcast, chef interview, Irish cooking, mental health, leadership, restaurants, Raymond Blanc, hospitality industry, MichelinStar, WNOW (When No One's Watching), Mens Health, Sydney restaurants, Michelin chefs, Logies, Social media, Michelin, Ozharvest, Hospitality, Straight To The Source, Tawnya Bahr, Lucy Allon

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

After more than two decades in hospitality, Amelia Birch has built a business that reflects exactly what she believes in.

Amelia is the founder of Famelia, Australia’s only wine bar and bottle shop dedicated exclusively to championing women winemakers and women-led wine businesses. But her journey to Famelia was far from straightforward.

In this episode of Straight To The Source, Amelia joins Lucy Allon to share how losing her award-winning restaurant, The Book Kitchen, forced her to rebuild, reassess and create something with deeper purpose.

She explains why Famelia became exclusively focused on women-made wine, how conscious consumerism can drive meaningful industry change, and why hospitality should feel welcoming rather than intimidating.

The conversation also explores sustainable hospitality, achieving two Food Made Good stars from the Sustainable Restaurant Association, entrepreneurship, motherhood and Amelia’s belief that authentic, values-led businesses can make a greater impact than those focused on profit alone.

This is an honest conversation about women in wine, rebuilding after adversity and creating a hospitality business that genuinely stands for something.

What You'll Hear in This Episode

From The Book Kitchen to Famelia: How losing her award-winning restaurant during Sydney’s light rail construction reshaped Amelia’s career and approach to business.

Why Famelia exclusively champions women winemakers: The customer behaviour and industry realities that inspired Amelia to create a wine bar and bottle shop dedicated to women-made wine.

The visibility gap for women in wine: Why many customers still do not realise how few women are represented across the wine industry.

Making wine more approachable: Amelia’s mission to remove intimidation, gatekeeping and unnecessary complexity from the wine experience.

The power of conscious consumerism: How everyday purchasing decisions can support women winemakers, independent producers and businesses with purpose.

Purpose over profit in hospitality: Why Amelia measures success through authenticity, community and impact rather than revenue alone.

Building a values-led hospitality business: How purpose can guide decisions, strengthen customer loyalty and create a clearer point of difference.

Sustainability at Famelia: What achieving two Food Made Good stars from the Sustainable Restaurant Association means and how Amelia is embedding sustainability into daily operations.

Leadership shaped by adversity: How business loss, resilience and reinvention influenced Amelia’s leadership style.

Motherhood and entrepreneurship: The realities of raising two teenage boys while growing an independent hospitality business.

The future of Famelia: Amelia’s ambitions for the business and her broader vision for women in wine and hospitality.

Going Straight To The Source: Amelia's powerful definition of respecting provenance, recognising producers and choosing to support the people behind every product.

Follow Amelia Birch & Famelia

@famelia.wine
• @amelia.famelia

Resources & Mentions

Famelia Wine Bar & Bottle Shop: https://famelia.com.au
• Sustainable Restaurant Association – Food Made Good Standard: https://www.foodmadegood.org

About Straight To The Source

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.

You can find us:
• Straight To The Source Podcast: https://lnk.to/jBCTBE
• Instagram: https://www.instagram.com/straight_to_the_source/
• Website: http://straighttothesource.com.au

Keywords

Amelia Birch, Famelia Wine Bar, women winemakers Australia, women in wine Australia, hospitality leadership, purpose driven business, conscious consumerism, sustainable hospitality, Food Made Good, Sustainable Restaurant Association, Australian wine podcast, hospitality podcast Australia, female entrepreneurs Australia, Sydney wine bar, sommelier Australia, hospitality sustainability, hospitality leadership podcast, Straight To The Source podcast, Lucy Allon, Tawnya Bahr

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In this episode of Straight To The Source, Tawnya Bahr is joined by professional game harvester Rob Gallina, founder of Australian Bush Harvest, and chef, hunter and founder of Bush River Kitchen, John Ralley.

Together they unpack one of the biggest developments in Australia's wild food industry: the approval of Australia's first mobile game meat processing facility, creating a fully traceable, ethical and sustainable supply chain for wild game meat.

From venison, wild goat and kangaroo to responsible harvesting, bush cooking and chef education, this conversation explores Australia’s greatest untapped protein resources.

Rob explains how mobile processing will allow premium game meat to move from field to market within 72 hours, while John shares how hunting, foraging and cooking wild food have shaped his approach to hospitality and the dining experiences at Bush River Kitchen.

If you're interested in sustainable food systems, ethical sourcing, Australian producers, hunting, or wild game, this is an episode you won't want to miss.

What You'll Hear in This Episode

Why Australians still know very little about game meat despite having one of the world's richest wild food resources.
The story behind Australia's first mobile game meat processing facility and why it's set to transform the industry.
How ethical harvesting creates fully traceable, premium Australian game meat.
Why chefs should embrace venison, wild goat, kangaroo, rabbit and other game meats.
The difference between hunting, harvesting and culling.
Why education is the missing ingredient preventing game meat from becoming mainstream.
How Australia's export market has limited local access to premium game meat.
John Ralley's journey from pastry chef and restaurant owner to chef, hunter and founder of Bush River Kitchen.
Rob Gallina's mission: connecting feral animal management with sustainable food production.
Why wild venison differs from farmed venison in flavour, texture and nutrition.
The importance of nose-to-tail cooking and using every part of the animal.
Bush cooking techniques, campfire recipes and cooking with wild ingredients.
Why game meat could become a more affordable, accessible protein source for Australian families.
The environmental benefits of responsible feral animal management.
How Australia compares with New Zealand, Europe and North America when it comes to wild game.
The future of Australian Bush Harvest and the growing opportunities for chefs, butchers and consumers.
Why provenance, sustainability and responsible sourcing are shaping the future of Australian food.

Follow our guests

Rob Gallina

@australianbushharvest
@gameonenterprise

John Ralley

@bushriverkitchen

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers shaping Australia's food future.

Hosted by food experts Tawnya Bahr and Lucy Allon, every episode explores the people, ideas and innovations driving Australian food and hospitality forward.

Follow, rate and review Straight To The Source to help more people discover the stories behind Australia's food industry.

You can find us:

Straight To The Source Food Podcast: https://lnk.to/jBCTBE
Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/
Straight To The Source Website: http://straighttothesource.com.au

Tawnya Bahr

LinkedIn: https://www.linkedin.com/in/tawnyabahr/
Instagram: @tawnyabahr

Lucy Allon

LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon

Keywords: game meat Australia, Australian game meat, venison Australia, ethical hunting, ethical harvesting, Australian Bush Harvest, John Ralley, Rob Gallina, Bush River Kitchen, mobile game meat processing, sustainable protein, wild venison, deer meat Australia, kangaroo meat, wild goat, feral animal management, bush cooking, hunting Australia, Australian hospitality podcast, food sustainability, Straight To The Source.

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Chef Anna Polyviou doesn't do anything by halves. In this episode of Straight To The Source, host Tawnya Bahr sits down with the bold, unapologetic pastry chef behind Anna's Mess, the dessert that captures exactly who she is.

Anna opens up about her wild start as a hungover, almost-fired apprentice at Hotel Sofitel, and how a pastry competition (which she lost) changed the entire trajectory of her career. From there, she went on to win Best Apprentice in Victoria, train under Pierre Hermé in Paris, and build a career spanning international hotels, television, and global brand ambassadorships.

This conversation covers it all: coming out as a lesbian in her Greek family, her mother's initial heartbreak over her moving overseas, the launch of her new Greek patisserie Polyviou, her time on I'm a Celebrity... Get Me Out of Here, DJing between dessert plating at F1 events, and why she believes discipline, not talent, is what actually gets you to the top. Honest, funny, and refreshingly real, Anna proves that success doesn't come from playing it safe.

Key Takeaways

Anna's rocky start as an apprentice, and how she nearly got fired
Winning Best Apprentice in Victoria and training with Pierre Hermé in Paris
Coming out and navigating family expectations as a Greek woman
Building a career across TV, hospitality, and global events
Launching Polyviou, her new Greek patisserie in Sydney
Life lessons from I'm a Celebrity... Get Me Out of Here
Why she says there's no such thing as too many boundaries to push

About Anna Polyviou

Anna Polyviou is one of Australia's most recognisable pastry chefs, television personalities and food creatives. She first made her name leading the pastry kitchens at Shangri-La Sydney before becoming known nationally through MasterChef Australia and numerous television appearances.

Today, Anna balances hospitality consulting, major event collaborations, international food experiences, brand partnerships and mentoring emerging chefs, while preparing to open her new Greek-inspired patisserie, Polyviou.

Known for her bold personality, creative energy and fearless approach to food, Anna continues to champion authenticity, innovation and the next generation of hospitality professionals.

People & Places Mentioned

Hotel Sofitel Melbourne – Where Anna completed her apprenticeship alongside some of Australia's leading chefs.
William Angliss Institute – Where Anna studied hospitality before securing her apprenticeship.
Pierre Hermé, Paris – The legendary French pastry chef Anna worked alongside after winning an international scholarship.
Shangri-La Sydney – Where Anna became Executive Pastry Chef and created the groundbreaking Sweet Street dessert activation.
I'm A Celebrity... Get Me Out Of Here! – The experience Anna credits with helping reset her life after one of her darkest periods.
Juniper Health – The health and wellness program helping Anna prioritise nutrition and wellbeing.
Gema Group – Hospitality and events partner behind Formula One, LIV Golf and major national activations.
Polyviou Patisserie – Anna's upcoming Sydney bakery celebrating Greek family recipes with a contemporary twist.

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters.

Hosted by food experts Tawnya Bahr and Lucy Allon.

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.

You can find us:

Straight To The Source Food Podcast: https://lnk.to/jBCTBE
Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/
Straight To The Source Website: http://straighttothesource.com.au

Tawnya Bahr

LinkedIn: https://www.linkedin.com/in/tawnyabahr/
Instagram: @tawnyabahr
Email: tbahr@straighttothesource.com.au

Lucy Allon

LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au

Have a story to share or a producer we should visit? Drop us a line. We always love hearing from you.

Anna Polyviou, Anna Polyviou podcast, Straight To The Source podcast, Tawnya Bahr, Lucy Allon, Australian pastry chef, MasterChef Australia chef, Greek Australian chef, women in hospitality, hospitality leadership Australia, pastry chef Australia, mental health hospitality, chef mentorship Australia, Greek patisserie Sydney, Polyviou patisserie, hospitality entrepreneur, female chef Australia, hospitality careers, Juniper Health ambassador, Shangri-La Sydney pastry chef, Pierre Hermé pastry, Hotel Sofitel Melbourne, Sweet Street Shangri-La, chef resilience, hospitality podcast Australia.

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

What does it take to quit the comfort of Sydney's eastern suburbs, pack a single bag, and talk your way into one of the world's best restaurants, without speaking the language? For Remy Davis, it just takes curiosity, the right contacts, and a willingness to scrub stairs with a metal scourer until you've earned your spot at the fire.

In this wide-ranging conversation with Tawnya, Remy traces his journey from shucking oysters at Otto in Woolloomooloo to grilling €600-a-kilo turbot at Elkano in Spain's Basque Country, to cooking for a fully booked Bessie's in Surry Hills, with stints across London, Italy, and a full year in San Sebastián along the way. Three passports. Countless kitchens. Zero recipes (more on that later).

He's back in Australia now, buzzing with optimism about Sydney's evolving dining scene, and sitting on something exciting he's just not ready to reveal yet. This is a chef who backs himself and has the passport stamps to prove it.

Key Takeaways

On backing yourself: "Why not me?" Remy's answer to imposter syndrome is simple: back yourself and take the leap.
On Elkano's no-recipe kitchen: Expecting secret formulas, Remy instead found a culture built on intuition, craftsmanship and not a recipe in sight.
On produce philosophy: Spain's markets taught him that great produce starts with people who dedicate their lives to mastering a craft.
On kitchen culture: Skills can be taught. Curiosity, respect and work ethic matter most.
On travel as a career strategy: Passports help, but curiosity is what opens doors. His advice? Get out and cook somewhere new.
On Australia's dining scene: Diners are seeking experiences, not just meals. The venues succeeding are delivering genuine value and connection.

About Remy Davis

Remy Davis is a Sydney-based chef with stints in London, Italy, and Spain's Basque Country under his belt, including a formative year at Elkano, one of the world's most revered fish restaurants. He completed his culinary training at TAFE Ultimo and cut his teeth at Otto on the Woolloomooloo wharf before heading overseas to work in Michelin-calibre kitchens.

Back in Australia, he was the chef behind the opening menu at Bessie's in Surry Hills, and most recently cooked at Fire Kitchen as part of Vivid Sydney. He's currently working on an unannounced project in Australia at the intersection of food and art. Watch this space.

People & Places Mentioned

Christopher Thé - Now at Hearthe (formerly Black Star Pastry); started his career at Claude's
John Ralley - The mutual connection who helped Remy land London trials; co-cooked with Remy at Fire Kitchen during Vivid Sydney
Alex Herbert - Orchestrated Fire Kitchen at Vivid Sydney; Remy's shoutout: "She did a fantastic job. Like an orchestra."
Inés Barajan / Sabor, London - The London restaurant that turned Remy's attention to Spain; Sabor means flavour, and it showed
Elkano, San Sebastián - The world-ranked Basque restaurant that gave Remy the best year of his professional life. No recipes. €99/kg turbot. Tennis elbow from flipping fish. Zero regrets.
Aitor (Elkano) - The head chef who eats with his team — from family to KP — every service. White tablecloth, no exceptions
Nathan Sassi & Morgan Mcglone (Bar Copains / Vincenzo's / Bessie's) - The duo who pulled Remy back to Sydney and into the Bessie's project
Bessie's / Alma, Surry Hills - Opened January 2025. Fire-focused, produce-driven, built over a year of trans-continental planning

About Straight To The Source

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry.

You can find us:

Straight To The Source Food Podcast: https://lnk.to/jBCTBE
Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/
Straight To The Source Website: http://straighttothesource.com.au

Tawnya Bahr

LinkedIn: https://www.linkedin.com/in/tawnyabahr/
Instagram: @tawnyabahr
Email: tbahr@straighttothesource.com.au

Lucy Allon

LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au

Have a story to share or a producer we should visit? Drop us a line — we always love hearing from you.

Keywords: Remy Davis chef, Straight To The Source food podcast, Tawnya Bahr, Lucy Allon, Elkano restaurant San Sebastián, Basque Country chef, Australian chef overseas, fire cooking Sydney, Bessie's Surry Hills, Vivid Sydney Fire Kitchen, Sydney chef, hospitality podcast Australia, chef career advice, Otto Woolloomooloo, Bar Copains Sydney, TAFE culinary training, OzHarvest,, chef mentorship Australia, Tasting Success Mentoring Programme, San Sebastián food scene, Michelin kitchen experience.

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

What does it look like when fifth-generation farming meets modern food entrepreneurship? For Sue Heward of Singing Magpie Produce in Monash, South Australia, it looks like sun-dried Smyrna quinces, semi-dried black and white figs, vine-ripened Shiraz grapes dried on the vine, and artisan gift boxes that tell the full story of the Riverland.

In this rich, grounded conversation recorded on the Heward family orchard, Tawnya Bahr sits down with Sue and her father Frank - a man who has farmed this property for over 60 years - to trace 105 years of family growing history, the birth of Sue’s business, Singing Magpie Produce nearly a decade ago, and the hard-won lessons of building a value-added food brand from the ground up.

What You'll Hear in This Episode

105 years on the land - Frank traces the Heward family's growing history from the original quince trees to today's pecans, figs, quinces and grapes
The fruit fly reality - How Queensland fruit fly regulations have reshaped what the Hewards can sell fresh, pushing them further into value-adding and manufacturing supply for Maggie Beer and Beerenberg
The grape glut crisis - With Riverland winegrapes unwanted by the market, Frank explains how Sue turned the problem into "Dad's Vine Ripened Shiraz" - sun-dried Shiraz with a flavour that tastes like eating wine
How Singing Magpie began - Sue returned from 16 years in Melbourne, swapped a career in health prevention for commercial cookery, and spent her first year back picking figs and figuring out her next act
The first product and a Champion Award - Starting with 50 kilos of preservative-free, semi-sun-dried black figs sold on Facebook, the brand grew fast. The Smyrna sun-dried quince - made from her mother's recipe - won Champion at Sydney Royal Fine Foods in its first year
The sticky quince syrup - A zero-waste product born from the poaching liquid; reduced for seven hours until it's sweet, tart and just on the edge of caramelised. Works with cheese, duck, lamb and dessert equally
The full product range - From sun-dried mangoes to persimmons, jujubes from Black Sheep Produce in Loxton, locally sourced Medjool dates, and Solomon Gold vegan chocolate hand-tempered in the Riverland
The spectacular diced fruit mix - Deliberately sultana-free; packed with black and white figs, peaches, pears, apricots and candied lemon (the very same lemon used in the quince cooking process, wasted by no one)
Breast cancer and the business - Sue shares how a diagnosis at 50, followed by five months of chemotherapy, forced her to step back from the day-to-day - and accidentally prompted the team expansion and systems thinking that made the business stronger
Tasting Australia 2026 - A marquee event for 50-60 guests on the quince orchard, in collaboration with Temperance Restaurant and Hotel Renmark, in 65mm of unexpected Riverland rain. It was magical.

About Singing Magpie Produce

Singing Magpie Produce is an artisan dried fruit and specialty food brand based in Monash, South Australia, in the Riverland. Founded by Sue Heward, the brand grows from a fifth-generation family orchard and sources exclusively from Riverland producers to create premium, preservative-free dried fruits, sun-dried quinces, quince syrups, specialty gift boxes, and seasonal products.

Singing Magpie is a multi-award-winning producer. Their sun-dried Smyrna quince won Champion at the Sydney Royal Fine Food Competition in 2017, and the brand has since collected Gold and Silver medals at the RAS NSW Royal Fine Food Show and Australian Food Awards, appeared on MasterChef Australia (2018), have twice won the SA State title at the delicious. Harvey Norman Produce Awards (2019 and 2025), and in 2025 became a National Finalist in the Sun-Dried Fruits - From the Earth category. Their products are stocked and supplied to food service clients across Australia through their collaboration with Straight To The Source.

People & Places Mentioned

Frank Heward - Sue's father; fifth-generation grower; 60+ years on the Monash property; innovator (mushroom tunnels, dried fruit, pecan planting)
Petty Orchards - Frank's grandmother's family orchards in Doncaster-Mitcham, Melbourne; a well-known horticultural name in the region
Maggie Beer Products - 24-year supply relationship for figs and quinces for manufacturing
Beerenberg - Current manufacturer customers for Heward Orchard
Black Sheep Produce - Heidi and Dave, Loxton; growers of jujubes (Chinese red dates) supplied to Singing Magpie gift boxes
Solomon Gold - Vegan chocolate sourced from Sydney; hand-tempered by the Singing Magpie team
Almond Co. - Riverland almonds used in Singing Magpie gift boxes
Tasting Australia - Festival platform that brought guests from Adelaide, Mildura, Mount Gambier and Inverloch to the Monash orchard
Temperance Restaurant / Hotel Renmark - Collaborators on the Tasting Australia orchard event
Straight To The Source - food consultancy; 10-year relationship with Singing Magpie; connected the brand to chefs and food service nationally
Sydney Royal Fine Food Competition - Premier national food competition (Royal Agricultural Society); Singing Magpie's Smyrna sun-dried quince won Champion Award in its debut year
delicious Produce Awards: Multiple award winner, including most recently 2025 From the Earth South Australian National Finalist

Resources & Links

Singing Magpie Produce - Find their products and gift boxes online
Sydney Royal Fine Food Competition - rasnsw.com.au
Tasting Australia - South Australia's premier food and drink festival - tastingaustralia.com.au
Breast cancer awareness - Check your breasts monthly. National Breast Cancer Foundation - nbcf.org.au

About Straight To The Source

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry.

You can find us:

Straight To The Source Food Podcast: https://lnk.to/jBCTBE
Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/
Straight To The Source Website: http://straighttothesource.com.au

Tawnya Bahr

LinkedIn: https://www.linkedin.com/in/tawnyabahr/
Instagram: @tawnyabahr
Email: tbahr@straighttothesource.com.au

Lucy Allon

LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au

Keywords: Straight To The Source Podcast, Straight To The Source, Sue Heward, Frank Heward, Singing Magpie Produce, Riverland, South Australia, Australian food producers, family farming, generational farming, Australian figs, semi-dried figs, Smyrna quince, quince products, Riverland Shiraz, dried fruit Australia, artisan food products, value-added agriculture, food innovation, Australian produce, provenance, regional Australia, food entrepreneurship, farm to table, producer stories.

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

What happens when a little girl collecting bush fruits in outback New South Wales, not knowing she was poor, just knowing she was rich in country, grows up to launch the first-ever Australian Native Food Festival and win the most prestigious trailblazer award in the industry? You get Sharon Winsor.

In this extraordinary conversation, Sharon joins Tawnya Bahr to tell her story with radical honesty: the stillbirth that cracked her open at 21, the domestic violence that nearly took her life, the government consultant who told her bush foods would "never belong on a plate in a restaurant," and the quiet, relentless determination that built Indigiearth into something far bigger than a food business.

This is an episode about food sovereignty, cultural responsibility, and what it actually means to give back not once a year during Reconciliation Week, but every single day.

Episode Highlights

[17:00] — "It has purely been built on the back of desperation": survival, healing, breaking cycles

[29:00] — The government consultant who said bush foods would "never belong on a plate in a restaurant"

[46:30] — The jar of bush fruits confiscated at school and reported to welfare as "dirty food"

[51:00] — Grassroots vs. bandwagon: who really owns the native food space

[55:30] — What respectful engagement with native ingredients actually looks like for chefs

[1:14:00] — Building the Australian Native Food Festival: $22k personal debt, 10,000 attendees, $225k back to Aboriginal businesses

[1:26:00] — Winning the inaugural Bill Granger Trailblazer of the Year — the car park, the big screen, the speech she can't remember

[1:32:00] — The Australian Native Food Festival returns: 25–27 September at Carriageworks, with the First Nations Bush Food Alliance delivering the industry trade day

[1:35:00] — Quickfire round: lemon myrtle, quandongs, kangaroo, morning coffee on the veranda, and a horse that keeps her sane

Key Takeaways

On cultural responsibility over commerce: "Indigiearth is not a food business. It is so much more than that." Sharon built her brand not chasing profit but chasing healing — and the community that came with it.

On what respectful engagement actually looks like: "Native foods is more than just an ingredient. It connects us to country, to storylines, to trading with our tribal areas, our songlines, Mother Earth. It's so deeply embedded in who we are as Aboriginal people." Chefs and businesses who want to use native ingredients are welcome — but they need to do the work.

On the tokenism problem: Sharon has sat in high-end restaurants and asked a waiter where the native ingredient was — only to have the chef come out and admit they were out of it. "Guys, that's not okay. You're misrepresenting what our food is. You're bastardising the industry."

On Reconciliation Week: "Aboriginal people didn't start that. Why are we needing to be the ones doing the reconciling?" Sharon only works with organisations that do the work year-round, not just when it's on the calendar.

On backing herself when nobody else would: She went into the first Australian Native Food Festival knowing she couldn't cover all the costs. She covered the $22,000 deficit herself. "I had to back myself and I had to back the bigger vision."

On the rise of all of us: "It's not about the rise of one of us. It's about the rise of all of us."

About Sharon Winsor

Sharon Winsor is a Ngemba Weilwan woman, award-winning Indigenous chef, and the founder of Indigiearth — a native food business grounded in over 30 years of cultural knowledge, community connection, and hard-won resilience. Born in Gunnedah, NSW, Sharon grew up foraging on country before bringing that knowledge to Sydney, then Mudgee, and eventually to the national stage.

She is the creator and driving force behind the Australian Native Food Festival, the first of its kind and a founding member of the First Nations Bush Food Alliance, a peak body for Aboriginal and Torres Strait Islander peoples in the native food industry.

In 2023, Indigiearth won the prestigious Outstanding Native Producer trophy at the delicious. Harvey Norman Produce Awards, and in 2026, she was named the inaugural Bill Granger Trailblazer of the Year at the Sydney Morning Herald Good Food Awards, presented by Kylie Kwong.

People & Places Mentioned

Kylie Kwong — Longtime ally, friend, and the person who told Sharon she belonged in the room at the Good Food Awards. Presented Sharon with the Bill Granger Trailblazer award
Ben Shewry — Featured at the Australian Native Food Festival cooking demonstrations
Karima Hazim — Also featured at the festival
Aunty Beryl — Shared cultural stories on stage with Kylie Kwong at the festival
Raylene Brown, Aunty Pat Torres (Kimberley), Sharon Brindley (Victoria) — Co-collaborators on the First Nations Bush Food Alliance, working together for over ten years
Bill Granger — The award bearing his name, in partnership with his family, was presented for the first time at the 2026 Sydney Morning Herald Good Food Guide Awards.
Indigiearth — Sharon's native food business, now including retail products, events, catering, Warakirri dining experiences, and more
Carriageworks, Sydney — Host venue for the Australian Native Food Festival
Gunnedah, Rocky Glen, Coonabarabran, Gulargambone, Mudgee — The country that shaped her

Dates for Your Diary

Australian Native Food Festival: 25–27 September, Carriageworks, Sydney, featuring the First Nations Bush Food Alliance industry trade day

Resources & Links

Indigiearth: Indigiearth.com.au
First Nations Bush Food Alliance: Follow Sharon on social media for the relaunch announcement

If you're a chef or a business that wants to use native ingredients respectfully, Sharon is open to masterclasses and conversations. Reach out via Indigiearth.

Have a story to share or a topic we should dive into? Drop us a line.

About Straight To The Source

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry.

You can find us:

Straight To The Source Food Podcast: https://lnk.to/jBCTBE
Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/
Straight To The Source Website: http://straighttothesource.com.au

Tawnya Bahr

LinkedIn: https://www.linkedin.com/in/tawnyabahr/
Instagram: @tawnyabahr
Email: tbahr@straighttothesource.com.au

Lucy Allon

LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au

Keywords: Sharon Winsor Indigiearth Australian native ingredients bush foods Australia Indigenous food sovereignty Aboriginal food business First Nations bush foods native food cultural appropriation ethical sourcing native ingredients lemon myrtle quandong wattle seed bush food supplier Australia Indigenous chef Australia Australian Native Food Festival Carriageworks Sydney First Nations Bush Food Alliance Bill Granger Trailblazer Award Good Food Awards 2026 Kylie Kwong how to source native ingredients ethically Aboriginal owned food business Australia bush foods on restaurant menus native ingredients for chefs Australia

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In this episode of Straight To The Source, Lucy Allon sits down with one of Australia's most respected drinks voices, Mike Bennie. A journalist, wine judge, educator, and co-founder of P&V Wine + Liquor Merchants, Mike has spent decades tasting, writing about and championing Australian drinks culture.

From emerging wine trends and changing consumer habits to the rapid growth of the non-alcoholic category, Mike shares his unique perspective on where the drinks industry is heading and why Australia continues to be one of the world's most innovative beverage producers.

They also taste chef-turned-winemaker Matt Stone’s first vintage Pinot Noir. Plus, Mike reveals the Australian drinks every wine lover should know about right now, including the local sparkling wines, Grenache producers and Mediterranean varieties he believes are genuinely competing with the world's best.

What You'll Hear in This Episode

Inside the life of a professional wine critic: From tasting up to 30 wines before breakfast to judging, writing, travelling and staying on top of a constantly evolving global drinks industry.

Why Australians are drinking less but drinking better: Mike's perspective on changing consumer habits and why today's drinkers are becoming more selective, more adventurous and increasingly focused on quality over quantity.

What makes Australian drinkers unique: Why Australians have developed a deep understanding of wine regions, a willingness to experiment and a refreshing lack of rules when it comes to what they drink.

The role of festivals in shaping food and drink culture: How events like Vivid Fire Kitchen and regional food festivals are creating stronger connections between producers, hospitality businesses and consumers.

Tasting Matt Stone's first Pinot Noir: Mike shares his thoughts on the inaugural Wines by Matt Stone Pinot Noir and explains why the wine reflects a commitment to finesse, balance and fine winemaking.

Why chefs often make great winemakers: The parallels between cooking and winemaking and how some of Australia's most respected chefs have developed a deep passion for wine.

The permanent rise of low and no alcohol drinks: Why non alcoholic beverages have moved far beyond trend status and become a permanent part of Australia's hospitality landscape.

How the best restaurants approach non alcoholic pairings: Why some of the most exciting drinks innovation is happening outside traditional wine programs, with sommeliers and chefs creating sophisticated alcohol free experiences.

Australian pioneers changing the non alcoholic category: The impact of brands like Aaron Trotman’s NON and Heaps Normal, and the producers helping reshape how Australians think about drinking.

Global drinks trends Australia should be watching: What Mike is seeing overseas, from wellness beverages and functional drinks to the growing influence of legalised cannabis on alcohol consumption in the United States.

Why wine packaging needs a rethink: Mike's candid views on why wine remains tied to outdated formats and how packaging innovation could help the industry better connect with modern consumers.

Australian sparkling wine versus Champagne: Why Mike believes Australia's best sparkling wines are genuinely competing with, and in many cases outperforming, some of Champagne's biggest producers.

The rise of Australian Grenache: Why Grenache has become one of Australia's most exciting wine categories and how old vine vineyards are helping produce wines that stand alongside the world's best.

The Mediterranean grape varieties thriving in Australia: How varieties like Vermentino, Greco and Nero d'Avola are proving better suited to Australia's climate, cuisine and modern drinking culture.

The next chapter for craft beer: Why beer drinkers are moving beyond heavily hopped styles and becoming more interested in provenance, farming practices and where ingredients come from.

Going straight to the source of drinks: How concepts like provenance, sustainability and producer connection are becoming increasingly important across wine, beer, spirits and non alcoholic beverages.

The future of Australian drinks culture: Mike's vision for a more inclusive, collaborative and less gatekept drinks industry that embraces changing consumer habits while continuing to champion innovation.

Why hospitality needs broader drinks education: How breaking down the silos between wine, beer, spirits and non alcoholic drinks could create a more knowledgeable and adaptable next generation of hospitality professionals.

What the next five years could look like: Mike's predictions for Australian hospitality, from lower alcohol consumption and evolving consumer values to a greater focus on ingredient quality, transparency and sustainability.

Follow Mike Bennie, and, P&V Wine & Liquor Merchants:

@mikebennie101
@pnvmerchants

Watch our short film, Pork To Fork, Grain to Glass, of our Straight To The Source trip taking Mike Bennie & Nik Hill to Voyager Craft Malt & Dewsburys Free Range Pork

Resources & Mentions

P&V Wine + Liquor Merchants: https://pnvmerchants.com
• Wines by Matt Stone: https://www.instagram.com/wines_by_mattstone
• Heaps Normal: https://heapsnormal.com
• NON: https://www.non.world/en-au
• Little Food Market Sydney at Carriageworks 21-23 August 2026: https://thelittlefoodmarket.com/sydney

About Straight To The Source

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry.

You can find us:

Straight To The Source Food Podcast: https://lnk.to/jBCTBE
Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/
Straight To The Source Website: http://straighttothesource.com.au

Tawnya Bahr

LinkedIn: https://www.linkedin.com/in/tawnyabahr/
Instagram: @tawnyabahr
Email: tbahr@straighttothesource.com.au

Lucy Allon

LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au

Keywords: Australian wine, Australian drinks industry, Mike Bennie, wine trends Australia, Australian sparkling wine, non alcoholic drinks Australia, Australian Grenache, Australian beer trends, wine podcast Australia, drinks culture Australia, Matt Stone wine, Australian hospitality industry, low alcohol drinks, wine education, beverage trends Australia, Straight To The Source

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

After more than a decade at Icebergs Dining Room and Bar, Chef Alex Prichard is trading Bondi for Berry with the launch of Sara Dining & Garden, a produce-driven restaurant grounded in farming, sustainability and regional hospitality on the NSW South Coast.

In this conversation, Lucy Allon sits down with Alex to discuss the realities of opening a farm-led dining destination in today’s economic climate, why chefs need a deeper connection to producers and how regional Australia is reshaping the future of hospitality.

Alex’s career has taken him through some of Australia’s most respected kitchens, including Momofuku Seiobo, Sake and The Cut, before becoming Head Chef at Icebergs at just 24 years old. Now, with Sara Dining & Garden, he’s entering a new chapter focused on immersive dining experiences, seasonality and creating a stronger connection between food, land and community.

From five-hour daily commutes and failed melon crops to Michelin in Australia and the pressures facing restaurants right now, Alex shares an honest perspective on what it takes to build a modern hospitality business.

What You’ll Hear in This Episode

Leaving Icebergs after more than a decade Why Alex decided it was finally time to step away from one of Australia’s most iconic restaurants and pursue his long held dream of opening a regional farm to table venue
The road from Bondi to Berry How commuting five hours a day from the South Coast to Icebergs reinforced both his love for the restaurant and his desire to build a life closer to family and community
The vision behind Sara Dining & Garden The story behind the partnership with Linnaeus Collection and the creation of a destination dining experience built around accommodation, produce, wellness and hospitality
Building a restaurant around the land How Alex and his team spent the past 12 months experimenting with crops, understanding the property and learning what can realistically be grown at scale
Pretty gardens vs ugly gardens Why designing a working farm that also functions as luxury accommodation required balancing operational efficiency with aesthetics
The harsh realities of farming What happened when Alex attempted to grow melons at scale and how weather, mould and seasonality has reshaped his approach to menu planning
Why 100% local isn’t always realistic Alex’s honest perspective on sourcing, commercial realities and why supporting great Australian producers sometimes means looking beyond your immediate region
Australian produce and luxury dining Why regional diners shouldn’t have to miss out on exceptional Australian seafood and produce simply because they’re outside major cities
Why every chef should grow something How harvesting ingredients yourself changes your understanding of waste, labour, value and respect for producers
The rise of regional dining in Australia Why more chefs are leaving major cities and how hospitality migration is reshaping dining destinations across regional New South Wales
Rethinking the restaurant experience How Alex wants Sara to feel more like visiting someone’s home than dining in a traditional restaurant, with guests encouraged to explore the farm and settle into the experience
The business realities facing hospitality The pressures of labour costs, shrinking margins, rising produce prices and why restaurants now need a genuine point of difference to survive
Solving regional hospitality challenges How Sara is approaching transport, non-alcoholic drinks and local engagement to create a sustainable regional dining model
Michelin, Australia and staying authentic Alex’s thoughts on Michelin arriving in Australia and why he hopes Australian restaurants never lose their relaxed, egalitarian style of hospitality
The importance of knowing your producers Why understanding the people behind ingredients matters just as much as the ingredients themselves, and how those relationships shape the way Alex cooks
The future of Australian hospitality Alex’s hopes for the next generation of regional restaurants, young chefs and a more produce-connected dining culture across Australia

Follow Alex Prichard, Sara Dining & Garden, and, Linnaeus Collection:

@alexsprichard
@saradiningandkitchen
@linnaeuscollection

About Straight To The Source

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry.

You can find us:

Straight To The Source Food Podcast: https://lnk.to/jBCTBE
Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/
Straight To The Source Website: http://straighttothesource.com.au

Tawnya Bahr

LinkedIn: https://www.linkedin.com/in/tawnyabahr/
Instagram: @tawnyabahr
Email: tbahr@straighttothesource.com.au

Lucy Allon

LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au

Keywords: Alex Prichard, Alex Prichard podcast, Sara Dining and Garden, Sara Dining Berry, Icebergs Dining Room and Bar, Australian chefs podcast, Regional dining Australia, Farm to table restaurant Australia, NSW South Coast restaurants, Berry restaurants, Australian hospitality industry, Sustainable dining Australia, Produce driven dining, Australian food podcast, Hospitality podcast Australia, Straight To The Source

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In this episode, Tawnya Bahr talks with Amber Doig, an impressive chef and quiet achiever about ego, culinary instinct, seaweed, and why attitude will always beat talent.

Amber Doig left Christchurch at 17 for Australia. Twenty-something years later, she's worked alongside Alex Stupack, Chef and Co-Owner of the Empellón restaurant group based in New York City, and is now quietly reshaping how Sydney eats Mexican food.

This isn't a rags-to-riches story. It's a story about showing up, getting humbled in a New York kitchen, and realising that where you're from: your mum's single-parent cooking, your Māori heritage, your Pacific roots, is exactly what makes your food worth eating.

What You'll Hear in This Episode

Food as family Amber grew up surrounded by professional cooking: her mother trained as a chef as a teenager, cooked through her pregnancy, and had Amber in restaurant kitchens by the age of 10, what she calls "young work experience, AKA free labour"
Rejected but undeterred When Christchurch's hospitality school turned her away over English and Maths requirements, Amber packed up and moved to Sydney at 17 to start her apprenticeship on her own terms
Learning the trade in Sydney From a Rozelle cafe under head chef Christopher Mitchell via the Hospitality Training Network, to six-plus years with mentor Vanessa Martin at Il Piave, Rozelle, the years that built her foundation
The New York epiphany A New Year's Eve ball drop in 2010 became a life-changing encounter with Mexican cuisine at Empellón. Five years later, she went back, this time to work
Training under Alex Stupak Two years cooking across multiple Empellón concepts, including a James Beard event for the launch of Stupak's taco cookbook and ringside seats as Albert Adrià's team cooked at the Push Project dinner collaboration
A lesson in humility Why New York was a wake-up call for her ego, and how working alongside elite chefs from around the world completely redefined her understanding of speed, precision, and culinary knowledge
Returning to Sydney with purpose Coming home armed with new techniques, bold flavours, and a fire to show Sydneysiders the real depth and complexity of Mexican cuisine
Mexican food beyond Old El Paso Why Amber sees her role as partly educational: the origin story of tacos, mole, Oaxaca cheese, tomatillos, and the fact that Mexico gave the world tomatoes, chillies, and corn
Sourcing the unsourceable The challenge of tracking down Mexican ingredients in Sydney's early days, and how the scene has since transformed with local growers and specialist importers now meeting the demand
Seaweed as the next frontier Her current obsession: sea lettuce from Rocky Point Aquaculture, dehydrated for salads, blitzed into powders, and made into furikake-style seasonings
Pacific roots on the plate A ceviche-inspired ikamata dish drawing on Māori and Pacific culinary traditions, snapper, coconut, and sumac in equal parts nostalgia and innovation
Almost a decade at Applejack Her role at Butler, her involvement across new openings, and working with Director of Culinary Patrick Friesen on menu development across 13 venues
The Opera Bar, reimagined How Applejack Hospitality is bringing locals back alongside tourists: Basa Falafel, Vietnamese banh mi, broken rice, Sydney Rock oysters with Fermentalist Habanero Hot Sauce, and a genuine commitment to local producers

Follow Amber Doig

Instagram: https://www.instagram.com/amber_doig_/

About Straight to the Source

Reach out, leave a review, and share this episode with someone in the industry who needs to hear it.

You can find us:

Straight To The Source Food Podcast: https://lnk.to/jBCTBE
Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/
Straight To The Source Website: http://straighttothesource.com.au

Tawnya Bahr:

LinkedIn: https://www.linkedin.com/in/tawnyabahr/
Instagram: @tawnyabahr
Email: tbahr@straighttothesource.com.au

Lucy Allon:

LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au

Keywords: Women in Food, Straight To The Source podcast, Australian chef, Applejack Hospitality Group, hospitality industry, kitchen culture, Sydney, foodpodcast, Australian food producers, chef career advice, Mexican food, Alex Stupak, Empellón

Resources & Links

James Beard Foundation, https://www.jamesbeard.org/events-overview
Applejack Hospitality Group, applejackhospitality.com.au
Opera Bar, Sydney, operabar.com.au
Empellón: https://www.empellon.com/alex-stupak/
Rocky Point Aquaculture, sea lettuce and sustainable Australian seafood
Carriageworks Farmers Market, Sydney's celebrated producer market, home to local artisans, including Marrickville cheese makers

Have a story to share or a topic we should dive into? Drop us a line — we always love hearing from you.

Straight To The Source is hosted by Tawnya Bahr and Lucy Allon.

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

How do you compete in a Chef of the Year culinary competition when you can't taste a single thing on the plate? For chef Naomi Lowry, the answer is muscle memory, decades of instinct, and an industry that showed up for her in ways she never expected.

In this candid conversation, Naomi joins Tawnya and Lucy to trace a career built on anything but a straight line, from a pub kitchen in the UK to Sydney's finest restaurants, a breast cancer diagnosis three months after opening her own venue, a stint working in TV, and a second life she's found sixty metres underwater.

This is an episode about what happens when the roadmap disappears, and what you build in its place.

What You'll Hear in This Episode

Growing up around food - Naomi recalls her grandmother's legendary home cooking, her mother's 1980s Connecticut dinner parties, and being the eldest of five kids who helped out in the kitchen by necessity
How she stumbled into chefing - Managing a pub at university with an unused kitchen, Naomi started cooking and never looked back
The leap to Australia - At 21, she sold her car and boarded a flight to Sydney just days after 9/11, much to her mother's horror. That decision shaped the next 26 years of her life
Breast cancer at 38 - Diagnosed just three months after opening her own venue, Naomi speaks candidly about late detection, the support of the hospitality community, and why she posts a "check your boobies" reminder on Instagram every first of the month
Competing through chemo - How she made it to the finals of a major chef of the year competition while unable to taste, and what it meant to have her mum there to witness it
Losing her best friend to cancer - The spiral that followed, and how therapy and scuba diving helped her find a healthier path forward
The dive that changed everything - Naomi's other great passion: scuba diving as her form of meditation, complete with a self-imposed tattoo rule that keeps her exploring the world's oceans
Cicci, Balmain - The Italian wine bar where she's found her home, cooking pasta for loyal regulars who've named themselves "colony director" and claimed their favourite tables
The secret menu - Carbonara, cacio e pepe, amatriciana and zabaglione: dishes not on the menu but always available for those who know how to ask
Mentoring the next generation - Naomi's involvement in the Tasting Success Mentoring Programme, and her concerns about the craft skills - like breaking down whole animals - that are quietly disappearing from kitchens
The chefs who shaped her - Danny Russo, Colin Fassnidge, Giovanni Pilu, James Viles, Jeremy Strode, and meeting Michel Roux Sr (she had to hide in the walk-in freezer to collect herself)

About Naomi Lowry

Naomi Lowry is a British-born, Sydney-based chef with over two decades of experience in the Australian hospitality industry. French-trained and Italian-inspired, she has worked alongside some of Australia's most respected chefs, including Colin Fassnidge, Giovanni Pilu, Danny Russo and James Viles at Biota.

Naomi competed in the Chef of the Year competition. She is a mentor for emerging talent for Lyndey Milan's Tasting Success Mentoring Program, an advocate for breast cancer awareness, and the head chef at Cicci, an Italian wine bar in Balmain, Sydney.

You can find Naomi on Instagram, where she posts monthly breast cancer check reminders and updates from the kitchen and the ocean floor.

Follow Naomi Lowry:

Instagram: https://www.instagram.com/chef_naomi_lowry/
https://www.instagram.com/chef_vs_cancer/
https://www.instagram.com/cicci.balmain/

About Straight to the Source

Reach out, leave a review, and share this episode with someone in the industry who needs to hear it.

You can find us:

Straight To The Source Food Podcast: https://lnk.to/jBCTBE
Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/
Straight To The Source Website: http://straighttothesource.com.au

Tawnya Bahr:

LinkedIn: https://www.linkedin.com/in/tawnyabahr/
Instagram: @tawnyabahr
Email: tbahr@straighttothesource.com.au

Lucy Allon:

LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au

Keywords: Naomi Lowry, Women in Food, straight to the source podcast, Australian chef, Sydney restaurant, breast cancer, hospitality industry, kitchen culture, sustainability, Sydney, foodpodcast, Australian food producers, chef sobriety, chef career advice, diving, breast cancer, culinary competitions

Resources & Links

Check your breasts - follow Naomi on Instagram for monthly reminders
National Breast Cancer Foundation - nbcf.org.au
Tasting Success Mentoring Programme - Lyndey Milan's program for emerging chefs in Australia - tafensw.edu.au/programs/tasting-success

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Some kids find trouble. Simon Sandall was very, very good at it. He starts on the streets of Rugby, England, where he was, by his own cheerful admission, heading nowhere fast. What pulled him back? Food. And forty-one years, a few broken noses, a life-threatening health crisis, and one extraordinary Valentine's Day later, he's the Executive Chef and Owner of Boronia Kitchen, cooking on his own terms, and loving every minute of it.

In this episode, Tawnya Bahr sits down with Simon for a raw, honest, and often hilarious conversation about the realities of a career in professional kitchens. The good, the brutal, and the deeply human moments in between.

Episode Overview (Ep #80) with Simon Sandall and Tawnya Bahr

What We Cover in This Episode

From rat bag to rising star. How walking a dog led Simon into a vegetarian restaurant kitchen at age 14, and why his Welsh TAFE teacher's blunt words ("sort your shit out or f*** off") became the making of him
The brutal truth about old-school kitchen culture. Simon doesn't sugarcoat it: the kitchens of London's elite hotels were aggressive, physically dangerous, and completely normalised. How does that compare to the kitchen he runs today at Boronia?
The Ritz vs. Claridge's. How a 17-year-old Simon chose between two of London's most iconic hotels (he picked the one where he felt like a person, not a number) and what that decision taught him about culture
Going gold at Olympia. Competing in culinary competitions at 17, working 48-hour stretches on cold masterpieces, and what ego-driven ambition looks like when you're young and hungry
The world years. From the Greek islands to Mozambique (four years out of civil war), Lake Malawi, and navigating a continent post-civil war with nothing but instinct, biltong in his backpack, and a talent for banoffee pie
Landing in Australia broke and long-haired. The story of arriving in Sydney on borrowed money, being knocked back for jobs because of his appearance, and flipping steaks at the Orient Hotel at the Rocks until the right opportunity opened up
17 years with Matt Moran. What this relationship taught Simon about craft, loyalty, friendship, and farming. Why Matt is now one of his closest mates, getting him up to the farm to forage pine mushrooms and collect fresh eggs.
Valentine's Day, 2018. The moment that changed everything. Simon shares with extraordinary openness how necrotising pancreatitis almost took his life, how he said goodbye to his kids from a hospital bed, and how he signed the lease on Boronia Kitchen from intensive care. Nearly nine years sober, and no regrets.
The Boronia Kitchen story. A passion project built on discipline, seasonal produce, a kitchen garden harvested twice daily, and a commitment to doing things properly on his own terms
The cookbook. Self-published, coffee table-worthy but built to get greasy, and packed with seasonal recipes that define Boronia's kitchen

About Simon Sandall & Boronia Kitchen

Simon Sandall is the Executive Chef and Owner of Boronia Kitchen in Sydney. With over four decades in the industry, including time at the Ritz London, the Sydney Opera House, and seven years on the tools at ARIA Restaurant. Simon is one of Australia's most respected chefs. He is also the author of the self-published Boronia Kitchen cookbook. After a near-fatal health crisis in 2018, Simon rebuilt his life around his restaurant, his kitchen garden, his family, and nearly nine years of sobriety.

Boronia Kitchen: https://www.boroniakitchen.com.au/
Address: 150 Pittwater Road, Hunters Hill NSW Australia
The Boronia Kitchen Cookbook: https://www.boroniakitchen.com.au/shop/p/the-story-of-boronia
Instagram: @chefsimonsandall @boroniakitchen @cateringbysimonsandall

About Straight to the Source

Straight To The Source is hosted by Tawnya Bahr and Lucy Allon. We'd love to hear from you! Reach out, leave a review, and share this episode with someone in the industry who needs to hear it.

You can find us:

Straight To The Source Food Podcast: https://lnk.to/jBCTBE
Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/
Straight To The Source Website: http://straighttothesource.com.au

Tawnya Bahr:

LinkedIn: https://www.linkedin.com/in/tawnyabahr/
Instagram: @tawnyabahr
Email: tbahr@straighttothesource.com.au

Lucy Allon:

LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au

Keywords: Simon Sandall, Boronia Kitchen, straight to the source podcast, Australian chef, Sydney restaurant, Matt Moran, chef mental health, cateringbysimonsandall, hospitality industry, kitchen culture, farm to table Sydney, foodpodcast, sustainability, Australian food producers, chef sobriety, kitchen garden, Boronia Kitchen cookbook, necrotising pancreatitis, chef career advice

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Today, we’re going straight to the source of extra virgin olive oil. Host Tawnya Bahr sits down with two experts who know Australian extra virgin olive oil inside and out: Dr Joanna McMillan, a leading nutrition scientist, and Tom Hitchcock, Executive Chef at the iconic Spirit House.

From the science of polyphenols and why “extra virgin” matters, to bold culinary moves like wok frying and olive oil sorbet, Joanna and Tom take us on a journey from grove to plate. Along the way, they bust myths about cooking with olive oil, reveal what to look for on the label, and share why freshness and provenance make all the difference.

We explore:

The health benefits of EVOO and how to maximise them
Why Australian-grown olive oil leads the world in quality
Cooking tips that push EVOO beyond the salad bowl
Flavour profiles: from delicate to robust, and how to pair them
The sustainability story behind supporting local producers

This is an episode for chefs, food lovers, and anyone who wants to take their cooking, and their health, to the next level with one simple ingredient.

Proudly brought to you by the Olive Oil Wellness Institute, a science-driven resource dedicated to educating and inspiring people about the health benefits, culinary versatility and sustainability of extra virgin olive oil. Learn more at https://olivewellnessinstitute.org/

Follow The Olive Oil Wellness Institute: https://www.instagram.com/olive_wellness_institute/

Follow Joanna McMillan: https://www.instagram.com/drjoannamcmillan/

Follow Tom Hitchcock: https://www.instagram.com/chef_hitchcock/

Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast

Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/

Lucy Allon: https://www.linkedin.com/in/lucyallon/

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

If you think fibre is boring, this episode might just change your mind.

Dr Joanna McMillan, one of Australia’s leading nutrition scientists and dietitians, is on a mission to make fibre sexy again. With her new book The Fibre Factor, she unpacks why this overlooked ingredient and nutrient is key to gut health, heart health and overall wellbeing, and yes, it helps us all have a good bathroom experience!

In this episode of Straight To The Source, Joanna joins Lucy Allon to explore what she calls the modern fibre famine and why chefs, producers and home cooks all have a role to play in changing it. From menu innovation to embracing whole, plant-rich foods, this conversation is packed with practical, feel-good insights for building flavour and nutrition into every plate.

Smart, relatable and quietly game changing. Just like the food we should be eating.

Listen now on your favourite podcast platform.

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com

Follow & Connect with Dr Joanna McMillan and find The Fibre Factor in shops and online

https://www.drjoanna.com/
https://www.instagram.com/drjoannamcmillan
https://www.penguin.com.au/books/the-fibre-factor-9781761356728

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Subscribe to our newsletter: https://straighttothesource.com.au/community

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Chef Jerry Mai: Turning Up the Heat on Heritage

If bold, punchy and unapologetic food is your preference, this episode delivers.

Born in Vietnam, Chef Jerry Mai grew up surrounded by a mother’s love expressed through food. It was an upbringing in which food became more than something to cook; it evolved into identity, culture, and memory.

Chef Jerry Mai did not simply inherit recipes. A new expression of those traditions continues to take shape.

In this episode of Straight To The Source, Chef Jerry Mai joins Tawnya Bahr for a candid conversation about the realities of the hospitality industry, travel, raising a family, relationships and why the best stories sometimes emerge long after the kitchen closes.

Now the Culinary Director at Roll’d, Jerry’s bringing bold Vietnamese street food to the national stage while remaining fiercely grounded in its origins and flavour.

Jerry is funny, fearless and refreshingly honest. Just like the food.

Listen now on your favourite podcast platform.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com

Follow & Connect with Jerry

Chefjerrymai
rolld_vietnamese

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Subscribe to our newsletter: https://straighttothesource.com.au/community

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

What do you do when you’re left with 200 litres of cream? If you’re Pierre Issa, better known as Pepe Saya, you churn it into cultured butter.

Pepe’s first batch back in 2009 was, in his own words, “dreadful”. But instead of walking away, he kept churning. Seventeen years later, Pepe Saya butter is served in top restaurants, stocked in premium retailers, flown business class on Qantas, and is now being produced with the Amish community in the United States.

In this episode, Pepe talks about:

How a glut of cream at Christmas started a cultured butter revolution
Changing the cultured butter game in Australia
How farmers’ markets help build the Pepe Saya brand
The evolution from market stall to home and commercial kitchens
Making a bold move into the United States
A surprising partnership with Amish dairy farmers to produce butter for the US market
Winning over chefs and building a loyal following
Launching a new Australian milk brand

This is a story about curiousity, stubbornness, and the power of building a global artisan brand built on craftsmanship, persistence and doing things properly from the ground up.

Subscribe or follow for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com.

Follow & Connect with Pepe Saya

https://www.instagram.com/pepesaya
https://www.instagram.com/pepesayausa
https://www.instagram.com/mrspepesaya
www.pepesaya.com.au and www.pepesaya.com

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Subscribe to our newsletter: https://straighttothesource.com.au/community

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

After six transformative years cooking in Los Angeles, chef Monty Koludrovic has returned to Australia.

In recently announced news, he will spearhead a highly anticipated new steakhouse at Crown Melbourne, celebrating the very best of the Australian meat industry, from provenance and producers to exceptional cuts and craftsmanship.

Now back on home soil, he shares what it’s like adjusting to life down under again, and why he’s more curious than ever about discovering the incredible ingredients Australia has to offer.

In this episode, Monty talks about:

Opening venues during global uncertainty
The resilience of the LA hospitality community
Championing premium Australian produce in America
What he missed most about home
The fascinating world of catering events in Tinseltown.

🎧 Listen now on your favourite podcast platform.

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com

Follow & Connect with Monty Koludrovic

https://www.instagram.com/monty_koludrovic
https://www.linkedin.com/in/monty-koludrovic-3858a773/

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Subscribe to our newsletter: https://straighttothesource.com.au/community

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Chef and restaurateur Somer Sivrioğlu has always cooked between cultures, and right now, he’s doing it louder than ever. From opening Hamsi Taverna at the iconic Sydney Fish Market to judging 200 episodes a year on MasterChef Turkey, Somer is redefining what modern Turkish cuisine looks like across continents.

In this episode, we unpack:

The vision behind Hamsi and bringing Aegean seafood culture to Sydney
Why charcoal and line-caught mackerel matter
How he helped shift Australia’s perception of Turkish food beyond kebabs
The vegetable-forward traditions of the northern Aegean
Why meat in Turkish homes is often used as flavouring, not a centrepiece
The evolution of Turkish restaurants in Australia
The pressure and privilege of shaping a nation’s food conversation on television in Turkey
What it really takes to run restaurants between Istanbul and Sydney

When Somer opened Efendy in 2007, diners questioned whether Turkish cuisine belonged in a refined dining room.

Today, through venues like Anason (meze bar at Barangaroo), Maydanoz (vegetable-driven Turkish cuisine), Hamsi (seafood-focused Mediterranean concept) and Efendy in Istanbul, he’s helped reshape the narrative. This is a conversation about identity, technique, tradition, and evolution and chefs who build bridges (not just menus).

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com

Follow & Connect with Somer Sivrioğlu

Somer Sivrioğlu https://www.linkedin.com/in/somer-sivrioglu-53a13422/
Instagram: https://www.instagram.com/hamsitaverna
Instagram: https://www.instagram.com/somersivrioglu

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

If you have flown recently, chances are you have eaten a meal designed by Rob Smithson.

As Head of Culinary at dnata Catering and Retail, Rob leads menu development and culinary performance across one of the world’s largest airline catering businesses. In Australia alone, dnata produces 54 million meals each year and services 250,000 flights across domestic, international and private aviation.

In this episode, we go behind the scenes of airline catering to explore how menus are reverse-engineered for altitude, culture, equipment limitations and global trends. Rob shares how his team balances creativity with precision, sustainability with scalability, and quality with extraordinary volume.

Episode Highlights

What it takes to design and deliver 54 million airline meals a year
Food trends shaping airline menus, including protein and fibre
Sustainability in aviation catering and the Paddock to Plane programme
Working with high-profile chefs, including Ross Lusted for Qatar Airways
Integrating native Australian ingredients into global menus
Developing and mentoring the next generation of chefs

This is a rare look inside a part of the hospitality industry most people never see, but almost everyone experiences.

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com

Follow & Connect with Rob Smithson, Head of Culinary, dnata Catering & Retail

Robert Smithson

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Helena Moursellas is a cookbook author, cook, and creative food professional whose career has been built through opportunity, experience, mentorship, and persistence.

In conversation with Lucy Allon, Helena shares how appearing on My Kitchen Rules became the gateway to discovering her passion for food, but not the destination. What followed was more than a decade spent learning the craft from the ground up across commercial kitchens, hospitality, food media and international markets.

At the heart of this episode is a clear message for anyone working in food and hospitality: long-term success comes from putting in the hard yards, staying curious and building a strong foundation of skills and experience.

Episode Highlights

How My Kitchen Rules became the gateway to Helena Moursellas discovering her passion for food
What working in commercial kitchens taught Helena about service, structure, resilience and teamwork
The importance of learning the craft from the ground up and gaining deep industry experience
How mentorship from industry leaders shaped Helena’s confidence, skills and career direction
Transitioning from hospitality into food media and what Helena learned working at delicious.
Why building a sustainable food career takes time, curiosity and a strong foundation of skills
Expanding a food career internationally through content creation, food styling and brand work

Subscribe for more candid conversations with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com

Giveaway: Win a Signed Copy of OPA!

We’re giving one Straight To The Source listener the chance to win a signed copy of OPA! by Helena and Vikki Moursellas.

To enter

Follow @‌straight_to_the_source and @‌helenaandvikki on Instagram
In the Giveaway post comments HERE, tell us in 10 words or fewer: What is your favourite Greek dish and why?

Entries close Sunday 15 February 2026. The winner will be contacted via Instagram DM.

This is a game of skill and chance plays no part in determining the winner. Entries will be judged on creativity and originality. Open to Australian residents only. One entry per person. This giveaway is not sponsored, endorsed or administered by, or associated with Instagram.

Follow Helena Moursellas

Instagram: https://www.instagram.com/helena_marieee
Instagram: https://www.instagram.com/helenaandvikki

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Find out more about Straight To The Source: https://straighttothesource.com.au

Follow Straight To The Source: @straight_to_the_source

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In From the Source, we step outside our regular episodes to take an urgent, in-depth look at the issues threatening our food systems.

Host Lucy Allon speaks with award-winning wild-catch fisherman Anthony Heslewood of Revolution Fisheries about the Western Australian fisheries ban and its far-reaching impact on small-scale fishers, chefs, and the future of Australian locally caught, sustainably sourced fish.

This conversation unpacks rising prices, supply chains, disappearing WA seafood and increased reliance on imports, and why this decision matters to everyone who cares about the provenance of their food.

You’ll also hear how you can support affected fishers, including, if you’re a WA resident, signing a petition to Save WA’s Fisheries, the closing date of which has been extended to 17 February 2026: https://tinyurl.com/Save-WA-Fishers

Episode Highlights:

The Western Australian Government’s fishing ban has effectively shut down commercial fishing across the West Coast.
Targeted, low-impact fishing methods could have protected vulnerable species without eliminating entire fisheries, creating a sustainable future for all.
Local seafood is already disappearing, driving higher prices and increased reliance on imports.
Fishers like Revolution Fisheries are being forced to rapidly rethink their future to survive.

This is an essential listen for chefs, food professionals, policymakers and anyone who cares about truly sustainable systems, transparent supply chains and the future of Australian wild-caught fish.

Subscribe for more interviews with industry leaders and changemakers.

If you’re a WA resident, please sign the WA Government Petition: https://tinyurl.com/Save-WA-Fishers. If you’re elsewhere in Australia, please share the link and urge your WA friends to sign.

Follow & Connect with Anthony Heslewood, Revolution Fisheries

https://revolutionfisheries.com
https://www.instagram.com/revolution_fisheries

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Find out more about Straight To The Source: https://straighttothesource.com.au

Follow Straight To The Source Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Host Tawnya Bahr is joined by Tony Panetta, Group Executive Chef of Trippas White Group, to explore what it takes to deliver exceptional food experiences at scale while staying grounded in quality, connection and creativity.

Tony shares his back story from starting his apprenticeship at just 15, to leading some of Australia’s largest hospitality operations, and now overseeing a diverse portfolio of venues, corporate catering, airline lounges and educational food programs.

This conversation dives into Tony’s deep respect for Australian producers, the importance of building relationships beyond the supply list, and why big kitchens don’t have to lose the soul of food.

Episode Highlights

Tony Panetta’s journey from apprentice chef to Group Executive Chef of Trippas White Group
What it takes to deliver exceptional food experiences at scale
Why relationships with Australian producers are the heart of great hospitality
Mentoring the next generation of chefs and building a strong kitchen culture
Sustainability, innovation, and the future of Australia’s food industry

Key episode takeaways

Big operations do not have to mean losing creativity or connection.
Tony Panetta reminds us that hospitality is at its best when built on relationships, respect for ingredients, and investing in people.

Subscribe for more candid conversations with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com

Follow Tony Panetta, Group Executive Chef, Trippas White Group

Instagram: @tony.panetta
Instagram: @trippaswhitegroup
LinkedIn: https://www.linkedin.com/company/trippas-white-group

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Find out more about Straight To The Source: https://straighttothesource.com.au

Follow Straight To The Source: @straight_to_the_source

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Chef David Martin has spent nearly two decades evolving from hotel fine-dining apprentice to one of Australia’s leading innovators in aged-care hospitality. In this episode, he shares how early mentorship, a strong family foundation and a deep love of food shaped his career.

David talks about the moment he realised the traditional hospitality path wasn’t sustainable for the life he wanted and what ultimately drew him into aged care. He explains why he believes it’s now one of the most exciting frontiers in hospitality and how he’s helping redefine food experiences for older Australians with the launch of his new One Plate At A Time resource hub.

We explore his work with St Vincent’s, leading hotel services across Victoria and New South Wales, the growth of his talented team and the role technology now plays in delivering consistent, high-quality meals at scale. David also reflects on his competition journey from national events to competing on the international stage in London and how that experience fuels his mission to elevate aged-care dining.

If you’re curious about modern aged-care food, kitchen team leadership, or creating meaningful change in an industry ready for reinvention, this conversation is packed with insight and heart.

Episode Highlights:

David’s fine-dining beginnings, early mentors and family influences
Why David moved into aged care and how he built trust in a new setting
The evolving expectations of residents and why aged care is an emerging hospitality frontier
David’s focus on quality, including texture-modified meals
Launch of One Plate At A Time - Industry Resource
Competition experience and his leadership across St Vincent’s homes
Building a strong team, embracing technology and shaping a fresh seasonal menu

Whether you’re a chef, a hospitality leader or simply someone who believes food can create real connection, this conversation offers plenty of heart, insight and inspiration.

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/

Follow & Connect with David Martin, One Plate At A Time

https://linktr.ee/davidmartin32

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Find out more about Straight To The Source: https://straighttothesource.com.au

Follow Straight To The Source Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In this episode of Straight To The Source, Tawnya Bahr is joined by Richard Prout, Chief of Product and Innovation at Zambrero, Australia’s largest Mexican restaurant franchise.

Richard shares how Dr Sam Prince’s vision of creating fresh, healthy Mexican food grew into a global movement with nearly 100 million meals donated through the Plate 4 Plate initiative. From the brand’s humble beginnings in Canberra to its international footprint spanning Australia, New Zealand, the UK, Ireland, and the US, Zambrero has stayed true to its mission: to end world hunger through good food that feels good to eat.

You’ll hear how Richard’s early career in hospitality (and his unlikely path to becoming a tequila connoisseur!) led him to Zambrero, where innovation meets purpose. He also reveals exciting updates on Zambrero’s new chip launch, menu evolution, and how franchise partners are helping grow the feel-good Mex movement across the globe.

Episode Highlights:

The story behind Zambrero and founder Dr Sam Prince’s mission to end world hunger
Richard’s personal journey from fine dining to food innovation
How Plate 4 Plate has helped donate nearly 100 million meals
The secrets behind Zambrero’s menu consistency and innovation
Launching oven-baked chips that taste fried with 50% less fat
Insights into the Zambrero franchise model and growth across Australia and beyond

Whether you’re a foodie, a franchise entrepreneur, or simply someone who loves a burrito with purpose, this episode is packed with flavour and inspiration.

Subscribe for more interviews with industry leaders and changemakers.

Zambrero Official Website
Connect with Zambrero on LinkedIn and Instagram

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Find out more about Straight To The Source: https://straighttothesource.com.au

Follow Straight To The Source Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In this episode of Straight To The Source, host Tawnya Bahr sits down with the bold, brutally honest, and unapologetically Italian Chef Danny Russo. From humble beginnings in Sydney’s inner west to working in some of the world’s top kitchens in London, Rome, and Marseille, Danny has carved out a remarkable career grounded in respect for produce, cultural authenticity, and culinary evolution.

Danny shares stories of his Italian heritage, the deep-rooted traditions that shaped his love of food, and how the Australian food scene has risen to global prominence. He also opens up about his work with the Russolini Group, international consulting projects in Chicago and Manhattan, and how he’s blending innovation with tradition, without the gimmicks.

Hear Danny’s refreshing perspective on:

Why Australian chefs and produce are now world leaders
His philosophy on simplicity, respect, and storytelling in food
The importance of provenance and consistency in hospitality
How technology and AI are shaping the modern kitchen
The balance between global influence and Italian soul

This raw and honest chat is packed with insight, grit, and laughs, straight from the heart of a chef who never holds back.

Subscribe for more interviews with industry leaders and changemakers.

Follow Danny Russo and find out more about the Russolini Group:

Instagram: https://www.instagram.com/therussolinigroup
Instagram: https://www.instagram.com/sala.dining
LinkedIn: https://www.linkedin.com/in/danny-russo-25a60b30/

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Find out more about Straight To The Source: https://straighttothesource.com.au

Follow Straight To The Source Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In this episode of Straight To The Source, host Lucy Allon sits down with hospitality leader Laura Goldberg. As Co-Owner and COO of Hurricane’s Grill and Co-Founder of Women in Cafes and Restaurants, Laura opens up about building inclusive teams, advocating for women in leadership, and her commitment to supporting mental health in the industry through The Burnt Chef Project.

Whether you’re a hospitality professional, business owner, or advocate for inclusion, this episode is packed with lessons in resilience, authenticity, and purpose-driven leadership.

What you’ll learn:

How empathy drives sustainable business growth
The realities of running a global restaurant brand
Building an inclusive community for women in hospitality
The importance of mental health in leadership
Why community and connection fuel the future of hospitality

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by Squizify, a digital platform that removes the old paper-based processes and replaces it with a modern digital solution to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/

Follow Laura Goldberg and find out more about her growing business group, Hurricane’s Grill Restaurants:

Laura Goldberg https://www.instagram.com/laura_g_hurricanesgrill
Hurricane’s Grill Restaurants www.hurricanesgrillrestaurants.com.au

Discover more about Women in Cafes and Restaurants: https://wcr-connect.com.au/

Learn more about The Burnt Chef Project: https://www.theburntchefproject.com/

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Find out more about Straight To The Source: https://straighttothesource.com.au

Follow Straight To The Source Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In this episode of Straight To The Source, we’re joined by two culinary heavyweights: Adrian Richardson, TV chef and restaurateur behind La Luna and Good Chef Bad Chef, and Markus Werner, Culinary Director at Delaware North, overseeing stadiums and resorts across Australia.

From humble apprenticeships to leading massive teams and global TV audiences, Adrian and Markus share how they first met (spoiler: it involves a “borrowed” knife), the values forged through old-school culinary training, and what drives them to keep learning after decades in the industry.

They talk about:

The realities of kitchen culture then and now. What has changed and what hasn’t
How to spot and nurture the next generation of great chefs
The balance between fine dining precision and stadium-scale catering
What keeps these bigger-than-life chefs inspired outside the kitchen, from hunting to motorbikes to salami-making
Their most memorable food moments (including Adrian’s unforgettable nonna’s ravioli)

A lively, heartfelt, and often hilarious conversation about passion, friendship, and what it truly means to dedicate your life to food.

Follow our guests:

Adrian Richardson – https://www.instagram.com/chef_adrian_richardson/
Markus Werner – https://www.instagram.com/mwservus

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Find out more about Straight To The Source: https://straighttothesource.com.au

Follow Straight To The Source Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In this episode of Straight To The Source, host Lucy Allon is joined by Jules Bagnato, co-owner of Brae Restaurant in regional Victoria, one of Australia’s most celebrated dining destinations and the nation’s first three-star Food Made Good accredited restaurant.

Jules shares her remarkable journey from a corporate background to shaping one of the world’s most respected hospitality venues, where regenerative farming, design, and storytelling converge to create an authentic sense of place.

From her early experiences living in Spain during the rise of modern gastronomy to leading Brae’s sustainability and culture programs, Jules reveals how she and chef Dan Hunter built a restaurant deeply connected to its landscape, people, and purpose.

Tune in for an inspiring conversation about:

Building a hospitality business rooted in values, vision, and culture
How European dining philosophies shaped Brae’s approach to Australian terroir
Why sustainability goes far beyond composting and solar panels
Creating pathways for leadership, respect, and well-being in hospitality teams
The behind-the-scenes systems that support creativity and consistency

Whether you’re a chef, restaurateur, designer, or food lover, this episode offers rare insight into how one of Australia’s most thoughtful food and hospitality leaders is reshaping the future of dining.

Episode Highlights

[00:00] Welcome to Straight To The Source
[00:27] Introducing Jules Bagnato and Brae Restaurant
[03:40] The influence of Spain’s avant-garde dining scene
[07:00] Building a sense of place at the Royal Mail Hotel
[13:00] The vision and design philosophy behind Brae
[18:00] Creating culture, clarity, and respect within a team
[22:00] Defining sustainability and the Food Made Good framework
[27:00] Lessons from achieving Australia’s first three-star sustainability rating

Follow Brae Restaurant: https://www.instagram.com/braerestaurant

Learn more about Brae Restaurant: https://www.braerestaurant.com

Find out about the Sustainable Restaurant Association and Food Made Good Accreditation: https://thesra.org

Find out more about Straight To The Source: https://straighttothesource.com.au

Follow Straight To The Source Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In this episode of Straight To The Source, host Tawnya Bahr sits down with Karen Doyle, chef, educator, and national president of the Australian Culinary Federation. From growing up on a farm in Ireland to backpacking her way to Australia, Karen’s story is as rich and flavourful as the food she loves.

Karen shares how she unexpectedly fell into cooking, her journey through hotel kitchens, and how passion, care, and respect have shaped her career. She opens up about her leadership roles with both the Australian Culinary Federation and World Chefs, why mentorship is vital, and how the culture of hospitality is changing for the better.

This conversation is packed with insights for anyone working in (or inspired by) food and hospitality — from the importance of networks and lifelong learning, to building sustainable careers with balance and purpose.

Follow Karen Doyle: @irishkaz7

Follow @acfaussiechefs

Follow: @Worldchefs

Follow: @LeCordonBleuaustralia

Connect with the Australian Culinary Federation: https://www.austculinary.com.au/
Learn more about World Chefs: https://worldchefs.org/

Find out more about Straight To The Source: https://straighttothesource.com.au/

Follow Straight To The Source Food Podcast @stts_podcast

Follow Straight To The Source @straight_to_the_source

Connect with your hosts:

Tawnya Bahr
Lucy Allon

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Today, we’re going straight to the source of Hillside Food Forest. In this episode, host Tawnya Bahr is joined by Sam Rayment and Liz Ferrone, the duo who swapped engineering and dietetics for life as regenerative farmers in Putty, New South Wales.

From their first backyard aquaponics system in Redfern to raising pigs, cattle, and pasture-raised chickens on their farm, Sam and Liz share the steep learning curve, triumphs, and wild stories that come with building a business from the soil up.

This isn’t just a conversation about farming—it’s about setting out to change the future of food.

Episode Highlights

How an engineer and a dietitian became regenerative farmers with no prior farming background
The leap from Sydney city life to establishing Hillside Food Forest in Putty, NSW
Why pigs, cattle, and pasture-raised chickens became the heart of their farming system
The wild challenges of farm life: escaping pigs, chicken chaos, and floods
Building confidence and quality through feedback from chefs at Carriageworks Farmers Market
Scaling from small batches to supplying restaurants and wholesale with consistent, premium produce
The role of freezing in ensuring quality, consistency, and nationwide distribution
Collaborating with LP’s Quality Meats to create a smallgoods range
Turning pork fat into value-added products: lard-based moisturisers and pet treats
Why regenerative farming means transforming waste into resources

Follow Hillside Food Forest:
Instagram: @hillsidefoodforest

Follow Straight To The Source Food Podcast:
Instagram: @stts_podcast

Follow Straight To The Source:
Instagram: @straight_to_the_source

Connect with your hosts:

Tawnya Bahr
Lucy Allon

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Today, we’re going straight to the source of Fremantle Octopus. In this episode, host Lucy Allon sits down with Chef Sina Sucuka to dive deep into one of Australia’s most exciting, sustainable seafood delicacies: Fremantle Octopus.

From ocean innovation to kitchen inspiration, this episode is packed with stories that will change the way you think about octopus.

Episode highlights:

The story of Fremantle Octopus: MSC-certified, patented pot technology and zero bycatch
What makes Western Rock Octopus (Octopus jinda) so unique on the world stage
How innovation in processing, freezing & grading ensures consistent, premium quality
Why preparing octopus at home is easier than you think
Culinary inspiration—from raw and sous-vide tastings to Mediterranean, Middle Eastern & modern Australian recipes

This isn’t just a conversation about seafood. It’s about sustainability, innovation, and the art of food storytelling at the source.

This episode is proudly presented by Fremantle Octopus

Learn more about Fremantle Octopus: https://www.fremantleoctopus.com.au

Follow Fremantle Octopus:

https://www.instagram.com/fremantleoctopus/
https://www.facebook.com/fremantleoctopus/

Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast

Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/
Lucy Allon: https://www.linkedin.com/in/lucyallon/

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Today, we’re going Straight To The Source of extra virgin olive oil. Host Tawnya Bahr sits down with two experts who know Australian extra virgin olive oil inside and out: Dr Joanna McMillan, a leading nutrition scientist, and Tom Hitchcock, Executive Chef at the iconic Spirit House.

We explore:

The health benefits of EVOO and how to maximise them
Why Australian-grown olive oil leads the world in quality
Cooking tips that push EVOO beyond the salad bowl
Flavour profiles: from delicate to robust, and how to pair them
The sustainability story behind supporting local producers

This is an episode for chefs, food lovers, and anyone who wants to take their cooking—and their health—to the next level with one simple ingredient.

Follow The Olive Oil Wellness Institute: https://www.instagram.com/olive_wellness_institute/

Follow Joanna McMillan: https://www.instagram.com/drjoannamcmillan/

Follow Tom Hitchcock: https://www.instagram.com/chef_hitchcock/

Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast

Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/

Lucy Allon: https://www.linkedin.com/in/lucyallon/

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In this episode, Tawnya Bahr sits down with renowned pastry chef and longtime friend Christopher Thé, whose creativity has reshaped the way Australians think about desserts.

From his early days at the legendary Claude’s to creating the world’s most Instagrammed cake at Black Star Pastry, Chris has always pushed boundaries. But after building a global phenomenon, he walked away — and in doing so, opened the door to a new era of artistry and authenticity.

Today, Christopher invites us into his world at Hearthe, his Stanmore bakery and café dedicated to modern Australian baking and the use of native ingredients. He shares how his mindset has shifted from the ambition of his 20s, to the whirlwind of his 30s, and now to a more deliberate, grounded chapter where food language, artistry, and community are at the core.

We explore:

The lessons learned working under Tim Pak Poy at Claude’s
The rise of Black Star Pastry and what it felt like to walk away
Why Australian native ingredients are central to his baking today
How Hearth reflects his values of connection, sustainability, and creativity
The evolution of a chef’s mindset from 20s → 30s → now
Balancing artistry with the practical realities of running a business
The launch of his new book, Modern Australian Baking
Reimagining the famous strawberry watermelon cake version 2.0

This is a story about reinvention, resilience, and the power of creating a food language that speaks from both heart and earth.

Learn more about Hearthe: https://www.hearthe.com.au

Follow Hearthe: https://www.instagram.com/hearthe_aus/

Follow Christopher Thé: https://www.instagram.com/the_christopher_the/

This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

What does it take to build a restaurant that’s more than just four walls—and create a training ground for the next generation of chefs? In this episode, chef Andy Ashby, owner of Brisbane’s celebrated C’est Bon, is in conversation with Tawnya Bahr, sharing his beginnings in New Zealand kitchens and his experiences working with some of Australia’s most influential chefs, including Scott Pickett and Nelly Robinson. Andy shares his journey of resilience, creativity, and leadership.

In This Episode:

The evolution of Andy’s career across New Zealand, Melbourne, Sydney, Hamilton Island, and now Brisbane.
Andy’s apprenticeship program, “Practice What You Preach”, is changing how young chefs learn the realities of running a restaurant.
Andy’s passion for supporting producers, collaborating with fellow chefs, and keeping “the fire burning” in hospitality.
Big-picture thoughts on immigration, apprenticeships, and the future workforce of Australian kitchens.

About Andy Ashby

From fast-food beginnings in New Zealand to running one of Brisbane’s most dynamic dining destinations, Andy Ashby has built a career on people-first leadership, and he’s not done yet.

In this episode, Andy talks about his apprenticeship program, “Practice What You Preach,” the realities of running restaurants during tough times, and why the fundamentals of cooking—and community—will always matter most.

Follow Chef Andy Ashby @andy_anaru and C’est Bon Restaurant @cestbonrestaurantandlebonbar

This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

What if hospitality could transform lives far beyond the dining table? In this episode of Straight To The Source, host Tawnya Bahr sits down with Shaun Christie-David, founder of Plate It Forward — a social enterprise rewriting the script on restaurants and catering. From creating jobs for people facing barriers to employment, to donating more than 670,000 meals to communities in need, Shaun shares how food can be one of the most powerful tools for connection and change.

He opens up about his journey from finance to hospitality, the role of doubt in leadership, and why his restaurants — Colombo Social, Kabul Social, Kyiv Social, and Calcutta Social — are built on dignity, culture, and community. Along the way, Shaun reflects on the lessons of COVID, the joy of working alongside diverse teams, and how consistency and kindness are reshaping what hospitality looks like.

This is an inspiring conversation about resilience, purpose, and the belief that a plate of food can change the world.

In This Episode:

The beginnings of Plate It Forward and its growth into a movement.
Building employment pathways for asylum seekers, refugees, and vulnerable communities.
Why food quality and cultural pride matter in every meal — even food relief.
The balance between social impact, sustainability, and business growth.
Shaun’s candid reflections on doubt, leadership, and redefining hospitality.

Keywords (for SEO & platform tags):

Hospitality, Social enterprise, Plate It Forward, Food relief, Refugees, Asylum seekers, Community, Leadership, Resilience, Purpose, Cultural pride, Sustainability

About Shaun Christie-David

Shaun is the founder of Plate It Forward, a hospitality group dedicated to creating jobs and feeding communities through its restaurants, catering arm, and community kitchen. Recognised by SBS as one of Australia’s Top 50 Food Changemakers, Shaun is driven by the belief that food is a universal language of connection, resilience, and hope.

Learn more at plateitforward.org.au

This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

At 15, Nik Hill traded the classroom for the kitchen — and never looked back. In this candid chat with Lucy Allon, he reveals how mentorship, competitions, and mastering the fundamentals of French cuisine cooking propelled him from young apprentice to the creative force behind Sydney’s Porcine Bistro. From fine dining to smoked eels, discover the flavours, philosophies, and hard-earned lessons that define Nik’s recipe for leadership and his unique mark on the city’s dining scene.

Takeaways

Nik started cooking professionally at 15.
The organisation and adrenaline of service in kitchens were significant motivators.
Mentorship played a crucial role in Nik’s career development.
Transitioning from fine dining to British pub food was a refreshing change for Nik.
Nik says that focusing on cooking ‘properly’ is essential for great food.
The concept of Porcine was influenced by Nik’s time at the Old Fitz pub in Sydney.
Innovative use of secondary cuts and lesser-known ingredients is key.
Competitions provide valuable learning experiences and mindset training.
Leadership in the kitchen emphasises cooking skills over titles.

Standout Quotes:

"I just wanted to get out of school."
"It's a long game."
"Be the cook, not the chef."

Episode Chapters

00:00 Introduction to Nik Hill and His Culinary Journey

02:47 Early Influences and Career Beginnings

05:58 Mentorship and Growth in Elite Kitchens

08:58 Transitioning to the Old Fitz and British Pub Cuisine

11:57 The Concept and Development of Porcine

14:57 Innovative Projects: Smoketrap Eels

19:59 Defining the Unique Style of Porcine

22:56 The Role of Competitions in Nik's Career

25:56 Leadership Style and Mentoring Young Chefs

29:53 Future of Sydney's Dining Scene and Nik's Vision

Links

Nik Hill: https://www.instagram.com/nikhill_smoketrap

Website: https://www.porcine.com.au/

Instagram: https://www.instagram.com/porcinebistro

Facebook: https://www.facebook.com/Porcinebistro/

This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com

#cooking #mentorship #restaurant #culinary #competition #leadership #diningscene #Australiancuisine #Britishpubfood #innovativecooking #Porcine #SmoketrapEels

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

What does it take to run a restaurant that embodies sustainability in every sense of the word? In this episode, Lucy Allon speaks with Karena Armstrong, the passionate chef and co-owner of The Salopian Inn, about her commitment to local produce, ethical cooking, and the role of women in shaping the future of food. She speaks about working closely with farmers and producers, adapting to the rhythms of the seasons, and finding joy and meaning in sustainable practices. This episode is a masterclass in what it means to cook with care — for the environment, for the community, and oneself.

Key Takeaways:

Karena opened Salopian Inn despite having lost her confidence after a break from cooking.
The restaurant reflects the community and focuses on local, seasonal produce.
Building relationships with producers is essential for quality and sustainability.
Sustainability encompasses environmental, economic, and human factors.
Diners are becoming more conscious of their spending and its impact on the planet.
Women in the culinary industry are gaining visibility and respect.
Mentorship and support among women in the industry are crucial for growth.
Sustainability practices can lead to creative culinary solutions.
The future of The Salopian Inn includes off-grid plans and a new book.
Culinary culture is a vital part of community identity and sustainability.

Standout Quotes:

"I just sort of winged it."
"I think it could still go a long way."
"You have to see it to be it."

Episode Chapters:

00:00 The Journey to TheSalopian Inn

05:24 Building Relationships with Local Producers

13:30 Understanding Sustainability in the Culinary World

21:31 The Evolving Consciousness of Diners

32:58 The Future of Salopian Inn and Culinary Innovations

35:46 Quick Fire Questions

Links

Website: https://salopian.com.au/

Instagram: https://www.instagram.com/salopianinn

Instagram: https://www.instagram.com/karena_armstrong

Karena’s restaurant recommendation in Rome: Armando al Pantheon

This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com

The Salopian Inn, Karena Armstrong, sustainability, local produce, women in culinary, restaurant industry, South Australia, food culture, community, dining experience

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In this inspiring episode, Filipino pastry chef Miko Aspiras takes us on a journey from his early days in the Philippines—where his passion for desserts was sparked by his aunt’s baking—to becoming a celebrated name in the global culinary scene. In this heartfelt conversation with host Tawnya Bahr, Miko opens up about the highs and lows of his career, from intense culinary competitions to the bold leap into entrepreneurship. He reflects on adapting to Australia's unique dessert landscape and how cultural roots continue to shape his innovative creations. Plus, Miko gives us a taste of his exciting new venture: a gelato brand that celebrates native Australian ingredients. This is a story of passion, resilience, and the sweet pursuit of purpose.

Key Takeaways:

Miko's passion for baking began at a young age, influenced by his aunt.
He believes in seizing every opportunity, no matter how small.
Competitions played a crucial role in his development as a chef.
Miko did not have a traditional mentor but learned from various experiences.
He emphasises the importance of adapting to different culinary cultures.
A desire for a better quality of life drove Miko's move to Australia.
He aims to introduce unique Filipino flavours to a broader audience.
Miko's new ventures include a cafe and a gelato brand.
He values the connection between chefs and local farmers.
Miko encourages aspiring chefs to find their passion as an anchor.

Standout Quotes:

"I think I can do this."
"I was on top of my game."
"You have to have that anchor."

This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com

#Miko, #pastry #chef #desserts #Philippines #Australia #culinaryjourney #entrepreneurship #competitions #flavours #gelato

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Acclaimed chef Mark Best is returning to the spotlight with his newest venture, Infinity by Mark Best, set high above the city at Sydney Tower. In this episode, Mark sits down with host Lucy Allon to share his bold vision for redefining the Australian dining experience—one rooted in sustainability, local produce, and the diverse cultural fabric of Sydney. He opens up about the creative challenges of building a restaurant in such an iconic location, the responsibility of mentorship in the hospitality industry, and why supporting small producers is central to his approach. With a wholly Australian wine list and a philosophy that goes beyond food, Infinity by Mark Best isn’t just a restaurant—it’s a culinary statement. Whether you're in hospitality, a foodie, or someone passionate about innovation and leadership, Mark’s insights offer a rare behind-the-scenes look at the future of Australian dining.

Key Takeaways:

Mark Best is launching Infinity by Mark Best at Sydney Tower, an elevated dining experience 81 floors above the city.
He’s championing Australian produce, seasonality, and sustainable practices.
Infinity’s menu will reflect Sydney’s multicultural influences.
The restaurant will showcase a 100% Australian wine list.
Mark is committed to mentoring emerging chefs and cultivating the next generation of hospitality talent.
He sees Infinity by Mark Best as a platform to celebrate local producers and spark culinary innovation.
Mark shares candid thoughts on the pressures and potential of the current restaurant industry.
His goal: to offer a transformative dining experience that connects people to place, story, and culture.

Standout Quotes:

"I'm nervous—but in a good way."
"I want to support smaller producers."
“Infinity isn’t just about food—it’s about meaning, connection, and impact.”

Key Moments:

[00:45] Introduction to Chef Mark Best and his culinary journey.

[15:30] Discussion on the role of seasonality in menu planning.

[22:10] Insights into local produce and its influence on fine dining.

[35:50] Chef Best's collaboration with local producers and sustainable practices.

[45:00] The future of fine dining and the importance of supporting local agriculture.

Links

Mark Best

Website: https://chefmarkbest.com/

Instagram: https://www.instagram.com/markbest

TikTok: https://www.tiktok.com/@chef_markbest

Facebook: https://www.facebook.com/chefmarkbest/

Infinity by Mark Best

Website: https://infinitysydneytower.com.au/whats-on/mark-best/

Instagram: https://www.instagram.com/infinitysydneytower/

Facebook: https://www.facebook.com/infinitysydneytower/

This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com

Mark Best, Infinity Restaurant, Sydney Tower, Australian cuisine, fine dining, sustainability, mentorship, seasonality, hospitality, multicultural food, culinary innovation, local produce, wine, food philosophy

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

From cooking in the Navy to running some of the country’s most iconic pubs, Jamie Gannon has carved out a career built on grit, integrity, and unshakable leadership. In this episode, Jamie reflects on the pivotal moments that shaped his culinary journey — from the discipline of military kitchens to the heart and hustle of the Australian pub scene.

We delve into what it truly takes to lead a kitchen team, the challenges of shifting industry culture, and how Jamie has reinvented himself in the media space while staying true to his roots. This is a candid, inspiring conversation about mentorship, resilience, and the power of connection in and out of the kitchen.

Key Takeaways:

Jamie’s culinary roots began in the Navy, where he built foundational skills under pressure.
Transitioning from the structure of military kitchens to the chaos of hospitality was a defining challenge.
Pubs are more than just venues — they’ve been Jamie’s training ground and sanctuary.
Mentorship and leadership by example are at the heart of Jamie’s philosophy.
The rise to “celebrity chef” status isn’t all glitz — it demands consistency, values, and authenticity.
Tackling toxic kitchen culture starts with open conversations and leading with respect.
Moving into media and brand partnerships has expanded Jamie’s impact without losing his culinary soul.

Standout Quotes:

"Pubs have been good to me."
"I'm always gonna be a chef."
"Respect goes both ways."

Episode Chapters:

00:00 – Welcome & Introduction
02:38 – Jamie’s Early Career and Life in the Navy
05:42 – The Transition to Civilian Kitchens
08:39 – Building His Name in the Pub Scene
11:36 – Mentorship, Leadership & Tough Lessons
14:36 – Navigating the ‘Celebrity Chef’ Space
17:32 – Alcohol Culture and Industry Evolution
20:23 – Leading with Integrity in the Kitchen
23:23 – Jamie’s Culinary Influences & Style
26:20 – Media, Branding & Reinvention
29:19 – Final Reflections

Keywords (for SEO & platform tags):

Jamie Gannon, chef podcast, Navy chef, kitchen culture, leadership, pubs, celebrity chef, mentorship, food industry, Australian hospitality, toxic kitchen culture, media chef

Links

Instagram: https://www.instagram.com/chefgannon/

Facebook: https://www.facebook.com/jamie.gannon1

TikTok: https://www.tiktok.com/@chefgannon

YouTube: https://youtube.com/@jamiegannon-k9v

This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In the final instalment of The Inspired Series with Luke Mangan, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Ross Lusted pulls back the curtain on the realities of the modern food industry. From reinventing his career path to leading hotel kitchens, Ross shares insights on leadership, innovation, resilience, staffing, and what it takes to survive (and thrive) in a changing restaurant landscape.

Takeaways

Ross Lusted transitioned from dentistry to the culinary arts.

Melbourne's market-centric dining scene is vibrant and diverse.

Hotels offer a unique journey in hospitality compared to standalone restaurants.

Innovative cooking methods are key to restaurant success.

Partnerships in the restaurant industry can enhance opportunities.

Staffing challenges are prevalent across the hospitality sector.

Supply chain issues impact the availability of quality ingredients.

The restaurant market is competitive, requiring resilience and adaptability.

Understanding market demands is crucial for pricing strategies.

Opening a restaurant during tough times can lead to future success.

Sound bites

"I was going to be a dentist."

"I love the idea of restaurants."

"We won a few awards."

Chapters

00:00 Introduction to the Culinary Journey

01:08 Exploring Melbourne's Culinary Scene

02:18 From Dentistry to Culinary Arts

03:42 The Allure of Hotel Dining

04:46 Building Successful Restaurants

06:11 Innovative Cooking Methods at Woodcut

08:23 Navigating Partnerships in the Restaurant Industry

09:39 Challenges in Staffing and Work Ethic

11:00 The Impact of Supply Chain Issues

13:07 Resilience in the Restaurant Business

culinary journey, Melbourne dining, hotel dining, restaurant industry, innovative cooking, staffing challenges, supply chain issues, hospitality, chef interviews, Australian cuisine

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In Part Two of The Inspired Series, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Dan Hunter of acclaimed restaurant Brae joins Luke Mangan for a deep and honest conversation on the realities of farming, the evolution of modern Australian cuisine, and the true purpose of hospitality.

With clarity and conviction, Dan Hunter shares his journey—from farming in drought-stricken Victoria to shaping a cuisine grounded in place, pleasure, and purpose. A must-listen for anyone who believes food is more than just what’s on the plate.

Takeaways

Victoria is experiencing its driest period since the 1960s.
The restaurant industry allows for personal expression and teamwork.
Working in high-end restaurants teaches clarity and standards.
Australian cuisine is defined by its multicultural influences and local ingredients.
The dining experience should be based on hedonism and enjoyment.
Control over the entire process is essential for creative chefs.
Younger chefs have better access to knowledge and experience.
Creativity in cooking requires managing multiple aspects of the business.
The hospitality industry should prioritize guest experiences.
There is a need for more personality and uniqueness in culinary projects

Sound bites

"It opened my eyes."
"It's a cuisine of place."
"It's a tricky one, isn't it?"

Chapters

00:00 The Challenges of Farming in Victoria
03:08 A Culinary Journey: From Passion to Profession
05:46 The Evolution of Australian Cuisine
08:36 Creating a Unique Dining Experience
10:57 The Future of Hospitality and Culinary Arts

Keywords

Victoria, farming, Australian cuisine, culinary journey, dining experience, hospitality, chef, restaurant, agriculture, hedonism

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Enjoy the highlights of our vibrant stage at Discover the Source in Melbourne. In this engaging conversation, Luke Mangan chats to chef Hugh Allen, who shares his journey from a young apprentice to launching his own restaurant, Yiaga. He discusses the importance of international experience, the challenges of the restaurant industry, and offers valuable advice for aspiring chefs. The conversation highlights the significance of innovation, staff retention, and the personal drive required to succeed in the culinary world.

Takeaways

Hugh started cooking at 16 and always wanted to be a chef.
International exposure is crucial for young chefs.
Noma's focus on innovation greatly influenced Hugh's approach.
Staff retention is about keeping the environment engaging.
Hugh emphasizes the importance of a supportive network.
Launching Yiaga is a long-held dream for Hugh.
The restaurant will focus on Australian craftsmanship.
Financial success is not the primary goal for Hugh's restaurant.
Young chefs should prioritize working in top establishments.
Being kind to everyone in the industry is essential.

Sound bites

"They put so much time into the innovation."
"Just keep trying to progress and do better."
"Work in the best possible places you can."

Chapters

00:00 Introduction to the Culinary Journey
02:02 Early Career and Influences
05:46 The Noma Experience
09:51 Launching Yiaga: A New Restaurant
13:45 Advice for Aspiring Chefs

Follow Straight To The Source podcast on:

IG: @stts_podcast

TTIKTOK: @stts_podcast

FB: @StraightToTheSource

TW: _straight_to_source

LI: Straight To The Source

YT: Straight To The Source

Find out more about Straight To The Source:

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

#sttspodcast #straighttothesource #knowyoursource #podcast

#interview #Innovation

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Have you ever wondered what the Sydney Royal Fine Food competition is about, who gets involved, and why?

Tawnya Bahr catches up with Lyndey Milan OAM, Councillor of the Royal Agricultural Society of NSW, to find out what goes on behind the scenes of the iconic Sydney Royal Fine Food competitions. Lyndey has long been involved and has played a crucial role in this important agricultural competition, where she was the first female Vice-President. She founded the Fine Foods Committee in 1997, judging Aquaculture, Branded Meats, Oil and olives, Pasta, Professional Bakery, Specialty Foods, Smallgoods, and Charcuterie. She has also chaired the Sydney Royal Dairy and Wine Shows and remains on all three committees.

In this engaging chat Lyndey discusses how and why the competitions started, explains the ‘blind judging’ system the Society uses to ensure fairness for all participants; why winning a medal at the competition is a significant accolade for producers and the importance of networking opportunities for those who sign up as a judge.

She also explains the branding advantages of being a medal winner and how the competition encourages producers to improve their offerings based on genuine feedback.

#podcast #foodpodcast #sydneyroyalfinefood #foodcompetition #ras #agriculture #finefoods #sydney #food #straighttothesource #dairy #wine

IG: @straight_to_the_source

FB: @StraightToTheSource

TW: _straight_to_source

LI: Straight To The Source

YT: Straight To The Source

Find out more about Straight To The Source:

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

Key Episode Links:

Lyndey Milan https://www.lyndeymilan.com/

Royal Agricultural Society of NSW Royal Agricultural Society of NSW

Cheese and Dairy Competitions Cheese and Dairy Produce

Wine Competitions https://www.rasnsw.com.au/competitions/food-beverage-and-produce/Sydney-Royal-Wine-Show-details/

Specialty Competition https://www.rasnsw.com.au/competitions/food-beverage-and-produce/specialty-foods-details/

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Join Lucy Allon for an inspiring conversation with Nick Cozens, Head of Beverage at NON—a pioneering Australian brand redefining the alcohol-free drinks category. Nick shares the mission driving NON's unique, zero-alcohol alternatives to wine, the creative journey behind their globally acclaimed range, collaborations with top chefs like Matt Stone, and NON’s rapid international growth. Together, they explore how NON is setting new standards in the drinks industry, challenging the status quo, and shaping the future of beverage innovation.

Find out more about NON: https://www.non.world

Follow them: @non.world

Find NON stockists HERE

SPECIAL OFFER: The team at NON are offering our Straight To The Source community an exclusive 20% off your next online order with this special code: STTS20

T&Cs: 20% off the entire order, applies to one-time purchases. No minimum purchase requirement, one use per customer. Can’t combine with other discounts. Valid until 31 Jan 2025.

Follow Straight To The Source on:

IG: @straight_to_the_source

FB: @StraightToTheSource

TW: _straight_to_source

LI: Straight To The Source

YT: Straight To The Source

Find out more about Straight To The Source:

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

#sttspodcast #straighttothesource #knowyoursource #podcast

#interview #Innovation #NonAlcoholic #NON

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

Join Lucy Allon in this special edition episode as she sits down with Chris Bolton, the newly crowned 2024 delicious. Harvey Norman Produce Awards ‘Producer of the Year’. Chris, a third-generation fisherman from Kurrimine Beach in Far North Queensland, has dedicated his life to sustainable, wild-catch fishing alongside his partner Kim. In this episode, Chris shares his journey of carving out a niche market by supplying line-caught ike-jime reef fish to Australia’s top chefs, including wild barramundi. Listen in as he discusses his innovative efforts to minimize environmental impact, his commitment to sustainability, and how he is leaving a lasting legacy for his daughter and the fishing industry—efforts that have earned him top recognition in one of Australia’s most prestigious food awards.

Find out more about Chris Bolton Fishing here

@chrisboltonfishing

Read about Chris Bolton’s Trophy Winning success here

Read about the 2024 delicious. Harvey Norman Produce Awards winners here

@deliciousaus @harveynormanau

Follow Straight To The Source on:

IG: @straight_to_the_source

FB: @StraightToTheSource

TW: _straight_to_source

LI: Straight To The Source

YT: Straight To The Source

Find out more about Straight To The Source:

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

#sttspodcast #straighttothesource #knowyoursource #podcast

#interview #hospitality #FoodViewsandBigIdeas

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

View Details

In the latest episode of Food, Views and Big Ideas, Lucy Allon catches up with our good friend, Chef Sam Burke. From his early days in the kitchen to his current role as Product & Business Development Manager and Corporate Chef for Meat and Livestock Australia, Sam’s journey is one of passion, vision, and relentless dedication. We explore how he’s helping to shape the future of Australian red meat, his thoughts on the changing food landscape, and how he manages to stay grounded with a busy career and family life. Get ready for an intimate conversation with a true industry leader!

NDUSTRY ALERT: Sam Burke and Catherine Golding from Meat and Livestock Australia, Will Barton from Gundagai Lamb, Simon Crowe from Grill’d Burgers and Markus Werner from Delaware North will be joining us at The Source Kitchen at Fine Food Australia at 1pm on Tuesday, 3 September for a session all about Sharing the Love of Lamb. Register for free via the Fine Food link below and come and join the conversation.

Check out Fine Food Australia at:

IG: @FineFoodExpo

Website: www.finefoodaustralia.com.au

Check out Meat and Livestock Australia’s Rare Medium educational and inspirational resources on Aussie beef, lamb and goat at:

IG: @_raremedium

Website: www.raremedium.com.au

Find Sam Burke at:

Instagram: @chefsamuelburke

Facebook: @chefsamuelburke

Follow Straight To The Source on:

IG: @straight_to_the_source

FB: @StraightToTheSource

TW: _straight_to_source

LI: Straight To The Source

YT: Straight To The Source

Find out more about Straight To The Source:

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

#sttspodcast #straighttothesource #knowyoursource #podcast

#interview #hospitality #FoodViewsandBigIdeas

#FoodPodcast #beef #lamb #goat #FineFoodAustralia

See omnystudio.com/listener for privacy information.

View Details

Join us as we unveil the program for The Source Kitchen at Fine Food Australia! From September 2nd to 5th at the Melbourne Convention and Exhibition Centre, this collaboration between Fine Food Australia, Global Victoria, and Straight to the Source promises exciting sessions for all food industry professionals. Explore 12 unique sessions covering topics from plant-based innovation and sustainable practices to the non-alcoholic revolution. Whether you're a chef, producer, or culinary enthusiast, this is your chance to connect and learn. Register now for free and be part of the future of food!

This episode is supported by Fine Food Australia, the Southern Hemisphere’s ultimate B2B food event.

Check out Fine Food Australia at:

IG: @FineFoodExpo

Website: www.finefoodaustralia.com.au

Follow Straight To The Source on:

IG: @straight_to_the_source

FB: @StraightToTheSource

TW: _straight_to_source

LI: Straight To The Source

YT: Straight To The Source

Find out more about Straight To The Source:

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

#sttspodcast #straighttothesource #knowyoursource #podcast

#interview #hospitality #FoodViewsandBigIdeas

See omnystudio.com/listener for privacy information.

View Details

Join Tawnya Bahr as she sits down with Tom Stefanovic from Mandolé Orchard to uncover the inspiring journey behind this premium almond brand nestled in the heart of the Riverina. Tom shares his incredible transition from bustling city life to the serene, yet demanding, rural landscape. Discover how his passion for sustainable farming and commitment to quality have shaped Mandolé Orchard into a renowned name in the almond industry. This episode is perfect for anyone interested in agriculture, entrepreneurship, or simply looking for an uplifting story of transformation and dedication.

Mandolé Orchard

IG: @mandoleorchard

TT: @mandoleorchard

FB: @mandoleorchard

W: https://mandoleorchard.com.au/

Stockists: https://mandoleorchard.com.au/stockists

Follow Straight To The Source on:

IG: @straight_to_the_source

FB: @StraightToTheSource

TW: _straight_to_source

LI: Straight To The Source

YT: Straight To The Source

Find out more about Straight To The Source:

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

#sttspodcast #straighttothesource #knowyoursource #podcast

#interview #FoodViewsandBigIdeas

#MandoleOrchard #australianalmonds

See omnystudio.com/listener for privacy information.

View Details

Join Tawnya Bahr as she delves into the inspiring journey of Dessert Masters star and Executive Pastry Chef, Kay-Lene Tan. From experiencing a career plateau to undergoing a transformative quarter-life crisis at 25, Kay-Lene shares her personal story and passion for food, which ultimately led her to pursue a career in the culinary industry. Discover Kay-Lene's path of resilience, passion, and culinary excellence, and learn about the importance of finding a job you truly love.

This episode is supported by Fine Food Australia, the southern hemisphere’s ultimate B2B food event.

Kay-Lene Tan

Instagram: kaylenetan_

Decca Restaurant

Instagram: @decca_restaurant

Check out the Fine Food Expo at:

IG: @FineFoodExpo

Website: www.finefoodaustralia.com.au

Follow Straight To The Source on:

IG: @straight_to_the_source

FB: @StraightToTheSource

TW: _straight_to_source

LI: Straight To The Source

YT: Straight To The Source

Find out more about Straight To The Source:

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

#sttspodcast #straighttothesource #knowyoursource #podcast

#interview #hospitality #FoodViewsandBigIdeas

#DessertMasters #Pastry #FoodPodcast

#FineFoodAustralia

See omnystudio.com/listener for privacy information.

View Details

Join host Tawnya Bahr as she sits down with Gerry Maher, the General Manager of Culinary Operations at the Australian Turf Club. In this episode, Gerry shares his lifelong passion for cooking, sparked by his grandmother's baking and his father's adventurous palate. Dive into the world of high-stakes culinary management as he discusses overseeing five unique venues: Royal Randwick, Rosehill Gardens, Rosehill Bowling Club, Canterbury Park, and Warwick Farm.

Discover the challenges and triumphs of feeding thousands at sporting events, managing retail food services, and coordinating large-scale events. Learn how Gerry and his team strive to produce as much as possible in-house, ensuring quality and freshness in every dish. Whether you're a chef or front of house pro, this episode promises a behind-the-scenes look at what it takes to never settle for second best on scale.

Gerry Maher

LinkedIn: https://www.linkedin.com/in/gerry-maher-57b42147/

Email: gmaher@australianturfclub.com.au

Website: Autralianturfclub.com.au

Instagram: marzi19712

Follow Straight To The Source on:

IG: @straight_to_the_source

FB: @StraightToTheSource

TW: _straight_to_source

LI: Straight To The Source

YT: Straight To The Source

Find out more about Straight To The Source:

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

sttspodcast #straighttothesource #knowyoursource #podcast

interview #hospitality #FoodViewsandBigIdeas

nonalcoholic #MakeItALyres #DryJuly

FineFoodAustralia

See omnystudio.com/listener for privacy information.

View Details

Join Lucy Allon as she sits down with David Murphy from Lyre's Non-Alcoholic Spirit Co., the world’s most awarded non-alcoholic spirit company. From humble beginnings in Australia, Lyre's has revolutionised the drinks industry by creating non-alcoholic versions of the world’s most popular cocktails, closely mirroring the original premium spirits. Whether you’re a cocktail enthusiast, a spirit’s connoisseur, or curious about the non-alcoholic trend, this episode offers a fascinating glimpse into the future of drinking. Tune in for an inspiring conversation about innovation, flavour, and the rise of non-alcoholic spirits with one of the masterminds behind Lyre’s success.

This episode is supported by Fine Food Australia, the southern hemisphere’s ultimate B2B food event.

Learn more about Lyre’s Non-Alcoholic Spirit Co.

Find out about Dry July

Read about Lyre’s support of the Dry July Foundation

IG: @LyresSpiritCo

Check out the Fine Food Expo at:

IG: @FineFoodExpo

Website: www.finefoodaustralia.com.au

IG: @straight_to_the_source

FB: @StraightToTheSource

TW: _straight_to_source

LI: Straight To The Source

YT: Straight To The Source

Find out more about Straight To The Source:

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

sttspodcast #straighttothesource #knowyoursource #podcast

interview #hospitality #FoodViewsandBigIdeas

nonalcoholic #MakeItALyres #DryJuly

FineFoodAustralia

See omnystudio.com/listener for privacy information.

View Details

Come join Tawnya Bahr as she sits down for a heart-to-heart with Westerly Isbaih, a passionate olive expert. Through their engaging chat, they uncover Westerly's unique path in the food world and unravel the rich cultural tapestry woven around olives. Feel the passion as Westerly shares how her journey highlights the importance of wholesome food, sustainability, and forging connections between chefs and premium ingredients.

Discover more about ALTO Olives (https://www.alto-olives.com.au/)

IG: @straight_to_the_source

FB: @StraightToTheSource

TW: _straight_to_source

LI: Straight To The Source

YT: Straight To The Source

Find out more about Straight To The Source:

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

Join Tawnya Bahr as she sits down with David Beak, the driving force behind Australia's leading manufacturer of premium ready-made meals, Beak & Johnston. Discover how David's meat industry heritage coupled with his passion for great-tasting food, shaped the success of his innovative company manufacturing value-added meal solutions.

This episode is proudly supported by Fine Food Australia, the southern hemisphere’s ultimate B2B food event that is celebrating 40 years of foodservice trade show excellence this year.

IG: @straight_to_the_source

FB: @StraightToTheSource

TW: _straight_to_source

LI: Straight To The Source

YT: Straight To The Source

Or visit our website at https://www.beakandjohnston.com.au

LI: https://www.linkedin.com/company/beak-&-johnston/

Check out the Fine Food Expo at:

IG: FineFoodExpo

Website: www.finefoodaustralia.com.au

Find out more about Straight To The Source:

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

Join hosts Tawnya Bahr and Lucy Allon as they dive deep into the heart of ICC Sydney's culinary ethos. In this dynamic episode, they sit down with Executive Chef Rakesh Pillai and Sommelier William Wilson to explore how ICC Sydney prioritises 'respect' in all facets of their food and beverage supply chain. Discover the foundation of their ground breaking 'Feeding Your Performance' program and the enduring legacy it seeks to forge. Tune in for an inspiring conversation on innovation, sustainability, and the art of creating a lasting impact through food.

Links mentioned on this episode:

ICC Sydney: https://iccsydney.com.au/about/csr/

Pepe Saya Butter https://pepesaya.com.au/

Garlicious Black Garlic https://www.garliciousgrown.com.au/

Malfroys Gold Honey https://malfroysgold.com.au/

Kootingal Pecans https://kootingalpecancompany.com/

Block 11 Organics https://block11organics.com.au/

ALTO Olives https://www.alto-olives.com.au/

Vanella Cheese https://vannellacheese.com.au/

Lyres https://lyres.com.au/

To find out more about Straight To The Source follow us on:

Instagram

Facebook

Twitter

YouTube

Read about your hosts Tawnya Bahr and Lucy Allon here

and

Join the Straight To The Source community here

See omnystudio.com/listener for privacy information.

View Details

In this episode host Tawnya Bahr engages in a candid conversation with seasoned entrepreneur Darren Gersbach, who has over three decades of experience in starting & growing food distribution companies. From sourdough to Manna from Heaven, to Gershgoods and his latest venture, The Little Coffee Company, Darren shares insights into the dynamic nature and intricacies of the supply chain.

Explore the highs and lows of the Australian food distribution industry, uncovering unintended consequences, and gaining valuable lessons from Darren's journey filled with humour, tears, and career insights. Whether you're a budding entrepreneur or a seasoned professional, this episode offers insights and learnings into navigating the ever-changing landscape of the Australian food and beverage market.

Find Darren's The Little Coffee Company online at:

Website: thelittlecoffeeco.com.au

Instagram

Also check out:

Karu Distillery

Craft Beverage Trail Blue Mountains

To find out more about Straight To The Source follow us on:

Instagram

Facebook

Twitter

YouTube

Read about your hosts Tawnya Bahr and Lucy Allon here

and

Join the Straight To The Source community here

If any of the issues raised in this episode have been triggering for you, help is available at:

Lifeline

Beyond Blue

RUOK

See omnystudio.com/listener for privacy information.

View Details

Join Lucy Allon for a deep dive into the new frontiers of kelp farming in Australia with marine scientist and owner of Sea Health Products, Jo Lane. Based on the South Coast of NSW, Jo hand-harvests 100% Australian kelp, crafting a range of culinary products including Golden Kelp Granules & Powder and Furikake, as well as body-care treats like Blue Eucalyptus Kelp Soap. With a background in marine science, Jo shares her mission to encourage Australians to embrace the incredible benefits of kelp and its exciting potential as a delicious climate solution!

Learn more about Sea Health Products

Sea Health Products Recipe Inspiration

Read about your hosts Tawnya Bahr and Lucy Allon

Join the Straight To The Source community

Learn more about Straight To The Source

Straight To the Source on YouTube

IG: seahealthproducts
FB: seahealthproducts
Website: seahealthproducts.com.au
LinkedIn: Jo Lane

🌱#marinebiology #kelp #culinarynutrition

See omnystudio.com/listener for privacy information.

View Details

Join us as Tawnya Bahr chats to Chef Restaurateur Colin Barker. From his humble roots as a Hawkesbury country boy, Colin's trajectory has taken him from the days of old-school kitchen regimes, to the pinnacle of culinary excellence in his new home, Lot 101.

In this episode, we explore Colin's expansive career to date working at prestigious establishments such as Banc, The Ledbury in London, and Boathouse on Blackwattle Bay.

Now, Colin invites you to join him at Lot 101, nestled in the picturesque Megalong Valley in NSW. Lot 101 isn't just a dining destination; it's an immersive experience. Settle in for the day, dine on exquisite dishes crafted with precision, and explore the kitchen gardens and farm that define the essence of Lot 101.

Discover Lot 101

Discover Karu Distillery

Discover The Little Coffee Company

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

Straight To the Source on YouTube

See omnystudio.com/listener for privacy information.

View Details

In this episode of Food Views & Big Ideas join Lucy Allon as she delves into the awe-inspiring journey of Serena Zipf, co-owner of Rocky Point Aquaculture in Queensland, Australia. After their $1.5 million prawn farming business was decimated by a deadly disease, the family took an audacious risk by farming new fish species. Tune in to hear about their unwavering determination and triumphant comeback, leading to a prestigious national award. Get ready to be inspired by this remarkable tale of risk, resilience and pioneering success.

To find out more about Straight To The Source:

Visit their Instagram or Facebook page

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

For more information about Rocky Point Aquaculture visit their Facebook page

or find them on Instagram

See omnystudio.com/listener for privacy information.

View Details

In this episode of "Food, Views and Big Ideas" host, Tawnya Bahr, sits down with chef turned social media influencer, Issac Martin, and renowned chef, Adam Moore, as they delve into the ever-evolving – and not always pleasant – landscape of social media in hospitality. Get ready to uncover the highs and lows of using digital platforms to showcase your brand and personal life. Tune in as Issac and Adam offer invaluable insights and tips on how to find balance, prioritise mental well-being, and foster a healthier relationship with social media.

Straighttothesource; #chefadammoore; #issacmartin; #chewcrewmedia; #mentalhealth; #hospitality

For help with mental health contact:

https://www.beyondblue.org.au/

https://www.lifeline.org.au/

To find out more about Straight To The Source:

Visit their Instagram or Facebook page

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

Adam Moore

To learn more about Adam check out his website here

or follow him on Instagram, Facebook and LinkedIn

Issac Martin

You can follow Issac on all the social media channels below.

Instagram

Tik Tok

FaceBook

YouTube

Find Chew Crew Media on Instagram

Follow Tawnya on Instagram

or LinkedIn

Lucy Allon

Follow Lucy on Instagram

or LinkedIn

See omnystudio.com/listener for privacy information.

View Details

In this episode host Tawnya Bahr delves into the past, present and future of two dynamic leaders in the food industry, managing director of UNOX Australia, Wayne Viles, and the company's sales manager, Sean Cunnington.

UNOX Australia is synonymous with culinary innovation, and constantly pushing the boundaries of what's possible in the kitchen. From their state-of-the-art cooking equipment to their emphasis on efficiency and precision, UNOX Australia is transforming the way chefs and home cooks alike approach food preparation. In this captivating conversation, Tawnya explores the career paths of Wayne and Sean and uncovers the driving force behind their commitment to building a healthy work culture, taking risks and following their passion for the hospitality industry.

Visit the UNOX website

or look them up on Facebook

YouTube

InstaGram

Twitter

or LinkedIn

To find out more about Straight To The Source follow us on

Instagram

Facebook

Twitter

YouTube

Read about your hosts Tawnya Bahr and Lucy Allon here

and

Join the Straight To The Source community here

See omny.fm/listener for privacy information.

View Details

Chef Adam Moore joins us on episode 34 this week to share his insights on Australian food culture and embracing our indigenous ingredients. He also spoke about the important role seasoned chefs play in mentoring the young and helping to create lasting memories for people.

*Adam and Tawnya discuss mental health in this episode. If you are triggered by anything you hear you can contact Lifeline on 131 114, Beyond Blue or The Black Dog Institute for crisis support and information on mental health.

To learn more about Adam check out his website here

or follow him on Instagram, Facebook and LinkedIn

To find out more about Straight To The Source follow us on

Instagram

Facebook

Twitter

YouTube

Read about your hosts Tawnya Bahr and Lucy Allon here

and

Join the Straight To The Source community here

See omnystudio.com/listener for privacy information.

View Details

In this episode we chat to Will Barton, CEO of Gundagai Meat Processor, one of Australia's most innovative and progressive lamb processors, about the company’s exciting new brand, Gundagai Lamb. Will shares insights on the challenges and opportunities of launching a new brand in the highly competitive meat industry and tells how his company has managed to differentiate themselves from their competitors. But Gundagai Lamb aren’t resting on their laurels: Will also has a vision for the future and how he plans to continue to innovate and keep the company ahead of the curve in the ever-changing meat industry.

To see more of the work Will and Gundagai Lamb are doing follow along on:

Instagram

FaceBook

And their website

To find out more about Straight To The Source follow us on

Instagram

Facebook

Twitter

YouTube

Read about your hosts Tawnya Bahr and Lucy Allon here

and

Join the Straight To The Source community here

See omnystudio.com/listener for privacy information.

View Details

World Seafood Champion, World Food Champion, Mentor Extraordinaire and National Business Development Manager for Squizify John Mcfadden joins Tawnya Bahr to discuss opportunities for growth beyond the kitchen and where a chef’s career, a lot of dedication, and commitment can take you.

Follow John on social media at

Instagram

FaceBook

Squizify

You can find out more about Chef Of The Year here

And the

World Food Championships here

To find out more about Straight To The Source follow us on

Instagram

Facebook

Twitter

YouTube

Read about your hosts Tawnya Bahr and Lucy Allon here

and

Join the Straight To The Source community here

See omnystudio.com/listener for privacy information.

View Details

Shownote Description: Australian Food & Wine icon Lyndey Milan joins Tawnya Bahr in an unmissable conversation about what it means to connect at the table, turning your interest into a successful career and following your culinary passion.

Follow Lyndey on social media at:

Instagram

Facebook

Find out more about her Culinary Tours here

And her recipes here

Or check out her website

To find out more about Straight To The Source follow us on

Instagram

Facebook

Twitter

YouTube

Read about your hosts Tawnya Bahr and Lucy Allon here

and

Join the Straight To The Source community here

See omnystudio.com/listener for privacy information.

View Details

On this episode Nicolas Georges, acting CEO of Koko Black Chocolate and Grill'd Burgers, discusses with Tawnya his career path, life lessons and experiences in the food industry. Georges has an innate passion for innovation and a deep appreciation for provenance which has helped him not only succeed in his career but lead the way in driving business success for others. But Nicolas’ achievements are no accident: they are the result of hard work and dedication to his craft.

If you're interested in a career in food or running a food business, then this episode is for you.

For more about Nicolas see his LinkedIn page

Follow Koko Black on Instagram

Or check out their website or LinkedIn

Read about your hosts Tawnya Bahr and Lucy Allon here

Visit the Straight To The Source YouTube page

See Straight To The Source on Instagram

Or Facebook

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

Frank Dal Bon is a well-respected figure in the Riverina region of Australia whose journey

in the industry began with table grapes but has evolved into a diverse and much larger venture including rice and grains.

Hear Frank tell how things didn’t stop there, though, with his more recent move to producing high-quality olive oils and gourmet condiments under the Morella Grove brand.

Alongside daughter Natasha, the family business is widely recognised for their exceptional quality oils and condiments and have won medals at the prestigious Sydney Royal Fine Food competitions.

Aside from his business acumen, Frank is also known for his commitment to sustainable farming and believes being a good custodian of the land is not just a responsibility, but a privilege.

Frank’s story is not only fascinating and inspirational but educational as well.

For more on Morella Grove see their website

Or visit their Instagram page.

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

Master pastry chef Christopher The shares his career from a start in fine dining to global success with BlackStar Pasrty to coming full circle and back home with his new cake shop and cafe, HEARTHE. Located in the heart of Christopher's childhood backyard in Stanmore, HEARTHE is an expression of Christopher's dedication to creativity and a backdrop for an exploration of Australian native flavours. It also pushes the boundaries to redefine what we think of as 'pastry'

Follow Christopher on Instagram

Follow HEARTHE on Instagram

or visit the website

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

He started life as a pastry chef and chocolatier, but it turns out Isaac Martin’s real passion is burgers and competitive eating.

And that’s how his personal Instagram account at Issac_eatsalot eventually became the basis of a full-time business through his company Chew Crew Media.

Working with food businesses around Australia, Isaac helps independent small operators navigate marketing success in the ever-changing world of social media.

The discussion covers everything from what demographics engage with which social media platforms to the vexed question of influencers asking for free food.

Isaac’s unique perspective on marketing food in the digital age is fascinating listening no matter where in the food industry you work.

You can follow Isaac on all the social media channels below.

Instagram

Tik Tok

FaceBook

YouTube

Chew Crew Media on Instagram

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

A food business based on relationships and nostalgia. We sat down with Tokyo Lamington founders Eddie Stewart and Min Chai to learn about their past, present and plans for the future.

Eddie and Min have taken the iconic Australian lamington and changed it up….Risky business one could say, however, their version of this sweet treat has met with the approval of dessert chasers of all ages – including the local Nanas!

Yes, messing with a timeless favourite is a bold move but it’s also the only way forward and what the pair have achieved with Tokyo Lamington is to fuse past and present in a way that enhances both.

In this chat the pair talk about how the journey began (in a park, after a few drinks if you must know), how it got here and where it might lead next.

From Tokyo to Sydney and now Melbourne, it’s not your Grandmother’s lamington any more (though she will love it, promise!)

Check out Tokyo Lamington on Facebook

Instagram

Or at their website

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

Ben Devlin and Yen Trinh are the founders of Pipit Restaurant, the newly crowned 2023 Good Food Guide ‘Regional Restaurant of the Year’.

Located in picturesque Pottsville, a coastal town in the Northern Rivers of NSW, Pipit is a multi-award winning modern dining experience based around coastal and seasonal ingredients and wood-fired cooking.

The menu pays homage to the produce of the local region not just on the plate but also through Ben’s unique ingredients prints.

In this episode, we chat to Ben about: his career as a chef and how his collective experiences have contributed to the particular menu style and ethos that has put Pipit on the map as a regional dining destination; he and Yen’s support and mentoring of young industry talent; plus, we find out what’s next for this creative duo.

Visit Yen and Ben's website or follow them on Instagram

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

Umar Nguyen – AKA The Fish Girl – is a passionate advocate for Australian seafood and aquaculture. Umar’s story is a fascinating and inspirational one of overcoming adversity on the way to finding what truly makes her happy. But The Fish Girl is more than just a business; it’s a lightning rod for the sharing of ideas between producers and chefs with a goal of making better use of the resources the sea has to offer, and doing it in a more sustainable way. Umar is driven by one overarching idea: that what we often see as problems are in reality opportunities and that with collaboration, productive solutions can be found. It’s a fascinating and thought provoking discussion about the future of fish as a food source in Australia.

Find Umar on Instagram

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

As yet another La Niña weather-front wreaks havoc across Australia’s Eastern states, it’s a timely conversation with farmers and co-founders of Our Cow, Bianca Tarrant and Dave McGiveron. On this episode of Food Views and Big Ideas, Bianca and Dave share their thoughts on the challenges farmers face and how we can all support them. The heart of Our Cow is in rural and regional Australia with their HQ in Casino, NSW, and farmers they work with spread across NSW and QLD. Having themselves experienced natural disasters and other hardships that go with farming and rural living, Bianca and Dave understand the importance of community and connection in supporting the mental health of the people who work hard to put food on our plates. They are proud Ambassadors of this year’s #PlateForAMate campaign which is raising funds for the Black Dog Institute's Community Education programs. The initiative is aimed at providing mental health training in remote communities and encouraging all to support farmers through the simple but impactful act of sharing a plate with a mate.

Join the Plate for a Mate initiative here

Learn more about Our Cow here

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

See omnystudio.com/listener for privacy information.

View Details

Today we’re talking with Belinda Clarke, current CEO of the Restaurant and Catering Industry Association. Belinda’s story is one of determination and resilience driven by high standards with a focussed approach to learning and hard work throughout her more than 25 year career. As an Australian business woman, Belinda is recognised as a leader within the hospitality sector and candidly shares her challenges and triumphs along her career journey. As with life…news moves quickly and today during our podcast Belinda shares the news she has resigned as CEO of the Association. However, Belinda won't be lost to the industry which she has served with a passion for more than quarter of a century.

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

We’re back with Season Two and to kick-off we’re introducing you to the hosts of Food Views & Big Ideas, Tawnya Bahr and Lucy Allon. Straight To The Source is a unique business with two dynamic women at the helm. In this first episode of Season two, well known media personality & food lover Simon Marnie turns the tables on Tawnya and Lucy as he interviews them about their own food journeys and how Straight To The Source came to be. The pair share a nurturing partnership, both passionate about promoting the very best that Australian food has to offer and connecting the dots between industry and producers. Find out more in this fun & entertaining chat showing how their complementary skill sets, common passions & experience in a myriad of food industry roles have created the perfect recipe for success.

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

Sustainable farming isn’t a new concept but few in the industry could match what Will Mussett and his family have achieved on their (mostly) mushroom farm on the Southern Highlands of NSW.

Will’s farm and home are completely off the grid, everything required to produce their range of in demand mushrooms, eggs and honey generated ‘in house’ and almost all of it reused elsewhere in the farming cycle.

With a commitment to using no plastic or chemicals, it would be easy to think the business is a bespoke operation limited in its capacity but the opposite is true.

Will is looking to expand not only the mushroom output from Mussett Holdings but introduce new products into the range including the addition of micro greens in coming months.

According to Will the commitment to sustainability requires work and lateral thinking but ‘has never stopped us doing anything’.

With no phone line to the property Will fired up the satellite internet connection for this Zoom chat with Tawnya and while the quality of the sound isn’t quite perfect, the discussion is top notch.

Mussett Holdings

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

The clue is in the name of innovative South Australian company Edible Reconciliation. Formed by a dynamic Adelaide-based duo whose range of skills and expertise have combined to form a business of impeccable values that also value adds, Dominic Smith & Andrew Fielke aim to not only support and empower indigenous communities but introduce local food to the broader Australian population.

Dominic, a Yuin man, presently grows Wattle, Lemon Myrtles, Muntries, Bush Tomatoes, Quandongs, River Mint, Sea Celery, Sea Parsley & Holy Basil, ingredients which are unfamiliar to most Australians but shouldn’t be. Meanwhile Andrew, a chef, has long believed a true Australian cuisine must include native flavours and when the pair met, Edible Reconciliation was born. The result of the collaboration has included a line of lamingtons and popcorn showcasing the flavours of Geraldton Wax, Anise Myrtle, Wattle Seed & Lemon Myrtle.

In a conversation with Tawnya and Lucy from Straight To The Source that ranges from bush medicines and culture, to the potential for the company to branch out to botanicals and cosmetic extracts, listen to Dominic & Andrew discuss their company's future helping to build indigenous supply chains, 'working and walking' together with indigenous farmers, returning benefits to their communities and aiming for generational change.

Edible Reconciliation

Food South Australia

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

It’s a long way from Alabama to Adelaide but it was only the beginning of the journey for Angus Kiley and his Low and Slow American BBQ range of sauces.

What started as a food truck and progressed to a full blown restaurant has morphed into a growing retail business with the brand now bottling its popular range of sauces and rubs to meet an ever growing demand.

It seems Adelaide just can’t get enough of this lip smacking range of sauces and rubs and now the plan is to make them available in the rest of Australia, too.

In this fascinating and in depth chat with Tawnya and Lucy, you’ll hear about Angus’ journey which began while traveling through the southern states of America experiencing the abundant BBQ styles, sauces & techniques.

A passion quickly developed and Angus returned home to Adelaide to turn his new found love for American barbecue into an Australian business replicating the tastes & smells he relished in the USA.

Low and Slow American BBQ

Food South Australia

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

No hassle, no chop, no peel, no mess! What's not to like about a smoothie made from healthy delicious real food that takes seconds to blend?

Naked Blendz is an award-winning South Australian company, and they think possibly the only business of its kind in the world, that offers a healthy smoothie solution using locally sourced ingredients served up in a fully compostable cup - all you need to do is add water.

With demand growing fast and confident of their manufacturing capacity to meet demand, Brett and Kristian from Naked Blendz talk to Tawnya and Lucy from Straight To The Source about their future plans for this Australian owned, made & packaged product's expansion interstate, with the Asian market also on the cards.

Southern Kuya

Food South Australia

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

From little things, big - and diverse - things grow! Proudly flying the South Australian flag, Woolmore’s Fine Foods is a small family business producing a gourmet range of biscuits, balsamic vinegars and preserved lemons.

It’s an eclectic product mix but that’s no surprise given this business was born from an intergenerational love of good, home cooked food. From an accidental side hustle, Woolmore’s has evolved and grown to a legitimate and self-sustaining family business, with the potential to scale up even further.

Hear from Mary-Anne and Zoe from Woolmore’s in conversation with Tawnya and Lucy about their company's history, what they have encountered as artisan producers and listen as they enthusiastically describe their product range, providing enticing recipe ideas in mouth-watering detail.

Woolmore's Fine Foods

Food South Australia

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

Three years ago Shawnee Fox was a mature aged student embarking on her BSc in Aquaculture. Today, she is at the helm of her own newly created and internationally expanding business.

Southern Kuya is the result of Shawnee’s aquaculture thesis, the company taking a no waste, sustainable & environmental approach to gourmet seafood snack foods.

Aimed at the health conscious wishing to replace meat in their diet at an affordable price point, the Southern Kuya range includes candy cured yellowtail kingfish, BBQ rub octopus, abalone & tuna. Protein rich & with omega 3, these are packaged to have an extended shelf life. Fox's aim is also to expand to the areas of nutraceuticals & pharmaceuticals and Southern Kuya has just started to develop powdered collagen, protein & calcium taken from previously discarded fish skin & bones.

Internationally there is strong interest in the nutraceutical & pharmaceutical possibilities due to world-wide shortages. Southern Kuya, in operation for only one year, is now planning to upscale its operations to cater for expansion.

This South Australian success story, however, is about more than just business. It’s about inclusivity. Its name (meaning fish) is an acknowledgement of the help given to Fox by local indigenous communities. In turn, Fox is keen for indigenous involvement in Southern Kuya.

Listen to Shawnee Fox in conversation with Lucy and Tawnya and be inspired.

Southern Kuya

Food South Australia

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

The Mediterranean isn’t the first thing that comes to mind when you think of South Australia but perhaps it should. Surprising as it sounds, the year-round temperatures on the state’s Fleurieu Peninsula mirror those of the famed European playground making it a perfect climate for growing almonds.

There is a little-known but long history of almond growing in the district and that tradition is not only being preserved but built upon by our guests in this fifth episode of our 10-part Food South Australia series.

Tawnya and Lucy catch-up with Mick Jones and Deb Trajanovski from Taronga Almonds, the father and daughter duo growing several varieties on their farm in the Fleurieu Peninsula including the older Somerton and Johnston. Listen to these passionate growers talk all things almonds from their no waste ethos and commitment to selling unpasteurised, pesticide free nuts to their goal of keeping almond production in the Fleurieu region alive.

With a strong focus on the local community, the pair are excited about the challenges that lie ahead for their continually expanding business.

Taronga Almonds

Food South Australia

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

They say necessity is the mother of invention, a concept Pip and Skeet Lawson of Pinnaroo Farms in South Australia are on board with after a series of unforeseen challenges led them to develop an innovative new product which has become a remarkable commercial success. In this next episode of our special South Australia series, Pip chats to Lucy & Tawnya about their focus on regenerative farming practices to grow highly nutritious wheat, barley and lentil crops, and recounts how they developed their sprouted red lentil flour - a gluten free, protein rich and versatile flour that is taking the cooking world by storm.

Pinnaroo Farms

Food South Australia

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

In the next episode of our South Australia special series, Tawnya and Lucy chat toRoberto Cardone, a well-known restaurateur & entrepreneur and one of the partners behind Cucina Classica. Raised by Italian immigrants, Roberto is best known for creating the award-winning Italian restaurant brand, Cibo. Now, taking his experience and entrepreneurial skills as a restaurateur he has partnered with a chef from Southern Italy, an artisan pastry chef, a barista and master coffee roaster to create Cucina Classica, a high quality food range of authentic, artisan Italian ready meals, sauces, bakery and coffee products taking South Australia by storm.

Cucina Classica

Food South Australia

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

In the second of our special South Australian series, Tawnya & Lucy chat to Rebecca Paris, the founder and managing director of the Australian Native Food Co. Rebecca is on a mission to make a difference by creating unique, flavoursome and nutritious foods using Australian native ingredients, whilst supporting local Indigenous communities through employment, training and career pathways. Rebecca’s goal is to redefine the perception of Australian cuisine both nationally and globally, and in doing so define a unique Australian culinary identity.

Australian Native Food Co

Food South Australia

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

In the first of our South Australia special series we chat to Lucy Dodd, a fourth generation farmer who has returned to the family farm on the Limestone Coast of South Australia. Bringing her passion for creating and sustaining regional communities through sustainable agriculture and connecting consumers with farmers, Lucy has taken on the the challenge of creating a new family business brand - Lowan Park Produce - to sell their high quality, pasture raised chickens grown on their farm to butchers, local restaurants and direct to consumers. With a focus on valuing the whole animal, Lucy uses every part of them that she can to minimise food waste. Starting the business hasn’t been without its challenges, but Lucy’s hard work and perseverance has paid off and supplying Melbourne is now on the horizon!

Lowan Park Produce

Limestone Coast Food

Limestone Coast, South Australia

Food South Australia

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

Farmer’s Footprint Australia launched in Byron Bay, NSW last month. Tawnya and Lucy caught up with Blair Beattie, Executive Director of Australia’s chapter, to find out more about this national not-for-profit organisation’s vision of telling the stories of Australian farmers working towards and transitioning into regenerative farming principles. The Farmer’s Footprint initiative is part of a global mission towards working collaboratively with people from all walks of life to unite, inspire and accelerate the movement towards regenerative agriculture as a means to restore soil, human, and planetary health.

Farmers Footprint Australia

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

It’s not every day a never before seen ingredient hits the chef’s food option palette but that’s precisely what Glenn Dibbin and the Leeuwin Coast have brought to market in 2022.

Join Lucy and Tawnya as they go straight to the source with long time shellfish farmer Glenn to find out about the extraordinary Akoya, a sustainable new shellfish which he and partners Leeuwin Coast hope will change not only the food we eat, but how that food is produced. The Akoya is unique to the Albany coastline of Western Australia and has evolved from pearl cultivation to food. It will be introduced to Sydney chefs this week through a series of exclusive masterclasses and there is much excitement about the myriad ways chefs might find to incorporate this unique ingredient into their culinary creativity.

Leeuwin Coast Akoya

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

Join Lucy and Tawnya in conversation with chef Mishy Powell, founder of Naturally Sauced - her handmade sauce business. She chats about her career in the kitchen travelling around the world, the challenges of developing an authentic product that is environmentally sustainable, and how the farmers’ market community and sourcing fresh ingredients are her driving forces.

Episode links:

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Concept to Consumer - the essential food science course for chefs and producers to develop a safe food product range presented by Straight To The Source and Quantal Bioscience, in partnership with UNOX Australia.

Naturally Sauced - Made with Love by Mishy

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

Join Tawnya and Lucy in conversation with Pip & Skeet Lawson from Pinnaroo Farms. Pip & Skeet grow, sprout & mill their own grain to create nutritious flours. But that wasn’t always the case - through a series of challenges Pip & Skeet turned adversity into an opportunity inspired by the ancient art of sprouting.

Episode links:

Join the Straight To The Source community here

Pinnaroo Farms story and online shop

Read about your hosts Tawnya Bahr and Lucy Allon here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

Join Lucy and Tawnya in conversation with Mark Henry, mechanical engineer and the entrepreneurial founder of Solidteknics, Australia’s ONLY manufacturer of cookware. Mark shares his journey from uni student to creating two global brands, Furi Knives and Solidteknics, driven not by monetary goals but by his desire to leave behind a design-legacy.

Episode links:

Join the Straight To The Source community here

Solidteknics

Read about your hosts Tawnya Bahr and Lucy Allon here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

Join Lucy and Tawnya in conversation with Matt Stone and Jo Barrett, two chefs challenging the status quo in a quest to unravel the big question around living and eating more sustainably. We chat to them about living in Future Food System, a self-sustaining, zero waste house in Federation Square, Melbourne; how it changed their perspective of the potential for each and every one of us to live more sustainably; and, what’s next.

Episode links:

Join the Straight To The Source community here

Follow Jo Barrett here

Have a Go Series - a quarterly publication by Jo Barrett, Jana Langhorst & Uriah Collins

Follow Matt Stone here

Ciao Mate, Bangalow

Learn more about the Future Food System

Read about your hosts Tawnya Bahr and Lucy Allon here

Learn more about Straight To The Source here

See omnystudio.com/listener for privacy information.

View Details

Join Tawnya and Lucy in conversation with Fiona Aveyard, a 5th generation sheep farmer from Central NSW who has developed a family recipe into a single-origin Aussie favourite - a lamb sausage roll - that not only tastes delicious but adds a resilience revenue stream to a traditional farming business.

Episode links:

Join the Straight To The Source community here.

Find Outback Lamb on the STTS directory here.

Learn more about Outback Lamb here.

Read about your hosts Tawnya Bahr and Lucy Allon here.

Learn more about Straight To The Source here.

See omnystudio.com/listener for privacy information.

View Details

Join Tawnya and Lucy in conversation with Sue Heward, the entrepreneurial founder of Singing Magpie Produce who has established a successful e-commerce business using the fruit from her family’s 100-year-old orchards in the Riverland region of South Australia to create delicious, high-quality seasonal products for consumers who care where their food comes from.

Episode links:

Join the Straight To The Source community here.

Learn more about Singing Magpie Produce here.

Shop Singing Magpie Products here.

Read about your hosts Tawnya Bahr and Lucy Allon here.

Connect with us on Instagram @straighttothesource.

Learn more about Straight To The Source here.

See omnystudio.com/listener for privacy information.

View Details

Join Tawnya and Lucy in conversation with the inimitable Alice Zaslavsky - cookbook author, broadcaster, tastemaker, radio host, producer, wife and mother - to find out what drives her passion to make food accessible for all, whatever the age!

Episode links:

Join the Straight To The Source community here.

Alice's website at Alice in Frames.

Phenomenom: a free digital toolkit for teachers, jam-packed with springboard episodes and lesson plans, designed to tickle students’ tastebuds for learning.

Tumami - By Alice: find out more about Alice's innovative umami flavour-bomb in a jar product and order some online.

Read about your hosts Tawnya Bahr and Lucy Allon here.

Learn more about Straight To The Source here.

See omnystudio.com/listener for privacy information.

Straight To The Source: Recent Episodes

Food, Views and Big Ideas

sttspodcast #straighttothesource #knowyoursource #podcast

interview #hospitality #FoodViewsandBigIdeas

nonalcoholic #MakeItALyres #DryJuly

FineFoodAustralia

sttspodcast #straighttothesource #knowyoursource #podcast

interview #hospitality #FoodViewsandBigIdeas

nonalcoholic #MakeItALyres #DryJuly

FineFoodAustralia

🌱#marinebiology #kelp #culinarynutrition

Straighttothesource; #chefadammoore; #issacmartin; #chewcrewmedia; #mentalhealth; #hospitality