Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.
With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.
From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.
Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.
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Ep 57: Be the Cook, Not the Chef: Nik Hill’s Recipe for Success
Épisode 57
mercredi 13 août 2025 • Durée 38:37
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
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
Ep 56: The Power of Produce | Karena Armstrong on Sustainable Dining
Épisode 56
mercredi 6 août 2025 • Durée 41:12
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
Ep 50: Catching Excellence: Chris Bolton, Producer of the Year
samedi 24 août 2024 • Durée 34:43
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.
Ep 49: Sam Burke: Crafting the Future of Australian Red Meat
lundi 19 août 2024 • Durée 51:53
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.
Ep 48: The Source Kitchen, Fine Food Australia 2024
lundi 5 août 2024 • Durée 19:36
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.
Read about your hosts Tawnya Bahr and Lucy Allon here
Ep 47: From City Lights to Orchard Sights: The Mandolé Orchard Story
lundi 22 juillet 2024 • Durée 47:01
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.
Ep 46: From Singapore to Sydney: Kay-Lene Tan’s Story of Sweet Culinary Success
lundi 1 juillet 2024 • Durée 51:44
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.
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.
Ep 44: Raising the Bar: Crafting Non-Alcoholic Spirits with Lyre's Chief Flavour Architect David Murphy
lundi 3 juin 2024 • Durée 54:18
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.
Come and join Tawnya Bahr as she sits down for a heart-to-heart with her friend Westerly Isbaih, a passionate olive oil & table olive expert, and long time advocate for the Australian olive industry. Through their engaging chat, they discuss Westerly's unique pathway to the world of food, and unravel the diverse cultural odyssey that led to her love of the ancient and noble olive tree. In this chat, Westerly shares her thoughts and views on 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/)
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
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