Explorez tous les épisodes du podcast Straight To The Source
| Titre | Date | Durée | |
|---|---|---|---|
| Three Passports, One Mission: Chef Remy Davis on Cooking with Fire & Chasing the World's Best Fish | 24 Jun 2026 | 00:28:53 | |
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
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
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:
Tawnya Bahr
Lucy Allon
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. | |||
| Roots Run Deep: Sue Heward and Frank Heward on 105 Years, Figs, Family and the Future of Farming | 17 Jun 2026 | 00:36:52 | |
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
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
Resources & Links
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:
Tawnya Bahr
Lucy Allon
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. | |||
| Sharon Winsor: Protecting Indigenous Food Culture, One Ingredient at a Time | 10 Jun 2026 | 00:49:24 | |
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
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
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 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:
Tawnya Bahr
Lucy Allon
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. | |||
| Mike Bennie: The Future of Australian Drinks, Wine Trends & What Every Australian Should Be Drinking | 03 Jun 2026 | 00:43:14 | |
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: 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
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:
Tawnya Bahr
Lucy Allon
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. | |||
| From Bondi to Berry: Chef Alex Prichard’s Next Chapter with Sara Dining & Garden | 27 May 2026 | 00:39:39 | |
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
Follow Alex Prichard, Sara Dining & Garden, and, Linnaeus Collection: 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:
Tawnya Bahr
Lucy Allon
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. | |||
| From Christchurch to Australia: Chef Amber Doig on New York Humility, and Mexican Food Done Right | 20 May 2026 | 00:38:18 | |
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
Follow Amber Doig
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. Reach out, leave a review, and share this episode with someone in the industry who needs to hear it. You can find us:
Tawnya Bahr:
Lucy Allon:
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
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. | |||
| Salt, Chemo, and Carbonara: Naomi Lowry on Cooking Through the Unimaginable | 13 May 2026 | 00:41:37 | |
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
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:
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. Reach out, leave a review, and share this episode with someone in the industry who needs to hear it. You can find us:
Tawnya Bahr:
Lucy Allon:
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
@straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information. | |||
| Simon Sandall: 41 Years in Kitchens, One Life-Changing Valentine's Day, and Why He's Never Looked Back | 06 May 2026 | 00:54:16 | |
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
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.
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:
Tawnya Bahr:
Lucy Allon:
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. | |||
| The Power of Australian Extra Virgin Olive Oil | 29 Apr 2026 | 00:51:56 | |
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:
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: 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. | |||
| Dr Joanna McMillan: Why Fibre Is the Most Underrated Ingredient on Every Menu | 25 Mar 2026 | 00:39:30 | |
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 at www.unox.com Follow & Connect with Dr Joanna McMillan and find The Fibre Factor in shops and online
Connect with your hosts:
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. | |||
| Chef Jerry Mai: Cooking Vietnamese Heritage Into Australia's Food Identity | 18 Mar 2026 | 00:43:40 | |
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 at www.unox.com Follow & Connect with Jerry Connect with your hosts:
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. | |||
| Pepe Saya: How 200 Litres of Leftover Cream Became Australia's Most Loved Butter | 11 Mar 2026 | 00:54:23 | |
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:
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 at www.unox.com. Follow & Connect with Pepe Saya
Connect with your hosts:
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. | |||
| Monty Koludrovic: From LA Fine Dining to Australia's Most Anticipated Steakhouse | 05 Mar 2026 | 00:39:01 | |
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:
🎧 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 at www.unox.com Follow & Connect with Monty Koludrovic Connect with your hosts:
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. | |||
| Somer Sivrioğlu: Redefining Turkish Cuisine — From Sydney's Fish Market to MasterChef Turkey | 25 Feb 2026 | 00:34:34 | |
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:
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 at www.unox.com Follow & Connect with Somer Sivrioğlu
Connect with your hosts:
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. | |||
| 54 Million Meals a Year: Rob Smithson on the Hidden Craft of Airline Catering | 18 Feb 2026 | 00:26:22 | |
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
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 at www.unox.com Follow & Connect with Rob Smithson, Head of Culinary, dnata Catering & Retail Connect with your hosts:
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. | |||
| Helena Moursellas: From My Kitchen Rules to Building a Serious Food Career | 11 Feb 2026 | 00:32:10 | |
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
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 at www.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
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
Connect with your hosts:
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. | |||
| URGENT: Western Australia's Fisheries Ban — What It Means for Your Seafood | 09 Feb 2026 | 00:30:37 | |
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:
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 Connect with your hosts:
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. | |||
| Tony Panetta: How to Keep Passion Alive When You're Feeding Thousands a Day | 04 Feb 2026 | 00:45:32 | |
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
Key episode takeaways
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 at www.unox.com Follow Tony Panetta, Group Executive Chef, Trippas White Group
Connect with your hosts:
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. | |||
| Chef David Martin: Why Aged Care Dining Is Australia's Most Important Food Challenge | 03 Dec 2025 | 00:54:19 | |
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:
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 Connect with your hosts:
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. | |||
| Zambrero's Richard Prout: How Australia's Biggest Mexican Chain Ties Every Meal to Fighting Hunger | 12 Nov 2025 | 00:44:47 | |
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:
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. 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/
Connect with your hosts:
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. | |||
| Chef Danny Russo: The Case for Real Italian Food in a World of Gimmicks | 05 Nov 2025 | 00:51:04 | |
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:
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. 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 Danny Russo and find out more about the Russolini Group:
Connect with your hosts:
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. | |||
| Laura Goldberg: Building Inclusive Hospitality Teams and Why Women in Leadership Changes Everything | 29 Oct 2025 | 00:38:48 | |
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:
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:
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:
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. | |||
| Adrian Richardson & Markus Werner: What Two Careers of Hard Work and Mentorship Really Taught Them | 22 Oct 2025 | 00:50:20 | |
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:
A lively, heartfelt, and often hilarious conversation about passion, friendship, and what it truly means to dedicate your life to food. 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 our guests:
Connect with your hosts:
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. | |||
| Ep 65: Jules Bagnato: How Brae is Leading the Future of Sustainable Hospitality | 15 Oct 2025 | 00:46:31 | |
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:
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
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:
@straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information. | |||
| Ep 64: Cooking, Teaching, Leading: The Many Hats of Karen Doyle | 01 Oct 2025 | 00:23:12 | |
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/ 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: @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information. | |||
| Ep 63: Growing Hillside Food Forest: Regenerative Farming in Australia with Pigs, Pastures & Purpose | 24 Sep 2025 | 00:40:09 | |
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
Follow Hillside Food Forest: Follow Straight To The Source Food Podcast: Follow Straight To The Source: Connect with your hosts: @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information. | |||
| Ep 62: The Story Behind Fremantle Octopus: Sustainability, Innovation & Flavour | 17 Sep 2025 | 00:44:28 | |
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:
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: 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:
@straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information. | |||
| Ep 61: The Power of Australian Extra Virgin Olive Oil | 10 Sep 2025 | 00:51:56 | |
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:
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: 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. | |||
| Ep 60: Christopher Thé’s Reinvention: From Iconic Cake to a New Food Language | 03 Sep 2025 | 00:55:20 | |
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:
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. | |||
| Ep 59: Practice What You Preach: Chef Andy Ashby on Hustle, Heart & Hospitality | 28 Aug 2025 | 00:34:01 | |
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:
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. | |||
| Ep 58: Shaun Christie-David – Food as a Force for Change | 20 Aug 2025 | 00:41:07 | |
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:
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. | |||
| Ep 57: Be the Cook, Not the Chef: Nik Hill’s Recipe for Success | 13 Aug 2025 | 00:38:37 | |
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
Standout Quotes:
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. | |||
| Ep 56: The Power of Produce | Karena Armstrong on Sustainable Dining | 06 Aug 2025 | 00:41:12 | |
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:
Standout Quotes:
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. | |||
| Ep 55: The Sweet Side of Reinvention: A Conversation with Miko Aspiras | 30 Jul 2025 | 00:40:23 | |
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:
Standout Quotes:
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. | |||
| Ep 54: Mark Best: Crafting Infinity – A New Era in Australian Dining | 23 Jul 2025 | 00:37:49 | |
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:
Standout Quotes:
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. | |||
| Ep 53: Anchored in the Kitchen: Jamie Gannon’s Journey from Navy to Notoriety | 16 Jul 2025 | 00:28:20 | |
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:
Standout Quotes: "Pubs have been good to me." Episode Chapters: 00:00 – Welcome & Introduction 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. | |||
| The Inspired Series Part 3 | Beyond the Pass: Ross Lusted on Leadership and the Power of Adaptability | 12 Jul 2025 | 00:14:11 | |
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. | |||
| The Inspired Series Part 2 | A Cuisine of Place: Dan Hunter’s Vision for Australian Dining | 10 Jul 2025 | 00:10:13 | |
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.
Victoria is experiencing its driest period since the 1960s.
"It opened my eyes."
00:00 The Challenges of Farming in Victoria 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. | |||
| The Inspired Series Part 1 | Crafting Culinary Dreams: Hugh Allen on Innovation, Mentorship & Yiaga | 08 Jul 2025 | 00:16:22 | |
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. Follow Straight To The Source podcast on: IG: @stts_podcast TTIKTOK: @stts_podcast 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. | |||
| Ep 52: Taking home the gold! An inside look into the Sydney Royal Fine Food Show | 13 Mar 2025 | 00:23:45 | |
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 Follow us on: 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. | |||
| Ep 51: Redefining Zero: The Future of Non-Alc Innovation with NON's Nick Cozens | 12 Nov 2024 | 00:44:29 | |
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: 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. | |||
| Ep 50: Catching Excellence: Chris Bolton, Producer of the Year | 24 Aug 2024 | 00:34:43 | |
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. 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: 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. | |||
| Ep 49: Sam Burke: Crafting the Future of Australian Red Meat | 19 Aug 2024 | 00:51:53 | |
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. 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: 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 @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information. | |||
| Ep 48: The Source Kitchen, Fine Food Australia 2024 | 05 Aug 2024 | 00:19:36 | |
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. Check out Fine Food Australia at: IG: @FineFoodExpo Website: www.finefoodaustralia.com.au
Follow Straight To The Source on: 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. | |||
| Ep 47: From City Lights to Orchard Sights: The Mandolé Orchard Story | 22 Jul 2024 | 00:47:01 | |
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.
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: 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
@straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information. | |||
| Ep 46: From Singapore to Sydney: Kay-Lene Tan’s Story of Sweet Culinary Success | 01 Jul 2024 | 00:51:44 | |
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. 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: 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 @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information. | |||
| Ep 45: Off To The Races with Gerry Maher | 20 Jun 2024 | 00:40:25 | |
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: 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
@straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information. | |||
| Ep 44: Raising the Bar: Crafting Non-Alcoholic Spirits with Lyre's Chief Flavour Architect David Murphy | 03 Jun 2024 | 00:54:18 | |
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.
Learn more about Lyre’s Non-Alcoholic Spirit Co. 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
Follow us on: 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 @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information. | |||
| Ep 43: Westerly Isbaih’s Olive Journey | 20 May 2024 | 00:53:02 | |
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/) Follow us on: 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 @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information. | |||
| Ep 42: From Butchery to Bespoke Food Manufacturing: David Beak's Journey with Beak & Johnston | 22 Apr 2024 | 00:29:58 | |
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. Follow us on: Or visit our website at https://www.beakandjohnston.com.au or 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 @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information. | |||