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

Takeaways

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

Standout Quotes:

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

Episode Chapters

00:00 Introduction to Nik Hill and His Culinary Journey

02:47 Early Influences and Career Beginnings

05:58 Mentorship and Growth in Elite Kitchens

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

11:57 The Concept and Development of Porcine

14:57 Innovative Projects: Smoketrap Eels

19:59 Defining the Unique Style of Porcine

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

25:56 Leadership Style and Mentoring Young Chefs

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

Links

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

Website: https://www.porcine.com.au/ 

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

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

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

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

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

Key Takeaways:

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

Standout Quotes:

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

Episode Chapters:

00:00 The Journey to TheSalopian Inn

05:24 Building Relationships with Local Producers

13:30 Understanding Sustainability in the Culinary World

21:31 The Evolving Consciousness of Diners

32:58 The Future of Salopian Inn and Culinary Innovations

35:46 Quick Fire Questions 

Links

Website: https://salopian.com.au/ 

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

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

Karena’s restaurant recommendation in Rome: Armando al Pantheon

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

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

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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

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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

LinkedIn

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#sttspodcast #straighttothesource #knowyoursource #podcast

#interview #hospitality #FoodViewsandBigIdeas

#FoodPodcast #beef #lamb #goat #FineFoodAustralia

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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

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#sttspodcast #straighttothesource #knowyoursource #podcast

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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

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#sttspodcast #straighttothesource #knowyoursource #podcast

#interview #FoodViewsandBigIdeas

#MandoleOrchard #australianalmonds

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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

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#sttspodcast #straighttothesource #knowyoursource #podcast

#interview #hospitality #FoodViewsandBigIdeas

#DessertMasters #Pastry #FoodPodcast

#FineFoodAustralia

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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

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#sttspodcast #straighttothesource #knowyoursource #podcast

#interview #hospitality #FoodViewsandBigIdeas

#nonalcoholic #MakeItALyres #DryJuly

#FineFoodAustralia

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

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

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

Find out about Dry July

Read about Lyre’s support of the Dry July Foundation

IG: @LyresSpiritCo

Check out the Fine Food Expo at:

IG: @FineFoodExpo

Website: www.finefoodaustralia.com.au

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#sttspodcast #straighttothesource #knowyoursource #podcast

#interview #hospitality #FoodViewsandBigIdeas

#nonalcoholic #MakeItALyres #DryJuly

#FineFoodAustralia

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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/)

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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:

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FB: @StraightToTheSource

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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

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

Links mentioned on this episode:

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

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

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

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

Kootingal Pecans https://kootingalpecancompany.com/

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

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

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

Lyres  https://lyres.com.au/

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

Key Takeaways:

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

Standout Quotes:

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

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

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

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

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

Find Darren's The Little Coffee Company online at:

Website: thelittlecoffeeco.com.au

Instagram

Also check out:

Karu Distillery

Craft Beverage Trail Blue Mountains

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

Lifeline

Beyond Blue

RUOK

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

Learn more about Sea Health Products

Sea Health Products Recipe Inspiration

Read about your hosts Tawnya Bahr and Lucy Allon

Join the Straight To The Source community

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Straight To the Source on YouTube 

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

#🌱#marinebiology #kelp #culinarynutrition

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

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

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

Discover Lot 101

Discover Karu Distillery

Discover The Little Coffee Company  

Read about your hosts Tawnya Bahr and Lucy Allon here

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Learn more about Straight To The Source here

Straight To the Source on YouTube 

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

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Visit their Instagram or Facebook page

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Learn more about Straight To The Source here

For more information about Rocky Point Aquaculture visit their Facebook page

or find them on Instagram

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

#Straighttothesource; #chefadammoore; #issacmartin; #chewcrewmedia; #mentalhealth; #hospitality #foodpodcast #socialmedia #podcast

For help with mental health contact:

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

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

To find out more about Straight To The Source:  

Visit their Instagram or Facebook page

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Adam Moore

To learn more about Adam check out his website here

or follow him on Instagram, Facebook and LinkedIn

Issac Martin

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Instagram

Tik Tok

FaceBook

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or LinkedIn 

Lucy Allon 

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or LinkedIn

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

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

Visit the UNOX website

or look them up on Facebook

YouTube

InstaGram

Twitter

or LinkedIn

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

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

To learn more about Adam check out his website here

or follow him on Instagram, Facebook and LinkedIn

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

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

Instagram

FaceBook

LinkedIn

And their website

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and 

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

Follow John on social media at 

Instagram

FaceBook

LinkedIn

Squizify

You can find out more about Chef Of The Year here

And the 

World Food Championships here

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and 

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

Follow Lyndey on social media at:

Instagram

Facebook

Find out more about her Culinary Tours here 

And her recipes here

Or check out her website

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

Key Takeaways:

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

Standout Quotes:

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

Key Moments:

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

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

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

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

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

Links

Mark Best

Website: https://chefmarkbest.com/ 

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

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

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

Infinity by Mark Best

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

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

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

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

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

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

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

For more about Nicolas see his LinkedIn page

Follow Koko Black on Instagram

Or check out their website or LinkedIn

Read about your hosts Tawnya Bahr and Lucy Allon here

Visit the Straight To The Source YouTube page

See Straight To The Source on Instagram

Or Facebook

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

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

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

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

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

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

For more on Morella Grove see their website

Or visit their Instagram page.

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

Follow Christopher on Instagram

Follow HEARTHE on Instagram

or visit the website

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

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

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

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

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

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

Instagram

Tik Tok

FaceBook

YouTube

LinkedIn

Chew Crew Media on Instagram

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

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

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

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

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

Check out Tokyo Lamington on Facebook

Instagram

Or at their website

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

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

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

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

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

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

Find Umar on Instagram

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

Join the Plate for a Mate initiative here

Learn more about Our Cow here

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

Read about your hosts Tawnya Bahr and Lucy Allon here

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

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

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

Key Takeaways:

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

Standout Quotes:

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

Episode Chapters:

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

Keywords (for SEO & platform tags):

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

Links

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

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

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

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

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

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

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

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

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

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

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

Mussett Holdings

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

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

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

Edible Reconciliation

Food South Australia

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

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

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

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

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

Low and Slow American BBQ

Food South Australia

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

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

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

Southern Kuya

Food South Australia

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

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

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

Woolmore's Fine Foods

Food South Australia

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

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

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

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

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

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

Southern Kuya

Food South Australia

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

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

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

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

Taronga Almonds

Food South Australia

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

Pinnaroo Farms

Food South Australia

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

Cucina Classica

Food South Australia

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

Australian Native Food Co

Food South Australia

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 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

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

Lowan Park Produce

Limestone Coast Food 

Limestone Coast, South Australia

Food South Australia

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

Farmers Footprint Australia

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

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

Leeuwin Coast Akoya

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

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

Naturally Sauced - Made with Love by Mishy

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