Straight To The Source
By Tawnya Bahr & Lucy Allon
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Image by Tawnya Bahr & Lucy Allon
Category: Food
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Episodes: 97
Description
Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.
With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.
From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.
Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.
Follow, comment, and hit that bell for more Straight To The Source episodes on Apple Podcasts, Spotify or YouTube.
To stay up to date, follow Straight To The Source on Instagram, Facebook and LinkedIn.
| Episode | Date |
|---|---|
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Two Cult Brands, One Wild Collab: Yo-Chi x Tokyo Lamington
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Aug 19, 2026 |
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The Spice King of Australia: Ian Hemphill on Herbs, Spices & Flavour
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Aug 05, 2026 |
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Colin Fassnidge: Michelin Kitchens, MKR Fame, Mental Health & Finding His Way
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Jul 29, 2026 |
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Amelia Birch: Building Famelia, Championing Women Winemakers & Leading with Purpose
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Jul 22, 2026 |
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Hunter Rob Gallina & Chef John Ralley on Venison, Ethical Hunting and Australia's First Mobile Game Meat Processing Facility
|
Jul 15, 2026 |
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Anna Polyviou: The World Champion Pastry Chef on Creating a Mess
|
Jul 08, 2026 |
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Three Passports, One Mission: Chef Remy Davis on Cooking with Fire & Chasing the World's Best Fish
|
Jun 24, 2026 |
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Roots Run Deep: Sue Heward and Frank Heward on 105 Years, Figs, Family and the Future of Farming
|
Jun 17, 2026 |
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Sharon Winsor: Protecting Indigenous Food Culture, One Ingredient at a Time
|
Jun 10, 2026 |
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Mike Bennie: The Future of Australian Drinks, Wine Trends & What Every Australian Should Be Drinking
|
Jun 03, 2026 |
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From Bondi to Berry: Chef Alex Prichard’s Next Chapter with Sara Dining & Garden
|
May 27, 2026 |
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From Christchurch to Australia: Chef Amber Doig on New York Humility, and Mexican Food Done Right
|
May 20, 2026 |
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Salt, Chemo, and Carbonara: Naomi Lowry on Cooking Through the Unimaginable
|
May 13, 2026 |
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Simon Sandall: 41 Years in Kitchens, One Life-Changing Valentine's Day, and Why He's Never Looked Back
|
May 06, 2026 |
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The Power of Australian Extra Virgin Olive Oil
|
Apr 29, 2026 |
|
Dr Joanna McMillan: Why Fibre Is the Most Underrated Ingredient on Every Menu
|
Mar 25, 2026 |
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Chef Jerry Mai: Cooking Vietnamese Heritage Into Australia's Food Identity
|
Mar 18, 2026 |
|
Pepe Saya: How 200 Litres of Leftover Cream Became Australia's Most Loved Butter
|
Mar 11, 2026 |
|
Monty Koludrovic: From LA Fine Dining to Australia's Most Anticipated Steakhouse
|
Mar 05, 2026 |
|
Somer Sivrioğlu: Redefining Turkish Cuisine — From Sydney's Fish Market to MasterChef Turkey
|
Feb 25, 2026 |
|
54 Million Meals a Year: Rob Smithson on the Hidden Craft of Airline Catering
|
Feb 18, 2026 |
|
Helena Moursellas: From My Kitchen Rules to Building a Serious Food Career
|
Feb 11, 2026 |
|
URGENT: Western Australia's Fisheries Ban — What It Means for Your Seafood
|
Feb 09, 2026 |
|
Tony Panetta: How to Keep Passion Alive When You're Feeding Thousands a Day
|
Feb 04, 2026 |
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Chef David Martin: Why Aged Care Dining Is Australia's Most Important Food Challenge
|
Dec 03, 2025 |
|
Zambrero's Richard Prout: How Australia's Biggest Mexican Chain Ties Every Meal to Fighting Hunger
|
Nov 12, 2025 |
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Chef Danny Russo: The Case for Real Italian Food in a World of Gimmicks
|
Nov 05, 2025 |
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Laura Goldberg: Building Inclusive Hospitality Teams and Why Women in Leadership Changes Everything
|
Oct 29, 2025 |
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Adrian Richardson & Markus Werner: What Two Careers of Hard Work and Mentorship Really Taught Them
|
Oct 22, 2025 |
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Ep 65: Jules Bagnato: How Brae is Leading the Future of Sustainable Hospitality
|
Oct 15, 2025 |
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Ep 64: Cooking, Teaching, Leading: The Many Hats of Karen Doyle
|
Oct 01, 2025 |
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Ep 63: Growing Hillside Food Forest: Regenerative Farming in Australia with Pigs, Pastures & Purpose
|
Sep 24, 2025 |
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Ep 62: The Story Behind Fremantle Octopus: Sustainability, Innovation & Flavour
|
Sep 17, 2025 |
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Ep 61: The Power of Australian Extra Virgin Olive Oil
|
Sep 10, 2025 |
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Ep 60: Christopher Thé’s Reinvention: From Iconic Cake to a New Food Language
|
Sep 03, 2025 |
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Ep 59: Practice What You Preach: Chef Andy Ashby on Hustle, Heart & Hospitality
|
Aug 28, 2025 |
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Ep 58: Shaun Christie-David – Food as a Force for Change
|
Aug 20, 2025 |
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Ep 57: Be the Cook, Not the Chef: Nik Hill’s Recipe for Success
|
Aug 13, 2025 |
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Ep 56: The Power of Produce | Karena Armstrong on Sustainable Dining
|
Aug 06, 2025 |
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Ep 55: The Sweet Side of Reinvention: A Conversation with Miko Aspiras
|
Jul 30, 2025 |
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Ep 54: Mark Best: Crafting Infinity – A New Era in Australian Dining
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Jul 23, 2025 |
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Ep 53: Anchored in the Kitchen: Jamie Gannon’s Journey from Navy to Notoriety
|
Jul 16, 2025 |
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The Inspired Series Part 3 | Beyond the Pass: Ross Lusted on Leadership and the Power of Adaptability
|
Jul 12, 2025 |
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The Inspired Series Part 2 | A Cuisine of Place: Dan Hunter’s Vision for Australian Dining
|
Jul 10, 2025 |
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The Inspired Series Part 1 | Crafting Culinary Dreams: Hugh Allen on Innovation, Mentorship & Yiaga
|
Jul 08, 2025 |
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Ep 52: Taking home the gold! An inside look into the Sydney Royal Fine Food Show
|
Mar 13, 2025 |
|
Ep 51: Redefining Zero: The Future of Non-Alc Innovation with NON's Nick Cozens
|
Nov 12, 2024 |
|
Ep 50: Catching Excellence: Chris Bolton, Producer of the Year
|
Aug 24, 2024 |
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Ep 49: Sam Burke: Crafting the Future of Australian Red Meat
|
Aug 19, 2024 |
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Ep 48: The Source Kitchen, Fine Food Australia 2024
|
Aug 05, 2024 |
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Ep 47: From City Lights to Orchard Sights: The Mandolé Orchard Story
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Jul 22, 2024 |
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Ep 46: From Singapore to Sydney: Kay-Lene Tan’s Story of Sweet Culinary Success
|
Jul 01, 2024 |
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Ep 45: Off To The Races with Gerry Maher
|
Jun 20, 2024 |
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Ep 44: Raising the Bar: Crafting Non-Alcoholic Spirits with Lyre's Chief Flavour Architect David Murphy
|
Jun 03, 2024 |
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Ep 43: Westerly Isbaih’s Olive Journey
|
May 20, 2024 |
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Ep 42: From Butchery to Bespoke Food Manufacturing: David Beak's Journey with Beak & Johnston
|
Apr 22, 2024 |
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Ep 41: ICC Sydney Celebrates New South Wales Producers
|
Feb 26, 2024 |
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Ep 40: Supply Chain Chronicles: The Highs and Lows of Food Distribution with Darren Gersbach
|
Jan 15, 2024 |
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Ep 39: Seeds of Innovation: Jo Lane's Pioneering Vision for Australian Kelp Farming and Beyond
|
Dec 31, 2023 |
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Ep 38: From Humble Beginnings to Culinary Excellence: Chef Colin Barker's Story
|
Dec 11, 2023 |
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Ep 37: From Tragedy to Triumph: Rocky Point Aquaculture’s Inspiring Success Story
|
Aug 28, 2023 |
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Ep 36: The Good, Bad and Ugly of Social Media
|
Aug 07, 2023 |
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Ep 35: Careers, Connection and UNOX Innovation
|
Jun 20, 2023 |
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Ep 34: From Biscuits to Brisket with Adam Moore
|
Jun 05, 2023 |
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Ep 33: Lamb: A sustainable future with Will Barton
|
May 01, 2023 |
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Ep 32: A Career In The Kitchen With John McFadden
|
Apr 17, 2023 |
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Ep 31: Uncorking Curiosity with Lyndey Milan
|
Mar 27, 2023 |
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Ep 30: Food Business Success Is No Accident
|
Feb 27, 2023 |
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Ep 29: From Grapes to Grains and Award Winning Olive Oil: The Frank Dal Bon Story
|
Feb 15, 2023 |
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Ep 28: Christopher The - Straight To The HEARTHE
|
Jan 30, 2023 |
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Ep 27: Tarts to Tik Tok – Issac Martin on Social Media And The World Of Food
|
Jan 16, 2023 |
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Ep 26: Lamingtons - It's Serious Business
|
Jan 02, 2023 |
|
Ep 25: Pipit Putting Pottsville on the Map
|
Dec 12, 2022 |
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Ep 24: A Woman in Seafood Making Waves
|
Nov 28, 2022 |
|
Share a Plate With a Mate: How Food Builds Community and Connection Across Australia
|
Nov 14, 2022 |
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Ep 22: Belinda Clarke - Navigating a Successful Hospitality Career.
|
Nov 08, 2022 |
|
Simon Marnie Interviews the Hosts: An Insider's Look at the Straight To The Source Story
|
Nov 01, 2022 |
|
Sustainable Mushroom Farming in Australia: Growing a Future-Focused Food Business
|
Aug 20, 2022 |
|
Community, Collaboration and Country: How Walking Together Is Shaping Australia's Food Future
|
Aug 06, 2022 |
|
Flavour-First Food: The Producers Putting Taste Back at the Heart of Australian Hospitality
|
Jul 30, 2022 |
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Fast Nutrition, No Compromise: The Rise of Quick, Wholesome Smoothies in Australian Food Culture
|
Jul 26, 2022 |
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Australian Balsamic and Artisan Biscuits: Unexpected Pairings and Premium Food Innovation
|
Jul 23, 2022 |
|
Seafood Waste to Value: How Australian Producers Are Turning Byproduct into Profit
|
Jul 19, 2022 |
|
Australian Almonds: Behind the Scenes of One of the Country's Most Valuable Nut Industries
|
Jul 16, 2022 |
|
From Seed to Success: Building a Thriving Sprouted Food Business in Australia
|
Jul 12, 2022 |
|
The Art of Authentic Ragù: Italian Culinary Tradition and the Fight Against Pasta Myths
|
Jul 09, 2022 |
|
Purpose-Driven Food Business: How Mission and Values Build Lasting Industry Impact
|
Jul 06, 2022 |
|
Sustainable Poultry Farming in Australia: How One Producer Is Changing the Game
|
Jul 02, 2022 |
|
Farmer's Footprint: Regenerative Agriculture and the Future of Australian Food Systems
|
Jun 03, 2022 |
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West Australian Shellfish Innovation: How a New Species Is Reshaping Australian Seafood
|
May 21, 2022 |
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Mishy Powell: From Commercial Chef to Artisan Producer — A Story of Passion and Premium Ingredients
|
May 07, 2022 |
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Pip & Skeet Lawson (Pinnaroo Farms): Turning Adversity into a Breakthrough Australian Food Product
|
Apr 22, 2022 |
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Mark Henry (Solidteknics): Building an Australian Cookware Legacy Through Innovation and Design
|
Apr 09, 2022 |
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Jo Barrett & Matt Stone: Leading Australia's Zero Waste, Sustainable Cooking Movement
|
Mar 26, 2022 |
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Fiona Aveyard (Outback Lamb): How Adversity Sparked a New Era in Australian Lamb Production
|
Mar 12, 2022 |
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Sue Heward (Singing Magpie Produce): Building a Thriving Specialty Produce Business in Australia
|
Feb 26, 2022 |
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Alice Zaslavsky: Making Food Accessible for Everyone — From MasterChef to Broadcaster and Author
|
Feb 16, 2022 |