Straight To The Source
Episodes
Ep 78. Dr Joanna McMillan on Making Fibre Sexy Again
25 Mar 2026
Contributed by Lukas
If you think fibre is boring, this episode might just change your mind. Dr Joanna McMillan, one of Australia’s leading nutrition scientists and ...
Ep 77. Chef Jerry Mai: Turning Up the Heat on Heritage
18 Mar 2026
Contributed by Lukas
Ep 77. Chef Jerry Mai: Turning Up the Heat on Heritage If bold, punchy and unapologetic food is your preference, this episode delivers. Born in Vietna...
Ep 76. Butter Worth Churning For: The Pepe Saya Story
11 Mar 2026
Contributed by Lukas
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 but...
Ep 75. Monty Koludrovic’s Next Culinary Chapter at Victor Churchill
05 Mar 2026
Contributed by Lukas
After six transformative years cooking in Los Angeles, chef Monty Koludrovic has returned to Australia. In recently announced news, he will spea...
Ep 74. Somer Sivrioğlu on redefining modern Turkish cuisine across continents
25 Feb 2026
Contributed by Lukas
Chef and restaurateur Somer Sivrioğlu has always cooked between cultures, and right now, he’s doing it louder than ever. From opening Hamsi Tav...
Ep 73. 54 Million Meals a Year: Inside Airline Catering with dnata’s Head of Culinary Rob Smithson
18 Feb 2026
Contributed by Lukas
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 me...
Ep 72. Helena Moursellas: Turning Opportunity into a Successful Food Career
11 Feb 2026
Contributed by Lukas
Helena Moursellas is a cookbook author, cook, and creative food professional whose career has been built through opportunity, experience, mentorship, ...
FROM THE SOURCE: Western Australia’s Fisheries Ban
09 Feb 2026
Contributed by Lukas
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 ...
Ep 71. Keeping the Soul in Food at Scale with Tony Panetta
04 Feb 2026
Contributed by Lukas
Host Tawnya Bahr is joined by Tony Panetta, Group Executive Chef of Trippas White Group, to explore what it takes to deliver exceptional food experien...
Ep 70: One Plate At A Time - Chef David Martin on redefining Aged Care Dining
03 Dec 2025
Contributed by Lukas
Chef David Martin has spent nearly two decades evolving from hotel fine-dining apprentice to one of Australia’s leading innovators in aged-care ...
Ep 69: Feel-Good Mexican: How Zambrero is Fighting World Hunger One Burrito at a Time
12 Nov 2025
Contributed by Lukas
In this episode of Straight To The Source, Tawnya Bahr is joined by Richard Prout, Chief of Product and Innovation at Zambrero, Australia’s larg...
Ep 68: Danny Russo: Real Food, No Gimmicks
05 Nov 2025
Contributed by Lukas
In this episode of Straight To The Source, host Tawnya Bahr sits down with the bold, brutally honest, and unapologetically Italian Chef Danny Russo. F...
Ep 67: Leading with Empathy: Laura Goldberg on Growth, Resilience, and Women in Hospitality
29 Oct 2025
Contributed by Lukas
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 ...
Ep 66: Work Hard, Cook Hard: Adrian Richardson & Markus Werner on Mentorship, Kitchens, and Friendship
22 Oct 2025
Contributed by Lukas
In this episode of Straight To The Source, we’re joined by two culinary heavyweights: Adrian Richardson, TV chef and restaurateur behind La Luna...
Ep 65: Jules Bagnato: How Brae is Leading the Future of Sustainable Hospitality
15 Oct 2025
Contributed by Lukas
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 Austra...
Ep 64: Cooking, Teaching, Leading: The Many Hats of Karen Doyle
01 Oct 2025
Contributed by Lukas
In this episode of Straight To The Source, host Tawnya Bahr sits down with Karen Doyle, chef, educator, and national president of the Australian Culin...
Ep 63: Growing Hillside Food Forest: Regenerative Farming in Australia with Pigs, Pastures & Purpose
24 Sep 2025
Contributed by Lukas
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, t...
Ep 62: The Story Behind Fremantle Octopus: Sustainability, Innovation & Flavour
17 Sep 2025
Contributed by Lukas
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 in...
Ep 61: The Power of Australian Extra Virgin Olive Oil
10 Sep 2025
Contributed by Lukas
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 virgi...
Ep 60: Christopher Thé’s Reinvention: From Iconic Cake to a New Food Language
03 Sep 2025
Contributed by Lukas
In this episode, Tawnya Bahr sits down with renowned pastry chef and longtime friend Christopher Thé, whose creativity has reshaped the way Aus...
Ep 59: Practice What You Preach: Chef Andy Ashby on Hustle, Heart & Hospitality
28 Aug 2025
Contributed by Lukas
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...
Ep 58: Shaun Christie-David – Food as a Force for Change
20 Aug 2025
Contributed by Lukas
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 Shau...
Ep 57: Be the Cook, Not the Chef: Nik Hill’s Recipe for Success
13 Aug 2025
Contributed by Lukas
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, co...
Ep 56: The Power of Produce | Karena Armstrong on Sustainable Dining
06 Aug 2025
Contributed by Lukas
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 Armstron...
Ep 55: The Sweet Side of Reinvention: A Conversation with Miko Aspiras
30 Jul 2025
Contributed by Lukas
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 ...
Ep 54: Mark Best: Crafting Infinity – A New Era in Australian Dining
23 Jul 2025
Contributed by Lukas
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 thi...
Ep 53: Anchored in the Kitchen: Jamie Gannon’s Journey from Navy to Notoriety
16 Jul 2025
Contributed by Lukas
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 u...
The Inspired Series Part 3 | Beyond the Pass: Ross Lusted on Leadership and the Power of Adaptability
12 Jul 2025
Contributed by Lukas
In the final instalment of The Inspired Series with Luke Mangan, recorded live at Foodservice Australia 2025 and presented by Straight To The So...
The Inspired Series Part 2 | A Cuisine of Place: Dan Hunter’s Vision for Australian Dining
10 Jul 2025
Contributed by Lukas
In Part Two of The Inspired Series, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur D...
The Inspired Series Part 1 | Crafting Culinary Dreams: Hugh Allen on Innovation, Mentorship & Yiaga
08 Jul 2025
Contributed by Lukas
Enjoy the highlights of our vibrant stage at Discover the Source in Melbourne. In this engaging conversation, Luke Mangan chats to chef Hugh Allen, wh...
Ep 52: Taking home the gold! An inside look into the Sydney Royal Fine Food Show
13 Mar 2025
Contributed by Lukas
Have you ever wondered what the Sydney Royal Fine Food competition is about, who gets involved, and why? Tawnya Bahr catches up with Lyndey Mila...
Ep 51: Redefining Zero: The Future of Non-Alc Innovation with NON's Nick Cozens
12 Nov 2024
Contributed by Lukas
Join Lucy Allon for an inspiring conversation with Nick Cozens, Head of Beverage at NON—a pioneering Australian brand redefining the alcohol-free dr...
Ep 50: Catching Excellence: Chris Bolton, Producer of the Year
24 Aug 2024
Contributed by Lukas
Join Lucy Allon in this special edition episode as she sits down with Chris Bolton, the newly crowned 2024 delicious. Harvey Norman Produce Awards ‘...
Ep 49: Sam Burke: Crafting the Future of Australian Red Meat
19 Aug 2024
Contributed by Lukas
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 ...
Ep 48: The Source Kitchen, Fine Food Australia 2024
05 Aug 2024
Contributed by Lukas
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 C...
Ep 47: From City Lights to Orchard Sights: The Mandolé Orchard Story
22 Jul 2024
Contributed by Lukas
Join Tawnya Bahr as she sits down with Tom Stefanovic from Mandolé Orchard to uncover the inspiring journey behind this premium almond brand nestle...
Ep 46: From Singapore to Sydney: Kay-Lene Tan’s Story of Sweet Culinary Success
01 Jul 2024
Contributed by Lukas
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 ...
Ep 45: Off To The Races with Gerry Maher
20 Jun 2024
Contributed by Lukas
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, Gerr...
Ep 44: Raising the Bar: Crafting Non-Alcoholic Spirits with Lyre's Chief Flavour Architect David Murphy
03 Jun 2024
Contributed by Lukas
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...
Ep 43: Westerly Isbaih’s Olive Journey
20 May 2024
Contributed by Lukas
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 ...
Ep 42: From Butchery to Bespoke Food Manufacturing: David Beak's Journey with Beak & Johnston
22 Apr 2024
Contributed by Lukas
Join Tawnya Bahr as she sits down with David Beak, the driving force behind Australia's leading manufacturer of premium ready-made meals, Beak & J...
Ep 41: ICC Sydney Celebrates New South Wales Producers
26 Feb 2024
Contributed by Lukas
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 Exe...
Ep 40: Supply Chain Chronicles: The Highs and Lows of Food Distribution with Darren Gersbach
15 Jan 2024
Contributed by Lukas
In this episode host Tawnya Bahr engages in a candid conversation with seasoned entrepreneur Darren Gersbach, who has over three decades of experience...
Ep 39: Seeds of Innovation: Jo Lane's Pioneering Vision for Australian Kelp Farming and Beyond
31 Dec 2023
Contributed by Lukas
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. B...
Ep 38: From Humble Beginnings to Culinary Excellence: Chef Colin Barker's Story
11 Dec 2023
Contributed by Lukas
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 fr...
Ep 37: From Tragedy to Triumph: Rocky Point Aquaculture’s Inspiring Success Story
28 Aug 2023
Contributed by Lukas
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 Aqu...
Ep 36: The Good, Bad and Ugly of Social Media
07 Aug 2023
Contributed by Lukas
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,...
Ep 35: Careers, Connection and UNOX Innovation
20 Jun 2023
Contributed by Lukas
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 Austr...
Ep 34: From Biscuits to Brisket with Adam Moore
05 Jun 2023
Contributed by Lukas
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 sp...
Ep 33: Lamb: A sustainable future with Will Barton
01 May 2023
Contributed by Lukas
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 ...
Ep 32: A Career In The Kitchen With John McFadden
17 Apr 2023
Contributed by Lukas
World Seafood Champion, World Food Champion, Mentor Extraordinaire and National Business Development Manager for Squizify John Mcfadden joins Tawnya B...
Ep 31: Uncorking Curiosity with Lyndey Milan
27 Mar 2023
Contributed by Lukas
Australian Food & Wine icon Lyndey Milan joins Tawnya Bahr in an unmissable conversation about what it means to connect at the table, turning your...
Ep 30: Food Business Success Is No Accident
27 Feb 2023
Contributed by Lukas
On this episode Nicolas Georges, acting CEO of Koko Black Chocolate and Grill'd Burgers, discusses with Tawnya his career path, life lessons and exper...
Ep 29: From Grapes to Grains and Award Winning Olive Oil: The Frank Dal Bon Story
15 Feb 2023
Contributed by Lukas
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 i...
Ep 28: Christopher The - Straight To The HEARTHE
30 Jan 2023
Contributed by Lukas
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 bac...
Ep 27: Tarts to Tik Tok – Issac Martin on Social Media And The World Of Food
16 Jan 2023
Contributed by Lukas
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 h...
Ep 26: Lamingtons - It's Serious Business
02 Jan 2023
Contributed by Lukas
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,...
Ep 25: Pipit Putting Pottsville on the Map
12 Dec 2022
Contributed by Lukas
Ben Devlin and Yen Trinh are the founders of Pipit Restaurant, the newly crowned 2023 Good Food Guide ‘Regional Restaurant of the Year’. Located i...
Ep 24: A Woman in Seafood Making Waves
28 Nov 2022
Contributed by Lukas
Umar Nguyen – AKA The Fish Girl – is a passionate advocate for Australian seafood and aquaculture. Umar’s story is a fascinating and inspiration...
Ep 23: Share a Plate With a Mate
14 Nov 2022
Contributed by Lukas
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 O...
Ep 22: Belinda Clarke - Navigating a Successful Hospitality Career.
08 Nov 2022
Contributed by Lukas
Today we’re talking with Belinda Clarke, current CEO of the Restaurant and Catering Industry Association. Belinda’s story is one of determination ...
Ep 21: Simon Marnie Turns The Tables On Straight To The Source
01 Nov 2022
Contributed by Lukas
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 ...
Ep 20: Shining A Light On Sustainable Mushrooms
20 Aug 2022
Contributed by Lukas
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) mushroo...
Ep 19: Working and Walking Together
06 Aug 2022
Contributed by Lukas
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...
Ep 18: Lip Smackin’ Good!
30 Jul 2022
Contributed by Lukas
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 sau...
Ep 17: Smoothies in Seconds
26 Jul 2022
Contributed by Lukas
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 Ble...
Ep 16: Balsamic and Biscuits - The Perfect Mix?
23 Jul 2022
Contributed by Lukas
From little things, big - and diverse - things grow! Proudly flying the South Australian flag, Woolmore’s Fine Foods is a small family business prod...
Ep 15: Turning Seafood Waste to Success
19 Jul 2022
Contributed by Lukas
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 inte...
Ep 14: Nuts About Almonds
16 Jul 2022
Contributed by Lukas
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 yea...
Ep 13: Sprouting a Successful Business
12 Jul 2022
Contributed by Lukas
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...
Ep 12: It’s Not Bolognese, It’s Ragu!
09 Jul 2022
Contributed by Lukas
In the next episode of our South Australia special series, Tawnya and Lucy chat to Roberto Cardone, a well-known restaurateur & entrepreneur and ...
Ep 11: A Mission With a Meaning
06 Jul 2022
Contributed by Lukas
In the second of our special South Australian series, Tawnya & Lucy chat to Rebecca Paris, the founder and managing director of the Australian Nat...
Ep 10: Building a Sustainable Food Future One Chook at a Time!
02 Jul 2022
Contributed by Lukas
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 Limesto...
Ep 09: In Step With Farmer's Footprint
03 Jun 2022
Contributed by Lukas
Farmer’s Footprint Australia launched in Byron Bay, NSW last month. Tawnya and Lucy caught up with Blair Beattie, Executive Director of Australi...
Ep 08: A Unique New Shellfish from WA Lands on the East Coast
21 May 2022
Contributed by Lukas
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...
Ep 07: Love, Energy and High Quality Ingredients - The Recipe Behind Chef Mishy Powell’s adventure from the commercial kitchen to artisan producer
07 May 2022
Contributed by Lukas
Join Lucy and Tawnya in conversation with chef Mishy Powell, founder of Naturally Sauced - her handmade sauce business. She chats about her care...
Ep 06: Pip & Skeet Lawson from Pinnaroo Farms On How Adversity And Perseverance Led To An Exciting New Product
22 Apr 2022
Contributed by Lukas
Join Tawnya and Lucy in conversation with Pip & Skeet Lawson from Pinnaroo Farms. Pip & Skeet grow, sprout & mill their own grain to creat...
Ep 05: Mark Henry, Entrepreneur and Founder of Solidteknics, Talks About Innovation and Creating a Design Legacy
09 Apr 2022
Contributed by Lukas
Join Lucy and Tawnya in conversation with Mark Henry, mechanical engineer and the entrepreneurial founder of Solidteknics, Australia’s ONLY manu...
Ep 04: Jo Barrett & Matt Stone: Two Chefs On a Quest Towards a Sustainable Zero Waste Food Future
26 Mar 2022
Contributed by Lukas
Join Lucy and Tawnya in conversation with Matt Stone and Jo Barrett, two chefs challenging the status quo in a quest to unravel the big question aroun...
Ep 03: Taking The Sheep By The Horns
12 Mar 2022
Contributed by Lukas
Join Tawnya and Lucy in conversation with Fiona Aveyard, a 5th generation sheep farmer from Central NSW who has developed a family recipe into a singl...
Ep 02: How Singing Magpie Produce Found Its Voice
26 Feb 2022
Contributed by Lukas
Join Tawnya and Lucy in conversation with Sue Heward, the entrepreneurial founder of Singing Magpie Produce who has established a successful e-commerc...
Ep 01: In Conversation With 'Vege-Lante' Alice in Frames
16 Feb 2022
Contributed by Lukas
Join Tawnya and Lucy in conversation with the inimitable Alice Zaslavsky - cookbook author, broadcaster, tastemaker, radio host, producer, wife and mo...