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PODCAST

Straight To The Source

Tawnya Bahr & Lucy Allon

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

arts food

All Episodes

45:31

Ep 35: Careers, Connection and UNOX Innovation

Straight To The Source ·

2023/06/20

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

en-AU

49:03

Ep 34: From Biscuits to Brisket with Adam Moore

Straight To The Source ·

2023/06/05

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

en-AU

52:41

Ep 33: Lamb: A sustainable future with Will Barton

Straight To The Source ·

2023/05/01

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

en-AU

39:39

Ep 32: A Career In The Kitchen With John McFadden

Straight To The Source ·

2023/04/17

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 To find out more about Straight To The Source follow us

en-AU

47:16

Ep 31: Uncorking Curiosity with Lyndey Milan

Straight To The Source ·

2023/03/27

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 To find out more about Straight To The Source follow us on Instagram Facebook Twitter LinkedIn YouTube Read about your hosts Tawnya Bahr

en-AU

47:08

Ep 30: Food Business Success Is No Accident

Straight To The Source ·

2023/02/27

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

en-AU

29:58

Ep 29: From Grapes to Grains and Award Winning Olive...

Straight To The Source ·

2023/02/15

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

en-AU

40:54

Ep 28: Christopher The - Straight To The HEARTHE

Straight To The Source ·

2023/01/30

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

en-AU

62:53

Ep 27: Tarts to Tik Tok – Issac Martin on Social...

Straight To The Source ·

2023/01/16

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

en-AU

34:28

Ep 26: Lamingtons - It's Serious Business

Straight To The Source ·

2023/01/02

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

en-AU

45:18

Ep 25: Pipit Putting Pottsville on the Map

Straight To The Source ·

2022/12/12

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

en-AU

20:57

Ep 24: A Woman in Seafood Making Waves

Straight To The Source ·

2022/11/28

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

en-AU

35:38

Ep 23: Share a Plate With a Mate

Straight To The Source ·

2022/11/14

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

en-AU

25:05

Ep 22: Belinda Clarke - Navigating a Successful...

Straight To The Source ·

2022/11/08

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

en-AU

44:11

Ep 21: Simon Marnie Turns The Tables On Straight To...

Straight To The Source ·

2022/11/01

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

en-AU

33:15

Ep 20: Shining A Light On Sustainable Mushrooms

Straight To The Source ·

2022/08/20

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

en-AU

17:04

Ep 19: Working and Walking Together

Straight To The Source ·

2022/08/06

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

en-AU

17:48

Ep 18: Lip Smackin’ Good!

Straight To The Source ·

2022/07/30

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

en-AU

23:40

Ep 17: Smoothies in Seconds

Straight To The Source ·

2022/07/26

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,

en-AU

19:32

Ep 16: Balsamic and Biscuits - The Perfect Mix?

Straight To The Source ·

2022/07/23

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

en-AU

75 results

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