Straight To The Source

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

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. Episode links: Read about your hosts Tawnya Bahr and Lucy Allon here Join the Straight To The Source community here Concept to

Join Tawnya and Lucy in conversation with Pip & Skeet Lawson from Pinnaroo Farms. Pip & Skeet grow, sprout & mill their own grain to create nutritious flours. But that wasn’t always the case - through a series of challenges Pip & Skeet turned adversity into an opportunity inspired by the ancient art of sprouting. Episode links: Join the Straight To The Source community here Pinnaroo Farms story and online shop Read about your hosts Tawnya Bahr and Lucy Allon here Learn more

Join Lucy and Tawnya in conversation with Mark Henry, mechanical engineer and the entrepreneurial founder of Solidteknics, Australia’s ONLY manufacturer of cookware. Mark shares his journey from uni student to creating two global brands, Furi Knives and Solidteknics, driven not by monetary goals but by his desire to leave behind a design-legacy. Episode links: Join the Straight To The Source community here Solidteknics Read about your hosts Tawnya Bahr and Lucy Allon here Learn more about

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 around living and eating more sustainably. We chat to them about living in Future Food System, a self-sustaining, zero waste house in Federation Square, Melbourne; how it changed their perspective of the potential for each and every one of us to live more sustainably; and, what’s next. Episode links: Join the Straight To The Source community

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 single-origin Aussie favourite - a lamb sausage roll - that not only tastes delicious but adds a resilience revenue stream to a traditional farming business. Episode links: Join the Straight To The Source community here. Find Outback Lamb on the STTS directory here. Learn more about Outback Lamb here. Read about your hosts Tawnya Bahr and Lucy Allon

Join Tawnya and Lucy in conversation with Sue Heward, the entrepreneurial founder of Singing Magpie Produce who has established a successful e-commerce business using the fruit from her family’s 100-year-old orchards in the Riverland region of South Australia to create delicious, high-quality seasonal products for consumers who care where their food comes from. Episode links: Join the Straight To The Source community here. Learn more about Singing Magpie Produce here. Shop Singing Magpie

Join Tawnya and Lucy in conversation with the inimitable Alice Zaslavsky - cookbook author, broadcaster, tastemaker, radio host, producer, wife and mother - to find out what drives her passion to make food accessible for all, whatever the age! Episode links: Join the Straight To The Source communityhere. Alice'swebsiteat Alice in Frames. Phenomenom: a free digital toolkit for teachers, jam-packed with springboard episodes and lesson plans, designed to tickle students’ tastebuds for