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PODCAST

Straight To The Source

Tawnya Bahr & Lucy Allon

Welcome to Food, Views and Big Ideas where food and hospitality experts Tawnya Bahr and Lucy Allon go behind-the-scenes to have candid conversations with Australia’s most dynamic food, hospitality and agribusiness leaders, entrepreneurs and innovators. Follow, comment, and hit that bell for more episodes of Straight To The Source on Apple Podcasts, Spotify or YouTube. To stay up to date follow Straight to the Source on Instagram, Facebook, Twitter and LinkedIn.

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All Episodes

46:31

Ep 65: Jules Bagnato: How Brae is Leading the Future...

Straight To The Source ·

2025/10/15

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 Australia’s most celebrated dining destinations and the nation’s first three-star Food Made Good accredited restaurant. Jules shares her remarkable journey from a corporate background to shaping one of the world’s most respected hospitality venues, where regenerative farming, design, and storytelling converge to create an authentic sense of

en-AU

23:12

Ep 64: Cooking, Teaching, Leading: The Many Hats of...

Straight To The Source ·

2025/10/01

In this episode of Straight To The Source, host Tawnya Bahr sits down with Karen Doyle, chef, educator, and national president of the Australian Culinary Federation. From growing up on a farm in Ireland to backpacking her way to Australia, Karen’s story is as rich and flavourful as the food she loves. Karen shares how she unexpectedly fell into cooking, her journey through hotel kitchens, and how passion, care, and respect have shaped her career. She opens up about her leadership roles with

en-AU

40:09

Ep 63: Growing Hillside Food Forest: Regenerative...

Straight To The Source ·

2025/09/24

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, the duo who swapped engineering and dietetics for life as regenerative farmers in Putty, New South Wales. From their first backyard aquaponics system in Redfern to raising pigs, cattle, and pasture-raised chickens on their farm, Sam and Liz share the steep learning curve, triumphs, and wild stories that come with building a business from the soil up

en-AU

44:28

Ep 62: The Story Behind Fremantle Octopus:...

Straight To The Source ·

2025/09/17

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 into one of Australia’s most exciting, sustainable seafood delicacies: Fremantle Octopus. From ocean innovation to kitchen inspiration, this episode is packed with stories that will change the way you think about octopus. Episode highlights: The story of Fremantle Octopus: MSC-certified, patented pot technology and zero bycatch What makes Western

en-AU

51:56

Ep 61: The Power of Australian Extra Virgin Olive Oil

Straight To The Source ·

2025/09/10

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 virgin olive oil inside and out: Dr Joanna McMillan, a leading nutrition scientist, and Tom Hitchcock, Executive Chef at the iconic Spirit House. From the science of polyphenols and why “extra virgin” matters, to bold culinary moves like wok frying and olive oil sorbet, Joanna and Tom take us on a journey from grove to plate. Along the way, they

en-AU

55:20

Ep 60: Christopher Thé’s Reinvention: From Iconic...

Straight To The Source ·

2025/09/03

In this episode, Tawnya Bahr sits down with renowned pastry chef and longtime friend Christopher Thé, whose creativity has reshaped the way Australians think about desserts. From his early days at the legendary Claude’s to creating the world’s most Instagrammed cake at Black Star Pastry, Chris has always pushed boundaries. But after building a global phenomenon, he walked away — and in doing so, opened the door to a new era of artistry and authenticity. Today, Christopher

en-AU

34:01

Practice What You Preach: Chef Andy Ashby on Hustle,...

Straight To The Source ·

2025/08/28

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 this episode, chef Andy Ashby, owner of Brisbane’s celebrated C’est Bon, is in conversation with Tawnya Bahr, sharing his beginnings in New Zealand kitchens and his experiences working with some of Australia’s most influential chefs, including Scott Pickett and Nelly Robinson. Andy shares his journey of resilience, creativity, and

en-AU

41:07

Ep 58: Shaun Christie-David – Food as a Force for Change

Straight To The Source ·

2025/08/20

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 Shaun Christie-David, founder of Plate It Forward — a social enterprise rewriting the script on restaurants and catering. From creating jobs for people facing barriers to employment, to donating more than 670,000 meals to communities in need, Shaun shares how food can be one of the most powerful tools for connection and change. He opens up about his

en-AU

38:37

Ep 57: Be the Cook, Not the Chef: Nik Hill’s Recipe...

Straight To The Source ·

2025/08/13

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

en-AU

41:12

Ep 56: The Power of Produce | Karena Armstrong on...

Straight To The Source ·

2025/08/06

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

en-AU

40:23

Ep 55: The Sweet Side of Reinvention: A Conversation...

Straight To The Source ·

2025/07/30

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

en-AU

37:49

Ep 54: Mark Best: Crafting Infinity – A New Era in...

Straight To The Source ·

2025/07/23

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

en-AU

28:20

Ep 53: Anchored in the Kitchen: Jamie Gannon’s...

Straight To The Source ·

2025/07/16

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

en-AU

14:11

The Inspired Series Part 3 | Beyond the Pass: Ross...

Straight To The Source ·

2025/07/12

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

en-AU

10:13

The Inspired Series Part 2 | A Cuisine of Place: Dan...

Straight To The Source ·

2025/07/10

In Part Two of The Inspired Series, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Dan Hunter of acclaimed restaurant Brae joins Luke Mangan for a deep and honest conversation on the realities of farming, the evolution of modern Australian cuisine, and the true purpose of hospitality. With clarity and conviction, Dan Hunter shares his journey—from farming in drought-stricken Victoria to shaping a cuisine grounded in place, pleasure,

en-AU

16:22

The Inspired Series Part 1 | Crafting Culinary...

Straight To The Source ·

2025/07/08

Enjoy the highlights of our vibrant stage at Discover the Source in Melbourne. In this engaging conversation, Luke Mangan chats to chef Hugh Allen, who shares his journey from a young apprentice to launching his own restaurant,Yiaga. He discusses the importance of international experience, the challenges of the restaurant industry, and offers valuable advice for aspiring chefs. The conversation highlights the significance of innovation, staff retention, and the personal drive required to succeed in

en-AU

23:45

Ep 52: Taking home the gold! An inside look into the...

Straight To The Source ·

2025/03/13

Have you ever wondered what the Sydney Royal Fine Food competition is about, who gets involved, and why? Tawnya Bahr catches up with Lyndey Milan OAM, Councillor of the Royal Agricultural Society of NSW, to find out what goes on behind the scenes of the iconic Sydney Royal Fine Food competitions. Lyndey has long been involved and has played a crucial role in this important agricultural competition, where she was the first female Vice-President. She founded the Fine Foods Committee in 1997, judging

en-AU

44:29

Ep 51: Redefining Zero: The Future of Non-Alc...

Straight To The Source ·

2024/11/12

Join Lucy Allon for an inspiring conversation with Nick Cozens, Head of Beverage at NON—a pioneering Australian brand redefining the alcohol-free drinks category. Nick shares the mission driving NON's unique, zero-alcohol alternatives to wine, the creative journey behind their globally acclaimed range, collaborations with top chefs like Matt Stone, and NON’s rapid international growth. Together, they explore how NON is setting new standards in the drinks industry, challenging the status quo, and

en-AU

34:43

Ep 50: Catching Excellence: Chris Bolton, Producer of...

Straight To The Source ·

2024/08/24

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

en-AU

51:53

Ep 49: Sam Burke: Crafting the Future of Australian...

Straight To The Source ·

2024/08/19

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

en-AU

68 results

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