Straight To The Source

If you think fibre is boring, this episode might just change your mind. Dr Joanna McMillan, one of Australia’s leading nutrition scientists and dietitians, is on a mission to make fibre sexy again. With her new book The Fibre Factor, she unpacks why this overlooked ingredient and nutrient is key to gut health, heart health and overall wellbeing, and yes, it helps us all have a good bathroom experience!  In this episode of Straight To The Source, Joanna joins Lucy Allon to explore what she calls the modern fibre famine and why chefs, producers and home cooks all have a role to play in changing it. From menu innovation to embracing whole, plant-rich foods, this conversation is packed with practical, feel-good insights for building flavour and nutrition into every plate. Smart, relatable and quietly game changing. Just like the food we should be eating. Listen now on your favourite podcast platform. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com  Follow & Connect with  Dr Joanna McMillan and find The Fibre Factor in shops and online https://www.drjoanna.com/ https://www.instagram.com/drjoannamcmillan https://www.penguin.com.au/books/the-fibre-factor-9781761356728 Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Subscribe to our newsletter: https://straighttothesource.com.au/community  Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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 Vietnam, Chef Jerry Mai grew up surrounded by a mother’s love expressed through food. It was an upbringing in which food became more than something to cook; it evolved into identity, culture, and memory. Chef Jerry Mai did not simply inherit recipes. A new expression of those traditions continues to take shape. In this episode of Straight To The Source, Chef Jerry Mai joins Tawnya Bahr for a candid conversation about the realities of the hospitality industry, travel, raising a family, relationships and why the best stories sometimes emerge long after the kitchen closes. Now the Culinary Director at Roll’d, Jerry’s bringing bold Vietnamese street food to the national stage while remaining fiercely grounded in its origins and flavour. Jerry is funny, fearless and refreshingly honest. Just like the food. Listen now on your favourite podcast platform. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com  Follow & Connect with Jerry Chefjerrymai rolld_vietnamese Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Subscribe to our newsletter: https://straighttothesource.com.au/community  Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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 butter.  Pepe’s first batch back in 2009 was, in his own words, “dreadful”. But instead of walking away, he kept churning. Seventeen years later, Pepe Saya butter is served in top restaurants, stocked in premium retailers, flown business class on Qantas, and is now being produced with the Amish community in the United States. In this episode, Pepe talks about: How a glut of cream at Christmas started a cultured butter revolution Changing the cultured butter game in Australia How farmers’ markets help build the Pepe Saya brand The evolution from market stall to home and commercial kitchens Making a bold move into the United States A surprising partnership with Amish dairy farmers to produce butter for the US market Winning over chefs and building a loyal following   Launching a new Australian milk brand This is a story about curiousity, stubbornness, and the power of building a global artisan brand built on craftsmanship, persistence and doing things properly from the ground up.  Subscribe or follow for more interviews with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com. Follow & Connect with Pepe Saya https://www.instagram.com/pepesaya  https://www.instagram.com/pepesayausa https://www.instagram.com/mrspepesaya  www.pepesaya.com.au and www.pepesaya.com  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Subscribe to our newsletter: https://straighttothesource.com.au/community  Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

After six transformative years cooking in Los Angeles, chef Monty Koludrovic has returned to Australia.  In recently announced news, he will spearhead a highly anticipated new steakhouse at Crown Melbourne, celebrating the very best of the Australian meat industry, from provenance and producers to exceptional cuts and craftsmanship. Now back on home soil, he shares what it’s like adjusting to life down under again, and why he’s more curious than ever about discovering the incredible ingredients Australia has to offer. In this episode, Monty talks about:  Opening venues during global uncertainty The resilience of the LA hospitality community Championing premium Australian produce in America What he missed most about home  The fascinating world of catering events in Tinseltown. 🎧 Listen now on your favourite podcast platform. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com  Follow & Connect with Monty Koludrovic https://www.instagram.com/monty_koludrovic  https://www.linkedin.com/in/monty-koludrovic-3858a773/  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Subscribe to our newsletter: https://straighttothesource.com.au/community  Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Chef and restaurateur Somer Sivrioğlu has always cooked between cultures, and right now, he’s doing it louder than ever. From opening Hamsi Taverna at the iconic Sydney Fish Market to judging 200 episodes a year on MasterChef Turkey, Somer is redefining what modern Turkish cuisine looks like across continents. In this episode, we unpack: The vision behind Hamsi and bringing Aegean seafood culture to Sydney Why charcoal and line-caught mackerel matter How he helped shift Australia’s perception of Turkish food beyond kebabs The vegetable-forward traditions of the northern Aegean Why meat in Turkish homes is often used as flavouring, not a centrepiece The evolution of Turkish restaurants in Australia The pressure and privilege of shaping a nation’s food conversation on television in Turkey What it really takes to run restaurants between Istanbul and Sydney When Somer opened Efendy in 2007, diners questioned whether Turkish cuisine belonged in a refined dining room. Today, through venues like Anason (meze bar at Barangaroo), Maydanoz (vegetable-driven Turkish cuisine), Hamsi (seafood-focused Mediterranean concept) and Efendy in Istanbul, he’s helped reshape the narrative. This is a conversation about identity, technique, tradition, and evolution and chefs who build bridges (not just menus).  Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com  Follow & Connect with Somer Sivrioğlu  Somer Sivrioğlu https://www.linkedin.com/in/somer-sivrioglu-53a13422/ Instagram: https://www.instagram.com/hamsitaverna    Instagram: https://www.instagram.com/somersivrioglu  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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 menu development and culinary performance across one of the world’s largest airline catering businesses. In Australia alone, dnata produces 54 million meals each year and services 250,000 flights across domestic, international and private aviation. In this episode, we go behind the scenes of airline catering to explore how menus are reverse-engineered for altitude, culture, equipment limitations and global trends. Rob shares how his team balances creativity with precision, sustainability with scalability, and quality with extraordinary volume. Episode Highlights What it takes to design and deliver 54 million airline meals a year Food trends shaping airline menus, including protein and fibre Sustainability in aviation catering and the Paddock to Plane programme Working with high-profile chefs, including Ross Lusted for Qatar Airways Integrating native Australian ingredients into global menus Developing and mentoring the next generation of chefs This is a rare look inside a part of the hospitality industry most people never see, but almost everyone experiences. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com  Follow & Connect with Rob Smithson, Head of Culinary, dnata Catering & Retail  Robert Smithson  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Helena Moursellas is a cookbook author, cook, and creative food professional whose career has been built through opportunity, experience, mentorship, and persistence. In conversation with Lucy Allon, Helena shares how appearing on My Kitchen Rules became the gateway to discovering her passion for food, but not the destination. What followed was more than a decade spent learning the craft from the ground up across commercial kitchens, hospitality, food media and international markets. At the heart of this episode is a clear message for anyone working in food and hospitality: long-term success comes from putting in the hard yards, staying curious and building a strong foundation of skills and experience.  Episode Highlights How My Kitchen Rules became the gateway to Helena Moursellas discovering her passion for food What working in commercial kitchens taught Helena about service, structure, resilience and teamwork The importance of learning the craft from the ground up and gaining deep industry experience How mentorship from industry leaders shaped Helena’s confidence, skills and career direction Transitioning from hospitality into food media and what Helena learned working at delicious. Why building a sustainable food career takes time, curiosity and a strong foundation of skills Expanding a food career internationally through content creation, food styling and brand work Subscribe for more candid conversations with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com  Giveaway: Win a Signed Copy of OPA! We’re giving one Straight To The Source listener the chance to win a signed copy of OPA! by Helena and Vikki Moursellas.  To enter Follow @‌straight_to_the_source and @‌helenaandvikki on Instagram In the Giveaway post comments HERE, tell us in 10 words or fewer: What is your favourite Greek dish and why? Entries close Sunday 15 February 2026. The winner will be contacted via Instagram DM.  This is a game of skill and chance plays no part in determining the winner. Entries will be judged on creativity and originality. Open to Australian residents only. One entry per person. This giveaway is not sponsored, endorsed or administered by, or associated with Instagram. Follow Helena Moursellas  Instagram: https://www.instagram.com/helena_marieee  Instagram: https://www.instagram.com/helenaandvikki  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source: @straight_to_the_source@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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 Allon speaks with award-winning wild-catch fisherman Anthony Heslewood of Revolution Fisheries about the Western Australian fisheries ban and its far-reaching impact on small-scale fishers, chefs, and the future of Australian locally caught, sustainably sourced fish. This conversation unpacks rising prices, supply chains, disappearing WA seafood and increased reliance on imports, and why this decision matters to everyone who cares about the provenance of their food. You’ll also hear how you can support affected fishers, including, if you’re a WA resident, signing a petition to Save WA’s Fisheries, the closing date of which has been extended to 17 February 2026: https://tinyurl.com/Save-WA-Fishers Episode Highlights: The Western Australian Government’s fishing ban has effectively shut down commercial fishing across the West Coast. Targeted, low-impact fishing methods could have protected vulnerable species without eliminating entire fisheries, creating a sustainable future for all.  Local seafood is already disappearing, driving higher prices and increased reliance on imports. Fishers like Revolution Fisheries are being forced to rapidly rethink their future to survive.  This is an essential listen for chefs, food professionals, policymakers and anyone who cares about truly sustainable systems, transparent supply chains and the future of Australian wild-caught fish. Subscribe for more interviews with industry leaders and changemakers. If you’re a WA resident, please sign the WA Government Petition: https://tinyurl.com/Save-WA-Fishers. If you’re elsewhere in Australia, please share the link and urge your WA friends to sign.  Follow & Connect with Anthony Heslewood, Revolution Fisheries https://revolutionfisheries.com https://www.instagram.com/revolution_fisheries  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Host Tawnya Bahr is joined by Tony Panetta, Group Executive Chef of Trippas White Group, to explore what it takes to deliver exceptional food experiences at scale while staying grounded in quality, connection and creativity. Tony shares his back story from starting his apprenticeship at just 15, to leading some of Australia’s largest hospitality operations, and now overseeing a diverse portfolio of venues, corporate catering, airline lounges and educational food programs. This conversation dives into Tony’s deep respect for Australian producers, the importance of building relationships beyond the supply list, and why big kitchens don’t have to lose the soul of food.  Episode Highlights Tony Panetta’s journey from apprentice chef to Group Executive Chef of Trippas White Group What it takes to deliver exceptional food experiences at scale Why relationships with Australian producers are the heart of great hospitality Mentoring the next generation of chefs and building a strong kitchen culture Sustainability, innovation, and the future of Australia’s food industry Key episode takeaways Big operations do not have to mean losing creativity or connection. Tony Panetta reminds us that hospitality is at its best when built on relationships, respect for ingredients, and investing in people. Subscribe for more candid conversations with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com  Follow Tony Panetta, Group Executive Chef, Trippas White Group  Instagram: @tony.panetta Instagram: @trippaswhitegroup LinkedIn: https://www.linkedin.com/company/trippas-white-group  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source: @straight_to_the_source@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Chef David Martin has spent nearly two decades evolving from hotel fine-dining apprentice to one of Australia’s leading innovators in aged-care hospitality. In this episode, he shares how early mentorship, a strong family foundation and a deep love of food shaped his career. David talks about the moment he realised the traditional hospitality path wasn’t sustainable for the life he wanted and what ultimately drew him into aged care. He explains why he believes it’s now one of the most exciting frontiers in hospitality and how he’s helping redefine food experiences for older Australians with the launch of his new One Plate At A Time resource hub. We explore his work with St Vincent’s, leading hotel services across Victoria and New South Wales, the growth of his talented team and the role technology now plays in delivering consistent, high-quality meals at scale. David also reflects on his competition journey from national events to competing on the international stage in London and how that experience fuels his mission to elevate aged-care dining. If you’re curious about modern aged-care food, kitchen team leadership, or creating meaningful change in an industry ready for reinvention, this conversation is packed with insight and heart. Episode Highlights: David’s fine-dining beginnings, early mentors and family influences Why David moved into aged care and how he built trust in a new setting The evolving expectations of residents and why aged care is an emerging hospitality frontier David’s focus on quality, including texture-modified meals Launch of One Plate At A Time - Industry Resource   Competition experience and his leadership across St Vincent’s homes Building a strong team, embracing technology and shaping a fresh seasonal menu Whether you’re a chef, a hospitality leader or simply someone who believes food can create real connection, this conversation offers plenty of heart, insight and inspiration. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/   Follow & Connect with David Martin, One Plate At A Time https://linktr.ee/davidmartin32  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, Tawnya Bahr is joined by Richard Prout, Chief of Product and Innovation at Zambrero, Australia’s largest Mexican restaurant franchise. Richard shares how Dr Sam Prince’s vision of creating fresh, healthy Mexican food grew into a global movement with nearly 100 million meals donated through the Plate 4 Plate initiative. From the brand’s humble beginnings in Canberra to its international footprint spanning Australia, New Zealand, the UK, Ireland, and the US, Zambrero has stayed true to its mission: to end world hunger through good food that feels good to eat. You’ll hear how Richard’s early career in hospitality (and his unlikely path to becoming a tequila connoisseur!) led him to Zambrero, where innovation meets purpose. He also reveals exciting updates on Zambrero’s new chip launch, menu evolution, and how franchise partners are helping grow the feel-good Mex movement across the globe. Episode Highlights: The story behind Zambrero and founder Dr Sam Prince’s mission to end world hunger Richard’s personal journey from fine dining to food innovation How Plate 4 Plate has helped donate nearly 100 million meals The secrets behind Zambrero’s menu consistency and innovation Launching oven-baked chips that taste fried with 50% less fat Insights into the Zambrero franchise model and growth across Australia and beyond Whether you’re a foodie, a franchise entrepreneur, or simply someone who loves a burrito with purpose, this episode is packed with flavour and inspiration. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/   Zambrero Official Website Connect with Zambrero on LinkedIn and Instagram Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, host Tawnya Bahr sits down with the bold, brutally honest, and unapologetically Italian Chef Danny Russo. From humble beginnings in Sydney’s inner west to working in some of the world’s top kitchens in London, Rome, and Marseille, Danny has carved out a remarkable career grounded in respect for produce, cultural authenticity, and culinary evolution. Danny shares stories of his Italian heritage, the deep-rooted traditions that shaped his love of food, and how the Australian food scene has risen to global prominence. He also opens up about his work with the Russolini Group, international consulting projects in Chicago and Manhattan, and how he’s blending innovation with tradition, without the gimmicks. Hear Danny’s refreshing perspective on: Why Australian chefs and produce are now world leaders His philosophy on simplicity, respect, and storytelling in food The importance of provenance and consistency in hospitality How technology and AI are shaping the modern kitchen The balance between global influence and Italian soul This raw and honest chat is packed with insight, grit, and laughs, straight from the heart of a chef who never holds back. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/   Follow Danny Russo and find out more about the Russolini Group: Instagram: https://www.instagram.com/therussolinigroup  Instagram: https://www.instagram.com/sala.dining  LinkedIn: https://www.linkedin.com/in/danny-russo-25a60b30/  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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 Grill and Co-Founder of Women in Cafes and Restaurants, Laura opens up about building inclusive teams, advocating for women in leadership, and her commitment to supporting mental health in the industry through The Burnt Chef Project. Whether you’re a hospitality professional, business owner, or advocate for inclusion, this episode is packed with lessons in resilience, authenticity, and purpose-driven leadership. What you’ll learn: How empathy drives sustainable business growth The realities of running a global restaurant brand Building an inclusive community for women in hospitality The importance of mental health in leadership Why community and connection fuel the future of hospitality Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that removes the old paper-based processes and replaces it with a modern digital solution to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/  Follow Laura Goldberg and find out more about her growing business group, Hurricane’s Grill Restaurants: Laura Goldberg https://www.instagram.com/laura_g_hurricanesgrill  Hurricane’s Grill Restaurants www.hurricanesgrillrestaurants.com.au Discover more about Women in Cafes and Restaurants: https://wcr-connect.com.au/  Learn more about The Burnt Chef Project: https://www.theburntchefproject.com/  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, we’re joined by two culinary heavyweights: Adrian Richardson, TV chef and restaurateur behind La Luna and Good Chef Bad Chef, and Markus Werner, Culinary Director at Delaware North, overseeing stadiums and resorts across Australia. From humble apprenticeships to leading massive teams and global TV audiences, Adrian and Markus share how they first met (spoiler: it involves a “borrowed” knife), the values forged through old-school culinary training, and what drives them to keep learning after decades in the industry. They talk about: The realities of kitchen culture then and now. What has changed and what hasn’t How to spot and nurture the next generation of great chefs The balance between fine dining precision and stadium-scale catering What keeps these bigger-than-life chefs inspired outside the kitchen, from hunting to motorbikes to salami-making Their most memorable food moments (including Adrian’s unforgettable nonna’s ravioli) A lively, heartfelt, and often hilarious conversation about passion, friendship, and what it truly means to dedicate your life to food. This episode is proudly brought to you by Squizify, a digital platform that removes the old paper-based processes and replaces it with a modern digital solution to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/  Follow our guests: Adrian Richardson – https://www.instagram.com/chef_adrian_richardson/  Markus Werner – https://www.instagram.com/mwservus  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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 place. From her early experiences living in Spain during the rise of modern gastronomy to leading Brae’s sustainability and culture programs, Jules reveals how she and chef Dan Hunter built a restaurant deeply connected to its landscape, people, and purpose. Tune in for an inspiring conversation about: Building a hospitality business rooted in values, vision, and culture How European dining philosophies shaped Brae’s approach to Australian terroir Why sustainability goes far beyond composting and solar panelsCreating pathways for leadership, respect, and well-being in hospitality teams The behind-the-scenes systems that support creativity and consistency Whether you’re a chef, restaurateur, designer, or food lover, this episode offers rare insight into how one of Australia’s most thoughtful food and hospitality leaders is reshaping the future of dining. Episode Highlights [00:00] Welcome to Straight To The Source [00:27] Introducing Jules Bagnato and Brae Restaurant [03:40] The influence of Spain’s avant-garde dining scene [07:00] Building a sense of place at the Royal Mail Hotel [13:00] The vision and design philosophy behind Brae [18:00] Creating culture, clarity, and respect within a team [22:00] Defining sustainability and the Food Made Good framework [27:00] Lessons from achieving Australia’s first three-star sustainability rating Follow Brae Restaurant: https://www.instagram.com/braerestaurant  Learn more about Brae Restaurant: https://www.braerestaurant.com  Find out about the Sustainable Restaurant Association and Food Made Good Accreditation: https://thesra.org  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr Lucy Allon: https://www.linkedin.com/in/lucyallon @straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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 both the Australian Culinary Federation and World Chefs, why mentorship is vital, and how the culture of hospitality is changing for the better. This conversation is packed with insights for anyone working in (or inspired by) food and hospitality — from the importance of networks and lifelong learning, to building sustainable careers with balance and purpose. Follow Karen Doyle: @irishkaz7 Follow @acfaussiechefs  Follow: @Worldchefs Follow: @LeCordonBleuaustralia   Connect with the Australian Culinary Federation: https://www.austculinary.com.au/ Learn more about World Chefs: https://worldchefs.org/  Find out more about Straight To The Source: https://straighttothesource.com.au/  Follow Straight To The Source Food Podcast @stts_podcast Follow Straight To The Source @straight_to_the_source Connect with your hosts: Tawnya Bahr Lucy Allon @straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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. This isn’t just a conversation about farming—it’s about setting out to change the future of food. Episode Highlights How an engineer and a dietitian became regenerative farmers with no prior farming background The leap from Sydney city life to establishing Hillside Food Forest in Putty, NSW Why pigs, cattle, and pasture-raised chickens became the heart of their farming system The wild challenges of farm life: escaping pigs, chicken chaos, and floods Building confidence and quality through feedback from chefs at Carriageworks Farmers Market Scaling from small batches to supplying restaurants and wholesale with consistent, premium produce The role of freezing in ensuring quality, consistency, and nationwide distribution Collaborating with LP’s Quality Meats to create a smallgoods range Turning pork fat into value-added products: lard-based moisturisers and pet treats Why regenerative farming means transforming waste into resources Follow Hillside Food Forest:Instagram: @hillsidefoodforest Follow Straight To The Source Food Podcast:Instagram: @stts_podcast Follow Straight To The Source:Instagram: @straight_to_the_source Connect with your hosts: Tawnya Bahr Lucy Allon @straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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 Rock Octopus (Octopus jinda) so unique on the world stage How innovation in processing, freezing & grading ensures consistent, premium quality Why preparing octopus at home is easier than you think Culinary inspiration—from raw and sous-vide tastings to Mediterranean, Middle Eastern & modern Australian recipes This isn’t just a conversation about seafood. It’s about sustainability, innovation, and the art of food storytelling at the source. This episode is proudly presented by Fremantle Octopus Learn more about Fremantle Octopus: https://www.fremantleoctopus.com.au  Follow Fremantle Octopus: https://www.instagram.com/fremantleoctopus/  https://www.facebook.com/fremantleoctopus/ Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast  Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/  Connect with your hosts:  Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/  Lucy Allon: https://www.linkedin.com/in/lucyallon/  @straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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 bust myths about cooking with olive oil, reveal what to look for on the label, and share why freshness and provenance make all the difference. We explore: The health benefits of EVOO and how to maximise them Why Australian-grown olive oil leads the world in quality Cooking tips that push EVOO beyond the salad bowl Flavour profiles: from delicate to robust, and how to pair them The sustainability story behind supporting local producers This is an episode for chefs, food lovers, and anyone who wants to take their cooking—and their health—to the next level with one simple ingredient. Proudly brought to you by the Olive Oil Wellness Institute, a science-driven resource dedicated to educating and inspiring people about the health benefits, culinary versatility and sustainability of extra virgin olive oil. Learn more at https://olivewellnessinstitute.org/  Follow The Olive Oil Wellness Institute: https://www.instagram.com/olive_wellness_institute/ Follow Joanna McMillan: https://www.instagram.com/drjoannamcmillan/  Follow Tom Hitchcock: https://www.instagram.com/chef_hitchcock/ Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast  Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/  Connect with your hosts:  Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/  Lucy Allon: https://www.linkedin.com/in/lucyallon/ @straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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 invites us into his world at Hearthe, his Stanmore bakery and café dedicated to modern Australian baking and the use of native ingredients. He shares how his mindset has shifted from the ambition of his 20s, to the whirlwind of his 30s, and now to a more deliberate, grounded chapter where food language, artistry, and community are at the core. We explore: The lessons learned working under Tim Pak Poy at Claude’s The rise of Black Star Pastry and what it felt like to walk away Why Australian native ingredients are central to his baking today How Hearth reflects his values of connection, sustainability, and creativity The evolution of a chef’s mindset from 20s → 30s → now Balancing artistry with the practical realities of running a business The launch of his new book, Modern Australian Baking Reimagining the famous strawberry watermelon cake version 2.0 This is a story about reinvention, resilience, and the power of creating a food language that speaks from both heart and earth. Learn more about Hearthe: https://www.hearthe.com.au  Follow Hearthe: https://www.instagram.com/hearthe_aus/  Follow Christopher Thé: https://www.instagram.com/the_christopher_the/  This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com @straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.