Straight To The Source

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 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/  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/ 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 See omnystudio.com/listener for privacy information.

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 leadership. In This Episode: The evolution of Andy’s career across New Zealand, Melbourne, Sydney, Hamilton Island, and now Brisbane. Andy’s apprenticeship program, “Practice What You Preach”, is changing how young chefs learn the realities of running a restaurant. Andy’s passion for supporting producers, collaborating with fellow chefs, and keeping “the fire burning” in hospitality. Big-picture thoughts on immigration, apprenticeships, and the future workforce of Australian kitchens. About Andy Ashby From fast-food beginnings in New Zealand to running one of Brisbane’s most dynamic dining destinations, Andy Ashby has built a career on people-first leadership, and he’s not done yet. In this episode, Andy talks about his apprenticeship program, “Practice What You Preach,” the realities of running restaurants during tough times, and why the fundamentals of cooking—and community—will always matter most. Follow Chef Andy Ashby @andy_anaru and C’est Bon Restaurant @cestbonrestaurantandlebonbar 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 See omnystudio.com/listener for privacy information.

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 journey from finance to hospitality, the role of doubt in leadership, and why his restaurants — Colombo Social, Kabul Social, Kyiv Social, and Calcutta Social — are built on dignity, culture, and community. Along the way, Shaun reflects on the lessons of COVID, the joy of working alongside diverse teams, and how consistency and kindness are reshaping what hospitality looks like. This is an inspiring conversation about resilience, purpose, and the belief that a plate of food can change the world. In This Episode: The beginnings of Plate It Forward and its growth into a movement. Building employment pathways for asylum seekers, refugees, and vulnerable communities. Why food quality and cultural pride matter in every meal — even food relief. The balance between social impact, sustainability, and business growth. Shaun’s candid reflections on doubt, leadership, and redefining hospitality. Keywords (for SEO & platform tags): Hospitality, Social enterprise, Plate It Forward, Food relief, Refugees, Asylum seekers, Community, Leadership, Resilience, Purpose, Cultural pride, Sustainability About Shaun Christie-David Shaun is the founder of Plate It Forward, a hospitality group dedicated to creating jobs and feeding communities through its restaurants, catering arm, and community kitchen. Recognised by SBS as one of Australia’s Top 50 Food Changemakers, Shaun is driven by the belief that food is a universal language of connection, resilience, and hope. Learn more at plateitforward.org.au 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  See omnystudio.com/listener for privacy information.

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 scene. Takeaways   Nik started cooking professionally at 15. The organisation and adrenaline of service in kitchens were significant motivators. Mentorship played a crucial role in Nik’s career development. Transitioning from fine dining to British pub food was a refreshing change for Nik.  Nik says that focusing on cooking ‘properly’ is essential for great food. The concept of Porcine was influenced by Nik’s time at the Old Fitz pub in Sydney. Innovative use of secondary cuts and lesser-known ingredients is key. Competitions provide valuable learning experiences and mindset training. Leadership in the kitchen emphasises cooking skills over titles. Standout Quotes: "I just wanted to get out of school." "It's a long game." "Be the cook, not the chef." Episode Chapters 00:00 Introduction to Nik Hill and His Culinary Journey 02:47 Early Influences and Career Beginnings 05:58 Mentorship and Growth in Elite Kitchens 08:58 Transitioning to the Old Fitz and British Pub Cuisine 11:57 The Concept and Development of Porcine 14:57 Innovative Projects: Smoketrap Eels 19:59 Defining the Unique Style of Porcine 22:56 The Role of Competitions in Nik's Career 25:56 Leadership Style and Mentoring Young Chefs 29:53 Future of Sydney's Dining Scene and Nik's Vision   Links Nik Hill: https://www.instagram.com/nikhill_smoketrap  Website: https://www.porcine.com.au/  Instagram: https://www.instagram.com/porcinebistro  Facebook: https://www.facebook.com/Porcinebistro/  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  #cooking #mentorship #restaurant #culinary #competition #leadership #diningscene #Australiancuisine #Britishpubfood #innovativecooking #Porcine #SmoketrapEels  See omnystudio.com/listener for privacy information.

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 what it means to cook with care — for the environment, for the community, and oneself. Key Takeaways: Karena opened Salopian Inn despite having lost her confidence after a break from cooking. The restaurant reflects the community and focuses on local, seasonal produce. Building relationships with producers is essential for quality and sustainability. Sustainability encompasses environmental, economic, and human factors. Diners are becoming more conscious of their spending and its impact on the planet. Women in the culinary industry are gaining visibility and respect. Mentorship and support among women in the industry are crucial for growth. Sustainability practices can lead to creative culinary solutions. The future of The Salopian Inn includes off-grid plans and a new book. Culinary culture is a vital part of community identity and sustainability. Standout Quotes: "I just sort of winged it." "I think it could still go a long way." "You have to see it to be it." Episode Chapters: 00:00 The Journey to TheSalopian Inn 05:24 Building Relationships with Local Producers 13:30 Understanding Sustainability in the Culinary World 21:31 The Evolving Consciousness of Diners 32:58 The Future of Salopian Inn and Culinary Innovations 35:46 Quick Fire Questions    Links Website: https://salopian.com.au/  Instagram: https://www.instagram.com/salopianinn Instagram: https://www.instagram.com/karena_armstrong  Karena’s restaurant recommendation in Rome: Armando al Pantheon 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  The Salopian Inn, Karena Armstrong, sustainability, local produce, women in culinary, restaurant industry, South Australia, food culture, community, dining experienceSee omnystudio.com/listener for privacy information.

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 landscape and how cultural roots continue to shape his innovative creations. Plus, Miko gives us a taste of his exciting new venture: a gelato brand that celebrates native Australian ingredients. This is a story of passion, resilience, and the sweet pursuit of purpose. Key Takeaways: Miko's passion for baking began at a young age, influenced by his aunt. He believes in seizing every opportunity, no matter how small. Competitions played a crucial role in his development as a chef. Miko did not have a traditional mentor but learned from various experiences. He emphasises the importance of adapting to different culinary cultures. A desire for a better quality of life drove Miko's move to Australia. He aims to introduce unique Filipino flavours to a broader audience. Miko's new ventures include a cafe and a gelato brand. He values the connection between chefs and local farmers. Miko encourages aspiring chefs to find their passion as an anchor. Standout Quotes: "I think I can do this." "I was on top of my game." "You have to have that anchor." 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  #Miko, #pastry #chef #desserts #Philippines #Australia #culinaryjourney #entrepreneurship #competitions #flavours #gelato See omnystudio.com/listener for privacy information.

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 hospitality industry, and why supporting small producers is central to his approach. With a wholly Australian wine list and a philosophy that goes beyond food, Infinity by Mark Best isn’t just a restaurant—it’s a culinary statement. Whether you're in hospitality, a foodie, or someone passionate about innovation and leadership, Mark’s insights offer a rare behind-the-scenes look at the future of Australian dining. Key Takeaways: Mark Best is launching Infinity by Mark Best at Sydney Tower, an elevated dining experience 81 floors above the city.  He’s championing Australian produce, seasonality, and sustainable practices. Infinity’s menu will reflect Sydney’s multicultural influences. The restaurant will showcase a 100% Australian wine list. Mark is committed to mentoring emerging chefs and cultivating the next generation of hospitality talent. He sees Infinity by Mark Best as a platform to celebrate local producers and spark culinary innovation. Mark shares candid thoughts on the pressures and potential of the current restaurant industry. His goal: to offer a transformative dining experience that connects people to place, story, and culture. Standout Quotes: "I'm nervous—but in a good way." "I want to support smaller producers." “Infinity isn’t just about food—it’s about meaning, connection, and impact.” Key Moments: [00:45] Introduction to Chef Mark Best and his culinary journey. [15:30] Discussion on the role of seasonality in menu planning.  [22:10] Insights into local produce and its influence on fine dining. [35:50] Chef Best's collaboration with local producers and sustainable practices. [45:00] The future of fine dining and the importance of supporting local agriculture. Links Mark Best Website: https://chefmarkbest.com/  Instagram: https://www.instagram.com/markbest  TikTok: https://www.tiktok.com/@chef_markbest  Facebook: https://www.facebook.com/chefmarkbest/    Infinity by Mark Best Website: https://infinitysydneytower.com.au/whats-on/mark-best/ Instagram: https://www.instagram.com/infinitysydneytower/ Facebook: https://www.facebook.com/infinitysydneytower/  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  Mark Best, Infinity Restaurant, Sydney Tower, Australian cuisine, fine dining, sustainability, mentorship, seasonality, hospitality, multicultural food, culinary innovation, local produce, wine, food philosophySee omnystudio.com/listener for privacy information.

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 the media space while staying true to his roots. This is a candid, inspiring conversation about mentorship, resilience, and the power of connection in and out of the kitchen. Key Takeaways: Jamie’s culinary roots began in the Navy, where he built foundational skills under pressure. Transitioning from the structure of military kitchens to the chaos of hospitality was a defining challenge. Pubs are more than just venues — they’ve been Jamie’s training ground and sanctuary. Mentorship and leadership by example are at the heart of Jamie’s philosophy. The rise to “celebrity chef” status isn’t all glitz — it demands consistency, values, and authenticity. Tackling toxic kitchen culture starts with open conversations and leading with respect. Moving into media and brand partnerships has expanded Jamie’s impact without losing his culinary soul. Standout Quotes: "Pubs have been good to me.""I'm always gonna be a chef.""Respect goes both ways." Episode Chapters: 00:00 – Welcome & Introduction02:38 – Jamie’s Early Career and Life in the Navy05:42 – The Transition to Civilian Kitchens08:39 – Building His Name in the Pub Scene11:36 – Mentorship, Leadership & Tough Lessons14:36 – Navigating the ‘Celebrity Chef’ Space17:32 – Alcohol Culture and Industry Evolution20:23 – Leading with Integrity in the Kitchen23:23 – Jamie’s Culinary Influences & Style26:20 – Media, Branding & Reinvention29:19 – Final Reflections  Keywords (for SEO & platform tags): Jamie Gannon, chef podcast, Navy chef, kitchen culture, leadership, pubs, celebrity chef, mentorship, food industry, Australian hospitality, toxic kitchen culture, media chef Links Instagram: https://www.instagram.com/chefgannon/  Facebook: https://www.facebook.com/jamie.gannon1  TikTok: https://www.tiktok.com/@chefgannon YouTube: https://youtube.com/@jamiegannon-k9v  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 See omnystudio.com/listener for privacy information.

 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 dentistry to the culinary arts. Melbourne's market-centric dining scene is vibrant and diverse. Hotels offer a unique journey in hospitality compared to standalone restaurants. Innovative cooking methods are key to restaurant success. Partnerships in the restaurant industry can enhance opportunities. Staffing challenges are prevalent across the hospitality sector. Supply chain issues impact the availability of quality ingredients. The restaurant market is competitive, requiring resilience and adaptability. Understanding market demands is crucial for pricing strategies. Opening a restaurant during tough times can lead to future success. Sound bites   "I was going to be a dentist." "I love the idea of restaurants." "We won a few awards." Chapters   00:00 Introduction to the Culinary Journey 01:08 Exploring Melbourne's Culinary Scene 02:18 From Dentistry to Culinary Arts 03:42 The Allure of Hotel Dining 04:46 Building Successful Restaurants 06:11 Innovative Cooking Methods at Woodcut 08:23 Navigating Partnerships in the Restaurant Industry 09:39 Challenges in Staffing and Work Ethic 11:00 The Impact of Supply Chain Issues 13:07 Resilience in the Restaurant Business   culinary journey, Melbourne dining, hotel dining, restaurant industry, innovative cooking, staffing challenges, supply chain issues, hospitality, chef interviews, Australian cuisineSee omnystudio.com/listener for privacy information.

 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, and purpose. A must-listen for anyone who believes food is more than just what’s on the plate. Takeaways Victoria is experiencing its driest period since the 1960s.The restaurant industry allows for personal expression and teamwork.Working in high-end restaurants teaches clarity and standards.Australian cuisine is defined by its multicultural influences and local ingredients.The dining experience should be based on hedonism and enjoyment.Control over the entire process is essential for creative chefs.Younger chefs have better access to knowledge and experience.Creativity in cooking requires managing multiple aspects of the business.The hospitality industry should prioritize guest experiences.There is a need for more personality and uniqueness in culinary projects Sound bites "It opened my eyes.""It's a cuisine of place.""It's a tricky one, isn't it?" Chapters 00:00 The Challenges of Farming in Victoria03:08 A Culinary Journey: From Passion to Profession05:46 The Evolution of Australian Cuisine08:36 Creating a Unique Dining Experience10:57 The Future of Hospitality and Culinary Arts Keywords Victoria, farming, Australian cuisine, culinary journey, dining experience, hospitality, chef, restaurant, agriculture, hedonismSee omnystudio.com/listener for privacy information.

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 the culinary world.TakeawaysHugh started cooking at 16 and always wanted to be a chef.International exposure is crucial for young chefs.Noma's focus on innovation greatly influenced Hugh's approach.Staff retention is about keeping the environment engaging.Hugh emphasizes the importance of a supportive network.Launching Yiaga is a long-held dream for Hugh.The restaurant will focus on Australian craftsmanship.Financial success is not the primary goal for Hugh's restaurant.Young chefs should prioritize working in top establishments.Being kind to everyone in the industry is essential.Sound bites"They put so much time into the innovation.""Just keep trying to progress and do better.""Work in the best possible places you can."Chapters00:00 Introduction to the Culinary Journey02:02 Early Career and Influences05:46 The Noma Experience09:51 Launching Yiaga: A New Restaurant13:45 Advice for Aspiring Chefs Follow Straight To The Source podcast on: IG: @stts_podcast TTIKTOK: @stts_podcast  FB: @StraightToTheSource  TW: _straight_to_source  LI: Straight To The Source  YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here  Join the Straight To The Source community here  Learn more about Straight To The Source here #sttspodcast #straighttothesource #knowyoursource #podcast #interview #InnovationSee omnystudio.com/listener for privacy information.

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 Aquaculture, Branded Meats, Oil and olives, Pasta, Professional Bakery, Specialty Foods, Smallgoods, and Charcuterie. She has also chaired the Sydney Royal Dairy and Wine Shows and remains on all three committees.  In this engaging chat Lyndey discusses how and why the competitions started, explains the ‘blind judging’ system the Society uses to ensure fairness for all participants; why winning a medal at the competition is a significant accolade for producers and the importance of networking opportunities for those who sign up as a judge. She also explains the branding advantages of being a medal winner and how the competition encourages producers to improve their offerings based on genuine feedback. #podcast #foodpodcast #sydneyroyalfinefood #foodcompetition #ras #agriculture #finefoods #sydney #food #straighttothesource #dairy #wine Follow us on: IG: @straight_to_the_source  FB: @StraightToTheSource  TW: _straight_to_source  LI: Straight To The Source  YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here  Join the Straight To The Source community here  Learn more about Straight To The Source here Key Episode Links: Lyndey Milan https://www.lyndeymilan.com/ Royal Agricultural Society of NSW Royal Agricultural Society of NSW Cheese and Dairy Competitions  Cheese and Dairy Produce Wine Competitions https://www.rasnsw.com.au/competitions/food-beverage-and-produce/Sydney-Royal-Wine-Show-details/ Specialty Competition https://www.rasnsw.com.au/competitions/food-beverage-and-produce/specialty-foods-details/  See omnystudio.com/listener for privacy information.

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 shaping the future of beverage innovation. Find out more about NON: https://www.non.world Follow them: @non.world Find NON stockists HERE SPECIAL OFFER: The team at NON are offering our Straight To The Source community an exclusive 20% off your next online order with this special code: STTS20 T&Cs: 20% off the entire order, applies to one-time purchases. No minimum purchase requirement, one use per customer. Can’t combine with other discounts. Valid until 31 Jan 2025. Follow Straight To The Source on: IG: @straight_to_the_source  FB: @StraightToTheSource  TW: _straight_to_source  LI: Straight To The Source  YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here  Join the Straight To The Source community here  Learn more about Straight To The Source here #sttspodcast #straighttothesource #knowyoursource #podcast #interview #Innovation #NonAlcoholic #NONSee omnystudio.com/listener for privacy information.

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 barramundi. Listen in as he discusses his innovative efforts to minimize environmental impact, his commitment to sustainability, and how he is leaving a lasting legacy for his daughter and the fishing industry—efforts that have earned him top recognition in one of Australia’s most prestigious food awards. Find out more about Chris Bolton Fishing here @chrisboltonfishing  Read about Chris Bolton’s Trophy Winning success here Read about the 2024 delicious. Harvey Norman Produce Awards winners here @deliciousaus @harveynormanau   Follow Straight To The Source on: IG: @straight_to_the_source  FB: @StraightToTheSource  TW: _straight_to_source  LI: Straight To The Source  YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here  Join the Straight To The Source community here  Learn more about Straight To The Source here #sttspodcast #straighttothesource #knowyoursource #podcast #interview #hospitality #FoodViewsandBigIdeasSee omnystudio.com/listener for privacy information.

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 career and family life. Get ready for an intimate conversation with a true industry leader! NDUSTRY ALERT: Sam Burke and Catherine Golding from Meat and Livestock Australia, Will Barton from Gundagai Lamb, Simon Crowe from Grill’d Burgers and Markus Werner from Delaware North will be joining us at The Source Kitchen at Fine Food Australia at 1pm on Tuesday, 3 September for a session all about Sharing the Love of Lamb. Register for free via the Fine Food link below and come and join the conversation.  Check out Fine Food Australia at: IG: @FineFoodExpo Website: www.finefoodaustralia.com.au Check out Meat and Livestock Australia’s Rare Medium educational and inspirational resources on Aussie beef, lamb and goat at: IG: @_raremedium Website: www.raremedium.com.au Find Sam Burke at: Instagram: @chefsamuelburke Facebook: @chefsamuelburke LinkedIn Follow Straight To The Source on: IG: @straight_to_the_source  FB: @StraightToTheSource  TW: _straight_to_source  LI: Straight To The Source  YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here  Join the Straight To The Source community here  Learn more about Straight To The Source here #sttspodcast #straighttothesource #knowyoursource #podcast #interview #hospitality #FoodViewsandBigIdeas #FoodPodcast #beef #lamb #goat #FineFoodAustraliaSee omnystudio.com/listener for privacy information.

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 Centre, this collaboration between Fine Food Australia, Global Victoria, and Straight to the Source promises exciting sessions for all food industry professionals. Explore 12 unique sessions covering topics from plant-based innovation and sustainable practices to the non-alcoholic revolution. Whether you're a chef, producer, or culinary enthusiast, this is your chance to connect and learn. Register now for free and be part of the future of food! This episode is supported by Fine Food Australia, the Southern Hemisphere’s ultimate B2B food event. Check out Fine Food Australia at: IG: @FineFoodExpo Website: www.finefoodaustralia.com.au   Follow Straight To The Source on: IG: @straight_to_the_source  FB: @StraightToTheSource  TW: _straight_to_source  LI: Straight To The Source  YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here  Join the Straight To The Source community here  Learn more about Straight To The Source here #sttspodcast #straighttothesource #knowyoursource #podcast #interview #hospitality #FoodViewsandBigIdeasSee omnystudio.com/listener for privacy information.

Join Tawnya Bahr as she sits down with Tom Stefanovic from Mandolé Orchard to uncover the inspiring journey behind this premium almond brand nestled in the heart of the Riverina. Tom shares his incredible transition from bustling city life to the serene, yet demanding, rural landscape. Discover how his passion for sustainable farming and commitment to quality have shaped Mandolé Orchard into a renowned name in the almond industry. This episode is perfect for anyone interested in agriculture, entrepreneurship, or simply looking for an uplifting story of transformation and dedication.   Mandolé Orchard  IG: @mandoleorchard TT: @mandoleorchard   FB: @mandoleorchard  W: https://mandoleorchard.com.au/ Stockists: https://mandoleorchard.com.au/stockists    Follow Straight To The Source on: IG: @straight_to_the_source  FB: @StraightToTheSource  TW: _straight_to_source  LI: Straight To The Source  YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here  Join the Straight To The Source community here  Learn more about Straight To The Source here   #sttspodcast #straighttothesource #knowyoursource #podcast #interview #FoodViewsandBigIdeas #MandoleOrchard #australianalmonds  See omnystudio.com/listener for privacy information.