Straight To The Source
By Tawnya Bahr & Lucy Allon
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Image by Tawnya Bahr & Lucy Allon
Category: Food
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Episodes: 73
Description
Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.
With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.
From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.
Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.
Follow, comment, and hit that bell for more Straight To The Source episodes on Apple Podcasts, Spotify or YouTube.
To stay up to date, follow Straight To The Source on Instagram, Facebook and LinkedIn.
| Episode | Date |
|---|---|
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Ep 70: One Plate At A Time - Chef David Martin on redefining Aged Care Dining
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Dec 03, 2025 |
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Ep 69: Feel-Good Mexican: How Zambrero is Fighting World Hunger One Burrito at a Time
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Nov 12, 2025 |
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Ep 68: Danny Russo: Real Food, No Gimmicks
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Nov 05, 2025 |
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Ep 67: Leading with Empathy: Laura Goldberg on Growth, Resilience, and Women in Hospitality
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Oct 29, 2025 |
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Ep 66: Work Hard, Cook Hard: Adrian Richardson & Markus Werner on Mentorship, Kitchens, and Friendship
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Oct 22, 2025 |
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Ep 65: Jules Bagnato: How Brae is Leading the Future of Sustainable Hospitality
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Oct 15, 2025 |
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Ep 64: Cooking, Teaching, Leading: The Many Hats of Karen Doyle
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Oct 01, 2025 |
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Ep 63: Growing Hillside Food Forest: Regenerative Farming in Australia with Pigs, Pastures & Purpose
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Sep 24, 2025 |
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Ep 62: The Story Behind Fremantle Octopus: Sustainability, Innovation & Flavour
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Sep 17, 2025 |
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Ep 61: The Power of Australian Extra Virgin Olive Oil
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Sep 10, 2025 |
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Ep 60: Christopher Thé’s Reinvention: From Iconic Cake to a New Food Language
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Sep 03, 2025 |
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Ep 59: Practice What You Preach: Chef Andy Ashby on Hustle, Heart & Hospitality
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Aug 28, 2025 |
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Ep 58: Shaun Christie-David – Food as a Force for Change
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Aug 20, 2025 |
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Ep 57: Be the Cook, Not the Chef: Nik Hill’s Recipe for Success
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Aug 13, 2025 |
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Ep 56: The Power of Produce | Karena Armstrong on Sustainable Dining
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Aug 06, 2025 |
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Ep 55: The Sweet Side of Reinvention: A Conversation with Miko Aspiras
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Jul 30, 2025 |
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Ep 54: Mark Best: Crafting Infinity – A New Era in Australian Dining
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Jul 23, 2025 |
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Ep 53: Anchored in the Kitchen: Jamie Gannon’s Journey from Navy to Notoriety
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Jul 16, 2025 |
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The Inspired Series Part 3 | Beyond the Pass: Ross Lusted on Leadership and the Power of Adaptability
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Jul 12, 2025 |
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The Inspired Series Part 2 | A Cuisine of Place: Dan Hunter’s Vision for Australian Dining
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Jul 10, 2025 |
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The Inspired Series Part 1 | Crafting Culinary Dreams: Hugh Allen on Innovation, Mentorship & Yiaga
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Jul 08, 2025 |
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Ep 52: Taking home the gold! An inside look into the Sydney Royal Fine Food Show
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Mar 13, 2025 |
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Ep 51: Redefining Zero: The Future of Non-Alc Innovation with NON's Nick Cozens
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Nov 12, 2024 |
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Ep 50: Catching Excellence: Chris Bolton, Producer of the Year
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Aug 24, 2024 |
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Ep 49: Sam Burke: Crafting the Future of Australian Red Meat
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Aug 19, 2024 |
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Ep 48: The Source Kitchen, Fine Food Australia 2024
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Aug 05, 2024 |
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Ep 47: From City Lights to Orchard Sights: The Mandolé Orchard Story
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Jul 22, 2024 |
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Ep 46: From Singapore to Sydney: Kay-Lene Tan’s Story of Sweet Culinary Success
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Jul 01, 2024 |
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Ep 45: Off To The Races with Gerry Maher
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Jun 20, 2024 |
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Ep 44: Raising the Bar: Crafting Non-Alcoholic Spirits with Lyre's Chief Flavour Architect David Murphy
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Jun 03, 2024 |
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Ep 43: Westerly Isbaih’s Olive Journey
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May 20, 2024 |
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Ep 42: From Butchery to Bespoke Food Manufacturing: David Beak's Journey with Beak & Johnston
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Apr 22, 2024 |
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Ep 41: ICC Sydney Celebrates New South Wales Producers
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Feb 26, 2024 |
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Ep 40: Supply Chain Chronicles: The Highs and Lows of Food Distribution with Darren Gersbach
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Jan 15, 2024 |
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Ep 39: Seeds of Innovation: Jo Lane's Pioneering Vision for Australian Kelp Farming and Beyond
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Dec 31, 2023 |
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Ep 38: From Humble Beginnings to Culinary Excellence: Chef Colin Barker's Story
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Dec 11, 2023 |
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Ep 37: From Tragedy to Triumph: Rocky Point Aquaculture’s Inspiring Success Story
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Aug 28, 2023 |
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Ep 36: The Good, Bad and Ugly of Social Media
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Aug 07, 2023 |
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Ep 35: Careers, Connection and UNOX Innovation
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Jun 20, 2023 |
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Ep 34: From Biscuits to Brisket with Adam Moore
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Jun 05, 2023 |
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Ep 33: Lamb: A sustainable future with Will Barton
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May 01, 2023 |
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Ep 32: A Career In The Kitchen With John McFadden
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Apr 17, 2023 |
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Ep 31: Uncorking Curiosity with Lyndey Milan
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Mar 27, 2023 |
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Ep 30: Food Business Success Is No Accident
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Feb 27, 2023 |
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Ep 29: From Grapes to Grains and Award Winning Olive Oil: The Frank Dal Bon Story
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Feb 15, 2023 |
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Ep 28: Christopher The - Straight To The HEARTHE
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Jan 30, 2023 |
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Ep 27: Tarts to Tik Tok – Issac Martin on Social Media And The World Of Food
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Jan 16, 2023 |
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Ep 26: Lamingtons - It's Serious Business
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Jan 02, 2023 |
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Ep 25: Pipit Putting Pottsville on the Map
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Dec 12, 2022 |
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Ep 24: A Woman in Seafood Making Waves
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Nov 28, 2022 |
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Ep 23: Share a Plate With a Mate
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Nov 14, 2022 |
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Ep 22: Belinda Clarke - Navigating a Successful Hospitality Career.
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Nov 08, 2022 |
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Ep 21: Simon Marnie Turns The Tables On Straight To The Source
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Nov 01, 2022 |
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Ep 20: Shining A Light On Sustainable Mushrooms
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Aug 20, 2022 |
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Ep 19: Working and Walking Together
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Aug 06, 2022 |
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Ep 18: Lip Smackin’ Good!
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Jul 30, 2022 |
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Ep 17: Smoothies in Seconds
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Jul 26, 2022 |
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Ep 16: Balsamic and Biscuits - The Perfect Mix?
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Jul 23, 2022 |
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Ep 15: Turning Seafood Waste to Success
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Jul 19, 2022 |
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Ep 14: Nuts About Almonds
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Jul 16, 2022 |
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Ep 13: Sprouting a Successful Business
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Jul 12, 2022 |
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Ep 12: It’s Not Bolognese, It’s Ragu!
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Jul 09, 2022 |
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Ep 11: A Mission With a Meaning
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Jul 06, 2022 |
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Ep 10: Building a Sustainable Food Future One Chook at a Time!
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Jul 02, 2022 |
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Ep 09: In Step With Farmer's Footprint
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Jun 03, 2022 |
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Ep 08: A Unique New Shellfish from WA Lands on the East Coast
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May 21, 2022 |
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Ep 07: Love, Energy and High Quality Ingredients - The Recipe Behind Chef Mishy Powell’s adventure from the commercial kitchen to artisan producer
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May 07, 2022 |
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Ep 06: Pip & Skeet Lawson from Pinnaroo Farms On How Adversity And Perseverance Led To An Exciting New Product
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Apr 22, 2022 |
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Ep 05: Mark Henry, Entrepreneur and Founder of Solidteknics, Talks About Innovation and Creating a Design Legacy
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Apr 09, 2022 |
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Ep 04: Jo Barrett & Matt Stone: Two Chefs On a Quest Towards a Sustainable Zero Waste Food Future
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Mar 26, 2022 |
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Ep 03: Taking The Sheep By The Horns
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Mar 12, 2022 |
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Ep 02: How Singing Magpie Produce Found Its Voice
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Feb 26, 2022 |
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Ep 01: In Conversation With 'Vege-Lante' Alice in Frames
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Feb 16, 2022 |