Hosted by Tawnya Bahr & Lucy Allon · 🇺🇸 US · EN-AU · 90 episodes
Established thought leaders with verified media credentials.
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
Tawnya Bahr & Lucy Allon hosts Straight To The Source, a arts show with 90 episodes published.
What does it take to quit the comfort of Sydney's eastern suburbs, pack a single bag, and talk your way into one of the world's best restaurants, without speaking the language? For Remy Davis, it just takes curiosity, th
What does it look like when fifth-generation farming meets modern food entrepreneurship? For Sue Heward of Singing Magpie Produce in Monash, South Australia, it looks like sun-dried Smyrna quinces, semi-dried black and w
What happens when a little girl collecting bush fruits in outback New South Wales, not knowing she was poor, just knowing she was rich in country, grows up to launch the first-ever Australian Native Food Festival and win
In this episode of Straight To The Source, Lucy Allon sits down with one of Australia's most respected drinks voices, Mike Bennie. A journalist, wine judge, educator, and co-founder of P&V Wine + Liquor Merchants, Mike h
After more than a decade at Icebergs Dining Room and Bar, Chef Alex Prichard is trading Bondi for Berry with the launch of Sara Dining & Garden, a produce-driven restaurant grounded in farming, sustainability and regiona
In this episode, Tawnya Bahr talks with Amber Doig, an impressive chef and quiet achiever about ego, culinary instinct, seaweed, and why attitude will always beat talent. Amber Doig left Christchurch at 17 for Australia.
How do you compete in a Chef of the Year culinary competition when you can't taste a single thing on the plate? For chef Naomi Lowry, the answer is muscle memory, decades of instinct, and an industry that showed up for h
Some kids find trouble. Simon Sandall was very, very good at it. He starts on the streets of Rugby, England, where he was, by his own cheerful admission, heading nowhere fast. What pulled him back? Food. And forty-one ye
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 scientis
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
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 foo
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 instea
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 th
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 Maste
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 larg
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 ap
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 Re
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 creativ
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 famil
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
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Straight To The Source is hosted by Tawnya Bahr & Lucy Allon. The show is categorised under arts (food) and has published 90 episodes.
Straight To The Source has published 90 episodes.
Straight To The Source regularly covers arts, food, business. It sits in the arts category, with a food focus.
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Episodes of Straight To The Source average 41 minutes. a focused format where a clear narrative arc and tight preparation matter most.
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