Straight To The Source

Tawnya Bahr & Lucy Allon
  • 5.0 (20)
  • Food
  • Updated Weekly

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.

  1. 5 days ago

    Two Cult Brands, One Wild Collab: Yo-Chi x Tokyo Lamington

    This week on Straight To The Source, we're pulling up a chair with the humans behind two of Australia's most obsessed-over dessert brands: Oliver Allis, the guy who took a struggling frozen yoghurt shop from four stores to 75 (plus Singapore, because why not), and Eddie Stewart, the chef and baker who turned a drunken Tokyo night out into a Lamington institution. We're talking origin stories, cult followings, and the two-year "ghosting" saga that almost stopped their collaboration. Now Yo-Chi and Tokyo Lamington are dropping a full takeover: hand-dipped micro Lamingtons, a yoghurt that tastes like the real thing, and 5,000kg of collab magic hitting stores nationwide. Limited edition. Blink, and you'll miss it. Grab a spoon - this one's sweet, a little unhinged, and 100% worth the listen. In this episode: How Ollie turned a dying frozen yoghurt brand into a national name Eddie's pandemic-fuelled bakery hustle (and the drunk night that started it all) The full story behind the Yo-Chi x Tokyo Lamington collab Why "same values" beats big money every time in a good collaboration The sustainable packaging move most brands are too lazy to make. Yo-Chi's KeepCup-designed reusable "Go Bowl" (10% off every reuse) and Tokyo Lamington's tape-free, fully recyclable boxes Key Takeaways On why the collaboration took two years: Oliver first pitched mini lamingtons to Eddie in Newtown before Yo-Chii had even opened a Sydney store and didn't hear back for two years. "A two-year ghost," Eddie admits, before finally messaging: "We've cracked the code." The lesson, in Oliver’s words: "Put it out there, let it simmer, and see what happens." On instilling culture at scale: Ollie doesn't rely on a values statement. "We don't have values, we have stuff we care about," he says, running face-to-face sessions in every state to explain why small things, like smiling, matter to the business. On genuine hospitality: "If you put yourself under that pressure to build that team, you don't do a good job at it," says Eddie. "It just naturally comes." He points to Tokyo Lamington's Newtown store, where a largely Japanese staff have built their own community around staff lunches and after-work drinks. On choosing the right collaborators: "A great collaboration is two brands working together with the same values and the same endgame," says Eddie. Both founders say they've turned down or regretted partnerships where the other side was chasing profit over genuine brand fit. On sustainability as more than a gesture: Yo-Chi’s reusable Go Bowl program was co-designed with KeepCup, offers 10% off every reuse and has grown reuse rates from 0.01% to a record 1.3% of transactions. Tokyo Lamington's recyclable, tape-free boxes are, in Eddie's words, "a pain" for staff to fold but "a beautiful box" customers keep and repurpose. On taking the leap: Asked what advice they'd give their younger selves, Eddie says simply: "Take the chance and do it." Oliver’s answer: "Stay true to yourself. Stay curious." About Oliver Allis & Yo-Chi Oliver Allis is the co-founder and driving force behind Yo-Chi, one of Australia's most loved frozen yoghurt brands. After finishing his Bachelor of Business and a year travelling Latin America, Oliver teamed up with his father to take on Yo-Chi during the height of COVID, turning four struggling Melbourne venues into a national brand with 75 stores across Australia and international locations in Singapore. A self-described "brand marketing guy" at heart, Oliver has built Yo-Chi's cult following through bold local partnerships, sustainability initiatives like the reusable Go Bowl, and a company culture rooted in positivity over profit. When he's not dreaming up new yoghurt flavours, you'll find him tending to his backyard finger lime garden, 37 varieties and counting.  About Eddie Stewart & Tokyo Lamington Eddie Stewart is the co-founder of Tokyo Lamington, the bakery brand born from a drunken night out in Japan. After a MasterChef stint and a COVID-scrapped plan to open in Tokyo, Eddie and business partner Min Chai opened their first shop on Australia Street with just $20,000 and a lot of hustle. What began with three hand-baked Lamington flavours has grown into a beloved brand with cafes in Marrickville and Newtown, known for seasonal collabs and a staff culture Eddie calls "one big family." A self-confessed cheese fiend, he's always up for a chat and a good collaboration.  This episode is proudly brought to you by Seaway Logistics, local experts in global trade.  Seaway website: https://www.seaway.com.au About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Keywords:  Yo-Chi, Tokyo Lamington, brand collaboration, frozen yoghurt, Lamingtons, Australian food entrepreneurs, food and hospitality podcast, Tawnya Bahr, Lucy Allon, Straight To The Source, Seaway Logistics, Ollie Allis, Eddie Stewart, Business, Food, Dessert, Hospitality,  Cult Food Brands, Yochi founder  @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    Two Cult Brands, One Wild Collab: Yo-Chi x Tokyo Lamington

  2. 5 Aug

    The Spice King of Australia: Ian Hemphill on Herbs, Spices & Flavour

    He was nicknamed "Herbie" at school before he ever knew it would become a global brand. Ian Hemphill grew up in a nursery in Dural in the 1950s, watched his mother write Australia's first published book on herbs, trained as an actor at NIDA, sat with 300 spice merchants in New Delhi and finally felt like he'd "found his tribe" - and then, in 1997, took $45 on the first day of trading from a converted terrace house in Rozelle. Nearly three decades later, Herbies Spices is one of Australia's most trusted names in herbs and spices, built on 120 handcrafted blends, zero outsourcing, an 800-page spice bible, and a philosophy that quality isn't negotiable, even if it means going out of stock. In this episode, Ian talks about asafoetida (once branded "devil's dung"), the ghost of an old spice trader who may or may not have guided a 21-ingredient ras el hanout, why chefs are chronically under-seasoning, and why "spicy" might be the most misunderstood word in the culinary world. What You'll Hear in This Episode A childhood steeped in herbs - Growing up at his parents' nursery in Dural, where his mother Rosemary (yes, actually named Rosemary) wrote Fragrance and Flavour, Australia's first herb book, and won a bronze medallion at the Frankfurt International Cookbook Fair in 1960 From NIDA to the family business - Ian trained as an actor, got into NIDA, and ended up "resting" (translation: unemployed) his way back into the family herb trade Finding his tribe - Representing Singapore at the first international spice group meeting in New Delhi in 1986, and feeling, for the first time, like the "weird spice guy" wasn't so weird after all The $45 first day - How Ian and his wife Liz sold their home, converted a Rozelle terrace into a shop, lived above it, and opened Herbies Spices on 7 July 1997 The ras el hanout with 21 spices - The unplanned, possibly-haunted origin story of one of Herbies' most iconic blends, made to order and on shelves within 24 hours Asafoetida, aka "devil's dung" - What it actually is, why it smells like a warning label, and why it might be doing more for your digestion than you think The most underrated spices in the pantry - Ajwain seed, Australian lemon myrtle, and roasted wattleseed all get their moment Why chefs are too scared of spice - Ian's theory on why professional kitchens routinely under-season, and the chamula scone incident that proves it "Spicy" vs "spiced" - Why one word might be quietly sabotaging how people think about flavour The next generation - Daughter Kate Hemphill, who tests recipes on her own kids in London and is now carrying the Herbies spice-discovery-tour torch under "Herbie's Kitchen" The smell test: "Smell your spices every time you use them, even the ones you're really familiar with, because that way you will develop a smell memory." His parting advice for anyone who actually wants to understand spice. About Ian Hemphill Ian Hemphill is the founder of Herbies Spices and one of Australia's foremost authorities on herbs and spices, with a family legacy in the trade stretching back to the 1950s. Author of Spice Notes (published internationally as The Spice and Herb Bible), Spice Travels, and co-author with daughter Kate Hemphill of How to Add Flavour, Ian has spent over four decades sourcing, blending, and educating on herbs and spices from Morocco to Cambodia to India. He and his wife Liz founded Herbies Spices in Rozelle, Sydney, in 1997, and have since developed more than 120 original spice blends - every one made in-house, never outsourced. Ian led 19 international spice discovery tours over 25 years before handing the reins to Kate, who now runs "Herbie's Kitchen" in the UK. You can find Herbie's Spices online, in specialty stores across Australia, and in the pages of Ian's books - where 800 pages still aren't enough to cover everything he knows. People & Places Mentioned Rosemary Hemphill - Ian's mother; wrote Fragrance and Flavour, Australia's first published herb book (1959) Liz Hemphill - Ian's wife and business partner; co-founded Herbies Spices in 1997 Kate Hemphill - Ian and Liz's daughter; chef, recipe developer, marketing lead, and runs "Herbie's Kitchen" spice tours in the UK Margaret Fulton - Family friend since Ian was 12; the food writer behind the line "food is not a competition" Christine Manfield & Alex Herbert - Dubbed "The Spice Girls" in an early Sydney Morning Herald piece that put Herbies on the map Herbies Spices - Founded in Rozelle, Sydney in 1997; now based on the Central Coast, NSW Resources & Links Spice Notes / Spice and Herb Bible - Ian's 800-page reference, now in its third edition https://www.herbies.com.au/shop/spice-kits-and-books/the-spice-herb-bible-3rd-edition-soft-cover/ How to Add Flavour - Ian and Kate Hemphill's newest book, built for beginners https://www.herbies.com.au/shop/spice-kits-and-books/books/how-to-add-flavor/ Spice Travels - Ian's account of decades spent sourcing spices around the globe https://www.amazon.com.au/Spice-Travels-merchants-voyage-discovery-ebook/dp/B006IGUTZG/ref=sr_1_1?crid=37ILCPELRZWN8&dib=eyJ2IjoiMSJ9.dnbS4vNT0AgI8uSghfl-hDmvAMOc5kn3qmjzuWMjDdAGWzJADbNgcDZAmCe1wCm9or_HjZ5WxsoiVUy2ceg5G5NO9cg0bn6hBuHrS4-toGm0jKaEkcu_coyWvokxV-0-4PeBhHfAKYBWEvbNuyUo9cix3fAGqXlBEXwVPUiPN77d47jq4OVgt44c1jsgpsiRiBHwLpKihYd7AHKAL0mV05HClVnLAUg4Y5vGJl3F37U.HIEs19H4imHdSOat-zWAULkL-bG0b_dEZqz3ltUalWE&dib_tag=se&keywords=spice+travels&qid=1785899199&s=books&sprefix=spice+travels%2Cstripbooks%2C219&sr=1-1  Herbie's Kitchen - Kate Hemphill's UK-based spice discovery tours and cooking classes https://herbieskitchen.com/ Herbies Spices - 120+ handcrafted blends, herbs and spices - find them online and in specialty stores https://www.herbies.com.au/ Keywords Ian Hemphill, Herbies Spices, Australian food podcast, herbs and spices, cooking with spices, spice expert Australia, spice blends, premium spices, chef podcast, food podcast Australia, lemon myrtle, wattleseed, ras el hanout, za'atar, asafoetida, ajwain, seasoning, flavour, Lucy Allon,  Australian ingredients, Tawnya Bahr, Straight To The Source. Connect with Ian Hemphill  LinkedIn: https://www.linkedin.com/in/ian-hemphill-989a2a101/  Herbie's SpicesOfficial website:  https://www.herbies.com.au/ Facebook:  https://www.facebook.com/HerbiesSpices Instagram:  https://www.instagram.com/herbiesspices/ YouTube: Herbie's Spices https://www.youtube.com/@HerbiesSpices Kate McIntosh, Ian's daughter and co-author of How to Add Flavor, also shares recipes and flavour education through: https://www.herbies.com.au/herbies-blog/ About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    The Spice King of Australia: Ian Hemphill on Herbs, Spices & Flavour

  3. 29 July

    Colin Fassnidge: Michelin Kitchens, MKR Fame, Mental Health & Finding His Way

    Celebrity chef Colin Fassnidge shares his journey from Dublin to Australia, building award-winning restaurants, television, family, mental health and the future of hospitality. People think they know Colin Fassnidge. The TV chef. The Irish larrikin. The straight-talker. But behind the television career is a chef who built his reputation the hard way, through Michelin-star kitchens, iconic restaurants, financial pressure, family life and an unwavering commitment to hospitality. In this episode of Straight To The Source, Tawnya Bahr sits down with Colin for one of his most candid conversations yet. From growing up in Dublin to building Four in Hand and 4Fourteen, Colin shares the lessons that shaped his career, why business is tougher than ever, how television changed his life, the importance of great partners, and why mental health can no longer be ignored in hospitality. Whether you're a chef, restaurateur, producer or simply love great food stories, this episode is packed with honesty, humour and hard-earned wisdom. In this episode, you'll hear: Colin's journey from Dublin to Australia's leading kitchens Michelin-star lessons that still shape his cooking Building Four in Hand and 4Fourteen How television transformed his career. Business failures, resilience and bouncing back Family, fatherhood and finding balance Leadership lessons every hospitality business needs Mental health and his work with WNOW (When No One's Watching)  Why supporting local hospitality has never mattered more About Colin FassnidgeBorn in Dublin, Colin Fassnidge trained in Michelin-starred kitchens before relocating to Australia, where he became one of the country's most recognised chefs. Best known for Four in Hand and 4Fourteen, Colin has also built an extensive television career through My Kitchen Rules, Better Homes & Gardens and numerous food and travel productions. Beyond the kitchen, he's a passionate advocate for hospitality, Manu Feildel, mental health, and supporting local food communities.Connect with Colin FassnidgeInstagram: @chefcolinfassnidgeFacebook: Colin Fassnidge Resources & Mentions WNOW (When No One's Watching) https://wnow.org/ OzHarvest https://www.ozharvest.org/ Better Homes& Gardens https://www.bhg.com.au/ About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Keywords Colin Fassnidge, My Kitchen Rules, Better Homes & Gardens, hospitality podcast, Food Stories, Travel, Culinary Tourism,   Australian chefs, restaurant business, food podcast,  chef interview, Irish cooking, mental health, leadership, restaurants, Raymond Blanc, hospitality industry, MichelinStar, WNOW (When No One's Watching), Mens Health, Sydney restaurants, Michelin chefs, Logies, Social media, Michelin, Ozharvest, Hospitality, Straight To The Source, Tawnya Bahr, Lucy Allon @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    Colin Fassnidge: Michelin Kitchens, MKR Fame, Mental Health & Finding His Way

  4. 22 July

    Amelia Birch: Building Famelia, Championing Women Winemakers & Leading with Purpose

    After more than two decades in hospitality, Amelia Birch has built a business that reflects exactly what she believes in. Amelia is the founder of Famelia, Australia’s only wine bar and bottle shop dedicated exclusively to championing women winemakers and women-led wine businesses. But her journey to Famelia was far from straightforward. In this episode of Straight To The Source, Amelia joins Lucy Allon to share how losing her award-winning restaurant, The Book Kitchen, forced her to rebuild, reassess and create something with deeper purpose. She explains why Famelia became exclusively focused on women-made wine, how conscious consumerism can drive meaningful industry change, and why hospitality should feel welcoming rather than intimidating. The conversation also explores sustainable hospitality, achieving two Food Made Good stars from the Sustainable Restaurant Association, entrepreneurship, motherhood and Amelia’s belief that authentic, values-led businesses can make a greater impact than those focused on profit alone. This is an honest conversation about women in wine, rebuilding after adversity and creating a hospitality business that genuinely stands for something. What You'll Hear in This Episode From The Book Kitchen to Famelia: How losing her award-winning restaurant during Sydney’s light rail construction reshaped Amelia’s career and approach to business. Why Famelia exclusively champions women winemakers: The customer behaviour and industry realities that inspired Amelia to create a wine bar and bottle shop dedicated to women-made wine. The visibility gap for women in wine: Why many customers still do not realise how few women are represented across the wine industry. Making wine more approachable: Amelia’s mission to remove intimidation, gatekeeping and unnecessary complexity from the wine experience. The power of conscious consumerism: How everyday purchasing decisions can support women winemakers, independent producers and businesses with purpose. Purpose over profit in hospitality: Why Amelia measures success through authenticity, community and impact rather than revenue alone. Building a values-led hospitality business: How purpose can guide decisions, strengthen customer loyalty and create a clearer point of difference. Sustainability at Famelia: What achieving two Food Made Good stars from the Sustainable Restaurant Association means and how Amelia is embedding sustainability into daily operations. Leadership shaped by adversity: How business loss, resilience and reinvention influenced Amelia’s leadership style. Motherhood and entrepreneurship: The realities of raising two teenage boys while growing an independent hospitality business. The future of Famelia: Amelia’s ambitions for the business and her broader vision for women in wine and hospitality. Going Straight To The Source: Amelia's powerful definition of respecting provenance, recognising producers and choosing to support the people behind every product. Follow Amelia Birch & Famelia @famelia.wine• @amelia.famelia Resources & Mentions Famelia Wine Bar & Bottle Shop: https://famelia.com.au • Sustainable Restaurant Association – Food Made Good Standard: https://www.foodmadegood.org About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Keywords Amelia Birch, Famelia Wine Bar, women winemakers Australia, women in wine Australia, hospitality leadership, purpose driven business, conscious consumerism, sustainable hospitality, Food Made Good, Sustainable Restaurant Association, Australian wine podcast, hospitality podcast Australia, female entrepreneurs Australia, Sydney wine bar, sommelier Australia, hospitality sustainability, hospitality leadership podcast, Straight To The Source podcast, Lucy Allon, Tawnya Bahr @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    Amelia Birch: Building Famelia, Championing Women Winemakers & Leading with Purpose

  5. 15 July

    Hunter Rob Gallina & Chef John Ralley on Venison, Ethical Hunting and Australia's First Mobile Game Meat Processing Facility

    In this episode of Straight To The Source, Tawnya Bahr is joined by professional game harvester Rob Gallina, founder of Australian Bush Harvest, and chef, hunter and founder of Bush River Kitchen, John Ralley. Together they unpack one of the biggest developments in Australia's wild food industry: the approval of Australia's first mobile game meat processing facility, creating a fully traceable, ethical and sustainable supply chain for wild game meat. From venison, wild goat and kangaroo to responsible harvesting, bush cooking and chef education, this conversation explores Australia’s greatest untapped protein resources. Rob explains how mobile processing will allow premium game meat to move from field to market within 72 hours, while John shares how hunting, foraging and cooking wild food have shaped his approach to hospitality and the dining experiences at Bush River Kitchen. If you're interested in sustainable food systems, ethical sourcing, Australian producers, hunting, or wild game, this is an episode you won't want to miss. What You'll Hear in This Episode Why Australians still know very little about game meat despite having one of the world's richest wild food resources. The story behind Australia's first mobile game meat processing facility and why it's set to transform the industry. How ethical harvesting creates fully traceable, premium Australian game meat. Why chefs should embrace venison, wild goat, kangaroo, rabbit and other game meats. The difference between hunting, harvesting and culling. Why education is the missing ingredient preventing game meat from becoming mainstream. How Australia's export market has limited local access to premium game meat. John Ralley's journey from pastry chef and restaurant owner to chef, hunter and founder of Bush River Kitchen. Rob Gallina's mission: connecting feral animal management with sustainable food production. Why wild venison differs from farmed venison in flavour, texture and nutrition. The importance of nose-to-tail cooking and using every part of the animal. Bush cooking techniques, campfire recipes and cooking with wild ingredients. Why game meat could become a more affordable, accessible protein source for Australian families. The environmental benefits of responsible feral animal management. How Australia compares with New Zealand, Europe and North America when it comes to wild game. The future of Australian Bush Harvest and the growing opportunities for chefs, butchers and consumers. Why provenance, sustainability and responsible sourcing are shaping the future of Australian food. Follow our guests Rob Gallina @australianbushharvest @gameonenterprise John Ralley @bushriverkitchen About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers shaping Australia's food future. Hosted by food experts Tawnya Bahr and Lucy Allon, every episode explores the people, ideas and innovations driving Australian food and hospitality forward. Follow, rate and review Straight To The Source to help more people discover the stories behind Australia's food industry. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Lucy Allon LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Keywords: game meat Australia, Australian game meat, venison Australia, ethical hunting, ethical harvesting, Australian Bush Harvest, John Ralley, Rob Gallina, Bush River Kitchen, mobile game meat processing, sustainable protein, wild venison, deer meat Australia, kangaroo meat, wild goat, feral animal management, bush cooking, hunting Australia, Australian hospitality podcast, food sustainability, Straight To The Source. @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    Hunter Rob Gallina & Chef John Ralley on Venison, Ethical Hunting and Australia's First Mobile Game Meat Processing Facility

  6. 8 July

    Anna Polyviou: The World Champion Pastry Chef on Creating a Mess

    Chef Anna Polyviou doesn't do anything by halves. In this episode of Straight To The Source, host Tawnya Bahr sits down with the bold, unapologetic pastry chef behind Anna's Mess, the dessert that captures exactly who she is. Anna opens up about her wild start as a hungover, almost-fired apprentice at Hotel Sofitel, and how a pastry competition (which she lost) changed the entire trajectory of her career. From there, she went on to win Best Apprentice in Victoria, train under Pierre Hermé in Paris, and build a career spanning international hotels, television, and global brand ambassadorships. This conversation covers it all: coming out as a lesbian in her Greek family, her mother's initial heartbreak over her moving overseas, the launch of her new Greek patisserie Polyviou, her time on I'm a Celebrity... Get Me Out of Here, DJing between dessert plating at F1 events, and why she believes discipline, not talent, is what actually gets you to the top. Honest, funny, and refreshingly real, Anna proves that success doesn't come from playing it safe. Key Takeaways Anna's rocky start as an apprentice, and how she nearly got fired Winning Best Apprentice in Victoria and training with Pierre Hermé in Paris Coming out and navigating family expectations as a Greek woman Building a career across TV, hospitality, and global events Launching Polyviou, her new Greek patisserie in Sydney Life lessons from I'm a Celebrity... Get Me Out of Here Why she says there's no such thing as too many boundaries to push About Anna Polyviou Anna Polyviou is one of Australia's most recognisable pastry chefs, television personalities and food creatives. She first made her name leading the pastry kitchens at Shangri-La Sydney before becoming known nationally through MasterChef Australia and numerous television appearances. Today, Anna balances hospitality consulting, major event collaborations, international food experiences, brand partnerships and mentoring emerging chefs, while preparing to open her new Greek-inspired patisserie, Polyviou. Known for her bold personality, creative energy and fearless approach to food, Anna continues to champion authenticity, innovation and the next generation of hospitality professionals. People & Places Mentioned Hotel Sofitel Melbourne – Where Anna completed her apprenticeship alongside some of Australia's leading chefs. William Angliss Institute – Where Anna studied hospitality before securing her apprenticeship. Pierre Hermé, Paris – The legendary French pastry chef Anna worked alongside after winning an international scholarship. Shangri-La Sydney – Where Anna became Executive Pastry Chef and created the groundbreaking Sweet Street dessert activation. I'm A Celebrity... Get Me Out Of Here! – The experience Anna credits with helping reset her life after one of her darkest periods. Juniper Health – The health and wellness program helping Anna prioritise nutrition and wellbeing. Gema Group – Hospitality and events partner behind Formula One, LIV Golf and major national activations. Polyviou Patisserie – Anna's upcoming Sydney bakery celebrating Greek family recipes with a contemporary twist. About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Email: tbahr@straighttothesource.com.au Lucy Allon LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Email: lucy@straighttothesource.com.au Have a story to share or a producer we should visit? Drop us a line. We always love hearing from you. Anna Polyviou, Anna Polyviou podcast, Straight To The Source podcast, Tawnya Bahr, Lucy Allon, Australian pastry chef, MasterChef Australia chef, Greek Australian chef, women in hospitality, hospitality leadership Australia, pastry chef Australia, mental health hospitality, chef mentorship Australia, Greek patisserie Sydney, Polyviou patisserie, hospitality entrepreneur, female chef Australia, hospitality careers, Juniper Health ambassador, Shangri-La Sydney pastry chef, Pierre Hermé pastry, Hotel Sofitel Melbourne, Sweet Street Shangri-La, chef resilience, hospitality podcast Australia. @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    Anna Polyviou: The World Champion Pastry Chef on Creating a Mess

  7. 24 June

    Three Passports, One Mission: Chef Remy Davis on Cooking with Fire & Chasing the World's Best Fish

    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, the right contacts, and a willingness to scrub stairs with a metal scourer until you've earned your spot at the fire. In this wide-ranging conversation with Tawnya, Remy traces his journey from shucking oysters at Otto in Woolloomooloo to grilling €600-a-kilo turbot at Elkano in Spain's Basque Country, to cooking for a fully booked Bessie's in Surry Hills, with stints across London, Italy, and a full year in San Sebastián along the way. Three passports. Countless kitchens. Zero recipes (more on that later). He's back in Australia now, buzzing with optimism about Sydney's evolving dining scene, and sitting on something exciting he's just not ready to reveal yet. This is a chef who backs himself and has the passport stamps to prove it. Key Takeaways On backing yourself: "Why not me?" Remy's answer to imposter syndrome is simple: back yourself and take the leap. On Elkano's no-recipe kitchen: Expecting secret formulas, Remy instead found a culture built on intuition, craftsmanship and not a recipe in sight.  On produce philosophy: Spain's markets taught him that great produce starts with people who dedicate their lives to mastering a craft. On kitchen culture: Skills can be taught. Curiosity, respect and work ethic matter most. On travel as a career strategy: Passports help, but curiosity is what opens doors. His advice? Get out and cook somewhere new. On Australia's dining scene: Diners are seeking experiences, not just meals. The venues succeeding are delivering genuine value and connection. About Remy Davis Remy Davis is a Sydney-based chef with stints in London, Italy, and Spain's Basque Country under his belt,  including a formative year at Elkano, one of the world's most revered fish restaurants. He completed his culinary training at TAFE Ultimo and cut his teeth at Otto on the Woolloomooloo wharf before heading overseas to work in Michelin-calibre kitchens. Back in Australia, he was the chef behind the opening menu at Bessie's in Surry Hills, and most recently cooked at Fire Kitchen as part of Vivid Sydney. He's currently working on an unannounced project in Australia at the intersection of food and art. Watch this space. People & Places Mentioned Christopher Thé - Now at Hearthe (formerly Black Star Pastry); started his career at Claude's John Ralley - The mutual connection who helped Remy land London trials; co-cooked with Remy at Fire Kitchen during Vivid Sydney Alex Herbert - Orchestrated Fire Kitchen at Vivid Sydney; Remy's shoutout: "She did a fantastic job. Like an orchestra." Inés Barajan / Sabor, London - The London restaurant that turned Remy's attention to Spain; Sabor means flavour, and it showed Elkano, San Sebastián - The world-ranked Basque restaurant that gave Remy the best year of his professional life. No recipes. €99/kg turbot. Tennis elbow from flipping fish. Zero regrets. Aitor (Elkano) - The head chef who eats with his team — from family to KP — every service. White tablecloth, no exceptions Nathan Sassi & Morgan Mcglone (Bar Copains / Vincenzo's / Bessie's) - The duo who pulled Remy back to Sydney and into the Bessie's project Bessie's / Alma, Surry Hills - Opened January 2025. Fire-focused, produce-driven, built over a year of trans-continental planning About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.  Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry. You can find us:  Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/  Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr  LinkedIn:  https://www.linkedin.com/in/tawnyabahr/  Instagram: @tawnyabahr   Email: tbahr@straighttothesource.com.au Lucy Allon LinkedIn:  https://www.linkedin.com/in/lucyallon/  Instagram: @lucy_allon  Email: lucy@straighttothesource.com.au  Have a story to share or a producer we should visit? Drop us a line — we always love hearing from you. Keywords: Remy Davis chef, Straight To The Source food podcast, Tawnya Bahr, Lucy Allon, Elkano restaurant San Sebastián, Basque Country chef, Australian chef overseas, fire cooking Sydney, Bessie's Surry Hills, Vivid Sydney Fire Kitchen, Sydney chef, hospitality podcast Australia, chef career advice, Otto Woolloomooloo, Bar Copains Sydney, TAFE culinary training, OzHarvest,, chef mentorship Australia, Tasting Success Mentoring Programme, San Sebastián food scene, Michelin kitchen experience. @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    Three Passports, One Mission: Chef Remy Davis on Cooking with Fire & Chasing the World's Best Fish

  8. 17 June

    Roots Run Deep: Sue Heward and Frank Heward on 105 Years, Figs, Family and the Future of Farming

    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 white figs, vine-ripened Shiraz grapes dried on the vine, and artisan gift boxes that tell the full story of the Riverland. In this rich, grounded conversation recorded on the Heward family orchard, Tawnya Bahr sits down with Sue and her father Frank - a man who has farmed this property for over 60 years - to trace 105 years of family growing history, the birth of Sue’s business, Singing Magpie Produce nearly a decade ago, and the hard-won lessons of building a value-added food brand from the ground up.  What You'll Hear in This Episode 105 years on the land - Frank traces the Heward family's growing history from the original quince trees to today's pecans, figs, quinces and grapes The fruit fly reality - How Queensland fruit fly regulations have reshaped what the Hewards can sell fresh, pushing them further into value-adding and manufacturing supply for Maggie Beer and Beerenberg The grape glut crisis - With Riverland winegrapes unwanted by the market, Frank explains how Sue turned the problem into "Dad's Vine Ripened Shiraz" - sun-dried Shiraz with a flavour that tastes like eating wine How Singing Magpie began - Sue returned from 16 years in Melbourne, swapped a career in health prevention for commercial cookery, and spent her first year back picking figs and figuring out her next act The first product and a Champion Award - Starting with 50 kilos of preservative-free, semi-sun-dried black figs sold on Facebook, the brand grew fast. The Smyrna sun-dried quince - made from her mother's recipe - won Champion at Sydney Royal Fine Foods in its first year The sticky quince syrup - A zero-waste product born from the poaching liquid; reduced for seven hours until it's sweet, tart and just on the edge of caramelised. Works with cheese, duck, lamb and dessert equally The full product range - From sun-dried mangoes to persimmons, jujubes from Black Sheep Produce in Loxton, locally sourced Medjool dates, and Solomon Gold vegan chocolate hand-tempered in the Riverland The spectacular diced fruit mix - Deliberately sultana-free; packed with black and white figs, peaches, pears, apricots and candied lemon (the very same lemon used in the quince cooking process, wasted by no one) Breast cancer and the business - Sue shares how a diagnosis at 50, followed by five months of chemotherapy, forced her to step back from the day-to-day - and accidentally prompted the team expansion and systems thinking that made the business stronger Tasting Australia 2026 - A marquee event for 50-60 guests on the quince orchard, in collaboration with Temperance Restaurant and Hotel Renmark, in 65mm of unexpected Riverland rain. It was magical. About Singing Magpie Produce Singing Magpie Produce is an artisan dried fruit and specialty food brand based in Monash, South Australia, in the Riverland. Founded by Sue Heward, the brand grows from a fifth-generation family orchard and sources exclusively from Riverland producers to create premium, preservative-free dried fruits, sun-dried quinces, quince syrups, specialty gift boxes, and seasonal products. Singing Magpie is a multi-award-winning producer. Their sun-dried Smyrna quince won Champion at the Sydney Royal Fine Food Competition in 2017, and the brand has since collected Gold and Silver medals at the RAS NSW Royal Fine Food Show and Australian Food Awards, appeared on MasterChef Australia (2018), have twice won the SA State title at the delicious. Harvey Norman Produce Awards (2019 and 2025), and in 2025 became a National Finalist in the Sun-Dried Fruits - From the Earth category. Their products are stocked and supplied to food service clients across Australia through their collaboration with Straight To The Source. People & Places Mentioned Frank Heward - Sue's father; fifth-generation grower; 60+ years on the Monash property; innovator (mushroom tunnels, dried fruit, pecan planting) Petty Orchards - Frank's grandmother's family orchards in Doncaster-Mitcham, Melbourne; a well-known horticultural name in the region Maggie Beer Products - 24-year supply relationship for figs and quinces for manufacturing Beerenberg - Current manufacturer customers for Heward Orchard  Black Sheep Produce - Heidi and Dave, Loxton; growers of jujubes (Chinese red dates) supplied to Singing Magpie gift boxes Solomon Gold - Vegan chocolate sourced from Sydney; hand-tempered by the Singing Magpie team Almond Co. - Riverland almonds used in Singing Magpie gift boxes Tasting Australia - Festival platform that brought guests from Adelaide, Mildura, Mount Gambier and Inverloch to the Monash orchard Temperance Restaurant / Hotel Renmark - Collaborators on the Tasting Australia orchard event Straight To The Source - food consultancy; 10-year relationship with Singing Magpie; connected the brand to chefs and food service nationally Sydney Royal Fine Food Competition - Premier national food competition (Royal Agricultural Society); Singing Magpie's Smyrna sun-dried quince won Champion Award in its debut year delicious Produce Awards: Multiple award winner, including most recently 2025 From the Earth South Australian National Finalist Resources & Links Singing Magpie Produce - Find their products and gift boxes online Sydney Royal Fine Food Competition - rasnsw.com.au Tasting Australia - South Australia's premier food and drink festival - tastingaustralia.com.au Breast cancer awareness - Check your breasts monthly. National Breast Cancer Foundation - nbcf.org.au About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.  Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry. You can find us:  Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/  Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr  LinkedIn:  https://www.linkedin.com/in/tawnyabahr/  Instagram: @tawnyabahr   Email: tbahr@straighttothesource.com.au Lucy Allon LinkedIn:  https://www.linkedin.com/in/lucyallon/  Instagram: @lucy_allon  Email: lucy@straighttothesource.com.au Keywords: Straight To The Source Podcast, Straight To The Source, Sue Heward, Frank Heward, Singing Magpie Produce, Riverland, South Australia, Australian food producers, family farming, generational farming, Australian figs, semi-dried figs, Smyrna quince, quince products, Riverland Shiraz, dried fruit Australia, artisan food products, value-added agriculture, food innovation, Australian produce, provenance, regional Australia, food entrepreneurship, farm to table, producer stories.  @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    Roots Run Deep: Sue Heward and Frank Heward on 105 Years, Figs, Family and the Future of Farming
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5
out of 5
20 Ratings

About

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.

Information

  • Creator
    Tawnya Bahr & Lucy Allon
  • Years Active
    2022 - 2026
  • Episodes
    97
  • Rating
    Explicit
  • Show Website
    Straight To The Source