Straight To The Source

Tawnya Bahr & Lucy Allon
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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. 1 day ago

    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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 10 June

    Sharon Winsor: Protecting Indigenous Food Culture, One Ingredient at a Time

    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 the most prestigious trailblazer award in the industry? You get Sharon Winsor. In this extraordinary conversation, Sharon joins Tawnya Bahr to tell her story with radical honesty: the stillbirth that cracked her open at 21, the domestic violence that nearly took her life, the government consultant who told her bush foods would "never belong on a plate in a restaurant," and the quiet, relentless determination that built Indigiearth into something far bigger than a food business. This is an episode about food sovereignty, cultural responsibility, and what it actually means to give back not once a year during Reconciliation Week, but every single day. Episode Highlights [17:00] — "It has purely been built on the back of desperation": survival, healing, breaking cycles  [29:00] — The government consultant who said bush foods would "never belong on a plate in a restaurant"  [46:30] — The jar of bush fruits confiscated at school and reported to welfare as "dirty food"  [51:00] — Grassroots vs. bandwagon: who really owns the native food space  [55:30] — What respectful engagement with native ingredients actually looks like for chefs  [1:14:00] — Building the Australian Native Food Festival: $22k personal debt, 10,000 attendees, $225k back to Aboriginal businesses  [1:26:00] — Winning the inaugural Bill Granger Trailblazer of the Year — the car park, the big screen, the speech she can't remember  [1:32:00] — The Australian Native Food Festival returns: 25–27 September at Carriageworks, with the First Nations Bush Food Alliance delivering the industry trade day [1:35:00] — Quickfire round: lemon myrtle, quandongs, kangaroo, morning coffee on the veranda, and a horse that keeps her sane Key Takeaways On cultural responsibility over commerce: "Indigiearth is not a food business. It is so much more than that." Sharon built her brand not chasing profit but chasing healing — and the community that came with it. On what respectful engagement actually looks like: "Native foods is more than just an ingredient. It connects us to country, to storylines, to trading with our tribal areas, our songlines, Mother Earth. It's so deeply embedded in who we are as Aboriginal people." Chefs and businesses who want to use native ingredients are welcome — but they need to do the work. On the tokenism problem: Sharon has sat in high-end restaurants and asked a waiter where the native ingredient was — only to have the chef come out and admit they were out of it. "Guys, that's not okay. You're misrepresenting what our food is. You're bastardising the industry." On Reconciliation Week: "Aboriginal people didn't start that. Why are we needing to be the ones doing the reconciling?" Sharon only works with organisations that do the work year-round, not just when it's on the calendar. On backing herself when nobody else would: She went into the first Australian Native Food Festival knowing she couldn't cover all the costs. She covered the $22,000 deficit herself. "I had to back myself and I had to back the bigger vision." On the rise of all of us: "It's not about the rise of one of us. It's about the rise of all of us." About Sharon Winsor Sharon Winsor is a Ngemba Weilwan woman, award-winning Indigenous chef, and the founder of Indigiearth — a native food business grounded in over 30 years of cultural knowledge, community connection, and hard-won resilience. Born in Gunnedah, NSW, Sharon grew up foraging on country before bringing that knowledge to Sydney, then Mudgee, and eventually to the national stage. She is the creator and driving force behind the Australian Native Food Festival,  the first of its kind and a founding member of the First Nations Bush Food Alliance, a peak body for Aboriginal and Torres Strait Islander peoples in the native food industry. In 2023, Indigiearth won the prestigious Outstanding Native Producer trophy at the delicious. Harvey Norman Produce Awards, and in 2026, she was named the inaugural Bill Granger Trailblazer of the Year at the Sydney Morning Herald Good Food Awards, presented by Kylie Kwong. People & Places Mentioned Kylie Kwong — Longtime ally, friend, and the person who told Sharon she belonged in the room at the Good Food Awards. Presented Sharon with the Bill Granger Trailblazer award Ben Shewry — Featured at the Australian Native Food Festival cooking demonstrations Karima Hazim — Also featured at the festival Aunty Beryl — Shared cultural stories on stage with Kylie Kwong at the festival Raylene Brown, Aunty Pat Torres (Kimberley), Sharon Brindley (Victoria) — Co-collaborators on the First Nations Bush Food Alliance, working together for over ten years Bill Granger — The award bearing his name, in partnership with his family, was presented for the first time at the 2026 Sydney Morning Herald Good Food Guide Awards.  Indigiearth — Sharon's native food business, now including retail products, events, catering, Warakirri dining experiences, and more Carriageworks, Sydney — Host venue for the Australian Native Food Festival Gunnedah, Rocky Glen, Coonabarabran, Gulargambone, Mudgee — The country that shaped her Dates for Your Diary Australian Native Food Festival: 25–27 September, Carriageworks, Sydney, featuring the First Nations Bush Food Alliance industry trade day Resources & Links  Indigiearth: Indigiearth.com.au  First Nations Bush Food Alliance: Follow Sharon on social media for the relaunch announcement If you're a chef or a business that wants to use native ingredients respectfully, Sharon is open to masterclasses and conversations. Reach out via Indigiearth. Have a story to share or a topic we should dive into? Drop us a line.  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: Sharon Winsor Indigiearth Australian native ingredients bush foods Australia Indigenous food sovereignty Aboriginal food business First Nations bush foods native food cultural appropriation ethical sourcing native ingredients lemon myrtle quandong wattle seed bush food supplier Australia Indigenous chef Australia Australian Native Food Festival Carriageworks Sydney First Nations Bush Food Alliance Bill Granger Trailblazer Award Good Food Awards 2026 Kylie Kwong how to source native ingredients ethically Aboriginal owned food business Australia bush foods on restaurant menus native ingredients for chefs Australia @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    Sharon Winsor: Protecting Indigenous Food Culture, One Ingredient at a Time
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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
    96
  • Rating
    Explicit
  • Show Website
    Straight To The Source

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