Straight To The Source

Tawnya Bahr & Lucy Allon
  • 0.0 (0)
  • 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. Ep 78. Dr Joanna McMillan on Making Fibre Sexy Again

    1 DAY AGO

    Ep 78. Dr Joanna McMillan on Making Fibre Sexy Again

    If you think fibre is boring, this episode might just change your mind. Dr Joanna McMillan, one of Australia’s leading nutrition scientists and dietitians, is on a mission to make fibre sexy again. With her new book The Fibre Factor, she unpacks why this overlooked ingredient and nutrient is key to gut health, heart health and overall wellbeing, and yes, it helps us all have a good bathroom experience!  In this episode of Straight To The Source, Joanna joins Lucy Allon to explore what she calls the modern fibre famine and why chefs, producers and home cooks all have a role to play in changing it. From menu innovation to embracing whole, plant-rich foods, this conversation is packed with practical, feel-good insights for building flavour and nutrition into every plate. Smart, relatable and quietly game changing. Just like the food we should be eating. Listen now on your favourite podcast platform. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com  Follow & Connect with  Dr Joanna McMillan and find The Fibre Factor in shops and online https://www.drjoanna.com/ https://www.instagram.com/drjoannamcmillan https://www.penguin.com.au/books/the-fibre-factor-9781761356728 Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Subscribe to our newsletter: https://straighttothesource.com.au/community  Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    40 min
  2. Ep 77. Chef Jerry Mai: Turning Up the Heat on Heritage

    18 MAR

    Ep 77. Chef Jerry Mai: Turning Up the Heat on Heritage

    Ep 77. Chef Jerry Mai: Turning Up the Heat on Heritage If bold, punchy and unapologetic food is your preference, this episode delivers. Born in Vietnam, Chef Jerry Mai grew up surrounded by a mother’s love expressed through food. It was an upbringing in which food became more than something to cook; it evolved into identity, culture, and memory. Chef Jerry Mai did not simply inherit recipes. A new expression of those traditions continues to take shape. In this episode of Straight To The Source, Chef Jerry Mai joins Tawnya Bahr for a candid conversation about the realities of the hospitality industry, travel, raising a family, relationships and why the best stories sometimes emerge long after the kitchen closes. Now the Culinary Director at Roll’d, Jerry’s bringing bold Vietnamese street food to the national stage while remaining fiercely grounded in its origins and flavour. Jerry is funny, fearless and refreshingly honest. Just like the food. Listen now on your favourite podcast platform. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com  Follow & Connect with Jerry Chefjerrymai rolld_vietnamese Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Subscribe to our newsletter: https://straighttothesource.com.au/community  Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    44 min
  3. Ep 76. Butter Worth Churning For: The Pepe Saya Story

    11 MAR

    Ep 76. Butter Worth Churning For: The Pepe Saya Story

    What do you do when you’re left with 200 litres of cream? If you’re Pierre Issa, better known as Pepe Saya, you churn it into cultured butter.  Pepe’s first batch back in 2009 was, in his own words, “dreadful”. But instead of walking away, he kept churning. Seventeen years later, Pepe Saya butter is served in top restaurants, stocked in premium retailers, flown business class on Qantas, and is now being produced with the Amish community in the United States. In this episode, Pepe talks about: How a glut of cream at Christmas started a cultured butter revolution Changing the cultured butter game in Australia How farmers’ markets help build the Pepe Saya brand The evolution from market stall to home and commercial kitchens Making a bold move into the United States A surprising partnership with Amish dairy farmers to produce butter for the US market Winning over chefs and building a loyal following   Launching a new Australian milk brand This is a story about curiousity, stubbornness, and the power of building a global artisan brand built on craftsmanship, persistence and doing things properly from the ground up.  Subscribe or follow for more interviews with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com. Follow & Connect with Pepe Saya https://www.instagram.com/pepesaya  https://www.instagram.com/pepesayausa https://www.instagram.com/mrspepesaya  www.pepesaya.com.au and www.pepesaya.com  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Subscribe to our newsletter: https://straighttothesource.com.au/community  Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    54 min
  4. Ep 75. Monty Koludrovic’s Next Culinary Chapter at Victor Churchill

    5 MAR

    Ep 75. Monty Koludrovic’s Next Culinary Chapter at Victor Churchill

    After six transformative years cooking in Los Angeles, chef Monty Koludrovic has returned to Australia.  In recently announced news, he will spearhead a highly anticipated new steakhouse at Crown Melbourne, celebrating the very best of the Australian meat industry, from provenance and producers to exceptional cuts and craftsmanship. Now back on home soil, he shares what it’s like adjusting to life down under again, and why he’s more curious than ever about discovering the incredible ingredients Australia has to offer. In this episode, Monty talks about:  Opening venues during global uncertainty The resilience of the LA hospitality community Championing premium Australian produce in America What he missed most about home  The fascinating world of catering events in Tinseltown. 🎧 Listen now on your favourite podcast platform. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com  Follow & Connect with Monty Koludrovic https://www.instagram.com/monty_koludrovic  https://www.linkedin.com/in/monty-koludrovic-3858a773/  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Subscribe to our newsletter: https://straighttothesource.com.au/community  Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    39 min
  5. Ep 74. Somer Sivrioğlu on redefining modern Turkish cuisine across continents

    25 FEB

    Ep 74. Somer Sivrioğlu on redefining modern Turkish cuisine across continents

    Chef and restaurateur Somer Sivrioğlu has always cooked between cultures, and right now, he’s doing it louder than ever. From opening Hamsi Taverna at the iconic Sydney Fish Market to judging 200 episodes a year on MasterChef Turkey, Somer is redefining what modern Turkish cuisine looks like across continents. In this episode, we unpack: The vision behind Hamsi and bringing Aegean seafood culture to Sydney Why charcoal and line-caught mackerel matter How he helped shift Australia’s perception of Turkish food beyond kebabs The vegetable-forward traditions of the northern Aegean Why meat in Turkish homes is often used as flavouring, not a centrepiece The evolution of Turkish restaurants in Australia The pressure and privilege of shaping a nation’s food conversation on television in Turkey What it really takes to run restaurants between Istanbul and Sydney When Somer opened Efendy in 2007, diners questioned whether Turkish cuisine belonged in a refined dining room. Today, through venues like Anason (meze bar at Barangaroo), Maydanoz (vegetable-driven Turkish cuisine), Hamsi (seafood-focused Mediterranean concept) and Efendy in Istanbul, he’s helped reshape the narrative. This is a conversation about identity, technique, tradition, and evolution and chefs who build bridges (not just menus).  Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com  Follow & Connect with Somer Sivrioğlu  Somer Sivrioğlu https://www.linkedin.com/in/somer-sivrioglu-53a13422/ Instagram: https://www.instagram.com/hamsitaverna    Instagram: https://www.instagram.com/somersivrioglu  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    35 min
  6. Ep 73. 54 Million Meals a Year: Inside Airline Catering with dnata’s Head of Culinary Rob Smithson

    18 FEB

    Ep 73. 54 Million Meals a Year: Inside Airline Catering with dnata’s Head of Culinary Rob Smithson

    If you have flown recently, chances are you have eaten a meal designed by Rob Smithson. As Head of Culinary at dnata Catering and Retail, Rob leads menu development and culinary performance across one of the world’s largest airline catering businesses. In Australia alone, dnata produces 54 million meals each year and services 250,000 flights across domestic, international and private aviation. In this episode, we go behind the scenes of airline catering to explore how menus are reverse-engineered for altitude, culture, equipment limitations and global trends. Rob shares how his team balances creativity with precision, sustainability with scalability, and quality with extraordinary volume. Episode Highlights What it takes to design and deliver 54 million airline meals a year Food trends shaping airline menus, including protein and fibre Sustainability in aviation catering and the Paddock to Plane programme Working with high-profile chefs, including Ross Lusted for Qatar Airways Integrating native Australian ingredients into global menus Developing and mentoring the next generation of chefs This is a rare look inside a part of the hospitality industry most people never see, but almost everyone experiences. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com  Follow & Connect with Rob Smithson, Head of Culinary, dnata Catering & Retail  Robert Smithson  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Follow Straight To The Source: @straight_to_the_source Find out more about Straight To The Source: https://straighttothesource.com.au @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    26 min
  7. Ep 72. Helena Moursellas: Turning Opportunity into a Successful Food Career

    11 FEB

    Ep 72. Helena Moursellas: Turning Opportunity into a Successful Food Career

    Helena Moursellas is a cookbook author, cook, and creative food professional whose career has been built through opportunity, experience, mentorship, and persistence. In conversation with Lucy Allon, Helena shares how appearing on My Kitchen Rules became the gateway to discovering her passion for food, but not the destination. What followed was more than a decade spent learning the craft from the ground up across commercial kitchens, hospitality, food media and international markets. At the heart of this episode is a clear message for anyone working in food and hospitality: long-term success comes from putting in the hard yards, staying curious and building a strong foundation of skills and experience.  Episode Highlights How My Kitchen Rules became the gateway to Helena Moursellas discovering her passion for food What working in commercial kitchens taught Helena about service, structure, resilience and teamwork The importance of learning the craft from the ground up and gaining deep industry experience How mentorship from industry leaders shaped Helena’s confidence, skills and career direction Transitioning from hospitality into food media and what Helena learned working at delicious. Why building a sustainable food career takes time, curiosity and a strong foundation of skills Expanding a food career internationally through content creation, food styling and brand work Subscribe for more candid conversations with industry leaders and changemakers. This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com  Giveaway: Win a Signed Copy of OPA! We’re giving one Straight To The Source listener the chance to win a signed copy of OPA! by Helena and Vikki Moursellas.  To enter Follow @‌straight_to_the_source and @‌helenaandvikki on Instagram In the Giveaway post comments HERE, tell us in 10 words or fewer: What is your favourite Greek dish and why? Entries close Sunday 15 February 2026. The winner will be contacted via Instagram DM.  This is a game of skill and chance plays no part in determining the winner. Entries will be judged on creativity and originality. Open to Australian residents only. One entry per person. This giveaway is not sponsored, endorsed or administered by, or associated with Instagram. Follow Helena Moursellas  Instagram: https://www.instagram.com/helena_marieee  Instagram: https://www.instagram.com/helenaandvikki  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source: @straight_to_the_source @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    32 min
  8. FROM THE SOURCE: Western Australia’s Fisheries Ban

    9 FEB

    FROM THE SOURCE: Western Australia’s Fisheries Ban

    In From the Source, we step outside our regular episodes to take an urgent, in-depth look at the issues threatening our food systems.  Host Lucy Allon speaks with award-winning wild-catch fisherman Anthony Heslewood of Revolution Fisheries about the Western Australian fisheries ban and its far-reaching impact on small-scale fishers, chefs, and the future of Australian locally caught, sustainably sourced fish. This conversation unpacks rising prices, supply chains, disappearing WA seafood and increased reliance on imports, and why this decision matters to everyone who cares about the provenance of their food. You’ll also hear how you can support affected fishers, including, if you’re a WA resident, signing a petition to Save WA’s Fisheries, the closing date of which has been extended to 17 February 2026: https://tinyurl.com/Save-WA-Fishers Episode Highlights: The Western Australian Government’s fishing ban has effectively shut down commercial fishing across the West Coast. Targeted, low-impact fishing methods could have protected vulnerable species without eliminating entire fisheries, creating a sustainable future for all.  Local seafood is already disappearing, driving higher prices and increased reliance on imports. Fishers like Revolution Fisheries are being forced to rapidly rethink their future to survive.  This is an essential listen for chefs, food professionals, policymakers and anyone who cares about truly sustainable systems, transparent supply chains and the future of Australian wild-caught fish. Subscribe for more interviews with industry leaders and changemakers. If you’re a WA resident, please sign the WA Government Petition: https://tinyurl.com/Save-WA-Fishers. If you’re elsewhere in Australia, please share the link and urge your WA friends to sign.  Follow & Connect with Anthony Heslewood, Revolution Fisheries https://revolutionfisheries.com https://www.instagram.com/revolution_fisheries  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source @straighttothesourcepodcast: https://www.youtube.com/ See omnystudio.com/listener for privacy information.

    31 min
See All (82)

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
    82
  • Rating
    Clean
  • Show Website
    Straight To The Source

You Might Also Like