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

    3 DAYS AGO

    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 See omnystudio.com/listener for privacy information.

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

    5 DAYS AGO

    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 See omnystudio.com/listener for privacy information.

    31 min
  3. Ep 71. Keeping the Soul in Food at Scale with Tony Panetta

    4 FEB

    Ep 71. Keeping the Soul in Food at Scale with Tony Panetta

    Host Tawnya Bahr is joined by Tony Panetta, Group Executive Chef of Trippas White Group, to explore what it takes to deliver exceptional food experiences at scale while staying grounded in quality, connection and creativity. Tony shares his back story from starting his apprenticeship at just 15, to leading some of Australia’s largest hospitality operations, and now overseeing a diverse portfolio of venues, corporate catering, airline lounges and educational food programs. This conversation dives into Tony’s deep respect for Australian producers, the importance of building relationships beyond the supply list, and why big kitchens don’t have to lose the soul of food.  Episode Highlights Tony Panetta’s journey from apprentice chef to Group Executive Chef of Trippas White Group What it takes to deliver exceptional food experiences at scale Why relationships with Australian producers are the heart of great hospitality Mentoring the next generation of chefs and building a strong kitchen culture Sustainability, innovation, and the future of Australia’s food industry Key episode takeaways Big operations do not have to mean losing creativity or connection. Tony Panetta reminds us that hospitality is at its best when built on relationships, respect for ingredients, and investing in people. 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  Follow Tony Panetta, Group Executive Chef, Trippas White Group  Instagram: @tony.panetta Instagram: @trippaswhitegroup LinkedIn: https://www.linkedin.com/company/trippas-white-group  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 See omnystudio.com/listener for privacy information.

    46 min
  4. Ep 70: One Plate At A Time - Chef David Martin on redefining Aged Care Dining

    03/12/2025

    Ep 70: One Plate At A Time - Chef David Martin on redefining Aged Care Dining

    Chef David Martin has spent nearly two decades evolving from hotel fine-dining apprentice to one of Australia’s leading innovators in aged-care hospitality. In this episode, he shares how early mentorship, a strong family foundation and a deep love of food shaped his career. David talks about the moment he realised the traditional hospitality path wasn’t sustainable for the life he wanted and what ultimately drew him into aged care. He explains why he believes it’s now one of the most exciting frontiers in hospitality and how he’s helping redefine food experiences for older Australians with the launch of his new One Plate At A Time resource hub. We explore his work with St Vincent’s, leading hotel services across Victoria and New South Wales, the growth of his talented team and the role technology now plays in delivering consistent, high-quality meals at scale. David also reflects on his competition journey from national events to competing on the international stage in London and how that experience fuels his mission to elevate aged-care dining. If you’re curious about modern aged-care food, kitchen team leadership, or creating meaningful change in an industry ready for reinvention, this conversation is packed with insight and heart. Episode Highlights: David’s fine-dining beginnings, early mentors and family influences Why David moved into aged care and how he built trust in a new setting The evolving expectations of residents and why aged care is an emerging hospitality frontier David’s focus on quality, including texture-modified meals Launch of One Plate At A Time - Industry Resource   Competition experience and his leadership across St Vincent’s homes Building a strong team, embracing technology and shaping a fresh seasonal menu Whether you’re a chef, a hospitality leader or simply someone who believes food can create real connection, this conversation offers plenty of heart, insight and inspiration. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/   Follow & Connect with David Martin, One Plate At A Time https://linktr.ee/davidmartin32  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 See omnystudio.com/listener for privacy information.

    54 min
  5. Ep 69: Feel-Good Mexican: How Zambrero is Fighting World Hunger One Burrito at a Time

    12/11/2025

    Ep 69: Feel-Good Mexican: How Zambrero is Fighting World Hunger One Burrito at a Time

    In this episode of Straight To The Source, Tawnya Bahr is joined by Richard Prout, Chief of Product and Innovation at Zambrero, Australia’s largest Mexican restaurant franchise. Richard shares how Dr Sam Prince’s vision of creating fresh, healthy Mexican food grew into a global movement with nearly 100 million meals donated through the Plate 4 Plate initiative. From the brand’s humble beginnings in Canberra to its international footprint spanning Australia, New Zealand, the UK, Ireland, and the US, Zambrero has stayed true to its mission: to end world hunger through good food that feels good to eat. You’ll hear how Richard’s early career in hospitality (and his unlikely path to becoming a tequila connoisseur!) led him to Zambrero, where innovation meets purpose. He also reveals exciting updates on Zambrero’s new chip launch, menu evolution, and how franchise partners are helping grow the feel-good Mex movement across the globe. Episode Highlights: The story behind Zambrero and founder Dr Sam Prince’s mission to end world hunger Richard’s personal journey from fine dining to food innovation How Plate 4 Plate has helped donate nearly 100 million meals The secrets behind Zambrero’s menu consistency and innovation Launching oven-baked chips that taste fried with 50% less fat Insights into the Zambrero franchise model and growth across Australia and beyond Whether you’re a foodie, a franchise entrepreneur, or simply someone who loves a burrito with purpose, this episode is packed with flavour and inspiration. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/   Zambrero Official Website Connect with Zambrero on LinkedIn and Instagram 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 See omnystudio.com/listener for privacy information.

    45 min
  6. Ep 68: Danny Russo: Real Food, No Gimmicks

    05/11/2025

    Ep 68: Danny Russo: Real Food, No Gimmicks

    In this episode of Straight To The Source, host Tawnya Bahr sits down with the bold, brutally honest, and unapologetically Italian Chef Danny Russo. From humble beginnings in Sydney’s inner west to working in some of the world’s top kitchens in London, Rome, and Marseille, Danny has carved out a remarkable career grounded in respect for produce, cultural authenticity, and culinary evolution. Danny shares stories of his Italian heritage, the deep-rooted traditions that shaped his love of food, and how the Australian food scene has risen to global prominence. He also opens up about his work with the Russolini Group, international consulting projects in Chicago and Manhattan, and how he’s blending innovation with tradition, without the gimmicks. Hear Danny’s refreshing perspective on: Why Australian chefs and produce are now world leaders His philosophy on simplicity, respect, and storytelling in food The importance of provenance and consistency in hospitality How technology and AI are shaping the modern kitchen The balance between global influence and Italian soul This raw and honest chat is packed with insight, grit, and laughs, straight from the heart of a chef who never holds back. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/   Follow Danny Russo and find out more about the Russolini Group: Instagram: https://www.instagram.com/therussolinigroup  Instagram: https://www.instagram.com/sala.dining  LinkedIn: https://www.linkedin.com/in/danny-russo-25a60b30/  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 See omnystudio.com/listener for privacy information.

    51 min
  7. Ep 67: Leading with Empathy: Laura Goldberg on Growth, Resilience, and Women in Hospitality

    29/10/2025

    Ep 67: Leading with Empathy: Laura Goldberg on Growth, Resilience, and Women in Hospitality

    In this episode of Straight To The Source, host Lucy Allon sits down with hospitality leader Laura Goldberg. As Co-Owner and COO of Hurricane’s Grill and Co-Founder of Women in Cafes and Restaurants, Laura opens up about building inclusive teams, advocating for women in leadership, and her commitment to supporting mental health in the industry through The Burnt Chef Project. Whether you’re a hospitality professional, business owner, or advocate for inclusion, this episode is packed with lessons in resilience, authenticity, and purpose-driven leadership. What you’ll learn: How empathy drives sustainable business growth The realities of running a global restaurant brand Building an inclusive community for women in hospitality The importance of mental health in leadership Why community and connection fuel the future of hospitality Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that removes the old paper-based processes and replaces it with a modern digital solution to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/  Follow Laura Goldberg and find out more about her growing business group, Hurricane’s Grill Restaurants: Laura Goldberg https://www.instagram.com/laura_g_hurricanesgrill  Hurricane’s Grill Restaurants www.hurricanesgrillrestaurants.com.au Discover more about Women in Cafes and Restaurants: https://wcr-connect.com.au/  Learn more about The Burnt Chef Project: https://www.theburntchefproject.com/  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 See omnystudio.com/listener for privacy information.

    39 min
  8. Ep 66: Work Hard, Cook Hard: Adrian Richardson & Markus Werner on Mentorship, Kitchens, and Friendship

    22/10/2025

    Ep 66: Work Hard, Cook Hard: Adrian Richardson & Markus Werner on Mentorship, Kitchens, and Friendship

    In this episode of Straight To The Source, we’re joined by two culinary heavyweights: Adrian Richardson, TV chef and restaurateur behind La Luna and Good Chef Bad Chef, and Markus Werner, Culinary Director at Delaware North, overseeing stadiums and resorts across Australia. From humble apprenticeships to leading massive teams and global TV audiences, Adrian and Markus share how they first met (spoiler: it involves a “borrowed” knife), the values forged through old-school culinary training, and what drives them to keep learning after decades in the industry. They talk about: The realities of kitchen culture then and now. What has changed and what hasn’t How to spot and nurture the next generation of great chefs The balance between fine dining precision and stadium-scale catering What keeps these bigger-than-life chefs inspired outside the kitchen, from hunting to motorbikes to salami-making Their most memorable food moments (including Adrian’s unforgettable nonna’s ravioli) A lively, heartfelt, and often hilarious conversation about passion, friendship, and what it truly means to dedicate your life to food. This episode is proudly brought to you by Squizify, a digital platform that removes the old paper-based processes and replaces it with a modern digital solution to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/  Follow our guests: Adrian Richardson – https://www.instagram.com/chef_adrian_richardson/  Markus Werner – https://www.instagram.com/mwservus  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 See omnystudio.com/listener for privacy information.

    50 min
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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
    76
  • Rating
    Clean
  • Show Website
    Straight To The Source