Join Tawnya Bahr as she sits down with David Beak, the driving force behind Australia's leading manufacturer of premium ready-made meals, Beak & Johnston. Discover how David's meat industry heritage coupled with his passion for great-tasting food, shaped the success of his innovative company manufacturing value-added meal solutions.   This episode is proudly supported by Fine Food Australia, the southern hemisphere’s ultimate B2B food event that is celebrating 40 years of foodservice trade show excellence this year. Follow us on: IG: @straight_to_the_source  FB: @StraightToTheSou ..read more

Join hosts Tawnya Bahr and Lucy Allon as they dive deep into the heart of ICC Sydney's culinary ethos. In this dynamic episode, they sit down with Executive Chef Rakesh Pillai and Sommelier William Wilson to explore how ICC Sydney prioritises 'respect' in all facets of their food and beverage supply chain. Discover the foundation of their ground breaking 'Feeding Your Performance' program and the enduring legacy it seeks to forge. Tune in for an inspiring conversation on innovation, sustainability, and the art of creating a lasting impact through food. Links mentioned on this episode: ICC Sydn ..read more

Join Lucy Allon for a deep dive into the new frontiers of kelp farming in Australia with marine scientist and owner of Sea Health Products, Jo Lane. Based on the South Coast of NSW, Jo hand-harvests 100% Australian kelp, crafting a range of culinary products including Golden Kelp Granules & Powder and Furikake, as well as body-care treats like Blue Eucalyptus Kelp Soap. With a background in marine science, Jo shares her mission to encourage Australians to embrace the incredible benefits of kelp and its exciting potential as a delicious climate solution! Learn more about Sea Health Products ..read more

Join us as Tawnya Bahr chats to Chef Restaurateur Colin Barker. From his humble roots as a Hawkesbury country boy, Colin's trajectory has taken him from the days of old-school kitchen regimes, to the pinnacle of culinary excellence in his new home, Lot 101.  In this episode, we explore Colin's expansive career to date working at prestigious establishments such as Banc, The Ledbury in London, and Boathouse on Blackwattle Bay. Now, Colin invites you to join him at Lot 101, nestled in the picturesque Megalong Valley in NSW. Lot 101 isn't just a dining destination; it's an immersive experienc ..read more

In this episode of Food Views & Big Ideas join Lucy Allon as she delves into the awe-inspiring journey of Serena Zipf, co-owner of Rocky Point Aquaculture in Queensland, Australia. After their $1.5 million prawn farming business was decimated by a deadly disease, the family took an audacious risk by farming new fish species. Tune in to hear about their unwavering determination and triumphant comeback, leading to a prestigious national award. Get ready to be inspired by this remarkable tale of risk, resilience and pioneering success. To find out more about Straight To The Source:   Vis ..read more

In this episode of "Food, Views and Big Ideas" host, Tawnya Bahr, sits down with chef turned social media influencer, Issac Martin, and renowned chef, Adam Moore, as they delve into the ever-evolving – and not always pleasant – landscape of social media in hospitality. Get ready to uncover the highs and lows of using digital platforms to showcase your brand and personal life. Tune in as Issac and Adam offer invaluable insights and tips on how to find balance, prioritise mental well-being, and foster a healthier relationship with social media. #Straighttothesource; #chefadammoore; #issacmartin ..read more

In this episode host Tawnya Bahr delves into the past, present and future of two dynamic leaders in the food industry, managing director of UNOX Australia, Wayne Viles, and the company's sales manager, Sean Cunnington.  UNOX Australia is synonymous with culinary innovation, and constantly pushing the boundaries of what's possible in the kitchen. From their state-of-the-art cooking equipment to their emphasis on efficiency and precision, UNOX Australia is transforming the way chefs and home cooks alike approach food preparation. In this captivating conversation, Tawnya explores the career ..read more

Chef Adam Moore joins us on episode 34 this week to share his insights on Australian food culture and embracing our indigenous ingredients. He also spoke about the important role seasoned chefs play in mentoring the young and helping to create lasting memories for people. *Adam and Tawnya discuss mental health in this episode. If you are triggered by anything you hear you can contact Lifeline on 131 114, Beyond Blue or The Black Dog Institute for crisis support and information on mental health. To learn more about Adam check out his website here or follow him on Instagram, Facebook and LinkedI ..read more

In this episode we chat to Will Barton, CEO of Gundagai Meat Processor, one of Australia's most innovative and progressive lamb processors, about the company’s exciting new brand, Gundagai Lamb. Will shares insights on the challenges and opportunities of launching a new brand in the highly competitive meat industry and tells how his company has managed to differentiate themselves from their competitors. But Gundagai Lamb aren’t resting on their laurels: Will also has a vision for the future and how he plans to continue to innovate and keep the company ahead of the curve in the ever-changing me ..read more

Australian Food & Wine icon Lyndey Milan joins Tawnya Bahr in an unmissable conversation about what it means to connect at the table, turning your interest into a successful career and following your culinary passion. Follow Lyndey on social media at: Instagram Facebook Find out more about her Culinary Tours here  And her recipes here Or check out her website To find out more about Straight To The Source follow us on  Instagram  Facebook Twitter LinkedIn YouTube Read about your hosts Tawnya Bahr and Lucy Allon here and  Join the Straight To The Source community here See ..read more