Straight To The Source

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, t...

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...

In this episode host Tawnya Bahr engages in a candid conversation with seasoned entrepreneur Darren Gersbach, who has over three decades of experience in starting & growing food distribution companies. From sourdough to Manna from Heaven, to Gershgoods and his latest venture, The Little Coffee Company, Darren shares insights into the dynamic nature and intricacies of the supply chain.  Explore...

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 ma...

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 B...

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 c...

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...

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 the...

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...

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 compet...

World Seafood Champion, World Food Champion, Mentor Extraordinaire and National Business Development Manager for Squizify John Mcfadden joins Tawnya Bahr to discuss opportunities for growth beyond the kitchen and where a chef’s career, a lot of dedication, and commitment can take you. Follow John on social media at  Instagram FaceBook LinkedIn Squizify You can find out more about Chef Of The Year...

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 T...

On this episode Nicolas Georges, acting CEO of Koko Black Chocolate and Grill'd Burgers, discusses with Tawnya his career path, life lessons and experiences in the food industry. Georges has an innate passion for innovation and a deep appreciation for provenance which has helped him not only succeed in his career but lead the way in driving business success for others. But Nicolas’ achievements ar...

Frank Dal Bon is a well-respected figure in the Riverina region of Australia whose journey  in the industry began with table grapes but has evolved into a diverse and much larger venture including rice and grains. Hear Frank tell how things didn’t stop there, though, with his more recent move to producing high-quality olive oils and gourmet condiments under the Morella Grove brand.  Alongside daug...

Master pastry chef Christopher The shares his career from a start in fine dining to global success with BlackStar Pastry to coming full circle and back home with his new cake shop and cafe, HEARTHE. Located in the heart of Christopher's childhood backyard in Stanmore, HEARTHE is an expression of Christopher's dedication to creativity and a backdrop for an exploration of Australian native flavours....

He started life as a pastry chef and chocolatier, but it turns out Issac Martin’s real passion is burgers and competitive eating. And that’s how his personal Instagram account at Issac_eatsalot eventually became the basis of a full-time business through his company Chew Crew Media. Working with food businesses around Australia, Issac helps independent small operators navigate marketing success in...

A food business based on relationships and nostalgia. We sat down with Tokyo Lamington founders Eddie Stewart and Min Chai to learn about their past, present and plans for the future.  Eddie and Min have taken the iconic Australian lamington and changed it up….Risky business one could say, however, their version of this sweet treat has met with the approval of dessert chasers of all ages – includi...

Ben Devlin and Yen Trinh are the founders of Pipit Restaurant, the newly crowned 2023 Good Food Guide ‘Regional Restaurant of the Year’. Located in picturesque Pottsville, a coastal town in the Northern Rivers of NSW, Pipit is a multi-award winning modern dining experience based around coastal and seasonal ingredients and wood-fired cooking. The menu pays homage to the produce of the local region...

Umar Nguyen – AKA The Fish Girl – is a passionate advocate for Australian seafood and aquaculture. Umar’s story is a fascinating and inspirational one of overcoming adversity on the way to finding what truly makes her happy. But The Fish Girl is more than just a business; it’s a lightning rod for the sharing of ideas between producers and chefs with a goal of making better use of the resources the...

As yet another La Niña weather-front wreaks havoc across Australia’s Eastern states, it’s a timely conversation with farmers and co-founders of Our Cow, Bianca Tarrant and Dave McGiveron. On this episode of Food Views and Big Ideas, Bianca and Dave share their thoughts on the challenges farmers face and how we can all support them. The heart of Our Cow is in rural and regional Australia with their...

Today we’re talking with Belinda Clarke, current CEO of the Restaurant and Catering Industry Association. Belinda’s story is one of determination and resilience driven by high standards with a focussed approach to learning and hard work throughout her more than 25 year career. As an Australian business woman, Belinda is recognised as a leader within the hospitality sector and candidly shares her c...

We’re back with Season Two and to kick-off we’re introducing you to the hosts of Food Views & Big Ideas, Tawnya Bahr and Lucy Allon. Straight To The Source is a unique business with two dynamic women at the helm. In this first episode of Season two, well known media personality & food lover Simon Marnie turns the tables on Tawnya and Lucy as he interviews them about their own food journeys...

Sustainable farming isn’t a new concept but few in the industry could match what Will Mussett and his family have achieved on their (mostly) mushroom farm on the Southern Highlands of NSW. Will’s farm and home are completely off the grid, everything required to produce their range of in demand mushrooms, eggs and honey generated ‘in house’ and almost all of it reused elsewhere in the farming cycle...

The clue is in the name of innovative South Australian company Edible Reconciliation. Formed by a dynamic Adelaide-based duo whose range of skills and expertise have combined to form a business of impeccable values that also value adds, Dominic Smith & Andrew Fielke aim to not only support and empower indigenous communities but introduce local food to the broader Australian population. Dominic...

It’s a long way from Alabama to Adelaide but it was only the beginning of the journey for Angus Kiley and his Low and Slow American BBQ range of sauces. What started as a food truck and progressed to a full blown restaurant has morphed into a growing retail business with the brand now bottling its popular range of sauces and rubs to meet an ever growing demand. It seems Adelaide just can’t get eno...