Straight To The Source

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...

No hassle, no chop, no peel, no mess! What's not to like about a smoothie made from healthy delicious real food that takes seconds to blend? Naked Blendz is an award-winning South Australian company, and they think possibly the only business of its kind in the world, that offers a healthy smoothie solution using locally sourced ingredients served up in a fully compostable cup - all you need to do...

From little things, big - and diverse - things grow! Proudly flying the South Australian flag, Woolmore’s Fine Foods is a small family business producing a gourmet range of biscuits, balsamic vinegars and preserved lemons.  It’s an eclectic product mix but that’s no surprise given this business was born from an intergenerational love of good, home cooked food. From an accidental side hustle, Woolm...

Three years ago Shawnee Fox was a mature aged student embarking on her BSc in Aquaculture. Today, she is at the helm of her own newly created and internationally expanding business. Southern Kuya is the result of Shawnee’s aquaculture thesis, the company taking a no waste, sustainable & environmental approach to gourmet seafood snack foods. Aimed at the health conscious wishing to replace meat...

The Mediterranean isn’t the first thing that comes to mind when you think of South Australia but perhaps it should. Surprising as it sounds, the year-round temperatures on the state’s Fleurieu Peninsula mirror those of the famed European playground making it a perfect climate for growing almonds. There is a little-known but long history of almond growing in the district and that tradition is not o...

They say necessity is the mother of invention, a concept Pip and Skeet Lawson of Pinnaroo Farms in South Australia are on board with after a series of unforeseen challenges led them to develop an innovative new product which has become a remarkable commercial success. In this next episode of our special South Australia series, Pip chats to Lucy & Tawnya about their focus on regenerative farmin...

In the next episode of our South Australia special series, Tawnya and Lucy chat to   Roberto Cardone, a well-known restaurateur & entrepreneur and one of the partners behind Cucina Classica. Raised by Italian immigrants, Roberto is best known for creating the award-winning Italian restaurant brand, Cibo. Now, taking his experience and entrepreneurial skills as a restaurateur he has partnered w...

In the second of our special South Australian series, Tawnya & Lucy chat to Rebecca Paris, the founder and managing director of the Australian Native Food Co. Rebecca is on a mission to make a difference by creating unique, flavoursome and nutritious foods using Australian native ingredients, whilst supporting local Indigenous communities through employment, training and career pathways. Rebec...

In the first of our South Australia special series we chat to Lucy Dodd, a fourth generation farmer who has returned to the family farm on the Limestone Coast of South Australia. Bringing her passion for creating and sustaining regional communities through sustainable agriculture and connecting consumers with farmers, Lucy has taken on the the challenge of creating a new family business brand - Lo...

Farmer’s Footprint Australia launched in Byron Bay, NSW last month. Tawnya and Lucy caught up with Blair Beattie, Executive Director of Australia’s chapter, to find out more about this national not-for-profit organisation’s vision of telling the stories of Australian farmers working towards and transitioning into regenerative farming principles. The Farmer’s Footprint initi...

It’s not every day a never before seen ingredient hits the chef’s food option palette but that’s precisely what Glenn Dibbin and the Leeuwin Coast have brought to market in 2022. Join Lucy and Tawnya as they go straight to the source with long time shellfish farmer Glenn to find out about the extraordinary Akoya, a sustainable new shellfish which he and partners Leeuwin Coast hop...

Join Lucy and Tawnya in conversation with chef Mishy Powell, founder of Naturally Sauced - her handmade sauce business.  She chats about her career in the kitchen travelling around the world, the challenges of developing an authentic product that is environmentally sustainable, and how the farmers’ market community and sourcing fresh ingredients are her driving forces. Episode links: Re...

Join Tawnya and Lucy in conversation with Pip & Skeet Lawson from Pinnaroo Farms. Pip & Skeet grow, sprout & mill their own grain to create nutritious flours. But that wasn’t always the case - through a series of challenges Pip & Skeet turned adversity into an opportunity inspired by the ancient art of sprouting.   Episode links: Join the Straight To The Source community...