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. It also pushes the boundaries to redefine what we think of as 'pastry'.

Follow Christopher on Instagram



Follow HEARTHE on Instagram

or visit the website

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

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. It also pushes the boundaries to redefine what we think of as 'pastry'.
Follow Christopher on <a href="ttps://www.instagram.com/the_christopher_the/">Instagram</a>
 
Follow HEARTHE on <a href="https://www.instagram.com/hearthe_aus/">Instagram</a>
or visit the <a href="https://www.hearthe.com.au/">website</a>
<a href="https://straighttothesource.com.au/about">Read about your hosts Tawnya Bahr and Lucy Allon here</a>
<a href="https://straighttothesource.com.au/community">Join the Straight To The Source community here</a>
<a href="https://straighttothesource.com.au/">Learn more about Straight To The Source here</a>

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.

Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia&rsquo;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&rsquo;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 <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>,&nbsp;<a href="https://open.spotify.com/show/1FwFeGJI0wp15O9KiDn28c?si=20a9b788479446c7">Spotify</a> or <a href="https://www.youtube.com/@straighttothesource7730">YouTube</a>.
To stay up to date, follow Straight To The Source on <a href="https://www.instagram.com/straight.to.the.source/?hl=en">Instagram</a>, <a href="https://www.facebook.com/straighttothesourcefoodtours">Facebook </a>and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.

Straight To The Source

Straight To The Source Food Podcast

Ep 28: Christopher The - Straight To The HEARTHE

Why is it easier to buy imported tuna in an Australian supermarket than tuna caught off our own coast?

Heidi Walker, co-founder of Walker's Seafood and Walker's Tuna, explains why. Australia exports about 70% of the seafood it catches and imports about 70% of what it eats. Local fishers pay Australian wages and Australian fuel prices, and they compete against subsidised foreign fleets fishing the high seas with few rules. The country also has no scaled seafood canning facility left.

Heidi and her husband Pavo started with one of the oldest wooden tuna boats on the East Coast and no experience. They built Australia's largest wild-caught tuna company and became the first Australian tuna business to earn MSC certification. Now Walker's Tuna is the first Australian MSC-certified tuna stocked by a major supermarket, and it is in every Coles in the country.

This episode is proudly presented by Seaway Logistics, local experts in global trade.

In this episode:
Why imported tuna dominates Australian shelves, and what it costs to send one boat to sea ($70,000 a trip)
The last tank of fuel and the recycled fishing line that saved the business
How one swordfish for George Calombaris started a direct-to-chef strategy
What MSC certification actually proves, and why "line-caught" or "small boat" doesn't automatically mean sustainable
Creating a preserved albacore with Neil Perry, packed in Australian cold-pressed olive oil
Why the product is made in Thailand, and why that isn't a compromise
The proposed marine park that Heidi says could push Australians toward more imported fish

About Walker's Seafood and Walker's Tuna

Walker's Seafood Australia is a family-owned wild-caught tuna and swordfish business based in Mooloolaba, Queensland, founded by Heidi and Pavo Walker. It started with one old wooden boat and now runs four vessels in the Eastern Tuna and Billfish Fishery, supplying chefs across Australia and exporting to the US and Japan.

In 2015, Walker's became the first Australian tuna company to achieve MSC certification, the global standard for sustainable wild-caught seafood. Every boat carries 24/7 cameras and the Australian Fisheries Management Authority monitors them.

Walker's Tuna is the company's preserved range: Australian albacore in Australian cold-pressed olive oil, sold in jars and foil-lined pouches and developed with Neil Perry. It is the first Australian tuna stocked by a major supermarket, and it's available in every Coles nationally, around 200 Woolworths stores and independent grocers. Food service packs and frozen saku and poke cuts are also available for chefs.

Links
Walker's Seafood Australia: https://walkerstuna.com/
Walkers on Instagram: https://www.instagram.com/walkerseafoods 
Heidi Walker on LinkedIn:https://www.linkedin.com/in/heidi-walker-2b98b1123/
Marine Stewardship Council (MSC): https://www.msc.org/en-us/for-business/supply-chain-companies/get-certified
AFMA, Eastern Tuna and Billfish Fishery: https://www.afma.gov.au/

Learn More & Connect with Seaway Logistics
Website: https://www.seaway.com.au/
LinkedIn: https://www.linkedin.com/company/seawaygroup

Australian tuna, albacore tuna, MSC certified tuna, sustainable seafood Australia, imported seafood, Walker's Tuna, Heidi Walker, Pavo Walker, Mooloolaba, preserved tuna, freight logistics  

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain- the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.

You can find us:
• Straight To The Source Podcast: https://lnk.to/jBCTBE
 • Instagram: https://www.instagram.com/straight_to_the_source/
 • Website: http://straighttothesource.com.au

Tawnya Bahr: 
LinkedIn:  https://www.linkedin.com/in/tawnyabahr/ 
Instagram: @tawnyabahr  
Email: tbahr@straighttothesource.com.au

Lucy Allon:
LinkedIn:  https://www.linkedin.com/in/lucyallon/ 
Instagram: @lucy_allon 
Email: lucy@straighttothesource.com.au

Why is it easier to buy imported tuna in an Australian supermarket than tuna caught off our own coast?
Heidi Walker, co-founder of Walker's Seafood and Walker's Tuna, explains why. Australia exports about 70% of the seafood it catches and imports about 70% of what it eats. Local fishers pay Australian wages and Australian fuel prices, and they compete against subsidised foreign fleets fishing the high seas with few rules. The country also has no scaled seafood canning facility left.
Heidi and her husband Pavo started with one of the oldest wooden tuna boats on the East Coast and no experience. They built Australia's largest wild-caught tuna company and became the first Australian tuna business to earn MSC certification. Now Walker's Tuna is the first Australian MSC-certified tuna stocked by a major supermarket, and it is in every Coles in the country.
This episode is proudly presented by Seaway Logistics, local experts in global trade.
In this episode:
<ul>
<li aria-level="1">Why imported tuna dominates Australian shelves, and what it costs to send one boat to sea ($70,000 a trip)</li>
<li aria-level="1">The last tank of fuel and the recycled fishing line that saved the business</li>
<li aria-level="1">How one swordfish for George Calombaris started a direct-to-chef strategy</li>
<li aria-level="1">What MSC certification actually proves, and why "line-caught" or "small boat" doesn't automatically mean sustainable</li>
<li aria-level="1">Creating a preserved albacore with Neil Perry, packed in Australian cold-pressed olive oil</li>
<li aria-level="1">Why the product is made in Thailand, and why that isn't a compromise</li>
<li aria-level="1">The proposed marine park that Heidi says could push Australians toward more imported fish</li>
</ul>
About Walker's Seafood and Walker's Tuna
Walker's Seafood Australia is a family-owned wild-caught tuna and swordfish business based in Mooloolaba, Queensland, founded by Heidi and Pavo Walker. It started with one old wooden boat and now runs four vessels in the Eastern Tuna and Billfish Fishery, supplying chefs across Australia and exporting to the US and Japan.
In 2015, Walker's became the first Australian tuna company to achieve MSC certification, the global standard for sustainable wild-caught seafood. Every boat carries 24/7 cameras and the Australian Fisheries Management Authority monitors them.
Walker's Tuna is the company's preserved range: Australian albacore in Australian cold-pressed olive oil, sold in jars and foil-lined pouches and developed with Neil Perry. It is the first Australian tuna stocked by a major supermarket, and it's available in every Coles nationally, around 200 Woolworths stores and independent grocers. Food service packs and frozen saku and poke cuts are also available for chefs.
Links
<ul>
<li aria-level="1">Walker's Seafood Australia: <a href="https://walkerstuna.com/">https://walkerstuna.com/</a></li>
<li aria-level="1">Walkers on Instagram: <a href="https://www.instagram.com/walkerseafoods">https://www.instagram.com/walkerseafoods</a>&nbsp;</li>
<li aria-level="1">Heidi Walker on LinkedIn:<a href="https://www.linkedin.com/in/heidi-walker-2b98b1123/">https://www.linkedin.com/in/heidi-walker-2b98b1123/</a></li>
<li aria-level="1">Marine Stewardship Council (MSC): <a href="https://www.msc.org/en-us/for-business/supply-chain-companies/get-certified">https://www.msc.org/en-us/for-business/supply-chain-companies/get-certified</a></li>
<li aria-level="1">AFMA, Eastern Tuna and Billfish Fishery: <a href="https://www.afma.gov.au/">https://www.afma.gov.au/</a></li>
</ul>
Learn More &amp; Connect with Seaway Logistics
<ul>
<li>Website: <a href="https://www.seaway.com.au/">https://www.seaway.com.au/</a></li>
<li>LinkedIn: <a href="https://www.linkedin.com/company/seawaygroup">https://www.linkedin.com/company/seawaygroup</a></li>
</ul>
Australian tuna, albacore tuna, MSC certified tuna, sustainable seafood Australia, imported seafood, Walker's Tuna, Heidi Walker, Pavo Walker, Mooloolaba, preserved tuna, freight logistics&nbsp;&nbsp;
About Straight To The Source
Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain- the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.
Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.
You can find us: &bull; Straight To The Source Podcast:<a href="https://lnk.to/jBCTBE"> https://lnk.to/jBCTBE </a> &bull; Instagram:<a href="https://www.instagram.com/straight_to_the_source/"> https://www.instagram.com/straight_to_the_source/ </a> &bull; Website:<a href="http://straighttothesource.com.au"> http://straighttothesource.com.au</a>
Tawnya Bahr:&nbsp;
<ul>
<li aria-level="1">LinkedIn:&nbsp; <a href="https://www.linkedin.com/in/tawnyabahr/">https://www.linkedin.com/in/tawnyabahr/</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/tawnyabahr/">@tawnyabahr</a>&nbsp;&nbsp;</li>
<li aria-level="1">Email: tbahr@straighttothesource.com.au</li>
</ul>
Lucy Allon:
<ul>
<li aria-level="1">LinkedIn:&nbsp; <a href="https://www.linkedin.com/in/lucyallon/">https://www.linkedin.com/in/lucyallon/</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/lucy_allon">@lucy_allon</a>&nbsp;</li>
<li aria-level="1">Email: <a href="mailto:lucy@straighttothesource.com.au">lucy@straighttothesource.com.au</a></li>
</ul>

Australia Exports 70% of Its Seafood and Imports 70%. Heidi Walker tells us why. 

Meredith Dairy’s marinated goat cheese has become one of Australia’s most recognisable food products. But behind that famous jar is a far bigger story about farming, family, innovation, sustainability and what it really takes to build an Australian food business with global reach.

In this episode of Straight To The Source, Tawnya Bahr sits down with Angus Cameron, the next generation helping steer Meredith Dairy, to get beyond the cheese and into the realities of running one of Australia’s best-known family-owned dairy businesses.

Meredith Dairy began after Sandy and Julie Cameron turned to sheep and goat dairying in the early 1990s as traditional farming economics became increasingly difficult. Today, the vertically integrated business farms, milks and manufactures its products on its 4,500-acre property in Meredith, Victoria, controlling its supply chain from paddock through to finished product.

Angus talks about growing up inside the business, stepping into a second-generation family operation and the responsibility that comes with taking an established Australian food brand into its next chapter.

And then there is the question most consumers never ask: what happens to the male goats?

Dairy farming inevitably produces animals that cannot enter the milking herd, raising much bigger questions around whole-animal utilisation, waste, animal welfare and how we place value on food. It is one of the less comfortable realities sitting behind dairy production, and one chefs and consumers rarely get to see.

The conversation also digs into sustainability beyond the buzzwords. At Meredith Dairy, grains grown on the farm feed the dairy animals, straw becomes bedding, cheese whey is fed to cattle and manure is returned to the soil, while the business continues to invest in renewable energy, water conservation, recycling and land management.

For chefs, there is another lesson here. Knowing an ingredient means understanding more than flavour and functionality. It means understanding the farming system, the people, the animals, the waste streams and the decisions made long before that ingredient lands in your cool room.

Meredith Dairy products are now sold across Australia and internationally, with Angus working across marketing and export as the family business continues to grow beyond its Victorian farm gate.

This is a conversation about Australian goat cheese, but it is really about something much bigger: how you build a food business that can scale without losing sight of the farm it came from.

In this episode, Tawnya and Angus explore:
How Meredith Dairy grew from a Victorian family farm into an internationally recognised Australian food brand
The story behind Meredith Dairy’s goat cheese and yoghurt
Growing up inside a family farming business
What succession really looks like when the next generation steps in
The realities and pressures of farming in Australia
The uncomfortable question of what happens to male goats in a dairy system
Whole-animal utilisation and why chefs should be part of that conversation
Sustainability beyond marketing language
Turning farm by-products into useful resources
Maintaining quality while growing production
Taking an Australian regional food brand into international markets
What Angus believes the next chapter of Meredith Dairy could look like

This episode is proudly presented by Seaway Logistics, local experts in global trade.

Learn More & Connect with Seaway Logistics
Website: https://www.seaway.com.au/
LinkedIn: https://www.linkedin.com/company/seawaygroup

About Meredith Dairy 

Meredith Dairy is one of Australia’s leading family-owned sheep and goat dairies, founded by Sandy and Julie Cameron in Meredith, Victoria. Sandy brought a veterinary and animal husbandry background to the farm, while Julie, a trained nurse, helped build the business from the ground up alongside him.

What began as a move to diversify from traditional farming has grown into a vertically integrated dairy business producing acclaimed goat and sheep milk cheeses and yoghurts.

Today, the next generation is stepping forward, with their son Angus Cameron increasingly involved in the business and helping shape Meredith Dairy’s future while staying true to its focus on quality, sustainability, innovation and strong Australian farming.
Learn more about Meredith Dairy: https://meredithdairy.com 

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.

You can find us:
• Straight To The Source Podcast: https://lnk.to/jBCTBE
 • Instagram: https://www.instagram.com/straight_to_the_source/
 • Website: http://straighttothesource.com.au

Tawnya Bahr: 
LinkedIn:  https://www.linkedin.com/in/tawnyabahr/ 
Instagram: @tawnyabahr  
Email: tbahr@straighttothesource.com.au

Lucy Allon:
LinkedIn:  https://www.linkedin.com/in/lucyallon/ 
Instagram: @lucy_allon 
Email: lucy@straighttothesource.com.au

Meredith Dairy, Angus Cameron, Meredith Dairy, Meredith Dairy goat cheese, Australian goat cheese, marinated goat cheese, Australian dairy farming, goat farming Australia, Victorian dairy farm, Australian family business, sustainable dairy farming, farm sustainability Australia, Australian food producers, goat cheese Australia, male goats dairy industry, goat meat Australia, whole animal utilisation, sustainable agriculture Australia, Australian farmers, food provenance, farm to plate, Australian chefs, foodservice Australia, Lucy Allon, Seaway Logistics, Straight To The Source podcast, Tawnya Bahr

Meredith Dairy&rsquo;s marinated goat cheese has become one of Australia&rsquo;s most recognisable food products. But behind that famous jar is a far bigger story about farming, family, innovation, sustainability and what it really takes to build an Australian food business with global reach.
In this episode of Straight To The Source, Tawnya Bahr sits down with Angus Cameron, the next generation helping steer Meredith Dairy, to get beyond the cheese and into the realities of running one of Australia&rsquo;s best-known family-owned dairy businesses.
Meredith Dairy began after Sandy and Julie Cameron turned to sheep and goat dairying in the early 1990s as traditional farming economics became increasingly difficult. Today, the vertically integrated business farms, milks and manufactures its products on its 4,500-acre property in Meredith, Victoria, controlling its supply chain from paddock through to finished product.
Angus talks about growing up inside the business, stepping into a second-generation family operation and the responsibility that comes with taking an established Australian food brand into its next chapter.
And then there is the question most consumers never ask: what happens to the male goats?
Dairy farming inevitably produces animals that cannot enter the milking herd, raising much bigger questions around whole-animal utilisation, waste, animal welfare and how we place value on food. It is one of the less comfortable realities sitting behind dairy production, and one chefs and consumers rarely get to see.
The conversation also digs into sustainability beyond the buzzwords. At Meredith Dairy, grains grown on the farm feed the dairy animals, straw becomes bedding, cheese whey is fed to cattle and manure is returned to the soil, while the business continues to invest in renewable energy, water conservation, recycling and land management.
For chefs, there is another lesson here. Knowing an ingredient means understanding more than flavour and functionality. It means understanding the farming system, the people, the animals, the waste streams and the decisions made long before that ingredient lands in your cool room.
Meredith Dairy products are now sold across Australia and internationally, with Angus working across marketing and export as the family business continues to grow beyond its Victorian farm gate.
This is a conversation about Australian goat cheese, but it is really about something much bigger: how you build a food business that can scale without losing sight of the farm it came from.
In this episode, Tawnya and Angus explore:
<ul>
<li aria-level="1">How Meredith Dairy grew from a Victorian family farm into an internationally recognised Australian food brand</li>
<li aria-level="1">The story behind Meredith Dairy&rsquo;s goat cheese and yoghurt</li>
<li aria-level="1">Growing up inside a family farming business</li>
<li aria-level="1">What succession really looks like when the next generation steps in</li>
<li aria-level="1">The realities and pressures of farming in Australia</li>
<li aria-level="1">The uncomfortable question of what happens to male goats in a dairy system</li>
<li aria-level="1">Whole-animal utilisation and why chefs should be part of that conversation</li>
<li aria-level="1">Sustainability beyond marketing language</li>
<li aria-level="1">Turning farm by-products into useful resources</li>
<li aria-level="1">Maintaining quality while growing production</li>
<li aria-level="1">Taking an Australian regional food brand into international markets</li>
<li aria-level="1">What Angus believes the next chapter of Meredith Dairy could look like</li>
</ul>
This episode is proudly presented by Seaway Logistics, local experts in global trade.
Learn More &amp; Connect with Seaway Logistics
<ul>
<li>Website: <a href="https://www.seaway.com.au/">https://www.seaway.com.au/</a></li>
<li>LinkedIn: <a href="https://www.linkedin.com/company/seawaygroup">https://www.linkedin.com/company/seawaygroup</a></li>
</ul>
About Meredith Dairy&nbsp;
Meredith Dairy is one of Australia&rsquo;s leading family-owned sheep and goat dairies, founded by Sandy and Julie Cameron in Meredith, Victoria. Sandy brought a veterinary and animal husbandry background to the farm, while Julie, a trained nurse, helped build the business from the ground up alongside him.
What began as a move to diversify from traditional farming has grown into a vertically integrated dairy business producing acclaimed goat and sheep milk cheeses and yoghurts.
Today, the next generation is stepping forward, with their son Angus Cameron increasingly involved in the business and helping shape Meredith Dairy&rsquo;s future while staying true to its focus on quality, sustainability, innovation and strong Australian farming.
<ul>
<li aria-level="1">Learn more about Meredith Dairy: <a href="https://meredithdairy.com">https://meredithdairy.com</a>&nbsp;</li>
</ul>
About Straight To The Source
Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.
Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.
You can find us: &bull; Straight To The Source Podcast:<a href="https://lnk.to/jBCTBE"> https://lnk.to/jBCTBE </a> &bull; Instagram:<a href="https://www.instagram.com/straight_to_the_source/"> https://www.instagram.com/straight_to_the_source/ </a> &bull; Website:<a href="http://straighttothesource.com.au"> http://straighttothesource.com.au</a>
Tawnya Bahr:&nbsp;
<ul>
<li aria-level="1">LinkedIn:&nbsp; <a href="https://www.linkedin.com/in/tawnyabahr/">https://www.linkedin.com/in/tawnyabahr/</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/tawnyabahr/">@tawnyabahr</a>&nbsp;&nbsp;</li>
<li aria-level="1">Email: tbahr@straighttothesource.com.au</li>
</ul>
Lucy Allon:
<ul>
<li aria-level="1">LinkedIn:&nbsp; <a href="https://www.linkedin.com/in/lucyallon/">https://www.linkedin.com/in/lucyallon/</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/lucy_allon">@lucy_allon</a>&nbsp;</li>
<li aria-level="1">Email: <a href="mailto:lucy@straighttothesource.com.au">lucy@straighttothesource.com.au</a></li>
</ul>
Meredith Dairy, Angus Cameron, Meredith Dairy, Meredith Dairy goat cheese, Australian goat cheese, marinated goat cheese, Australian dairy farming, goat farming Australia, Victorian dairy farm, Australian family business, sustainable dairy farming, farm sustainability Australia, Australian food producers, goat cheese Australia, male goats dairy industry, goat meat Australia, whole animal utilisation, sustainable agriculture Australia, Australian farmers, food provenance, farm to plate, Australian chefs, foodservice Australia, Lucy Allon, Seaway Logistics, Straight To The Source podcast, Tawnya Bahr

Angus Cameron: Beyond the Jar at Meredith Dairy

For Robert “Macka” Mackenzie, fourth-generation cattle farmer behind Macka's Australian Black Angus Pastoral & Beef, it comes down to the one-percenters.

In this episode of Straight To The Source, Tawnya Bahr invites Macka into the studio to explore the small decisions that add up to better beef, from premium Angus genetics and soil health to pasture management, sustainability, traceability and resilience.

Macka shares his journey from leaving school at 14 and growing up on the family farm to building an operation spanning more than 20,000 acres across eight New South Wales properties, with the fifth generation now involved.

They unpack how drought, bushfires and floods reshaped the business, driving investment in water infrastructure, fire preparedness and farm resilience. Macka also explains why healthy soil is central to the future of Australian cattle farming, and how rotational grazing, soil science and increasing soil carbon can improve water-holding capacity.

The conversation moves beyond the farm gate into the realities of building a branded beef business. Macka shares why provenance, traceability, animal welfare and sustainability matter to today’s consumers, how Macka's diversified into eight export markets, and how having its brand copied overseas accelerated its investment in paddock-to-plate traceability.

They also explore nose-to-tail value adding, from sausages, meatballs and dumplings to award-winning beef pies, alongside Macka's significant investment in Angus genetics, marbling, fertility and feed efficiency.

It’s a straight-talking conversation about Australian beef, Angus genetics, regenerative farming, soil carbon, sustainability, traceability, export markets and the future of farming.

Because great beef isn’t created by one big decision. It’s built through hundreds of small ones.

Resources
Meat and Livestock Australia https://www.mla.com.au/
Royal Agricultural Society https://www.rasnsw.com.au/

This episode is proudly presented by Seaway Logistics, local experts in global trade.

Learn More & Connect with Seaway.

Website: https://www.seaway.com.au/

LinkedIn: https://www.linkedin.com/company/seawaygroup

About Robert Mackenzie

Robert “Macka” Mackenzie is a fourth-generation New South Wales cattle farmer and the driving force behind Macka's Australian Black Angus Pastoral & Beef.

With a strong focus on premium Angus genetics, soil health, sustainability, traceability and eating quality, Macka has helped grow the family operation to more than 20,000 acres across eight properties, with the fifth generation now involved in the business.

His philosophy is simple: focus on the one-percenters, produce with pride and leave the land and business in better shape for the next generation.

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.

You can find us:
• Straight To The Source Podcast: https://lnk.to/jBCTBE
 • Instagram: https://www.instagram.com/straight_to_the_source/
 • Website: http://straighttothesource.com.au

Tawnya Bahr
LinkedIn:  https://www.linkedin.com/in/tawnyabahr/ 
Instagram: @tawnyabahr  
Email: tbahr@straighttothesource.com.au

Lucy Allon
LinkedIn:  https://www.linkedin.com/in/lucyallon/ 
Instagram: @lucy_allon 
Email: lucy@straighttothesource.com.au

Robert Mackenzie, Robert Macka Mackenzie, Macka's Australian Black Angus Pastoral and Beef, Australian Angus beef, Australian beef farmers, premium Australian beef, Angus cattle Australia, sustainable beef farming, regenerative agriculture Australia, soil carbon farming, carbon neutral beef Australia, beef sustainability, cattle genetics Australia, Angus genetics, paddock to gate beef, Australian beef provenance, beef traceability, Australian beef export, Meat and Livestock Australia, MLA, Australian farmers, beef supply chain, grass fed grain finished beef, sustainable agriculture, soil health farming, cattle methane reduction, beef chefs Australia, Sydney Royal Fine Food competition, Seaway Logistics, Tawnya Bahr, Lucy Allon, Australian food podcast, agriculture podcast Australia, Straight To The Source podcast

For Robert &ldquo;Macka&rdquo; Mackenzie, fourth-generation cattle farmer behind Macka's Australian Black Angus Pastoral &amp; Beef, it comes down to the one-percenters.
In this episode of Straight To The Source, Tawnya Bahr invites Macka into the studio to explore the small decisions that add up to better beef, from premium Angus genetics and soil health to pasture management, sustainability, traceability and resilience.
Macka shares his journey from leaving school at 14 and growing up on the family farm to building an operation spanning more than 20,000 acres across eight New South Wales properties, with the fifth generation now involved.
They unpack how drought, bushfires and floods reshaped the business, driving investment in water infrastructure, fire preparedness and farm resilience. Macka also explains why healthy soil is central to the future of Australian cattle farming, and how rotational grazing, soil science and increasing soil carbon can improve water-holding capacity.
The conversation moves beyond the farm gate into the realities of building a branded beef business. Macka shares why provenance, traceability, animal welfare and sustainability matter to today&rsquo;s consumers, how Macka's diversified into eight export markets, and how having its brand copied overseas accelerated its investment in paddock-to-plate traceability.
They also explore nose-to-tail value adding, from sausages, meatballs and dumplings to award-winning beef pies, alongside Macka's significant investment in Angus genetics, marbling, fertility and feed efficiency.
It&rsquo;s a straight-talking conversation about Australian beef, Angus genetics, regenerative farming, soil carbon, sustainability, traceability, export markets and the future of farming.
Because great beef isn&rsquo;t created by one big decision. It&rsquo;s built through hundreds of small ones.
Resources
<ul>
<li aria-level="1">Meat and Livestock Australia <a href="https://www.mla.com.au/">https://www.mla.com.au/</a></li>
<li aria-level="1">Royal Agricultural Society <a href="https://www.rasnsw.com.au/">https://www.rasnsw.com.au/</a></li>
</ul>
This episode is proudly presented by Seaway Logistics, local experts in global trade.
Learn More &amp; Connect with Seaway.
Website: <a href="https://www.seaway.com.au/">https://www.seaway.com.au/</a>
LinkedIn: <a href="https://www.linkedin.com/company/seawaygroup">https://www.linkedin.com/company/seawaygroup</a>
About Robert Mackenzie
Robert &ldquo;Macka&rdquo; Mackenzie is a fourth-generation New South Wales cattle farmer and the driving force behind Macka's Australian Black Angus Pastoral &amp; Beef.
With a strong focus on premium Angus genetics, soil health, sustainability, traceability and eating quality, Macka has helped grow the family operation to more than 20,000 acres across eight properties, with the fifth generation now involved in the business.
His philosophy is simple: focus on the one-percenters, produce with pride and leave the land and business in better shape for the next generation.
About Straight To The Source
Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.
Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.
You can find us: &bull; Straight To The Source Podcast:<a href="https://lnk.to/jBCTBE"> https://lnk.to/jBCTBE </a> &bull; Instagram:<a href="https://www.instagram.com/straight_to_the_source/"> https://www.instagram.com/straight_to_the_source/ </a> &bull; Website:<a href="http://straighttothesource.com.au"> http://straighttothesource.com.au</a>
Tawnya Bahr
<ul>
<li aria-level="1">LinkedIn:&nbsp; <a href="https://www.linkedin.com/in/tawnyabahr/">https://www.linkedin.com/in/tawnyabahr/</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/tawnyabahr/">@tawnyabahr</a>&nbsp;&nbsp;</li>
<li aria-level="1">Email: tbahr@straighttothesource.com.au</li>
</ul>
Lucy Allon
<ul>
<li aria-level="1">LinkedIn:&nbsp; <a href="https://www.linkedin.com/in/lucyallon/">https://www.linkedin.com/in/lucyallon/</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/lucy_allon">@lucy_allon</a>&nbsp;</li>
<li aria-level="1">Email: <a href="mailto:lucy@straighttothesource.com.au">lucy@straighttothesource.com.au</a></li>
</ul>
Robert Mackenzie, Robert Macka Mackenzie, Macka's Australian Black Angus Pastoral and Beef, Australian Angus beef, Australian beef farmers, premium Australian beef, Angus cattle Australia, sustainable beef farming, regenerative agriculture Australia, soil carbon farming, carbon neutral beef Australia, beef sustainability, cattle genetics Australia, Angus genetics, paddock to gate beef, Australian beef provenance, beef traceability, Australian beef export, Meat and Livestock Australia, MLA, Australian farmers, beef supply chain, grass fed grain finished beef, sustainable agriculture, soil health farming, cattle methane reduction, beef chefs Australia, Sydney Royal Fine Food competition, Seaway Logistics, Tawnya Bahr, Lucy Allon, Australian food podcast, agriculture podcast Australia, Straight To The Source podcast

Ep 28: Christopher The - Straight To The HEARTHE

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