Today, we’re going straight to the source of Fremantle Octopus. In this episode, host Lucy Allon sits down with Chef Sina Sucuka to dive deep into one of Australia’s most exciting, sustainable seafood delicacies: Fremantle Octopus.

From ocean innovation to kitchen inspiration, this episode is packed with stories that will change the way you think about octopus.

Episode highlights:
The story of Fremantle Octopus: MSC-certified, patented pot technology and zero bycatch
What makes Western Rock Octopus (Octopus jinda) so unique on the world stage
How innovation in processing, freezing & grading ensures consistent, premium quality
Why preparing octopus at home is easier than you think
Culinary inspiration—from raw and sous-vide tastings to Mediterranean, Middle Eastern & modern Australian recipes

This isn’t just a conversation about seafood. It’s about sustainability, innovation, and the art of food storytelling at the source.

This episode is proudly presented by Fremantle Octopus

Learn more about Fremantle Octopus: https://www.fremantleoctopus.com.au 

Follow Fremantle Octopus:
https://www.instagram.com/fremantleoctopus/ 
https://www.facebook.com/fremantleoctopus/



Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast 

Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/ 

Connect with your hosts: 
Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/ 
Lucy Allon: https://www.linkedin.com/in/lucyallon/ 

Today, we&rsquo;re going straight to the source of Fremantle Octopus. In this episode, host Lucy Allon sits down with Chef Sina Sucuka to dive deep into one of Australia&rsquo;s most exciting, sustainable seafood delicacies: Fremantle Octopus.
From ocean innovation to kitchen inspiration, this episode is packed with stories that will change the way you think about octopus.
Episode highlights:
<ul>
<li aria-level="1">The story of Fremantle Octopus: MSC-certified, patented pot technology and zero bycatch</li>
<li aria-level="1">What makes Western Rock Octopus (Octopus jinda) so unique on the world stage</li>
<li aria-level="1">How innovation in processing, freezing &amp; grading ensures consistent, premium quality</li>
<li aria-level="1">Why preparing octopus at home is easier than you think</li>
<li aria-level="1">Culinary inspiration&mdash;from raw and sous-vide tastings to Mediterranean, Middle Eastern &amp; modern Australian recipes</li>
</ul>
This isn&rsquo;t just a conversation about seafood. It&rsquo;s about sustainability, innovation, and the art of food storytelling at the source.
This episode is proudly presented by Fremantle Octopus
Learn more about Fremantle Octopus: <a href="https://www.fremantleoctopus.com.au">https://www.fremantleoctopus.com.au</a>&nbsp;
Follow Fremantle Octopus:
<ul>
<li aria-level="1"><a href="https://www.instagram.com/fremantleoctopus/">https://www.instagram.com/fremantleoctopus/</a>&nbsp;</li>
<li aria-level="1"><a href="https://www.facebook.com/fremantleoctopus/">https://www.facebook.com/fremantleoctopus/</a> </li>
</ul>
Follow Straight To The Source Food Podcast: <a href="https://www.instagram.com/stts_podcast">https://www.instagram.com/stts_podcast</a>&nbsp;
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">https://www.instagram.com/straight_to_the_source/</a>&nbsp;
Connect with your hosts:&nbsp;
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr/">https://www.linkedin.com/in/tawnyabahr/</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon/">https://www.linkedin.com/in/lucyallon/</a>&nbsp;</li>
</ul>

Welcome to Food, Views and Big Ideas where food and hospitality experts Tawnya Bahr and Lucy Allon go behind-the-scenes to have candid conversations with Australia’s most dynamic food, hospitality and agribusiness leaders, entrepreneurs and innovators. 

Follow, comment, and hit that bell for more episodes of Straight To The Source on Apple Podcasts, Spotify or YouTube.

To stay up to date follow Straight to the Source on Instagram, Facebook, Twitter and LinkedIn.

Welcome to Food, Views and Big Ideas where food and hospitality experts Tawnya Bahr and Lucy Allon go behind-the-scenes to have candid conversations with Australia’s most dynamic food, hospitality and agribusiness leaders, entrepreneurs and innovators. 
Follow, comment, and hit that bell for more episodes of Straight To The Source on <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>, <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>, <a href="https://twitter.com/to_the_source">Twitter</a> and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.

Straight To The Source

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 Food Podcast

Ep 62: The Story Behind Fremantle Octopus: Sustainability, Innovation & Flavour

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

Chef David Martin has spent nearly two decades evolving from hotel fine-dining apprentice to one of Australia&rsquo;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&rsquo;t sustainable for the life he wanted and what ultimately drew him into aged care. He explains why he believes it&rsquo;s now one of the most exciting frontiers in hospitality and how he&rsquo;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&rsquo;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&rsquo;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:
<ul>
<li aria-level="1">David&rsquo;s fine-dining beginnings, early mentors and family influences</li>
<li aria-level="1">Why David moved into aged care and how he built trust in a new setting</li>
<li aria-level="1">The evolving expectations of residents and why aged care is an emerging hospitality frontier</li>
<li aria-level="1">David&rsquo;s focus on quality, including texture-modified meals</li>
<li aria-level="1">Launch of One Plate At A Time - Industry Resource&nbsp;&nbsp;</li>
<li aria-level="1">Competition experience and his leadership across St Vincent&rsquo;s homes</li>
<li aria-level="1">Building a strong team, embracing technology and shaping a fresh seasonal menu</li>
</ul>
Whether you&rsquo;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 <a href="https://squizify.com/">https://squizify.com/</a>&nbsp;&nbsp;
Follow &amp; Connect with David Martin, One Plate At A Time
<ul>
<li aria-level="1"><a href="https://linktr.ee/davidmartin32">https://linktr.ee/davidmartin32</a>&nbsp;</li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source Food Podcast:<a href="https://www.instagram.com/stts_podcast"> @stts_podcast</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

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

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

In this episode of Straight To The Source, Tawnya Bahr is joined by Richard Prout, Chief of Product and Innovation at Zambrero, Australia&rsquo;s largest Mexican restaurant franchise.
Richard shares how Dr Sam Prince&rsquo;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&rsquo;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&rsquo;ll hear how Richard&rsquo;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&rsquo;s new chip launch, menu evolution, and how franchise partners are helping grow the feel-good Mex movement across the globe.
Episode Highlights:
<ul>
<li aria-level="1">The story behind Zambrero and founder Dr Sam Prince&rsquo;s mission to end world hunger</li>
<li aria-level="1">Richard&rsquo;s personal journey from fine dining to food innovation</li>
<li aria-level="1">How Plate 4 Plate has helped donate nearly 100 million meals</li>
<li aria-level="1">The secrets behind Zambrero&rsquo;s menu consistency and innovation</li>
<li aria-level="1">Launching oven-baked chips that taste fried with 50% less fat</li>
<li aria-level="1">Insights into the Zambrero franchise model and growth across Australia and beyond</li>
</ul>
Whether you&rsquo;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 <a href="https://squizify.com/">https://squizify.com/</a>&nbsp;&nbsp;
<ul>
<li aria-level="1"><a href="https://www.zambrero.com.au">Zambrero Official Website</a></li>
<li aria-level="1">Connect with Zambrero on<a href="https://www.linkedin.com/company/zambrero"> LinkedIn</a> and<a href="https://www.instagram.com/zambrero"> Instagram</a></li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Find out more about Straight To The Source:&nbsp;<a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source Food Podcast:<a href="https://www.instagram.com/stts_podcast"> @stts_podcast</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

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

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

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&rsquo;s inner west to working in some of the world&rsquo;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&rsquo;s blending innovation with tradition, without the gimmicks.
Hear Danny&rsquo;s refreshing perspective on:
<ul>
<li aria-level="1">Why Australian chefs and produce are now world leaders</li>
<li aria-level="1">His philosophy on simplicity, respect, and storytelling in food</li>
<li aria-level="1">The importance of provenance and consistency in hospitality</li>
<li aria-level="1">How technology and AI are shaping the modern kitchen</li>
<li aria-level="1">The balance between global influence and Italian soul</li>
</ul>
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 <a href="https://squizify.com/">https://squizify.com/</a>&nbsp;&nbsp;
Follow Danny Russo and find out more about the Russolini Group:
<ul>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/therussolinigroup">https://www.instagram.com/therussolinigroup</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/sala.dining">https://www.instagram.com/sala.dining</a>&nbsp;</li>
<li aria-level="1">LinkedIn: <a href="https://www.linkedin.com/in/danny-russo-25a60b30/">https://www.linkedin.com/in/danny-russo-25a60b30/</a>&nbsp;</li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source Food Podcast:<a href="https://www.instagram.com/stts_podcast"> @stts_podcast</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

Ep 62: The Story Behind Fremantle Octopus: Sustainability, Innovation & Flavour

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