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>.