Chef and restaurateur Somer Sivrioğlu has always cooked between cultures, and right now, he’s doing it louder than ever. From opening Hamsi Taverna at the iconic Sydney Fish Market to judging 200 episodes a year on MasterChef Turkey, Somer is redefining what modern Turkish cuisine looks like across continents.

In this episode, we unpack:
The vision behind Hamsi and bringing Aegean seafood culture to Sydney
Why charcoal and line-caught mackerel matter
How he helped shift Australia’s perception of Turkish food beyond kebabs
The vegetable-forward traditions of the northern Aegean
Why meat in Turkish homes is often used as flavouring, not a centrepiece
The evolution of Turkish restaurants in Australia
The pressure and privilege of shaping a nation’s food conversation on television in Turkey
What it really takes to run restaurants between Istanbul and Sydney

When Somer opened Efendy in 2007, diners questioned whether Turkish cuisine belonged in a refined dining room.

Today, through venues like Anason (meze bar at Barangaroo), Maydanoz (vegetable-driven Turkish cuisine), Hamsi (seafood-focused Mediterranean concept) and Efendy in Istanbul, he’s helped reshape the narrative. This is a conversation about identity, technique, tradition, and evolution and chefs who build bridges (not just menus). 

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com 

Follow & Connect with Somer Sivrioğlu 
Somer Sivrioğlu https://www.linkedin.com/in/somer-sivrioglu-53a13422/
Instagram: https://www.instagram.com/hamsitaverna   
Instagram: https://www.instagram.com/somersivrioglu 

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

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

Chef and restaurateur Somer Sivrioğlu has always cooked between cultures, and right now, he&rsquo;s doing it louder than ever. From opening Hamsi Taverna at the iconic Sydney Fish Market to judging 200 episodes a year on MasterChef Turkey, Somer is redefining what modern Turkish cuisine looks like across continents.
In this episode, we unpack:
<ul>
<li aria-level="1">The vision behind Hamsi and bringing Aegean seafood culture to Sydney</li>
<li aria-level="1">Why charcoal and line-caught mackerel matter</li>
<li aria-level="1">How he helped shift Australia&rsquo;s perception of Turkish food beyond kebabs</li>
<li aria-level="1">The vegetable-forward traditions of the northern Aegean</li>
<li aria-level="1">Why meat in Turkish homes is often used as flavouring, not a centrepiece</li>
<li aria-level="1">The evolution of Turkish restaurants in Australia</li>
<li aria-level="1">The pressure and privilege of shaping a nation&rsquo;s food conversation on television in Turkey</li>
<li aria-level="1">What it really takes to run restaurants between Istanbul and Sydney</li>
</ul>
When Somer opened Efendy in 2007, diners questioned whether Turkish cuisine belonged in a refined dining room.
Today, through venues like Anason (meze bar at Barangaroo), Maydanoz (vegetable-driven Turkish cuisine), Hamsi (seafood-focused Mediterranean concept) and Efendy in Istanbul, he&rsquo;s helped reshape the narrative. This is a conversation about identity, technique, tradition, and evolution and chefs who build bridges (not just menus).&nbsp;
Subscribe for more interviews with industry leaders and changemakers.
This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at<a href="https://www.unox.com/au_au/"> </a><a href="http://www.unox.com">www.unox.com</a>&nbsp;
Follow &amp; Connect with Somer Sivrioğlu&nbsp;
<ul>
<li aria-level="1">Somer Sivrioğlu <a href="https://www.linkedin.com/in/somer-sivrioglu-53a13422/">https://www.linkedin.com/in/somer-sivrioglu-53a13422/</a></li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/hamsitaverna">https://www.instagram.com/hamsitaverna</a>&nbsp;&nbsp;&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/somersivrioglu">https://www.instagram.com/somersivrioglu</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>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</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 74. Somer Sivrioğlu on redefining modern Turkish cuisine across continents

If you have flown recently, chances are you have eaten a meal designed by Rob Smithson.

As Head of Culinary at dnata Catering and Retail, Rob leads menu development and culinary performance across one of the world’s largest airline catering businesses. In Australia alone, dnata produces 54 million meals each year and services 250,000 flights across domestic, international and private aviation.

In this episode, we go behind the scenes of airline catering to explore how menus are reverse-engineered for altitude, culture, equipment limitations and global trends. Rob shares how his team balances creativity with precision, sustainability with scalability, and quality with extraordinary volume.

Episode Highlights
What it takes to design and deliver 54 million airline meals a year
Food trends shaping airline menus, including protein and fibre
Sustainability in aviation catering and the Paddock to Plane programme
Working with high-profile chefs, including Ross Lusted for Qatar Airways
Integrating native Australian ingredients into global menus
Developing and mentoring the next generation of chefs

This is a rare look inside a part of the hospitality industry most people never see, but almost everyone experiences.

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com 

Follow & Connect with Rob Smithson, Head of Culinary, dnata Catering & Retail 
Robert Smithson 

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

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

If you have flown recently, chances are you have eaten a meal designed by Rob Smithson.
As Head of Culinary at dnata Catering and Retail, Rob leads menu development and culinary performance across one of the world&rsquo;s largest airline catering businesses. In Australia alone, dnata produces 54 million meals each year and services 250,000 flights across domestic, international and private aviation.
In this episode, we go behind the scenes of airline catering to explore how menus are reverse-engineered for altitude, culture, equipment limitations and global trends. Rob shares how his team balances creativity with precision, sustainability with scalability, and quality with extraordinary volume.
Episode Highlights
<ul>
<li>What it takes to design and deliver 54 million airline meals a year</li>
<li>Food trends shaping airline menus, including protein and fibre</li>
<li>Sustainability in aviation catering and the Paddock to Plane programme</li>
<li>Working with high-profile chefs, including Ross Lusted for Qatar Airways</li>
<li>Integrating native Australian ingredients into global menus</li>
<li>Developing and mentoring the next generation of chefs</li>
</ul>
This is a rare look inside a part of the hospitality industry most people never see, but almost everyone experiences.
Subscribe for more interviews with industry leaders and changemakers.
This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at<a href="https://www.unox.com/au_au/"> </a><a href="http://www.unox.com">www.unox.com</a>&nbsp;
Follow &amp; Connect with Rob Smithson, Head of Culinary, dnata Catering &amp; Retail&nbsp;
<ul>
<li aria-level="1"><a href="https://www.linkedin.com/in/robert-smithson-1974a04a/">Robert Smithson</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>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>

Ep 73. 54 Million Meals a Year: Inside Airline Catering with dnata’s Head of Culinary Rob Smithson

Helena Moursellas is a cookbook author, cook, and creative food professional whose career has been built through opportunity, experience, mentorship, and persistence.

In conversation with Lucy Allon, Helena shares how appearing on My Kitchen Rules became the gateway to discovering her passion for food, but not the destination. What followed was more than a decade spent learning the craft from the ground up across commercial kitchens, hospitality, food media and international markets.

At the heart of this episode is a clear message for anyone working in food and hospitality: long-term success comes from putting in the hard yards, staying curious and building a strong foundation of skills and experience. 

Episode Highlights
How My Kitchen Rules became the gateway to Helena Moursellas discovering her passion for food
What working in commercial kitchens taught Helena about service, structure, resilience and teamwork
The importance of learning the craft from the ground up and gaining deep industry experience
How mentorship from industry leaders shaped Helena’s confidence, skills and career direction
Transitioning from hospitality into food media and what Helena learned working at delicious.
Why building a sustainable food career takes time, curiosity and a strong foundation of skills
Expanding a food career internationally through content creation, food styling and brand work

Subscribe for more candid conversations with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com 

Giveaway: Win a Signed Copy of OPA!

We’re giving one Straight To The Source listener the chance to win a signed copy of OPA!by Helena and Vikki Moursellas. 

To enter
Follow @‌straight_to_the_source and @‌helenaandvikki on Instagram
In the Giveaway post comments HERE, tell us in 10 words or fewer: What is your favourite Greek dish and why?

Entries close Sunday 15 February 2026. The winner will be contacted via Instagram DM. 

This is a game of skill and chance plays no part in determining the winner. Entries will be judged on creativity and originality. Open to Australian residents only. One entry per person. This giveaway is not sponsored, endorsed or administered by, or associated with Instagram.

Follow Helena Moursellas 
Instagram: https://www.instagram.com/helena_marieee 
Instagram: https://www.instagram.com/helenaandvikki 

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: @straight_to_the_source

Helena Moursellas is a cookbook author, cook, and creative food professional whose career has been built through opportunity, experience, mentorship, and persistence.
In conversation with Lucy Allon, Helena shares how appearing on My Kitchen Rules became the gateway to discovering her passion for food, but not the destination. What followed was more than a decade spent learning the craft from the ground up across commercial kitchens, hospitality, food media and international markets.
At the heart of this episode is a clear message for anyone working in food and hospitality: long-term success comes from putting in the hard yards, staying curious and building a strong foundation of skills and experience.&nbsp;
Episode Highlights
<ul>
<li aria-level="1">How My Kitchen Rules became the gateway to Helena Moursellas discovering her passion for food</li>
<li aria-level="1">What working in commercial kitchens taught Helena about service, structure, resilience and teamwork</li>
<li aria-level="1">The importance of learning the craft from the ground up and gaining deep industry experience</li>
<li aria-level="1">How mentorship from industry leaders shaped Helena&rsquo;s confidence, skills and career direction</li>
<li aria-level="1">Transitioning from hospitality into food media and what Helena learned working at delicious.</li>
<li aria-level="1">Why building a sustainable food career takes time, curiosity and a strong foundation of skills</li>
<li aria-level="1">Expanding a food career internationally through content creation, food styling and brand work</li>
</ul>
Subscribe for more candid conversations with industry leaders and changemakers.
This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at<a href="https://www.unox.com/au_au/"> </a><a href="http://www.unox.com">www.unox.com</a>&nbsp;
Giveaway: Win a Signed Copy of OPA!
We&rsquo;re giving one Straight To The Source listener the chance to win a signed copy of OPA! by Helena and Vikki Moursellas.&nbsp;
To enter
<ul>
<li aria-level="1">Follow <a href="https://www.instagram.com/straight_to_the_source">@&zwnj;straight_to_the_source</a> and <a href="https://www.instagram.com/helenaandvikki">@&zwnj;helenaandvikki</a> on Instagram</li>
<li aria-level="1">In the Giveaway post comments <a href="https://www.instagram.com/reel/DUmIFM4EhfW/?utm_source=ig_web_copy_link&amp;igsh=MzRlODBiNWFlZA==">HERE</a>, tell us in 10 words or fewer: What is your favourite Greek dish and why?</li>
</ul>
Entries close Sunday 15 February 2026. The winner will be contacted via Instagram DM.&nbsp;
This is a game of skill and chance plays no part in determining the winner. Entries will be judged on creativity and originality. Open to Australian residents only. One entry per person. This giveaway is not sponsored, endorsed or administered by, or associated with Instagram.
Follow Helena Moursellas&nbsp;
<ul>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/helena_marieee">https://www.instagram.com/helena_marieee</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/helenaandvikki">https://www.instagram.com/helenaandvikki</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: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

Ep 72. Helena Moursellas: Turning Opportunity into a Successful Food Career

In From the Source, we step outside our regular episodes to take an urgent, in-depth look at the issues threatening our food systems. 

Host Lucy Allon speaks with award-winning wild-catch fisherman Anthony Heslewood of Revolution Fisheries about the Western Australian fisheries ban and its far-reaching impact on small-scale fishers, chefs, and the future of Australian locally caught, sustainably sourced fish.

This conversation unpacks rising prices, supply chains, disappearing WA seafood and increased reliance on imports, and why this decision matters to everyone who cares about the provenance of their food.

You’ll also hear how you can support affected fishers, including, if you’re a WA resident, signing a petition to Save WA’s Fisheries, the closing date of which has been extended to 17 February 2026: https://tinyurl.com/Save-WA-Fishers

Episode Highlights:
The Western Australian Government’s fishing ban has effectively shut down commercial fishing across the West Coast.
Targeted, low-impact fishing methods could have protected vulnerable species without eliminating entire fisheries, creating a sustainable future for all. 
Local seafood is already disappearing, driving higher prices and increased reliance on imports.
Fishers like Revolution Fisheries are being forced to rapidly rethink their future to survive. 

This is an essential listen for chefs, food professionals, policymakers and anyone who cares about truly sustainable systems, transparent supply chains and the future of Australian wild-caught fish.

Subscribe for more interviews with industry leaders and changemakers.

If you’re a WA resident, please sign the WA Government Petition: https://tinyurl.com/Save-WA-Fishers. If you’re elsewhere in Australia, please share the link and urge your WA friends to sign. 

Follow & Connect with Anthony Heslewood, Revolution Fisheries
https://revolutionfisheries.com
https://www.instagram.com/revolution_fisheries 

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 From the Source, we step outside our regular episodes to take an urgent, in-depth look at the issues threatening our food systems.&nbsp;
Host Lucy Allon speaks with award-winning wild-catch fisherman Anthony Heslewood of Revolution Fisheries about the Western Australian fisheries ban and its far-reaching impact on small-scale fishers, chefs, and the future of Australian locally caught, sustainably sourced fish.
This conversation unpacks rising prices, supply chains, disappearing WA seafood and increased reliance on imports, and why this decision matters to everyone who cares about the provenance of their food.
You&rsquo;ll also hear how you can support affected fishers, including, if you&rsquo;re a WA resident, signing a petition to Save WA&rsquo;s Fisheries, the closing date of which has been extended to 17 February 2026:&nbsp;<a href="https://tinyurl.com/Save-WA-Fishers">https://tinyurl.com/Save-WA-Fishers</a>
Episode Highlights:
<ul>
<li aria-level="1">The Western Australian Government&rsquo;s fishing ban has effectively shut down commercial fishing across the West Coast.</li>
<li aria-level="1">Targeted, low-impact fishing methods could have protected vulnerable species without eliminating entire fisheries, creating a sustainable future for all.&nbsp;</li>
<li aria-level="1">Local seafood is already disappearing, driving higher prices and increased reliance on imports.</li>
<li aria-level="1">Fishers like Revolution Fisheries are being forced to rapidly rethink their future to survive.&nbsp;</li>
</ul>
This is an essential listen for chefs, food professionals, policymakers and anyone who cares about truly sustainable systems, transparent supply chains and the future of Australian wild-caught fish.
Subscribe for more interviews with industry leaders and changemakers.
If you&rsquo;re a WA resident, please sign the WA Government Petition: <a href="https://tinyurl.com/Save-WA-Fishers">https://tinyurl.com/Save-WA-Fishers. </a>If you&rsquo;re elsewhere in Australia, please share the link and urge your WA friends to sign.&nbsp;
Follow &amp; Connect with Anthony Heslewood, Revolution Fisheries
<ul>
<li aria-level="1"><a href="https://revolutionfisheries.com">https://revolutionfisheries.com</a></li>
<li aria-level="1"><a href="https://www.instagram.com/revolution_fisheries">https://www.instagram.com/revolution_fisheries</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 74. Somer Sivrioğlu on redefining modern Turkish cuisine across continents

In 1 playlist(s)

Straight To The Source Food Podcast

Social links

Follow podcast

Recent clips