Join Tawnya and Lucy in conversation with Sue Heward, the entrepreneurial founder of Singing Magpie Produce who has established a successful e-commerce business using the fruit from her family’s 100-year-old orchards in the Riverland region of South Australia to create delicious, high-quality seasonal products for consumers who care where their food comes from.

Episode links:

Join the Straight To The Source community here.

Learn more about Singing Magpie Produce here.  

Shop Singing Magpie Products here. 

Read about your hosts Tawnya Bahr and Lucy Allon here.

Connect with us on Instagram @straighttothesource.

Learn more about Straight To The Source here.

Join Tawnya and Lucy in conversation with Sue Heward, the entrepreneurial founder of Singing Magpie Produce who has established a successful e-commerce business using the fruit from her family&rsquo;s 100-year-old orchards in the Riverland region of South Australia to create delicious, high-quality seasonal products for consumers who care where their food comes from.
Episode links:
<a href="https://straighttothesource.com.au/community">Join the Straight To The Source community here</a>.
<a href="https://straighttothesource.com.au/producer/singing-magpie-produce">Learn more about Singing Magpie Produce here</a>.&nbsp;&nbsp;
<a href="https://www.singingmagpieproduce.com.au/collections/all">Shop Singing Magpie Products here.</a>&nbsp;
<a href="https://straighttothesource.com.au/about">Read about your hosts Tawnya Bahr and Lucy Allon here.</a>
<a href="https://www.instagram.com/straight_to_the_source">Connect with us on Instagram @straighttothesource.</a>
<a href="https://straighttothesource.com.au/">Learn more about Straight To The Source here.</a>

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 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, and hear their food views and big ideas. 

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, Twitter and LinkedIn.

Welcome to the Straight To The Source podcast,&nbsp;where food and hospitality experts Tawnya Bahr and Lucy Allon go behind-the-scenes to have candid conversations with Australia&rsquo;s most dynamic food, hospitality and agribusiness leaders, entrepreneurs and innovators, and hear their food views and big ideas.&nbsp;
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>, <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 Food Podcast

Ep 02: How Singing Magpie Produce Found Its Voice

 In the final instalment of The Inspired Series with Luke Mangan, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Ross Lusted pulls back the curtain on the realities of the modern food industry. From reinventing his career path to leading hotel kitchens, Ross shares insights on leadership, innovation, resilience, staffing, and what it takes to survive (and thrive) in a changing restaurant landscape.

 

Takeaways

Ross Lusted transitioned from dentistry to the culinary arts.

Melbourne's market-centric dining scene is vibrant and diverse.

Hotels offer a unique journey in hospitality compared to standalone restaurants.

Innovative cooking methods are key to restaurant success.

Partnerships in the restaurant industry can enhance opportunities.

Staffing challenges are prevalent across the hospitality sector.

Supply chain issues impact the availability of quality ingredients.

The restaurant market is competitive, requiring resilience and adaptability.

Understanding market demands is crucial for pricing strategies.

Opening a restaurant during tough times can lead to future success.





Sound bites

 

"I was going to be a dentist."

"I love the idea of restaurants."

"We won a few awards."





Chapters

 

00:00 Introduction to the Culinary Journey

01:08 Exploring Melbourne's Culinary Scene

02:18 From Dentistry to Culinary Arts

03:42 The Allure of Hotel Dining

04:46 Building Successful Restaurants

06:11 Innovative Cooking Methods at Woodcut

08:23 Navigating Partnerships in the Restaurant Industry

09:39 Challenges in Staffing and Work Ethic

11:00 The Impact of Supply Chain Issues

13:07 Resilience in the Restaurant Business

 

culinary journey, Melbourne dining, hotel dining, restaurant industry, innovative cooking, staffing challenges, supply chain issues, hospitality, chef interviews, Australian cuisine

&nbsp;In the final instalment of The Inspired Series with Luke Mangan, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Ross Lusted pulls back the curtain on the realities of the modern food industry. From reinventing his career path to leading hotel kitchens, Ross shares insights on leadership, innovation, resilience, staffing, and what it takes to survive (and thrive) in a changing restaurant landscape.
&nbsp;
Takeaways
Ross Lusted transitioned from dentistry to the culinary arts.
Melbourne's market-centric dining scene is vibrant and diverse.
Hotels offer a unique journey in hospitality compared to standalone restaurants.
Innovative cooking methods are key to restaurant success.
Partnerships in the restaurant industry can enhance opportunities.
Staffing challenges are prevalent across the hospitality sector.
Supply chain issues impact the availability of quality ingredients.
The restaurant market is competitive, requiring resilience and adaptability.
Understanding market demands is crucial for pricing strategies.
Opening a restaurant during tough times can lead to future success.
 
Sound bites
&nbsp;
"I was going to be a dentist."
"I love the idea of restaurants."
"We won a few awards."
 
Chapters
&nbsp;
00:00 Introduction to the Culinary Journey
01:08 Exploring Melbourne's Culinary Scene
02:18 From Dentistry to Culinary Arts
03:42 The Allure of Hotel Dining
04:46 Building Successful Restaurants
06:11 Innovative Cooking Methods at Woodcut
08:23 Navigating Partnerships in the Restaurant Industry
09:39 Challenges in Staffing and Work Ethic
11:00 The Impact of Supply Chain Issues
13:07 Resilience in the Restaurant Business
&nbsp;
culinary journey, Melbourne dining, hotel dining, restaurant industry, innovative cooking, staffing challenges, supply chain issues, hospitality, chef interviews, Australian cuisine

The Inspired Series Part 3 | Beyond the Pass: Ross Lusted on Leadership and the Power of Adaptability

 In Part Two of The Inspired Series, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Dan Hunter of acclaimed restaurant Brae joins Luke Mangan for a deep and honest conversation on the realities of farming, the evolution of modern Australian cuisine, and the true purpose of hospitality.

With clarity and conviction, Dan Hunter shares his journey—from farming in drought-stricken Victoria to shaping a cuisine grounded in place, pleasure, and purpose. A must-listen for anyone who believes food is more than just what’s on the plate.


Takeaways

Victoria is experiencing its driest period since the 1960s.
The restaurant industry allows for personal expression and teamwork.
Working in high-end restaurants teaches clarity and standards.
Australian cuisine is defined by its multicultural influences and local ingredients.
The dining experience should be based on hedonism and enjoyment.
Control over the entire process is essential for creative chefs.
Younger chefs have better access to knowledge and experience.
Creativity in cooking requires managing multiple aspects of the business.
The hospitality industry should prioritize guest experiences.
There is a need for more personality and uniqueness in culinary projects


Sound bites

"It opened my eyes."
"It's a cuisine of place."
"It's a tricky one, isn't it?"


Chapters

00:00 The Challenges of Farming in Victoria
03:08 A Culinary Journey: From Passion to Profession
05:46 The Evolution of Australian Cuisine
08:36 Creating a Unique Dining Experience
10:57 The Future of Hospitality and Culinary Arts

Keywords

Victoria, farming, Australian cuisine, culinary journey, dining experience, hospitality, chef, restaurant, agriculture, hedonism

&nbsp;In Part Two of The Inspired Series, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Dan Hunter of acclaimed restaurant Brae joins Luke Mangan for a deep and honest conversation on the realities of farming, the evolution of modern Australian cuisine, and the true purpose of hospitality.
With clarity and conviction, Dan Hunter shares his journey&mdash;from farming in drought-stricken Victoria to shaping a cuisine grounded in place, pleasure, and purpose. A must-listen for anyone who believes food is more than just what&rsquo;s on the plate.
 Takeaways
Victoria is experiencing its driest period since the 1960s. The restaurant industry allows for personal expression and teamwork. Working in high-end restaurants teaches clarity and standards. Australian cuisine is defined by its multicultural influences and local ingredients. The dining experience should be based on hedonism and enjoyment. Control over the entire process is essential for creative chefs. Younger chefs have better access to knowledge and experience. Creativity in cooking requires managing multiple aspects of the business. The hospitality industry should prioritize guest experiences. There is a need for more personality and uniqueness in culinary projects
 Sound bites
"It opened my eyes." "It's a cuisine of place." "It's a tricky one, isn't it?"
 Chapters
00:00 The Challenges of Farming in Victoria 03:08 A Culinary Journey: From Passion to Profession 05:46 The Evolution of Australian Cuisine 08:36 Creating a Unique Dining Experience 10:57 The Future of Hospitality and Culinary Arts
Keywords
Victoria, farming, Australian cuisine, culinary journey, dining experience, hospitality, chef, restaurant, agriculture, hedonism

The Inspired Series Part 2 | A Cuisine of Place: Dan Hunter’s Vision for Australian Dining

Enjoy the highlights of our vibrant stage at Discover the Source in Melbourne. In this engaging conversation, Luke Mangan chats to chef Hugh Allen, who shares his journey from a young apprentice to launching his own restaurant, Yiaga. He discusses the importance of international experience, the challenges of the restaurant industry, and offers valuable advice for aspiring chefs. The conversation highlights the significance of innovation, staff retention, and the personal drive required to succeed in the culinary world.


Takeaways

Hugh started cooking at 16 and always wanted to be a chef.
International exposure is crucial for young chefs.
Noma's focus on innovation greatly influenced Hugh's approach.
Staff retention is about keeping the environment engaging.
Hugh emphasizes the importance of a supportive network.
Launching Yiaga is a long-held dream for Hugh.
The restaurant will focus on Australian craftsmanship.
Financial success is not the primary goal for Hugh's restaurant.
Young chefs should prioritize working in top establishments.
Being kind to everyone in the industry is essential.


Sound bites

"They put so much time into the innovation."
"Just keep trying to progress and do better."
"Work in the best possible places you can."


Chapters

00:00 Introduction to the Culinary Journey
02:02 Early Career and Influences
05:46 The Noma Experience
09:51 Launching Yiaga: A New Restaurant
13:45 Advice for Aspiring Chefs



Follow Straight To The Source podcast on:

IG: @stts_podcast

TTIKTOK: @stts_podcast 

FB: @StraightToTheSource 

TW: _straight_to_source 

LI: Straight To The Source 

YT: Straight To The Source

Find out more about Straight To The Source:

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

#sttspodcast #straighttothesource #knowyoursource #podcast

#interview #Innovation

Enjoy the highlights of our vibrant stage at Discover the Source in Melbourne. In this engaging conversation, Luke Mangan chats to chef Hugh Allen, who shares his journey from a young apprentice to launching his own restaurant,&nbsp;Yiaga. He discusses the importance of international experience, the challenges of the restaurant industry, and offers valuable advice for aspiring chefs. The conversation highlights the significance of innovation, staff retention, and the personal drive required to succeed in the culinary world. Takeaways Hugh started cooking at 16 and always wanted to be a chef. International exposure is crucial for young chefs. Noma's focus on innovation greatly influenced Hugh's approach. Staff retention is about keeping the environment engaging. Hugh emphasizes the importance of a supportive network. Launching Yiaga is a long-held dream for Hugh. The restaurant will focus on Australian craftsmanship. Financial success is not the primary goal for Hugh's restaurant. Young chefs should prioritize working in top establishments. Being kind to everyone in the industry is essential. Sound bites "They put so much time into the innovation." "Just keep trying to progress and do better." "Work in the best possible places you can." Chapters 00:00 Introduction to the Culinary Journey 02:02 Early Career and Influences 05:46 The Noma Experience 09:51 Launching Yiaga: A New Restaurant 13:45 Advice for Aspiring Chefs 
Follow Straight To The Source podcast on:
IG:&nbsp;<a href="https://www.instagram.com/straight_to_the_source/">@stts_podcast</a>
TTIKTOK: @stts_podcast&nbsp;
FB:&nbsp;<a href="https://www.facebook.com/straighttothesourcefoodtours/">@StraightToTheSource&nbsp;</a>
TW:&nbsp;<a href="https://twitter.com/to_the_source?lang=en">_straight_to_source</a>&nbsp;
LI:&nbsp;<a href="https://au.linkedin.com/company/straight-to-the-source">Straight To The Source</a>&nbsp;
YT:&nbsp;<a href="https://www.youtube.com/channel/UCXtB8Q0TYwpstaIObb_1zGQ">Straight To The Source</a>
Find out more about Straight To The Source:
Read about your hosts Tawnya Bahr and Lucy Allon&nbsp;<a href="https://straighttothesource.com.au/about">here</a>&nbsp;
Join the Straight To The Source community&nbsp;<a href="https://straighttothesource.com.au/community">here</a>&nbsp;
Learn more about Straight To The Source&nbsp;<a href="https://straighttothesource.com.au/">here</a>
#sttspodcast #straighttothesource #knowyoursource #podcast
#interview #Innovation

Ep 02: How Singing Magpie Produce Found Its Voice

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