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 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

Sue Heward (Singing Magpie Produce): Building a Thriving Specialty Produce Business in Australia

Some kids find trouble. Simon Sandall was very, very good at it. He starts on the streets of Rugby, England, where he was, by his own cheerful admission, heading nowhere fast. What pulled him back? Food. And forty-one years, a few broken noses, a life-threatening health crisis, and one extraordinary Valentine's Day later, he's the Executive Chef and Owner of Boronia Kitchen, cooking on his own terms, and loving every minute of it. 

In this episode, Tawnya Bahr sits down with Simon for a raw, honest, and often hilarious conversation about the realities of a career in professional kitchens. The good, the brutal, and the deeply human moments in between.

Episode Overview (Ep #80) with Simon Sandall and Tawnya Bahr 

What We Cover in This Episode
From rat bag to rising star.   How walking a dog led Simon into a vegetarian restaurant kitchen at age 14, and why his Welsh TAFE teacher's blunt words ("sort your shit out or f*** off") became the making of him
The brutal truth about old-school kitchen culture.  Simon doesn't sugarcoat it: the kitchens of London's elite hotels were aggressive, physically dangerous, and completely normalised. How does that compare to the kitchen he runs today at Boronia?
The Ritz vs. Claridge's.  How a 17-year-old Simon chose between two of London's most iconic hotels (he picked the one where he felt like a person, not a number) and what that decision taught him about culture
Going gold at Olympia.  Competing in culinary competitions at 17, working 48-hour stretches on cold masterpieces, and what ego-driven ambition looks like when you're young and hungry
The world years.  From the Greek islands to Mozambique (four years out of civil war), Lake Malawi, and navigating a continent post-civil war with nothing but instinct, biltong in his backpack, and a talent for banoffee pie
Landing in Australia broke and long-haired.  The story of arriving in Sydney on borrowed money, being knocked back for jobs because of his appearance, and flipping steaks at the Orient Hotel at the Rocks until the right opportunity opened up
17 years with Matt Moran. What this relationship taught Simon about craft, loyalty, friendship, and farming. Why Matt is now one of his closest mates, getting him up to the farm to forage pine mushrooms and collect fresh eggs.
Valentine's Day, 2018.  The moment that changed everything. Simon shares with extraordinary openness how necrotising pancreatitis almost took his life, how he said goodbye to his kids from a hospital bed, and how he signed the lease on Boronia Kitchen from intensive care. Nearly nine years sober, and no regrets.
The Boronia Kitchen story.  A passion project built on discipline, seasonal produce, a kitchen garden harvested twice daily, and a commitment to doing things properly on his own terms
The cookbook.  Self-published, coffee table-worthy but built to get greasy, and packed with seasonal  recipes that define Boronia's kitchen

About Simon Sandall & Boronia Kitchen 

Simon Sandall is the Executive Chef and Owner of Boronia Kitchen in Sydney. With over four decades in the industry, including time at the Ritz London, the Sydney Opera House, and seven years on the tools at ARIA Restaurant.   Simon is one of Australia's most respected chefs. He is also the author of the self-published Boronia Kitchen cookbook. After a near-fatal health crisis in 2018, Simon rebuilt his life around his restaurant, his kitchen garden, his family, and nearly nine years of sobriety.
Boronia Kitchen: https://www.boroniakitchen.com.au/
Address: 150 Pittwater Road, Hunters Hill NSW Australia
The Boronia Kitchen Cookbook: https://www.boroniakitchen.com.au/shop/p/the-story-of-boronia 
Instagram: @chefsimonsandall @boroniakitchen @cateringbysimonsandall

About Straight to the Source

Straight To The Source is hosted by Tawnya Bahr and Lucy Allon. We'd love to hear from you! Reach out, leave a review, and share this episode with someone in the industry who needs to hear it.

You can find us: 
Straight To The Source Food Podcast: https://lnk.to/jBCTBE
Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ 
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

Keywords: Simon Sandall, Boronia Kitchen, straight to the source podcast, Australian chef, Sydney restaurant, Matt Moran, chef mental health, cateringbysimonsandall, hospitality industry, kitchen culture, farm to table Sydney, foodpodcast, sustainability, Australian food producers, chef sobriety, kitchen garden, Boronia Kitchen cookbook, necrotising pancreatitis, chef career advice

Some kids find trouble. Simon Sandall was very, very good at it. He starts on the streets of Rugby, England, where he was, by his own cheerful admission, heading nowhere fast. What pulled him back? Food. And forty-one years, a few broken noses, a life-threatening health crisis, and one extraordinary Valentine's Day later, he's the Executive Chef and Owner of Boronia Kitchen, cooking on his own terms, and loving every minute of it.&nbsp;
In this episode, Tawnya Bahr sits down with Simon for a raw, honest, and often hilarious conversation about the realities of a career in professional kitchens. The good, the brutal, and the deeply human moments in between.
Episode Overview (Ep #80) with Simon Sandall and Tawnya Bahr&nbsp;
What We Cover in This Episode
<ul>
<li aria-level="1">From rat bag to rising star. &nbsp; How walking a dog led Simon into a vegetarian restaurant kitchen at age 14, and why his Welsh TAFE teacher's blunt words ("sort your shit out or f*** off") became the making of him</li>
<li aria-level="1">The brutal truth about old-school kitchen culture.&nbsp; Simon doesn't sugarcoat it: the kitchens of London's elite hotels were aggressive, physically dangerous, and completely normalised. How does that compare to the kitchen he runs today at Boronia?</li>
<li aria-level="1">The Ritz vs. Claridge's. &nbsp;How a 17-year-old Simon chose between two of London's most iconic hotels (he picked the one where he felt like a person, not a number) and what that decision taught him about culture</li>
<li aria-level="1">Going gold at Olympia. &nbsp;Competing in culinary competitions at 17, working 48-hour stretches on cold masterpieces, and what ego-driven ambition looks like when you're young and hungry</li>
<li aria-level="1">The world years. &nbsp;From the Greek islands to Mozambique (four years out of civil war), Lake Malawi, and navigating a continent post-civil war with nothing but instinct, biltong in his backpack, and a talent for banoffee pie</li>
<li aria-level="1">Landing in Australia broke and long-haired. &nbsp;The story of arriving in Sydney on borrowed money, being knocked back for jobs because of his appearance, and flipping steaks at the Orient Hotel at the Rocks until the right opportunity opened up</li>
<li aria-level="1">17 years with Matt Moran. What this relationship taught Simon about craft, loyalty, friendship, and farming. Why Matt is now one of his closest mates, getting him up to the farm to forage pine mushrooms and collect fresh eggs.</li>
<li aria-level="1">Valentine's Day, 2018. &nbsp;The moment that changed everything. Simon shares with extraordinary openness how necrotising pancreatitis almost took his life, how he said goodbye to his kids from a hospital bed, and how he signed the lease on Boronia Kitchen from intensive care. Nearly nine years sober, and no regrets.</li>
<li aria-level="1">The Boronia Kitchen story. &nbsp;A passion project built on discipline, seasonal produce, a kitchen garden harvested twice daily, and a commitment to doing things properly on his own terms</li>
<li aria-level="1">The cookbook. &nbsp;Self-published, coffee table-worthy but built to get greasy, and packed with seasonal&nbsp; recipes that define Boronia's kitchen</li>
</ul>
About Simon Sandall &amp; Boronia Kitchen&nbsp;
Simon Sandall is the Executive Chef and Owner of Boronia Kitchen in Sydney. With over four decades in the industry, including time at the Ritz London, the Sydney Opera House, and seven years on the tools at ARIA Restaurant. &nbsp; Simon is one of Australia's most respected chefs. He is also the author of the self-published Boronia Kitchen cookbook. After a near-fatal health crisis in 2018, Simon rebuilt his life around his restaurant, his kitchen garden, his family, and nearly nine years of sobriety.
<ul>
<li aria-level="1">Boronia Kitchen:&nbsp;<a href="https://www.boroniakitchen.com.au/">https://www.boroniakitchen.com.au/</a></li>
<li aria-level="1">Address: 150 Pittwater Road, Hunters Hill NSW Australia</li>
<li aria-level="1">The Boronia Kitchen Cookbook: <a href="https://www.boroniakitchen.com.au/shop/p/the-story-of-boronia">https://www.boroniakitchen.com.au/shop/p/the-story-of-boronia </a></li>
<li aria-level="1">Instagram: @chefsimonsandall @boroniakitchen @cateringbysimonsandall</li>
</ul>
About Straight to the Source
Straight To The Source is hosted by Tawnya Bahr and Lucy Allon. We'd love to hear from you! Reach out, leave a review, and share this episode with someone in the industry who needs to hear it.
You can find us:&nbsp;
<ul>
<li aria-level="1">Straight To The Source Food Podcast: <a href="https://lnk.to/jBCTBE">https://lnk.to/jBCTBE</a></li>
<li aria-level="1">Straight To The Source Instagram: <a href="https://www.instagram.com/straight_to_the_source/">https://www.instagram.com/straight_to_the_source/</a>&nbsp;</li>
<li aria-level="1">Straight To The Source Website: <a href="http://straighttothesource.com.au">http://straighttothesource.com.au</a></li>
</ul>
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: lucy@straighttothesource.com.au</li>
</ul>
Keywords: Simon Sandall, Boronia Kitchen, straight to the source podcast, Australian chef, Sydney restaurant, Matt Moran, chef mental health, cateringbysimonsandall, hospitality industry, kitchen culture, farm to table Sydney, foodpodcast, sustainability, Australian food producers, chef sobriety, kitchen garden, Boronia Kitchen cookbook, necrotising pancreatitis, chef career advice

Simon Sandall: 41 Years in Kitchens, One Life-Changing Valentine's Day, and Why He's Never Looked Back

Today, we’re going straight to the source of extra virgin olive oil. Host Tawnya Bahr sits down with two experts who know Australian extra virgin olive oil inside and out: Dr Joanna McMillan, a leading nutrition scientist, and Tom Hitchcock, Executive Chef at the iconic Spirit House.

From the science of polyphenols and why “extra virgin” matters, to bold culinary moves like wok frying and olive oil sorbet, Joanna and Tom take us on a journey from grove to plate. Along the way, they bust myths about cooking with olive oil, reveal what to look for on the label, and share why freshness and provenance make all the difference.

We explore:
The health benefits of EVOO and how to maximise them
Why Australian-grown olive oil leads the world in quality
Cooking tips that push EVOO beyond the salad bowl
Flavour profiles: from delicate to robust, and how to pair them
The sustainability story behind supporting local producers

This is an episode for chefs, food lovers, and anyone who wants to take their cooking, and their health, to the next level with one simple ingredient.

Proudly brought to you by the Olive Oil Wellness Institute, a science-driven resource dedicated to educating and inspiring people about the health benefits, culinary versatility and sustainability of extra virgin olive oil. Learn more at https://olivewellnessinstitute.org/  

Follow The Olive Oil Wellness Institute: https://www.instagram.com/olive_wellness_institute/ 

Follow Joanna McMillan: https://www.instagram.com/drjoannamcmillan/ 

Follow Tom Hitchcock: https://www.instagram.com/chef_hitchcock/


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 extra virgin olive oil. Host Tawnya Bahr sits down with two experts who know Australian extra virgin olive oil inside and out: Dr Joanna McMillan, a leading nutrition scientist, and Tom Hitchcock, Executive Chef at the iconic Spirit House.
From the science of polyphenols and why &ldquo;extra virgin&rdquo; matters, to bold culinary moves like wok frying and olive oil sorbet, Joanna and Tom take us on a journey from grove to plate. Along the way, they bust myths about cooking with olive oil, reveal what to look for on the label, and share why freshness and provenance make all the difference.
We explore:
<ul>
<li aria-level="1">The health benefits of EVOO and how to maximise them</li>
<li aria-level="1">Why Australian-grown olive oil leads the world in quality</li>
<li aria-level="1">Cooking tips that push EVOO beyond the salad bowl</li>
<li aria-level="1">Flavour profiles: from delicate to robust, and how to pair them</li>
<li aria-level="1">The sustainability story behind supporting local producers</li>
</ul>
This is an episode for chefs, food lovers, and anyone who wants to take their cooking, and their health, to the next level with one simple ingredient.
Proudly brought to you by the Olive Oil Wellness Institute, a science-driven resource dedicated to educating and inspiring people about the health benefits, culinary versatility and sustainability of extra virgin olive oil. Learn more at https://olivewellnessinstitute.org/&nbsp;&nbsp;
Follow The Olive Oil Wellness Institute: <a href="https://www.instagram.com/olive_wellness_institute/">https://www.instagram.com/olive_wellness_institute/</a>&nbsp;
Follow Joanna McMillan: <a href="https://www.instagram.com/drjoannamcmillan/">https://www.instagram.com/drjoannamcmillan/</a>&nbsp;
Follow Tom Hitchcock: <a href="https://www.instagram.com/chef_hitchcock/?hl=en">https://www.instagram.com/chef_hitchcock/</a>
 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;
Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr/">https://www.linkedin.com/in/tawnyabahr/</a>&nbsp;
Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon/">https://www.linkedin.com/in/lucyallon/</a>&nbsp;

The Power of Australian Extra Virgin Olive Oil

If you think fibre is boring, this episode might just change your mind.

Dr Joanna McMillan, one of Australia’s leading nutrition scientists and dietitians, is on a mission to make fibre sexy again. With her new book The Fibre Factor, she unpacks why this overlooked ingredient and nutrient is key to gut health, heart health and overall wellbeing, and yes, it helps us all have a good bathroom experience! 

In this episode of Straight To The Source, Joanna joins Lucy Allon to explore what she calls the modern fibre famine and why chefs, producers and home cooks all have a role to play in changing it. From menu innovation to embracing whole, plant-rich foods, this conversation is packed with practical, feel-good insights for building flavour and nutrition into every plate.

Smart, relatable and quietly game changing. Just like the food we should be eating.

Listen now on your favourite podcast platform.

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  Dr Joanna McMillan and find The Fibre Factor in shops and online
https://www.drjoanna.com/
https://www.instagram.com/drjoannamcmillan
https://www.penguin.com.au/books/the-fibre-factor-9781761356728 

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

Subscribe to our newsletter: https://straighttothesource.com.au/community 

Follow Straight To The Source: @straight_to_the_source

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

If you think fibre is boring, this episode might just change your mind.
Dr Joanna McMillan, one of Australia&rsquo;s leading nutrition scientists and dietitians, is on a mission to make fibre sexy again. With her new book The Fibre Factor, she unpacks why this overlooked ingredient and nutrient is key to gut health, heart health and overall wellbeing, and yes, it helps us all have a good bathroom experience!&nbsp;
In this episode of Straight To The Source, Joanna joins Lucy Allon to explore what she calls the modern fibre famine and why chefs, producers and home cooks all have a role to play in changing it. From menu innovation to embracing whole, plant-rich foods, this conversation is packed with practical, feel-good insights for building flavour and nutrition into every plate.
Smart, relatable and quietly game changing. Just like the food we should be eating.
Listen now on your favourite podcast platform.
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&nbsp; Dr Joanna McMillan and find The Fibre Factor in shops and online
<ul>
<li aria-level="1"><a href="https://www.drjoanna.com/">https://www.drjoanna.com/</a></li>
<li aria-level="1"><a href="https://www.instagram.com/drjoannamcmillan">https://www.instagram.com/drjoannamcmillan</a></li>
<li aria-level="1"><a href="https://www.penguin.com.au/books/the-fibre-factor-9781761356728">https://www.penguin.com.au/books/the-fibre-factor-9781761356728 </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>
Subscribe to our newsletter: <a href="https://straighttothesource.com.au/community">https://straighttothesource.com.au/community</a>&nbsp;
Follow Straight To The Source:&nbsp;<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>

Sue Heward (Singing Magpie Produce): Building a Thriving Specialty Produce Business in Australia

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