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

What happens when a little girl collecting bush fruits in outback New South Wales, not knowing she was poor, just knowing she was rich in country, grows up to launch the first-ever Australian Native Food Festival and win the most prestigious trailblazer award in the industry? You get Sharon Winsor.

In this extraordinary conversation, Sharon joins Tawnya Bahr to tell her story with radical honesty: the stillbirth that cracked her open at 21, the domestic violence that nearly took her life, the government consultant who told her bush foods would "never belong on a plate in a restaurant," and the quiet, relentless determination that built Indigiearth into something far bigger than a food business.

This is an episode about food sovereignty, cultural responsibility, and what it actually means to give back not once a year during Reconciliation Week, but every single day.

Episode Highlights

[17:00] — "It has purely been built on the back of desperation": survival, healing, breaking cycles 

[29:00] — The government consultant who said bush foods would "never belong on a plate in a restaurant" 

[46:30] — The jar of bush fruits confiscated at school and reported to welfare as "dirty food" 

[51:00] — Grassroots vs. bandwagon: who really owns the native food space 

[55:30] — What respectful engagement with native ingredients actually looks like for chefs 

[1:14:00] — Building the Australian Native Food Festival: $22k personal debt, 10,000 attendees, $225k back to Aboriginal businesses 

[1:26:00] — Winning the inaugural Bill Granger Trailblazer of the Year — the car park, the big screen, the speech she can't remember 

[1:32:00] — The Australian Native Food Festival returns: 25–27 September at Carriageworks, with the First Nations Bush Food Alliance delivering the industry trade day

[1:35:00] — Quickfire round: lemon myrtle, quandongs, kangaroo, morning coffee on the veranda, and a horse that keeps her sane

Key Takeaways

On cultural responsibility over commerce: "Indigiearth is not a food business. It is so much more than that." Sharon built her brand not chasing profit but chasing healing — and the community that came with it.

On what respectful engagement actually looks like: "Native foods is more than just an ingredient. It connects us to country, to storylines, to trading with our tribal areas, our songlines, Mother Earth. It's so deeply embedded in who we are as Aboriginal people." Chefs and businesses who want to use native ingredients are welcome — but they need to do the work.

On the tokenism problem: Sharon has sat in high-end restaurants and asked a waiter where the native ingredient was — only to have the chef come out and admit they were out of it. "Guys, that's not okay. You're misrepresenting what our food is. You're bastardising the industry."

On Reconciliation Week: "Aboriginal people didn't start that. Why are we needing to be the ones doing the reconciling?" Sharon only works with organisations that do the work year-round, not just when it's on the calendar.

On backing herself when nobody else would: She went into the first Australian Native Food Festival knowing she couldn't cover all the costs. She covered the $22,000 deficit herself. "I had to back myself and I had to back the bigger vision."

On the rise of all of us: "It's not about the rise of one of us. It's about the rise of all of us."

About Sharon Winsor

Sharon Winsor is a Ngemba Weilwan woman, award-winning Indigenous chef, and the founder of Indigiearth — a native food business grounded in over 30 years of cultural knowledge, community connection, and hard-won resilience. Born in Gunnedah, NSW, Sharon grew up foraging on country before bringing that knowledge to Sydney, then Mudgee, and eventually to the national stage.

She is the creator and driving force behind the Australian Native Food Festival,  the first of its kind and a founding member of the First Nations Bush Food Alliance, a peak body for Aboriginal and Torres Strait Islander peoples in the native food industry.

In 2023, Indigiearth won the prestigious Outstanding Native Producer trophy at the delicious. Harvey Norman Produce Awards, and in 2026, she was named the inaugural Bill Granger Trailblazer of the Year at the Sydney Morning Herald Good Food Awards, presented by Kylie Kwong.

People & Places Mentioned
Kylie Kwong — Longtime ally, friend, and the person who told Sharon she belonged in the room at the Good Food Awards. Presented Sharon with the Bill Granger Trailblazer award
Ben Shewry — Featured at the Australian Native Food Festival cooking demonstrations
Karima Hazim — Also featured at the festival
Aunty Beryl — Shared cultural stories on stage with Kylie Kwong at the festival
Raylene Brown, Aunty Pat Torres (Kimberley), Sharon Brindley (Victoria) — Co-collaborators on the First Nations Bush Food Alliance, working together for over ten years
Bill Granger — The award bearing his name, in partnership with his family, was presented for the first time at the 2026 Sydney Morning Herald Good Food Guide Awards. 
Indigiearth — Sharon's native food business, now including retail products, events, catering, Warakirri dining experiences, and more
Carriageworks, Sydney — Host venue for the Australian Native Food Festival
Gunnedah, Rocky Glen, Coonabarabran, Gulargambone, Mudgee — The country that shaped her

Dates for Your Diary

Australian Native Food Festival: 25–27 September, Carriageworks, Sydney, featuring the First Nations Bush Food Alliance industry trade day

Resources & Links
 Indigiearth: Indigiearth.com.au
 First Nations Bush Food Alliance: Follow Sharon on social media for the relaunch announcement

If you're a chef or a business that wants to use native ingredients respectfully, Sharon is open to masterclasses and conversations. Reach out via Indigiearth.

Have a story to share or a topic we should dive into? Drop us a line. 

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. 

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry.

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: Sharon Winsor Indigiearth Australian native ingredients bush foods Australia Indigenous food sovereignty Aboriginal food business First Nations bush foods native food cultural appropriation ethical sourcing native ingredients lemon myrtle quandong wattle seed bush food supplier Australia Indigenous chef Australia Australian Native Food Festival Carriageworks Sydney First Nations Bush Food Alliance Bill Granger Trailblazer Award Good Food Awards 2026 Kylie Kwong how to source native ingredients ethically Aboriginal owned food business Australia bush foods on restaurant menus native ingredients for chefs Australia

What happens when a little girl collecting bush fruits in outback New South Wales, not knowing she was poor, just knowing she was rich in country, grows up to launch the first-ever Australian Native Food Festival and win the most prestigious trailblazer award in the industry? You get Sharon Winsor.
In this extraordinary conversation, Sharon joins Tawnya Bahr to tell her story with radical honesty: the stillbirth that cracked her open at 21, the domestic violence that nearly took her life, the government consultant who told her bush foods would "never belong on a plate in a restaurant," and the quiet, relentless determination that built Indigiearth into something far bigger than a food business.
This is an episode about food sovereignty, cultural responsibility, and what it actually means to give back not once a year during Reconciliation Week, but every single day.
Episode Highlights
[17:00] &mdash; "It has purely been built on the back of desperation": survival, healing, breaking cycles&nbsp;
[29:00] &mdash; The government consultant who said bush foods would "never belong on a plate in a restaurant"&nbsp;
[46:30] &mdash; The jar of bush fruits confiscated at school and reported to welfare as "dirty food"&nbsp;
[51:00] &mdash; Grassroots vs. bandwagon: who really owns the native food space&nbsp;
[55:30] &mdash; What respectful engagement with native ingredients actually looks like for chefs&nbsp;
[1:14:00] &mdash; Building the Australian Native Food Festival: $22k personal debt, 10,000 attendees, $225k back to Aboriginal businesses&nbsp;
[1:26:00] &mdash; Winning the inaugural Bill Granger Trailblazer of the Year &mdash; the car park, the big screen, the speech she can't remember&nbsp;
[1:32:00] &mdash; The Australian Native Food Festival returns: 25&ndash;27 September at Carriageworks, with the First Nations Bush Food Alliance delivering the industry trade day
[1:35:00] &mdash; Quickfire round: lemon myrtle, quandongs, kangaroo, morning coffee on the veranda, and a horse that keeps her sane
Key Takeaways
On cultural responsibility over commerce: "Indigiearth is not a food business. It is so much more than that." Sharon built her brand not chasing profit but chasing healing &mdash; and the community that came with it.
On what respectful engagement actually looks like: "Native foods is more than just an ingredient. It connects us to country, to storylines, to trading with our tribal areas, our songlines, Mother Earth. It's so deeply embedded in who we are as Aboriginal people." Chefs and businesses who want to use native ingredients are welcome &mdash; but they need to do the work.
On the tokenism problem: Sharon has sat in high-end restaurants and asked a waiter where the native ingredient was &mdash; only to have the chef come out and admit they were out of it. "Guys, that's not okay. You're misrepresenting what our food is. You're bastardising the industry."
On Reconciliation Week: "Aboriginal people didn't start that. Why are we needing to be the ones doing the reconciling?" Sharon only works with organisations that do the work year-round, not just when it's on the calendar.
On backing herself when nobody else would: She went into the first Australian Native Food Festival knowing she couldn't cover all the costs. She covered the $22,000 deficit herself. "I had to back myself and I had to back the bigger vision."
On the rise of all of us: "It's not about the rise of one of us. It's about the rise of all of us."
About Sharon Winsor
Sharon Winsor is a Ngemba Weilwan woman, award-winning Indigenous chef, and the founder of Indigiearth &mdash; a native food business grounded in over 30 years of cultural knowledge, community connection, and hard-won resilience. Born in Gunnedah, NSW, Sharon grew up foraging on country before bringing that knowledge to Sydney, then Mudgee, and eventually to the national stage.
She is the creator and driving force behind the Australian Native Food Festival,&nbsp; the first of its kind and a founding member of the First Nations Bush Food Alliance, a peak body for Aboriginal and Torres Strait Islander peoples in the native food industry.
In 2023, Indigiearth won the prestigious Outstanding Native Producer trophy at the delicious. Harvey Norman Produce Awards, and in 2026, she was named the inaugural Bill Granger Trailblazer of the Year at the Sydney Morning Herald Good Food Awards, presented by Kylie Kwong.
People &amp; Places Mentioned
<ul>
<li aria-level="1">Kylie Kwong &mdash; Longtime ally, friend, and the person who told Sharon she belonged in the room at the Good Food Awards. Presented Sharon with the Bill Granger Trailblazer award</li>
<li aria-level="1">Ben Shewry &mdash; Featured at the Australian Native Food Festival cooking demonstrations</li>
<li aria-level="1">Karima Hazim &mdash; Also featured at the festival</li>
<li aria-level="1">Aunty Beryl &mdash; Shared cultural stories on stage with Kylie Kwong at the festival</li>
<li aria-level="1">Raylene Brown, Aunty Pat Torres (Kimberley), Sharon Brindley (Victoria) &mdash; Co-collaborators on the First Nations Bush Food Alliance, working together for over ten years</li>
<li aria-level="1">Bill Granger &mdash; The award bearing his name, in partnership with his family, was presented for the first time at the 2026 Sydney Morning Herald Good Food Guide Awards.&nbsp;</li>
<li aria-level="1">Indigiearth &mdash; Sharon's native food business, now including retail products, events, catering, Warakirri dining experiences, and more</li>
<li aria-level="1">Carriageworks, Sydney &mdash; Host venue for the Australian Native Food Festival</li>
<li aria-level="1">Gunnedah, Rocky Glen, Coonabarabran, Gulargambone, Mudgee &mdash; The country that shaped her</li>
</ul>
Dates for Your Diary
Australian Native Food Festival: 25&ndash;27 September, Carriageworks, Sydney, featuring the First Nations Bush Food Alliance industry trade day
Resources &amp; Links
<ul>
<li aria-level="1">&nbsp;Indigiearth: <a href="https://www.indigiearth.com.au/">Indigiearth.com.au</a></li>
<li aria-level="1">&nbsp;First Nations Bush Food Alliance: Follow Sharon on social media for the relaunch announcement</li>
</ul>
If you're a chef or a business that wants to use native ingredients respectfully, Sharon is open to masterclasses and conversations. Reach out via Indigiearth.
Have a story to share or a topic we should dive into? Drop us a line.&nbsp;
About Straight To The Source
Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.&nbsp;
Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia&rsquo;s food and hospitality industry.
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: Sharon Winsor Indigiearth Australian native ingredients bush foods Australia Indigenous food sovereignty Aboriginal food business First Nations bush foods native food cultural appropriation ethical sourcing native ingredients lemon myrtle quandong wattle seed bush food supplier Australia Indigenous chef Australia Australian Native Food Festival Carriageworks Sydney First Nations Bush Food Alliance Bill Granger Trailblazer Award Good Food Awards 2026 Kylie Kwong how to source native ingredients ethically Aboriginal owned food business Australia bush foods on restaurant menus native ingredients for chefs Australia

Sharon Winsor: Protecting Indigenous Food Culture, One Ingredient at a Time

In this episode of Straight To The Source, Lucy Allon sits down with one of Australia's most respected drinks voices, Mike Bennie. A journalist, wine judge, educator, and co-founder of P&V Wine + Liquor Merchants, Mike has spent decades tasting, writing about and championing Australian drinks culture.

From emerging wine trends and changing consumer habits to the rapid growth of the non-alcoholic category, Mike shares his unique perspective on where the drinks industry is heading and why Australia continues to be one of the world's most innovative beverage producers.

They also taste chef-turned-winemaker Matt Stone’s first vintage Pinot Noir. Plus, Mike reveals the Australian drinks every wine lover should know about right now, including the local sparkling wines, Grenache producers and Mediterranean varieties he believes are genuinely competing with the world's best.

What You'll Hear in This Episode

Inside the life of a professional wine critic: From tasting up to 30 wines before breakfast to judging, writing, travelling and staying on top of a constantly evolving global drinks industry.

Why Australians are drinking less but drinking better: Mike's perspective on changing consumer habits and why today's drinkers are becoming more selective, more adventurous and increasingly focused on quality over quantity.

What makes Australian drinkers unique: Why Australians have developed a deep understanding of wine regions, a willingness to experiment and a refreshing lack of rules when it comes to what they drink.

The role of festivals in shaping food and drink culture: How events like Vivid Fire Kitchen and regional food festivals are creating stronger connections between producers, hospitality businesses and consumers.

Tasting Matt Stone's first Pinot Noir: Mike shares his thoughts on the inaugural Wines by Matt Stone Pinot Noir and explains why the wine reflects a commitment to finesse, balance and fine winemaking.

Why chefs often make great winemakers: The parallels between cooking and winemaking and how some of Australia's most respected chefs have developed a deep passion for wine.

The permanent rise of low and no alcohol drinks: Why non alcoholic beverages have moved far beyond trend status and become a permanent part of Australia's hospitality landscape.

How the best restaurants approach non alcoholic pairings: Why some of the most exciting drinks innovation is happening outside traditional wine programs, with sommeliers and chefs creating sophisticated alcohol free experiences.

Australian pioneers changing the non alcoholic category: The impact of brands like Aaron Trotman’s NON and Heaps Normal, and the producers helping reshape how Australians think about drinking.

Global drinks trends Australia should be watching: What Mike is seeing overseas, from wellness beverages and functional drinks to the growing influence of legalised cannabis on alcohol consumption in the United States.

Why wine packaging needs a rethink: Mike's candid views on why wine remains tied to outdated formats and how packaging innovation could help the industry better connect with modern consumers.

Australian sparkling wine versus Champagne: Why Mike believes Australia's best sparkling wines are genuinely competing with, and in many cases outperforming, some of Champagne's biggest producers.

The rise of Australian Grenache: Why Grenache has become one of Australia's most exciting wine categories and how old vine vineyards are helping produce wines that stand alongside the world's best.

The Mediterranean grape varieties thriving in Australia: How varieties like Vermentino, Greco and Nero d'Avola are proving better suited to Australia's climate, cuisine and modern drinking culture.

The next chapter for craft beer: Why beer drinkers are moving beyond heavily hopped styles and becoming more interested in provenance, farming practices and where ingredients come from.

Going straight to the source of drinks: How concepts like provenance, sustainability and producer connection are becoming increasingly important across wine, beer, spirits and non alcoholic beverages.

The future of Australian drinks culture: Mike's vision for a more inclusive, collaborative and less gatekept drinks industry that embraces changing consumer habits while continuing to champion innovation.

Why hospitality needs broader drinks education: How breaking down the silos between wine, beer, spirits and non alcoholic drinks could create a more knowledgeable and adaptable next generation of hospitality professionals.

What the next five years could look like: Mike's predictions for Australian hospitality, from lower alcohol consumption and evolving consumer values to a greater focus on ingredient quality, transparency and sustainability.

Follow Mike Bennie, and, P&V Wine & Liquor Merchants:
@mikebennie101 
@pnvmerchants

Watch our short film, Pork To Fork, Grain to Glass, of our Straight To The Source trip taking Mike Bennie & Nik Hill to Voyager Craft Malt & Dewsburys Free Range Pork

Resources & Mentions
P&V Wine + Liquor Merchants: https://pnvmerchants.com
• Wines by Matt Stone: https://www.instagram.com/wines_by_mattstone
• Heaps Normal: https://heapsnormal.com
• NON: https://www.non.world/en-au
• Little Food Market Sydney at Carriageworks 21-23 August 2026: https://thelittlefoodmarket.com/sydney

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. 

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry.

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: Australian wine, Australian drinks industry, Mike Bennie, wine trends Australia, Australian sparkling wine, non alcoholic drinks Australia, Australian Grenache, Australian beer trends, wine podcast Australia, drinks culture Australia, Matt Stone wine, Australian hospitality industry, low alcohol drinks, wine education, beverage trends Australia, Straight To The Source

In this episode of Straight To The Source, Lucy Allon sits down with one of Australia's most respected drinks voices, Mike Bennie. A journalist, wine judge, educator, and co-founder of P&amp;V Wine + Liquor Merchants, Mike has spent decades tasting, writing about and championing Australian drinks culture.
From emerging wine trends and changing consumer habits to the rapid growth of the non-alcoholic category, Mike shares his unique perspective on where the drinks industry is heading and why Australia continues to be one of the world's most innovative beverage producers.
They also taste chef-turned-winemaker Matt Stone&rsquo;s first vintage Pinot Noir. Plus, Mike reveals the Australian drinks every wine lover should know about right now, including the local sparkling wines, Grenache producers and Mediterranean varieties he believes are genuinely competing with the world's best.
What You'll Hear in This Episode
Inside the life of a professional wine critic: From tasting up to 30 wines before breakfast to judging, writing, travelling and staying on top of a constantly evolving global drinks industry.
Why Australians are drinking less but drinking better: Mike's perspective on changing consumer habits and why today's drinkers are becoming more selective, more adventurous and increasingly focused on quality over quantity.
What makes Australian drinkers unique:&nbsp;Why Australians have developed a deep understanding of wine regions, a willingness to experiment and a refreshing lack of rules when it comes to what they drink.
The role of festivals in shaping food and drink culture: How events like Vivid Fire Kitchen and regional food festivals are creating stronger connections between producers, hospitality businesses and consumers.
Tasting Matt Stone's first Pinot Noir: Mike shares his thoughts on the inaugural Wines by Matt Stone Pinot Noir and explains why the wine reflects a commitment to finesse, balance and fine winemaking.
Why chefs often make great winemakers: The parallels between cooking and winemaking and how some of Australia's most respected chefs have developed a deep passion for wine.
The permanent rise of low and no alcohol drinks: Why non alcoholic beverages have moved far beyond trend status and become a permanent part of Australia's hospitality landscape.
How the best restaurants approach non alcoholic pairings: Why some of the most exciting drinks innovation is happening outside traditional wine programs, with sommeliers and chefs creating sophisticated alcohol free experiences.
Australian pioneers changing the non alcoholic category: The impact of brands like Aaron Trotman&rsquo;s NON and Heaps Normal, and the producers helping reshape how Australians think about drinking.
Global drinks trends Australia should be watching: What Mike is seeing overseas, from wellness beverages and functional drinks to the growing influence of legalised cannabis on alcohol consumption in the United States.
Why wine packaging needs a rethink: Mike's candid views on why wine remains tied to outdated formats and how packaging innovation could help the industry better connect with modern consumers.
Australian sparkling wine versus Champagne: Why Mike believes Australia's best sparkling wines are genuinely competing with, and in many cases outperforming, some of Champagne's biggest producers.
The rise of Australian Grenache: Why Grenache has become one of Australia's most exciting wine categories and how old vine vineyards are helping produce wines that stand alongside the world's best.
The Mediterranean grape varieties thriving in Australia: How varieties like Vermentino, Greco and Nero d'Avola are proving better suited to Australia's climate, cuisine and modern drinking culture.
The next chapter for craft beer: Why beer drinkers are moving beyond heavily hopped styles and becoming more interested in provenance, farming practices and where ingredients come from.
Going straight to the source of drinks: How concepts like provenance, sustainability and producer connection are becoming increasingly important across wine, beer, spirits and non alcoholic beverages.
The future of Australian drinks culture: Mike's vision for a more inclusive, collaborative and less gatekept drinks industry that embraces changing consumer habits while continuing to champion innovation.
Why hospitality needs broader drinks education: How breaking down the silos between wine, beer, spirits and non alcoholic drinks could create a more knowledgeable and adaptable next generation of hospitality professionals.
What the next five years could look like: Mike's predictions for Australian hospitality, from lower alcohol consumption and evolving consumer values to a greater focus on ingredient quality, transparency and sustainability.
Follow Mike Bennie, and, P&amp;V Wine &amp; Liquor Merchants:
<ul>
<li aria-level="1"><a href="https://www.instagram.com/mikebennie101">@mikebennie101</a>&nbsp;</li>
<li aria-level="1"><a href="https://www.instagram.com/pnvmerchants">@pnvmerchants</a></li>
</ul>
Watch our short film, <a href="https://youtu.be/u58PHNiVjJk?si=spOkOWdR3lU3rHci">Pork To Fork, Grain to Glass</a>, of our Straight To The Source trip taking Mike Bennie &amp; Nik Hill to Voyager Craft Malt &amp; Dewsburys Free Range Pork
Resources &amp; Mentions
<ul>
<li>P&amp;V Wine + Liquor Merchants: <a href="https://pnvmerchants.com">https://pnvmerchants.com</a> &bull; Wines by Matt Stone: <a href="https://www.instagram.com/wines_by_mattstone">https://www.instagram.com/wines_by_mattstone</a> &bull; Heaps Normal: <a href="https://heapsnormal.com">https://heapsnormal.com</a> &bull; NON: <a href="https://www.non.world/en-au">https://www.non.world/en-au</a> &bull; Little Food Market Sydney at Carriageworks 21-23 August 2026: <a href="https://thelittlefoodmarket.com/sydney">https://thelittlefoodmarket.com/sydney</a></li>
</ul>
About Straight To The Source
Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.&nbsp;
Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia&rsquo;s food and hospitality industry.
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: Australian wine, Australian drinks industry, Mike Bennie, wine trends Australia, Australian sparkling wine, non alcoholic drinks Australia, Australian Grenache, Australian beer trends, wine podcast Australia, drinks culture Australia, Matt Stone wine, Australian hospitality industry, low alcohol drinks, wine education, beverage trends Australia, Straight To The Source

Mike Bennie: The Future of Australian Drinks, Wine Trends & What Every Australian Should Be Drinking

After more than a decade at Icebergs Dining Room and Bar, Chef Alex Prichard is trading Bondi for Berry with the launch of Sara Dining & Garden, a produce-driven restaurant grounded in farming, sustainability and regional hospitality on the NSW South Coast.

In this conversation, Lucy Allon sits down with Alex to discuss the realities of opening a farm-led dining destination in today’s economic climate, why chefs need a deeper connection to producers and how regional Australia is reshaping the future of hospitality.

Alex’s career has taken him through some of Australia’s most respected kitchens, including Momofuku Seiobo, Sake and The Cut, before becoming Head Chef at Icebergs at just 24 years old. Now, with Sara Dining & Garden, he’s entering a new chapter focused on immersive dining experiences, seasonality and creating a stronger connection between food, land and community.

From five-hour daily commutes and failed melon crops to Michelin in Australia and the pressures facing restaurants right now, Alex shares an honest perspective on what it takes to build a modern hospitality business.

What You’ll Hear in This Episode
Leaving Icebergs after more than a decade Why Alex decided it was finally time to step away from one of Australia’s most iconic restaurants and pursue his long held dream of opening a regional farm to table venue
The road from Bondi to Berry How commuting five hours a day from the South Coast to Icebergs reinforced both his love for the restaurant and his desire to build a life closer to family and community
The vision behind Sara Dining & Garden The story behind the partnership with Linnaeus Collection and the creation of a destination dining experience built around accommodation, produce, wellness and hospitality
Building a restaurant around the land How Alex and his team spent the past 12 months experimenting with crops, understanding the property and learning what can realistically be grown at scale
Pretty gardens vs ugly gardens Why designing a working farm that also functions as luxury accommodation required balancing operational efficiency with aesthetics
The harsh realities of farming What happened when Alex attempted to grow melons at scale and how weather, mould and seasonality has reshaped his approach to menu planning
Why 100% local isn’t always realistic Alex’s honest perspective on sourcing, commercial realities and why supporting great Australian producers sometimes means looking beyond your immediate region
Australian produce and luxury dining Why regional diners shouldn’t have to miss out on exceptional Australian seafood and produce simply because they’re outside major cities
Why every chef should grow something How harvesting ingredients yourself changes your understanding of waste, labour, value and respect for producers
The rise of regional dining in Australia Why more chefs are leaving major cities and how hospitality migration is reshaping dining destinations across regional New South Wales
Rethinking the restaurant experience How Alex wants Sara to feel more like visiting someone’s home than dining in a traditional restaurant, with guests encouraged to explore the farm and settle into the experience
The business realities facing hospitality The pressures of labour costs, shrinking margins, rising produce prices and why restaurants now need a genuine point of difference to survive
Solving regional hospitality challenges How Sara is approaching transport, non-alcoholic drinks and local engagement to create a sustainable regional dining model
Michelin, Australia and staying authentic Alex’s thoughts on Michelin arriving in Australia and why he hopes Australian restaurants never lose their relaxed, egalitarian style of hospitality
The importance of knowing your producers Why understanding the people behind ingredients matters just as much as the ingredients themselves, and how those relationships shape the way Alex cooks
The future of Australian hospitality Alex’s hopes for the next generation of regional restaurants, young chefs and a more produce-connected dining culture across Australia

Follow Alex Prichard, Sara Dining & Garden, and, Linnaeus Collection:
@alexsprichard 
@saradiningandkitchen
@linnaeuscollection 

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. 

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry.

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: Alex Prichard, Alex Prichard podcast, Sara Dining and Garden, Sara Dining Berry, Icebergs Dining Room and Bar, Australian chefs podcast, Regional dining Australia, Farm to table restaurant Australia, NSW South Coast restaurants, Berry restaurants, Australian hospitality industry, Sustainable dining Australia, Produce driven dining, Australian food podcast, Hospitality podcast Australia, Straight To The Source

After more than a decade at Icebergs Dining Room and Bar, Chef Alex Prichard is trading Bondi for Berry with the launch of Sara Dining &amp; Garden, a produce-driven restaurant grounded in farming, sustainability and regional hospitality on the NSW South Coast.
In this conversation, Lucy Allon sits down with Alex to discuss the realities of opening a farm-led dining destination in today&rsquo;s economic climate, why chefs need a deeper connection to producers and how regional Australia is reshaping the future of hospitality.
Alex&rsquo;s career has taken him through some of Australia&rsquo;s most respected kitchens, including Momofuku Seiobo, Sake and The Cut, before becoming Head Chef at Icebergs at just 24 years old. Now, with Sara Dining &amp; Garden, he&rsquo;s entering a new chapter focused on immersive dining experiences, seasonality and creating a stronger connection between food, land and community.
From five-hour daily commutes and failed melon crops to Michelin in Australia and the pressures facing restaurants right now, Alex shares an honest perspective on what it takes to build a modern hospitality business.
What You&rsquo;ll Hear in This Episode
<ul>
<li aria-level="1">Leaving Icebergs after more than a decade Why Alex decided it was finally time to step away from one of Australia&rsquo;s most iconic restaurants and pursue his long held dream of opening a regional farm to table venue</li>
<li aria-level="1">The road from Bondi to Berry How commuting five hours a day from the South Coast to Icebergs reinforced both his love for the restaurant and his desire to build a life closer to family and community</li>
<li aria-level="1">The vision behind Sara Dining &amp; Garden The story behind the partnership with Linnaeus Collection and the creation of a destination dining experience built around accommodation, produce, wellness and hospitality</li>
<li aria-level="1">Building a restaurant around the land How Alex and his team spent the past 12 months experimenting with crops, understanding the property and learning what can realistically be grown at scale</li>
</ul>
<ul>
<li aria-level="1">Pretty gardens vs ugly gardens Why designing a working farm that also functions as luxury accommodation required balancing operational efficiency with aesthetics</li>
<li aria-level="1">The harsh realities of farming What happened when Alex attempted to grow melons at scale and how weather, mould and seasonality has reshaped his approach to menu planning</li>
<li aria-level="1">Why 100% local isn&rsquo;t always realistic Alex&rsquo;s honest perspective on sourcing, commercial realities and why supporting great Australian producers sometimes means looking beyond your immediate region</li>
<li aria-level="1">Australian produce and luxury dining Why regional diners shouldn&rsquo;t have to miss out on exceptional Australian seafood and produce simply because they&rsquo;re outside major cities</li>
<li aria-level="1">Why every chef should grow something How harvesting ingredients yourself changes your understanding of waste, labour, value and respect for producers</li>
<li aria-level="1">The rise of regional dining in Australia Why more chefs are leaving major cities and how hospitality migration is reshaping dining destinations across regional New South Wales</li>
<li aria-level="1">Rethinking the restaurant experience How Alex wants Sara to feel more like visiting someone&rsquo;s home than dining in a traditional restaurant, with guests encouraged to explore the farm and settle into the experience</li>
<li aria-level="1">The business realities facing hospitality The pressures of labour costs, shrinking margins, rising produce prices and why restaurants now need a genuine point of difference to survive</li>
<li aria-level="1">Solving regional hospitality challenges How Sara is approaching transport, non-alcoholic drinks and local engagement to create a sustainable regional dining model</li>
<li aria-level="1">Michelin, Australia and staying authentic Alex&rsquo;s thoughts on Michelin arriving in Australia and why he hopes Australian restaurants never lose their relaxed, egalitarian style of hospitality</li>
<li aria-level="1">The importance of knowing your producers Why understanding the people behind ingredients matters just as much as the ingredients themselves, and how those relationships shape the way Alex cooks</li>
<li aria-level="1">The future of Australian hospitality Alex&rsquo;s hopes for the next generation of regional restaurants, young chefs and a more produce-connected dining culture across Australia</li>
</ul>
Follow Alex Prichard, Sara Dining &amp; Garden, and, Linnaeus Collection:
<ul>
<li aria-level="1"><a href="https://www.instagram.com/alexsprichard/">@alexsprichard</a>&nbsp;</li>
<li aria-level="1"><a href="https://www.instagram.com/saradiningandgarden/">@saradiningandkitchen</a></li>
<li aria-level="1"><a href="https://www.instagram.com/linnaeuscollection/">@linnaeuscollection</a>&nbsp;</li>
</ul>
About Straight To The Source
Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.&nbsp;
Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia&rsquo;s food and hospitality industry.
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: Alex Prichard, Alex Prichard podcast, Sara Dining and Garden, Sara Dining Berry, Icebergs Dining Room and Bar, Australian chefs podcast, Regional dining Australia, Farm to table restaurant Australia, NSW South Coast restaurants, Berry restaurants, Australian hospitality industry, Sustainable dining Australia, Produce driven dining, Australian food podcast, Hospitality podcast Australia, Straight To The Source

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

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