In this episode of Straight To The Source, Tawnya Bahr is joined by professional game harvester Rob Gallina, founder of Australian Bush Harvest, and chef, hunter and founder of Bush River Kitchen, John Ralley.

Together they unpack one of the biggest developments in Australia's wild food industry: the approval of Australia's first mobile game meat processing facility, creating a fully traceable, ethical and sustainable supply chain for wild game meat.

From venison, wild goat and kangaroo to responsible harvesting, bush cooking and chef education, this conversation explores Australia’s greatest untapped protein resources.

Rob explains how mobile processing will allow premium game meat to move from field to market within 72 hours, while John shares how hunting, foraging and cooking wild food have shaped his approach to hospitality and the dining experiences at Bush River Kitchen.

If you're interested in sustainable food systems, ethical sourcing, Australian producers, hunting, or wild game, this is an episode you won't want to miss.

What You'll Hear in This Episode
Why Australians still know very little about game meat despite having one of the world's richest wild food resources.
The story behind Australia's first mobile game meat processing facility and why it's set to transform the industry.
How ethical harvesting creates fully traceable, premium Australian game meat.
Why chefs should embrace venison, wild goat, kangaroo, rabbit and other game meats.
The difference between hunting, harvesting and culling.
Why education is the missing ingredient preventing game meat from becoming mainstream.
How Australia's export market has limited local access to premium game meat.
John Ralley's journey from pastry chef and restaurant owner to chef, hunter and founder of Bush River Kitchen.
Rob Gallina's mission: connecting feral animal management with sustainable food production.
Why wild venison differs from farmed venison in flavour, texture and nutrition.
The importance of nose-to-tail cooking and using every part of the animal.
Bush cooking techniques, campfire recipes and cooking with wild ingredients.
Why game meat could become a more affordable, accessible protein source for Australian families.
The environmental benefits of responsible feral animal management.
How Australia compares with New Zealand, Europe and North America when it comes to wild game.
The future of Australian Bush Harvest and the growing opportunities for chefs, butchers and consumers.
Why provenance, sustainability and responsible sourcing are shaping the future of Australian food.

Follow our guests

Rob Gallina
@australianbushharvest
@gameonenterprise

John Ralley
@bushriverkitchen

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers shaping Australia's food future.

Hosted by food experts Tawnya Bahr and Lucy Allon, every episode explores the people, ideas and innovations driving Australian food and hospitality forward.

Follow, rate and review Straight To The Source to help more people discover the stories behind Australia's food 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

Lucy Allon
LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon

Keywords: game meat Australia, Australian game meat, venison Australia, ethical hunting, ethical harvesting, Australian Bush Harvest, John Ralley, Rob Gallina, Bush River Kitchen, mobile game meat processing, sustainable protein, wild venison, deer meat Australia, kangaroo meat, wild goat, feral animal management, bush cooking, hunting Australia, Australian hospitality podcast, food sustainability, Straight To The Source.

In this episode of Straight To The Source, Tawnya Bahr is joined by professional game harvester Rob Gallina, founder of Australian Bush Harvest, and chef, hunter and founder of Bush River Kitchen, John Ralley.
Together they unpack one of the biggest developments in Australia's wild food industry: the approval of Australia's first mobile game meat processing facility, creating a fully traceable, ethical and sustainable supply chain for wild game meat.
From venison, wild goat and kangaroo to responsible harvesting, bush cooking and chef education, this conversation explores Australia&rsquo;s greatest untapped protein resources.
Rob explains how mobile processing will allow premium game meat to move from field to market within 72 hours, while John shares how hunting, foraging and cooking wild food have shaped his approach to hospitality and the dining experiences at Bush River Kitchen.
If you're interested in sustainable food systems, ethical sourcing, Australian producers, hunting, or wild game, this is an episode you won't want to miss.
What You'll Hear in This Episode
<ul>
<li aria-level="1">Why Australians still know very little about game meat despite having one of the world's richest wild food resources.</li>
<li aria-level="1">The story behind Australia's first mobile game meat processing facility and why it's set to transform the industry.</li>
<li aria-level="1">How ethical harvesting creates fully traceable, premium Australian game meat.</li>
<li aria-level="1">Why chefs should embrace venison, wild goat, kangaroo, rabbit and other game meats.</li>
<li aria-level="1">The difference between hunting, harvesting and culling.</li>
<li aria-level="1">Why education is the missing ingredient preventing game meat from becoming mainstream.</li>
<li aria-level="1">How Australia's export market has limited local access to premium game meat.</li>
<li aria-level="1">John Ralley's journey from pastry chef and restaurant owner to chef, hunter and founder of Bush River Kitchen.</li>
<li aria-level="1">Rob Gallina's mission: connecting feral animal management with sustainable food production.</li>
<li aria-level="1">Why wild venison differs from farmed venison in flavour, texture and nutrition.</li>
<li aria-level="1">The importance of nose-to-tail cooking and using every part of the animal.</li>
<li aria-level="1">Bush cooking techniques, campfire recipes and cooking with wild ingredients.</li>
<li aria-level="1">Why game meat could become a more affordable, accessible protein source for Australian families.</li>
<li aria-level="1">The environmental benefits of responsible feral animal management.</li>
<li aria-level="1">How Australia compares with New Zealand, Europe and North America when it comes to wild game.</li>
<li aria-level="1">The future of Australian Bush Harvest and the growing opportunities for chefs, butchers and consumers.</li>
<li aria-level="1">Why provenance, sustainability and responsible sourcing are shaping the future of Australian food.</li>
</ul>
Follow our guests
Rob Gallina
<ul>
<li aria-level="1">@australianbushharvest</li>
<li aria-level="1">@gameonenterprise</li>
</ul>
John Ralley
<ul>
<li aria-level="1">@bushriverkitchen</li>
</ul>
About Straight To The Source
Straight To The Source brings you closer to the chefs, producers, growers and makers shaping Australia's food future.
Hosted by food experts Tawnya Bahr and Lucy Allon, every episode explores the people, ideas and innovations driving Australian food and hospitality forward.
Follow, rate and review Straight To The Source to help more people discover the stories behind Australia's food industry.
You can find us:
<ul>
<li>Straight To The Source Food Podcast:<a href="https://lnk.to/jBCTBE"> https://lnk.to/jBCTBE</a></li>
<li>Straight To The Source Instagram:<a href="https://www.instagram.com/straight_to_the_source/"> https://www.instagram.com/straight_to_the_source/</a></li>
<li>Straight To The Source Website:<a href="http://straighttothesource.com.au/"> http://straighttothesource.com.au</a></li>
</ul>
Tawnya Bahr
<ul>
<li aria-level="1">LinkedIn:<a href="https://www.linkedin.com/in/tawnyabahr/"> https://www.linkedin.com/in/tawnyabahr/</a></li>
<li aria-level="1">Instagram: @tawnyabahr</li>
</ul>
Lucy Allon
<ul>
<li aria-level="1">LinkedIn:<a href="https://www.linkedin.com/in/lucyallon/"> https://www.linkedin.com/in/lucyallon/</a></li>
<li aria-level="1">Instagram: @lucy_allon</li>
</ul>
Keywords: game meat Australia, Australian game meat, venison Australia, ethical hunting, ethical harvesting, Australian Bush Harvest, John Ralley, Rob Gallina, Bush River Kitchen, mobile game meat processing, sustainable protein, wild venison, deer meat Australia, kangaroo meat, wild goat, feral animal management, bush cooking, hunting Australia, Australian hospitality podcast, food sustainability, Straight To The Source.

Welcome to the Straight To The Source podcast, where leadership meets the future of food.

Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.

With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.

From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.

Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.

Follow, comment, and hit that bell for more Straight To The Source episodes on Apple Podcasts, Spotify or YouTube.

To stay up to date, follow Straight To The Source on Instagram, Facebook and LinkedIn.

Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia&rsquo;s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.
With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider&rsquo;s lens to the challenges and innovations driving the industry forward.
From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.
Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.
Follow, comment, and hit that bell for more Straight To The Source episodes on <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>,&nbsp;<a href="https://open.spotify.com/show/1FwFeGJI0wp15O9KiDn28c?si=20a9b788479446c7">Spotify</a> or <a href="https://www.youtube.com/@straighttothesource7730">YouTube</a>.
To stay up to date, follow Straight To The Source on <a href="https://www.instagram.com/straight.to.the.source/?hl=en">Instagram</a>, <a href="https://www.facebook.com/straighttothesourcefoodtours">Facebook </a>and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.