Join Tawnya and Lucy in conversation with the inimitable Alice Zaslavsky - cookbook author, broadcaster, tastemaker, radio host, producer, wife and mother - to find out what drives her passion to make food accessible for all, whatever the age!

 

Episode links:

Join the Straight To The Source community here.

Alice's website at Alice in Frames.

Phenomenom: a free digital toolkit for teachers, jam-packed with springboard episodes and lesson plans, designed to tickle students’ tastebuds for learning.

Tumami - By Alice: find out more about Alice's innovative umami flavour-bomb in a jar product and order some online.

Read about your hosts Tawnya Bahr and Lucy Allon here.

Learn more about Straight To The Source here.

Join Tawnya and Lucy in conversation with the inimitable Alice Zaslavsky - cookbook author, broadcaster, tastemaker, radio host, producer, wife and mother - to find out what drives her passion to make food accessible for all, whatever the age!
&nbsp;
Episode links:
<a href="https://straighttothesource.com.au/community">Join the Straight To The Source community&nbsp;here</a>.
<a href="https://www.aliceinframes.com">Alice's&nbsp;website&nbsp;at Alice in Frames</a>.
<a href="https://phenomenom.com.au/">Phenomenom: a free digital toolkit for teachers, jam-packed with springboard episodes and lesson plans, designed to tickle students&rsquo; tastebuds for learning</a>.
<a href="https://www.byalice.com.au">Tumami - By Alice: find out more about Alice's innovative umami flavour-bomb in a jar product and order some online.</a>
<a href="https://straighttothesource.com.au/about">Read about your hosts Tawnya Bahr and Lucy Allon here.</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

Alice Zaslavsky: Making Food Accessible for Everyone — From MasterChef to Broadcaster and Author

Behind the global acclaim, award-winning restaurants and culinary innovation of Josh Niland is a story rarely told. The story of two people building a business, raising four children and navigating the extraordinary pressures of hospitality together.

Josh’s contribution to Australian food has earned him international recognition and countless accolades, including the prestigious 2020 delicious. Produce Awards Maggie Beer Award for Outstanding Contribution to Australian Food. In 2025, Saint Peter was ranked No. 66 on The World’s 50 Best Restaurants extended 51–100 list, the only Australian restaurant to feature. 

Their new book, Saint Peter: Chapter & Verse, marks a decade of the restaurant that transformed how the world thinks about fish. But it's also a remarkably candid account of the highs, lows and realities of building a hospitality business.

Ten years after opening Saint Peter in Sydney, Josh and Julie Niland join Lucy Allon for a deeply personal and refreshingly honest conversation about what it really takes to open a restaurant, keep it open and sustain a marriage and family along the way.

For the first time, we hear more of Julie's story. Largely out of the public spotlight until now, she's been instrumental in building the business from day one, managing everything from finances and operations to marketing, e-commerce and new commercial opportunities.

Together, Josh and Julie reflect on the pressures, personal sacrifices and difficult decisions behind their success. They share how their partnership works, what they've learnt about leadership and resilience, and why the emotional cost of running a restaurant deserves more honest conversation.

From the painful decision to close restaurants to Josh's emotional response to reading Julie's chapter, this is a conversation about much more than food.

In this episode:
Julie Niland's pivotal, largely unseen role in building Saint Peter
The financial and emotional realities behind restaurant success
Marriage, parenting and working together under pressure
Business closures, setbacks and the courage to make difficult decisions
Building a trusted team and learning to delegate
Diversifying beyond restaurants through innovation and e-commerce
Cooking with the world's best: Rasmus Munk, Joan Roca & Virgilio Martínez
The personal stories behind Saint Peter: Chapter & Verse
Why, after everything, Josh and Julie still consider their friendship their greatest success

About Josh & Julie Niland

Josh and Julie Niland are the husband-and-wife team behind Sydney's internationally acclaimed Saint Peter, which celebrated its 10th anniversary in September 2026. Josh is one of Australia's most influential chefs, renowned for revolutionising the way the world thinks about fish through his innovative whole-fish philosophy. While Josh has been the public face of the business, Julie has played an instrumental role behind the scenes, driving operations, finances, marketing and business development while raising their four children. Together, they've built an extraordinary hospitality business through innovation, resilience and an unwavering commitment to their craft. Their latest book, Saint Peter: Chapter & Verse, offers an honest account of the triumphs, challenges and personal sacrifices behind a decade in business.

Find out more
Saint Peter Restaurant & Hotel: www.saintpeter.com.au
Saint Peter: Chapter & Verse: Explore the book
Saint Peter Shop:shop.saintpeter.com.au
Fish Butchery: www.fishbutchery.com.au

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 Podcast: https://lnk.to/jBCTBE
 • Instagram: https://www.instagram.com/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

Behind the global acclaim, award-winning restaurants and culinary innovation of Josh Niland is a story rarely told. The story of two people building a business, raising four children and navigating the extraordinary pressures of hospitality together.
Josh&rsquo;s contribution to Australian food has earned him international recognition and countless accolades, including the prestigious 2020 delicious. Produce Awards Maggie Beer Award for Outstanding Contribution to Australian Food. In 2025, Saint Peter was ranked No. 66 on The World&rsquo;s 50 Best Restaurants extended 51&ndash;100 list, the only Australian restaurant to feature.&nbsp;
Their new book, Saint Peter: Chapter &amp; Verse, marks a decade of the restaurant that transformed how the world thinks about fish. But it's also a remarkably candid account of the highs, lows and realities of building a hospitality business.
Ten years after opening Saint Peter in Sydney, Josh and Julie Niland join Lucy Allon for a deeply personal and refreshingly honest conversation about what it really takes to open a restaurant, keep it open and sustain a marriage and family along the way.
For the first time, we hear more of Julie's story. Largely out of the public spotlight until now, she's been instrumental in building the business from day one, managing everything from finances and operations to marketing, e-commerce and new commercial opportunities.
Together, Josh and Julie reflect on the pressures, personal sacrifices and difficult decisions behind their success. They share how their partnership works, what they've learnt about leadership and resilience, and why the emotional cost of running a restaurant deserves more honest conversation.
From the painful decision to close restaurants to Josh's emotional response to reading Julie's chapter, this is a conversation about much more than food.
In this episode:
<ul>
<li aria-level="1">Julie Niland's pivotal, largely unseen role in building Saint Peter</li>
<li aria-level="1">The financial and emotional realities behind restaurant success</li>
<li aria-level="1">Marriage, parenting and working together under pressure</li>
<li aria-level="1">Business closures, setbacks and the courage to make difficult decisions</li>
<li aria-level="1">Building a trusted team and learning to delegate</li>
<li aria-level="1">Diversifying beyond restaurants through innovation and e-commerce</li>
<li aria-level="1">Cooking with the world's best: Rasmus Munk, Joan Roca &amp; Virgilio Mart&iacute;nez</li>
<li aria-level="1">The personal stories behind Saint Peter: Chapter &amp; Verse</li>
<li aria-level="1">Why, after everything, Josh and Julie still consider their friendship their greatest success</li>
</ul>
About Josh &amp; Julie Niland
Josh and Julie Niland are the husband-and-wife team behind Sydney's internationally acclaimed Saint Peter, which celebrated its 10th anniversary in September 2026. Josh is one of Australia's most influential chefs, renowned for revolutionising the way the world thinks about fish through his innovative whole-fish philosophy. While Josh has been the public face of the business, Julie has played an instrumental role behind the scenes, driving operations, finances, marketing and business development while raising their four children. Together, they've built an extraordinary hospitality business through innovation, resilience and an unwavering commitment to their craft. Their latest book, Saint Peter: Chapter &amp; Verse, offers an honest account of the triumphs, challenges and personal sacrifices behind a decade in business.
Find out more
<ul>
<li aria-level="1">Saint Peter Restaurant &amp; Hotel:<a href="https://www.saintpeter.com.au"> www.saintpeter.com.au</a></li>
<li aria-level="1">Saint Peter: Chapter &amp; Verse:<a href="https://www.saintpeter.com.au/saintpeterbook"> Explore the book</a></li>
<li aria-level="1">Saint Peter Shop:<a href="https://shop.saintpeter.com.au"> </a><a href="http://shop.saintpeter.com.au">shop.saintpeter.com.au</a></li>
<li aria-level="1">Fish Butchery:<a href="https://www.fishbutchery.com.au"> www.fishbutchery.com.au</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.
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: &bull; Straight To The Source Podcast:<a href="https://lnk.to/jBCTBE"> https://lnk.to/jBCTBE </a> &bull; Instagram:<a href="https://www.instagram.com/straight_to_the_source/"> https://www.instagram.com/straight_to_the_source/ </a> &bull; Website:<a href="http://straighttothesource.com.au"> http://straighttothesource.com.au</a>
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: <a href="mailto:lucy@straighttothesource.com.au">lucy@straighttothesource.com.au</a></li>
</ul>

Josh & Julie Niland: The Untold Story Behind 10 Years of Saint Peter

Damien Pignolet, an icon of Australian dining, and acclaimed chef Jason Roberts sit down to reflect on a relationship spanning more than 30 years, one shaped by food, mentorship, trust and friendship.

What makes someone back a young chef before everyone else can see what they’re capable of?

From Claude’s and Bistro Moncur to the Josephine Pignolet Young Chef of the Year Award, this conversation explores mentorship, trust, kitchen pressure, and the evolution of Sydney dining.

Damien recalls recognising something in a young Jason that mattered more than hierarchy: guts, determination and creativity. When Bistro Moncur suddenly lost its head chef and several brigade members, Damien put Jason in charge at just 23. His approach was simple: spot talent, support it and give it room to grow.

For Jason, that mentorship became something far bigger. After a difficult childhood and growing up without a consistent father figure, food became a place of safety, and Damien became one of the people who helped shape not only the chef he would become, but the man.

Together they reflect on four decades of Australian hospitality: restaurant reviews, Michelin-starred memories, uncompromising standards, staff culture, impossible services and the enormous pressure of keeping a hospitality business alive. Damien also shares the reality of navigating the Global Financial Crisis, when his businesses were losing around $100,000 a week, while protecting food quality and looking after staff remained non-negotiable.

But this isn’t a nostalgia piece.

Damien and Jason also look at what hospitality needs now: genuine mentorship, stronger support for young chefs, better kitchen cultures and the confidence to put your hand up and ask for help.

There are some cracking stories along the way too, from Jason sleeping overnight at the restaurant to monitor terrines to wedding-day confessions, café de Paris butter, foie gras and the debate over whether cooking or cycling is better therapy.

And beneath it all sits a bigger question: if time is our most valuable currency, who and what deserves it?

For Damien and Jason, the answer comes back to people.

In this episode
Why Damien Pignolet backed Jason Roberts to become head chef at just 23
What great mentors see in people before the rest of the room catches up
Claude’s, Bistro Moncur and the kitchens that helped shape Sydney dining
The brutal pressure behind running a restaurant when the numbers stop adding up
Why old-school standards don’t have to mean old-school kitchen culture
What young chefs actually need from leaders now
The fine line between resilience, pressure and knowing when to ask for help
Jason sleeping at the restaurant to keep an eye on terrines, plus a few other stories that probably shouldn’t have left the kitchen
Michelin memories, foie gras, café de Paris butter and the things chefs never quite stop obsessing over
Why time may be the most valuable currency we have, and who is actually worth spending it on

A thought worth taking away 

“My relationship with Damien goes beyond food. It’s food and life. It’s food and dreams. It’s food and death. It’s food and humility.” – Jason Roberts

“You see talent, you should identify talent and you should feed talent. Feed it with practical things, feed it with love and respect because it’ll come back.” – Damien Pignolet

About Damien Pignolet 

Damien Pignolet is one of the great figures of Australian hospitality, a chef, restaurateur and mentor whose influence can be felt across generations of Australian kitchens.

Over more than four decades, he helped define Sydney dining through landmark restaurants including Claude’s and Bistro Moncur, bringing together classical French technique, exacting standards and a deep belief in nurturing young talent.

His legacy is not only in the food he has cooked, but in the chefs he has backed, challenged and helped shape. He also created the Josephine Pignolet Young Chef of the Year Award to support the next generation.

For many in the industry, Damien is more than a celebrated chef. He is a teacher, a mentor and a genuine legend of Australian dining.

About Jason Roberts

Jason Roberts is an internationally recognised chef, author and television personality whose career has spanned Australia and the United States. Born in New Zealand, he built his culinary foundations in Sydney, spending seven years as Executive Chef at Bistro Moncur under the mentorship of Damien Pignolet.

Known for his classical French training, warmth and instinctive approach to food, Jason went on to become a familiar face on Australian and US television, including Fresh, Ready Steady Cook and The Chew.

His career has moved across restaurants, media and food advocacy, but mentorship, connection and a deep respect for produce remain central to his work.

People, places & dishes mentioned

Claude's

Bistro Moncur

William Angliss Institute

Foie gras

Terrines

Josephine Pignolet Young Chef of the Year Award

Café de Paris butter

La Buvette

Nathan Sasi

Morgan McGlone

Neil Perry

Episode Partner

This episode is proudly supported by Seaway Logistics, local experts in global trade.

Website: https://www.seaway.com.au/

LinkedIn: https://www.linkedin.com/company/seawaygroup

About Straight To The Source 

Straight To The Source is an Australian food and hospitality consultancy and podcast sharing the stories of chefs, farmers, producers and the people behind our food.

Hosted by Tawnya Bahr and Lucy Allon, it explores provenance, knowledge and lived experience to better understand where food comes from, who shapes it and why it matters.

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

Damien Pignolet, an icon of Australian dining, and acclaimed chef Jason Roberts sit down to reflect on a relationship spanning more than 30 years, one shaped by food, mentorship, trust and friendship.
What makes someone back a young chef before everyone else can see what they&rsquo;re capable of?
From Claude&rsquo;s and Bistro Moncur to the Josephine Pignolet Young Chef of the Year Award, this conversation explores mentorship, trust, kitchen pressure, and the evolution of Sydney dining.
Damien recalls recognising something in a young Jason that mattered more than hierarchy: guts, determination and creativity. When Bistro Moncur suddenly lost its head chef and several brigade members, Damien put Jason in charge at just 23. His approach was simple: spot talent, support it and give it room to grow.
For Jason, that mentorship became something far bigger. After a difficult childhood and growing up without a consistent father figure, food became a place of safety, and Damien became one of the people who helped shape not only the chef he would become, but the man.
Together they reflect on four decades of Australian hospitality: restaurant reviews, Michelin-starred memories, uncompromising standards, staff culture, impossible services and the enormous pressure of keeping a hospitality business alive. Damien also shares the reality of navigating the Global Financial Crisis, when his businesses were losing around $100,000 a week, while protecting food quality and looking after staff remained non-negotiable.
But this isn&rsquo;t a nostalgia piece.
Damien and Jason also look at what hospitality needs now: genuine mentorship, stronger support for young chefs, better kitchen cultures and the confidence to put your hand up and ask for help.
There are some cracking stories along the way too, from Jason sleeping overnight at the restaurant to monitor terrines to wedding-day confessions, caf&eacute; de Paris butter, foie gras and the debate over whether cooking or cycling is better therapy.
And beneath it all sits a bigger question: if time is our most valuable currency, who and what deserves it?
For Damien and Jason, the answer comes back to people.
In this episode
<ul>
<li aria-level="1">Why Damien Pignolet backed Jason Roberts to become head chef at just 23</li>
<li aria-level="1">What great mentors see in people before the rest of the room catches up</li>
<li aria-level="1">Claude&rsquo;s, Bistro Moncur and the kitchens that helped shape Sydney dining</li>
<li aria-level="1">The brutal pressure behind running a restaurant when the numbers stop adding up</li>
<li aria-level="1">Why old-school standards don&rsquo;t have to mean old-school kitchen culture</li>
<li aria-level="1">What young chefs actually need from leaders now</li>
<li aria-level="1">The fine line between resilience, pressure and knowing when to ask for help</li>
<li aria-level="1">Jason sleeping at the restaurant to keep an eye on terrines, plus a few other stories that probably shouldn&rsquo;t have left the kitchen</li>
<li aria-level="1">Michelin memories, foie gras, caf&eacute; de Paris butter and the things chefs never quite stop obsessing over</li>
<li aria-level="1">Why time may be the most valuable currency we have, and who is actually worth spending it on</li>
</ul>
A thought worth taking away&nbsp;
&ldquo;My relationship with Damien goes beyond food. It&rsquo;s food and life. It&rsquo;s food and dreams. It&rsquo;s food and death. It&rsquo;s food and humility.&rdquo; &ndash; Jason Roberts
&ldquo;You see talent, you should identify talent and you should feed talent. Feed it with practical things, feed it with love and respect because it&rsquo;ll come back.&rdquo; &ndash; Damien Pignolet
About Damien Pignolet&nbsp;
Damien Pignolet is one of the great figures of Australian hospitality, a chef, restaurateur and mentor whose influence can be felt across generations of Australian kitchens.
Over more than four decades, he helped define Sydney dining through landmark restaurants including Claude&rsquo;s and Bistro Moncur, bringing together classical French technique, exacting standards and a deep belief in nurturing young talent.
His legacy is not only in the food he has cooked, but in the chefs he has backed, challenged and helped shape. He also created the Josephine Pignolet Young Chef of the Year Award to support the next generation.
For many in the industry, Damien is more than a celebrated chef. He is a teacher, a mentor and a genuine legend of Australian dining.
About Jason Roberts
Jason Roberts is an internationally recognised chef, author and television personality whose career has spanned Australia and the United States. Born in New Zealand, he built his culinary foundations in Sydney, spending seven years as Executive Chef at Bistro Moncur under the mentorship of Damien Pignolet.
Known for his classical French training, warmth and instinctive approach to food, Jason went on to become a familiar face on Australian and US television, including Fresh, Ready Steady Cook and The Chew.
His career has moved across restaurants, media and food advocacy, but mentorship, connection and a deep respect for produce remain central to his work.
People, places &amp; dishes mentioned
Claude's
Bistro Moncur
William Angliss Institute
Foie gras
Terrines
Josephine Pignolet Young Chef of the Year Award
Caf&eacute; de Paris butter
La Buvette
Nathan Sasi
Morgan McGlone
Neil Perry
Episode Partner
This episode is proudly supported by Seaway Logistics, local experts in global trade.
Website: <a href="https://www.seaway.com.au/">https://www.seaway.com.au/</a>
LinkedIn: <a href="https://www.linkedin.com/company/seawaygroup">https://www.linkedin.com/company/seawaygroup</a>
About Straight To The Source&nbsp;
Straight To The Source is an Australian food and hospitality consultancy and podcast sharing the stories of chefs, farmers, producers and the people behind our food.
Hosted by Tawnya Bahr and Lucy Allon, it explores provenance, knowledge and lived experience to better understand where food comes from, who shapes it and why it matters.
You can find us: &bull; Straight To The Source Podcast:<a href="https://lnk.to/jBCTBE"> https://lnk.to/jBCTBE </a> &bull; Instagram:<a href="https://www.instagram.com/straight_to_the_source/"> https://www.instagram.com/straight_to_the_source/ </a> &bull; Website:<a href="http://straighttothesource.com.au"> http://straighttothesource.com.au</a>
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>
</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>
</ul>

Damien Pignolet & Jason Roberts: Mentorship, Sydney Dining and 33 Years of Friendship  

Why is it easier to buy imported tuna in an Australian supermarket than tuna caught off our own coast?

Heidi Walker, co-founder of Walker's Seafood and Walker's Tuna, explains why. Australia exports about 70% of the seafood it catches and imports about 70% of what it eats. Local fishers pay Australian wages and Australian fuel prices, and they compete against subsidised foreign fleets fishing the high seas with few rules. The country also has no scaled seafood canning facility left.

Heidi and her husband Pavo started with one of the oldest wooden tuna boats on the East Coast and no experience. They built Australia's largest wild-caught tuna company and became the first Australian tuna business to earn MSC certification. Now Walker's Tuna is the first Australian MSC-certified tuna stocked by a major supermarket, and it is in every Coles in the country.

This episode is proudly presented by Seaway Logistics, local experts in global trade.

In this episode:
Why imported tuna dominates Australian shelves, and what it costs to send one boat to sea ($70,000 a trip)
The last tank of fuel and the recycled fishing line that saved the business
How one swordfish for George Calombaris started a direct-to-chef strategy
What MSC certification actually proves, and why "line-caught" or "small boat" doesn't automatically mean sustainable
Creating a preserved albacore with Neil Perry, packed in Australian cold-pressed olive oil
Why the product is made in Thailand, and why that isn't a compromise
The proposed marine park that Heidi says could push Australians toward more imported fish

About Walker's Seafood and Walker's Tuna

Walker's Seafood Australia is a family-owned wild-caught tuna and swordfish business based in Mooloolaba, Queensland, founded by Heidi and Pavo Walker. It started with one old wooden boat and now runs four vessels in the Eastern Tuna and Billfish Fishery, supplying chefs across Australia and exporting to the US and Japan.

In 2015, Walker's became the first Australian tuna company to achieve MSC certification, the global standard for sustainable wild-caught seafood. Every boat carries 24/7 cameras and the Australian Fisheries Management Authority monitors them.

Walker's Tuna is the company's preserved range: Australian albacore in Australian cold-pressed olive oil, sold in jars and foil-lined pouches and developed with Neil Perry. It is the first Australian tuna stocked by a major supermarket, and it's available in every Coles nationally, around 200 Woolworths stores and independent grocers. Food service packs and frozen saku and poke cuts are also available for chefs.

Links
Walker's Seafood Australia: https://walkerstuna.com/
Walkers on Instagram: https://www.instagram.com/walkerseafoods 
Heidi Walker on LinkedIn:https://www.linkedin.com/in/heidi-walker-2b98b1123/
Marine Stewardship Council (MSC): https://www.msc.org/en-us/for-business/supply-chain-companies/get-certified
AFMA, Eastern Tuna and Billfish Fishery: https://www.afma.gov.au/

Learn More & Connect with Seaway Logistics
Website: https://www.seaway.com.au/
LinkedIn: https://www.linkedin.com/company/seawaygroup

Australian tuna, albacore tuna, MSC certified tuna, sustainable seafood Australia, imported seafood, Walker's Tuna, Heidi Walker, Pavo Walker, Mooloolaba, preserved tuna, freight logistics  

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 Podcast: https://lnk.to/jBCTBE
 • Instagram: https://www.instagram.com/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

Why is it easier to buy imported tuna in an Australian supermarket than tuna caught off our own coast?
Heidi Walker, co-founder of Walker's Seafood and Walker's Tuna, explains why. Australia exports about 70% of the seafood it catches and imports about 70% of what it eats. Local fishers pay Australian wages and Australian fuel prices, and they compete against subsidised foreign fleets fishing the high seas with few rules. The country also has no scaled seafood canning facility left.
Heidi and her husband Pavo started with one of the oldest wooden tuna boats on the East Coast and no experience. They built Australia's largest wild-caught tuna company and became the first Australian tuna business to earn MSC certification. Now Walker's Tuna is the first Australian MSC-certified tuna stocked by a major supermarket, and it is in every Coles in the country.
This episode is proudly presented by Seaway Logistics, local experts in global trade.
In this episode:
<ul>
<li aria-level="1">Why imported tuna dominates Australian shelves, and what it costs to send one boat to sea ($70,000 a trip)</li>
<li aria-level="1">The last tank of fuel and the recycled fishing line that saved the business</li>
<li aria-level="1">How one swordfish for George Calombaris started a direct-to-chef strategy</li>
<li aria-level="1">What MSC certification actually proves, and why "line-caught" or "small boat" doesn't automatically mean sustainable</li>
<li aria-level="1">Creating a preserved albacore with Neil Perry, packed in Australian cold-pressed olive oil</li>
<li aria-level="1">Why the product is made in Thailand, and why that isn't a compromise</li>
<li aria-level="1">The proposed marine park that Heidi says could push Australians toward more imported fish</li>
</ul>
About Walker's Seafood and Walker's Tuna
Walker's Seafood Australia is a family-owned wild-caught tuna and swordfish business based in Mooloolaba, Queensland, founded by Heidi and Pavo Walker. It started with one old wooden boat and now runs four vessels in the Eastern Tuna and Billfish Fishery, supplying chefs across Australia and exporting to the US and Japan.
In 2015, Walker's became the first Australian tuna company to achieve MSC certification, the global standard for sustainable wild-caught seafood. Every boat carries 24/7 cameras and the Australian Fisheries Management Authority monitors them.
Walker's Tuna is the company's preserved range: Australian albacore in Australian cold-pressed olive oil, sold in jars and foil-lined pouches and developed with Neil Perry. It is the first Australian tuna stocked by a major supermarket, and it's available in every Coles nationally, around 200 Woolworths stores and independent grocers. Food service packs and frozen saku and poke cuts are also available for chefs.
Links
<ul>
<li aria-level="1">Walker's Seafood Australia: <a href="https://walkerstuna.com/">https://walkerstuna.com/</a></li>
<li aria-level="1">Walkers on Instagram: <a href="https://www.instagram.com/walkerseafoods">https://www.instagram.com/walkerseafoods</a>&nbsp;</li>
<li aria-level="1">Heidi Walker on LinkedIn:<a href="https://www.linkedin.com/in/heidi-walker-2b98b1123/">https://www.linkedin.com/in/heidi-walker-2b98b1123/</a></li>
<li aria-level="1">Marine Stewardship Council (MSC): <a href="https://www.msc.org/en-us/for-business/supply-chain-companies/get-certified">https://www.msc.org/en-us/for-business/supply-chain-companies/get-certified</a></li>
<li aria-level="1">AFMA, Eastern Tuna and Billfish Fishery: <a href="https://www.afma.gov.au/">https://www.afma.gov.au/</a></li>
</ul>
Learn More &amp; Connect with Seaway Logistics
<ul>
<li>Website: <a href="https://www.seaway.com.au/">https://www.seaway.com.au/</a></li>
<li>LinkedIn: <a href="https://www.linkedin.com/company/seawaygroup">https://www.linkedin.com/company/seawaygroup</a></li>
</ul>
Australian tuna, albacore tuna, MSC certified tuna, sustainable seafood Australia, imported seafood, Walker's Tuna, Heidi Walker, Pavo Walker, Mooloolaba, preserved tuna, freight logistics&nbsp;&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.
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: &bull; Straight To The Source Podcast:<a href="https://lnk.to/jBCTBE"> https://lnk.to/jBCTBE </a> &bull; Instagram:<a href="https://www.instagram.com/straight_to_the_source/"> https://www.instagram.com/straight_to_the_source/ </a> &bull; Website:<a href="http://straighttothesource.com.au"> http://straighttothesource.com.au</a>
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: <a href="mailto:lucy@straighttothesource.com.au">lucy@straighttothesource.com.au</a></li>
</ul>

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