Join Lucy and Tawnya in conversation with Mark Henry, mechanical engineer and the entrepreneurial founder of Solidteknics, Australia’s ONLY manufacturer of cookware. Mark shares his journey from uni student to creating two global brands, Furi Knives and Solidteknics, driven not by monetary goals but by his desire to leave behind a design-legacy. 

 

Episode links:

Join the Straight To The Source community here

Solidteknics

Read about your hosts Tawnya Bahr and Lucy Allon here

Learn more about Straight To The Source here

Join Lucy and Tawnya in conversation with Mark Henry, mechanical engineer and the entrepreneurial founder of Solidteknics, Australia&rsquo;s ONLY manufacturer of cookware. Mark shares his journey from uni student to creating two global brands, Furi Knives and Solidteknics, driven not by monetary goals but by his desire to leave behind a design-legacy.&nbsp;
&nbsp;
Episode links:
<a href="https://straighttothesource.com.au/community">Join the Straight To The Source community here</a>
<a href="https://www.solidteknics.com/">Solidteknics</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

Mark Henry (Solidteknics): Building an Australian Cookware Legacy Through Innovation and Design

Celebrity chef Colin Fassnidge shares his journey from Dublin to Australia, building award-winning restaurants, television, family, mental health and the future of hospitality.

People think they know Colin Fassnidge. The TV chef. The Irish larrikin. The straight-talker.

But behind the television career is a chef who built his reputation the hard way, through Michelin-star kitchens, iconic restaurants, financial pressure, family life and an unwavering commitment to hospitality.

In this episode of Straight To The Source, Tawnya Bahr sits down with Colin for one of his most candid conversations yet.

From growing up in Dublin to building Four in Hand and 4Fourteen, Colin shares the lessons that shaped his career, why business is tougher than ever, how television changed his life, the importance of great partners, and why mental health can no longer be ignored in hospitality.

Whether you're a chef, restaurateur, producer or simply love great food stories, this episode is packed with honesty, humour and hard-earned wisdom.

In this episode, you'll hear:
Colin's journey from Dublin to Australia's leading kitchens
Michelin-star lessons that still shape his cooking
Building Four in Hand and 4Fourteen
How television transformed his career.
Business failures, resilience and bouncing back
Family, fatherhood and finding balance
Leadership lessons every hospitality business needs
Mental health and his work with WNOW (When No One's Watching) 
Why supporting local hospitality has never mattered more

About Colin FassnidgeBorn in Dublin, Colin Fassnidge trained in Michelin-starred kitchens before relocating to Australia, where he became one of the country's most recognised chefs. Best known for Four in Hand and 4Fourteen, Colin has also built an extensive television career through My Kitchen Rules, Better Homes & Gardens and numerous food and travel productions. Beyond the kitchen, he's a passionate advocate for hospitality, Manu Feildel, mental health, and supporting local food communities.Connect with Colin FassnidgeInstagram: @chefcolinfassnidgeFacebook: Colin Fassnidge

Resources & Mentions
WNOW (When No One's Watching) https://wnow.org/
OzHarvest https://www.ozharvest.org/
Better Homes& Gardens https://www.bhg.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

Keywords Colin Fassnidge, My Kitchen Rules, Better Homes & Gardens, hospitality podcast, Food Stories, Travel, Culinary Tourism,   Australian chefs, restaurant business, food podcast,  chef interview, Irish cooking, mental health, leadership, restaurants, Raymond Blanc, hospitality industry, MichelinStar, WNOW (When No One's Watching), Mens Health, Sydney restaurants, Michelin chefs, Logies, Social media, Michelin, Ozharvest, Hospitality, Straight To The Source, Tawnya Bahr, Lucy Allon

Celebrity chef Colin Fassnidge shares his journey from Dublin to Australia, building award-winning restaurants, television, family, mental health and the future of hospitality.
People think they know Colin Fassnidge. The TV chef. The Irish larrikin. The straight-talker.
But behind the television career is a chef who built his reputation the hard way, through Michelin-star kitchens, iconic restaurants, financial pressure, family life and an unwavering commitment to hospitality.
In this episode of Straight To The Source, Tawnya Bahr sits down with Colin for one of his most candid conversations yet.
From growing up in Dublin to building Four in Hand and 4Fourteen, Colin shares the lessons that shaped his career, why business is tougher than ever, how television changed his life, the importance of great partners, and why mental health can no longer be ignored in hospitality.
Whether you're a chef, restaurateur, producer or simply love great food stories, this episode is packed with honesty, humour and hard-earned wisdom.
In this episode, you'll hear:
<ul>
<li aria-level="1">Colin's journey from Dublin to Australia's leading kitchens</li>
<li aria-level="1">Michelin-star lessons that still shape his cooking</li>
<li aria-level="1">Building Four in Hand and 4Fourteen</li>
<li aria-level="1">How television transformed his career.</li>
<li aria-level="1">Business failures, resilience and bouncing back</li>
<li aria-level="1">Family, fatherhood and finding balance</li>
<li aria-level="1">Leadership lessons every hospitality business needs</li>
<li aria-level="1">Mental health and his work with WNOW (When No One's Watching)&nbsp;</li>
<li aria-level="1">Why supporting local hospitality has never mattered more</li>
</ul>
About Colin FassnidgeBorn in Dublin, Colin Fassnidge trained in Michelin-starred kitchens before relocating to Australia, where he became one of the country's most recognised chefs. Best known for Four in Hand and 4Fourteen, Colin has also built an extensive television career through&nbsp;My Kitchen Rules, Better Homes &amp; Gardens and numerous food and travel productions. Beyond the kitchen, he's a passionate advocate for hospitality, Manu Feildel, mental health, and supporting local food communities.Connect with Colin FassnidgeInstagram: @chefcolinfassnidgeFacebook: Colin Fassnidge
Resources &amp; Mentions
<ul>
<li aria-level="1">WNOW (When No One's Watching) <a href="https://wnow.org/">https://wnow.org/</a></li>
<li aria-level="1">OzHarvest <a href="https://www.ozharvest.org/">https://www.ozharvest.org/</a></li>
<li aria-level="1">Better Homes&amp; Gardens https://www.bhg.com.au/</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>
Keywords Colin Fassnidge, My Kitchen Rules, Better Homes &amp; Gardens, hospitality podcast, Food Stories, Travel, Culinary Tourism, &nbsp; Australian chefs, restaurant business, food podcast,&nbsp; chef interview, Irish cooking, mental health, leadership, restaurants, Raymond Blanc, hospitality industry, MichelinStar, WNOW (When No One's Watching), Mens Health, Sydney restaurants, Michelin chefs, Logies, Social media, Michelin, Ozharvest, Hospitality, Straight To The Source, Tawnya Bahr, Lucy Allon

Colin Fassnidge: Michelin Kitchens, MKR Fame, Mental Health & Finding His Way

After more than two decades in hospitality, Amelia Birch has built a business that reflects exactly what she believes in.

Amelia is the founder of Famelia, Australia’s only wine bar and bottle shop dedicated exclusively to championing women winemakers and women-led wine businesses. But her journey to Famelia was far from straightforward.

In this episode of Straight To The Source, Amelia joins Lucy Allon to share how losing her award-winning restaurant, The Book Kitchen, forced her to rebuild, reassess and create something with deeper purpose.

She explains why Famelia became exclusively focused on women-made wine, how conscious consumerism can drive meaningful industry change, and why hospitality should feel welcoming rather than intimidating.

The conversation also explores sustainable hospitality, achieving two Food Made Good stars from the Sustainable Restaurant Association, entrepreneurship, motherhood and Amelia’s belief that authentic, values-led businesses can make a greater impact than those focused on profit alone.

This is an honest conversation about women in wine, rebuilding after adversity and creating a hospitality business that genuinely stands for something.

What You'll Hear in This Episode

From The Book Kitchen to Famelia: How losing her award-winning restaurant during Sydney’s light rail construction reshaped Amelia’s career and approach to business.

Why Famelia exclusively champions women winemakers: The customer behaviour and industry realities that inspired Amelia to create a wine bar and bottle shop dedicated to women-made wine.

The visibility gap for women in wine: Why many customers still do not realise how few women are represented across the wine industry.

Making wine more approachable: Amelia’s mission to remove intimidation, gatekeeping and unnecessary complexity from the wine experience.

The power of conscious consumerism: How everyday purchasing decisions can support women winemakers, independent producers and businesses with purpose.

Purpose over profit in hospitality: Why Amelia measures success through authenticity, community and impact rather than revenue alone.

Building a values-led hospitality business: How purpose can guide decisions, strengthen customer loyalty and create a clearer point of difference.

Sustainability at Famelia: What achieving two Food Made Good stars from the Sustainable Restaurant Association means and how Amelia is embedding sustainability into daily operations.

Leadership shaped by adversity: How business loss, resilience and reinvention influenced Amelia’s leadership style.

Motherhood and entrepreneurship: The realities of raising two teenage boys while growing an independent hospitality business.

The future of Famelia: Amelia’s ambitions for the business and her broader vision for women in wine and hospitality.

Going Straight To The Source: Amelia's powerful definition of respecting provenance, recognising producers and choosing to support the people behind every product.

Follow Amelia Birch & Famelia
@famelia.wine
• @amelia.famelia

Resources & Mentions
Famelia Wine Bar & Bottle Shop: https://famelia.com.au 
• Sustainable Restaurant Association – Food Made Good Standard: https://www.foodmadegood.org

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

Keywords

Amelia Birch, Famelia Wine Bar, women winemakers Australia, women in wine Australia, hospitality leadership, purpose driven business, conscious consumerism, sustainable hospitality, Food Made Good, Sustainable Restaurant Association, Australian wine podcast, hospitality podcast Australia, female entrepreneurs Australia, Sydney wine bar, sommelier Australia, hospitality sustainability, hospitality leadership podcast, Straight To The Source podcast, Lucy Allon, Tawnya Bahr

After more than two decades in hospitality, Amelia Birch has built a business that reflects exactly what she believes in.
Amelia is the founder of Famelia, Australia&rsquo;s only wine bar and bottle shop dedicated exclusively to championing women winemakers and women-led wine businesses. But her journey to Famelia was far from straightforward.
In this episode of Straight To The Source, Amelia joins Lucy Allon to share how losing her award-winning restaurant, The Book Kitchen, forced her to rebuild, reassess and create something with deeper purpose.
She explains why Famelia became exclusively focused on women-made wine, how conscious consumerism can drive meaningful industry change, and why hospitality should feel welcoming rather than intimidating.
The conversation also explores sustainable hospitality, achieving two Food Made Good stars from the Sustainable Restaurant Association, entrepreneurship, motherhood and Amelia&rsquo;s belief that authentic, values-led businesses can make a greater impact than those focused on profit alone.
This is an honest conversation about women in wine, rebuilding after adversity and creating a hospitality business that genuinely stands for something.
What You'll Hear in This Episode
From The Book Kitchen to Famelia: How losing her award-winning restaurant during Sydney&rsquo;s light rail construction reshaped Amelia&rsquo;s career and approach to business.
Why Famelia exclusively champions women winemakers: The customer behaviour and industry realities that inspired Amelia to create a wine bar and bottle shop dedicated to women-made wine.
The visibility gap for women in wine: Why many customers still do not realise how few women are represented across the wine industry.
Making wine more approachable: Amelia&rsquo;s mission to remove intimidation, gatekeeping and unnecessary complexity from the wine experience.
The power of conscious consumerism: How everyday purchasing decisions can support women winemakers, independent producers and businesses with purpose.
Purpose over profit in hospitality: Why Amelia measures success through authenticity, community and impact rather than revenue alone.
Building a values-led hospitality business: How purpose can guide decisions, strengthen customer loyalty and create a clearer point of difference.
Sustainability at Famelia: What achieving two Food Made Good stars from the Sustainable Restaurant Association means and how Amelia is embedding sustainability into daily operations.
Leadership shaped by adversity: How business loss, resilience and reinvention influenced Amelia&rsquo;s leadership style.
Motherhood and entrepreneurship: The realities of raising two teenage boys while growing an independent hospitality business.
The future of Famelia: Amelia&rsquo;s ambitions for the business and her broader vision for women in wine and hospitality.
Going Straight To The Source: Amelia's powerful definition of respecting provenance, recognising producers and choosing to support the people behind every product.
Follow Amelia Birch &amp; Famelia
<ul>
<li>@famelia.wine &bull; @amelia.famelia</li>
</ul>
Resources &amp; Mentions
<ul>
<li>Famelia Wine Bar &amp; Bottle Shop: <a href="https://famelia.com.au">https://famelia.com.au</a>&nbsp; &bull; Sustainable Restaurant Association &ndash; Food Made Good Standard:<a href="https://www.foodmadegood.org"> https://www.foodmadegood.org</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>
Keywords
Amelia Birch, Famelia Wine Bar, women winemakers Australia, women in wine Australia, hospitality leadership, purpose driven business, conscious consumerism, sustainable hospitality, Food Made Good, Sustainable Restaurant Association, Australian wine podcast, hospitality podcast Australia, female entrepreneurs Australia, Sydney wine bar, sommelier Australia, hospitality sustainability, hospitality leadership podcast, Straight To The Source podcast, Lucy Allon, Tawnya Bahr

Amelia Birch: Building Famelia, Championing Women Winemakers & Leading with Purpose

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.

Mark Henry (Solidteknics): Building an Australian Cookware Legacy Through Innovation and Design

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