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

Ep 05: Mark Henry, Entrepreneur and Founder of Solidteknics, Talks About Innovation and Creating a Design Legacy

After six transformative years cooking in Los Angeles, chef Monty Koludrovic has returned to Australia. 

In recently announced news, he will spearhead a highly anticipated new steakhouse at Crown Melbourne, celebrating the very best of the Australian meat industry, from provenance and producers to exceptional cuts and craftsmanship.

Now back on home soil, he shares what it’s like adjusting to life down under again, and why he’s more curious than ever about discovering the incredible ingredients Australia has to offer.

In this episode, Monty talks about: 
Opening venues during global uncertainty
The resilience of the LA hospitality community
Championing premium Australian produce in America
What he missed most about home 
The fascinating world of catering events in Tinseltown.

🎧 Listen now on your favourite podcast platform.

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com 

Follow & Connect with Monty Koludrovic
https://www.instagram.com/monty_koludrovic 
https://www.linkedin.com/in/monty-koludrovic-3858a773/ 

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

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

Follow Straight To The Source: @straight_to_the_source

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

After six transformative years cooking in Los Angeles, chef Monty Koludrovic has returned to Australia.&nbsp;
In recently announced news, he will spearhead a highly anticipated new steakhouse at Crown Melbourne, celebrating the very best of the Australian meat industry, from provenance and producers to exceptional cuts and craftsmanship.
Now back on home soil, he shares what it&rsquo;s like adjusting to life down under again, and why he&rsquo;s more curious than ever about discovering the incredible ingredients Australia has to offer.
In this episode, Monty talks about:&nbsp;
<ul>
<li aria-level="1">Opening venues during global uncertainty</li>
<li aria-level="1">The resilience of the LA hospitality community</li>
<li aria-level="1">Championing premium Australian produce in America</li>
<li aria-level="1">What he missed most about home&nbsp;</li>
<li aria-level="1">The fascinating world of catering events in Tinseltown.</li>
</ul>
🎧 Listen now on your favourite podcast platform.
Subscribe for more interviews with industry leaders and changemakers.
This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at<a href="https://www.unox.com/au_au/"> </a><a href="http://www.unox.com">www.unox.com</a>&nbsp;
Follow &amp; Connect with Monty Koludrovic
<ul>
<li aria-level="1"><a href="https://www.instagram.com/monty_koludrovic">https://www.instagram.com/monty_koludrovic</a>&nbsp;</li>
<li aria-level="1"><a href="https://www.linkedin.com/in/monty-koludrovic-3858a773/">https://www.linkedin.com/in/monty-koludrovic-3858a773/</a>&nbsp;</li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Subscribe to our newsletter: <a href="https://straighttothesource.com.au/community">https://straighttothesource.com.au/community</a>&nbsp;
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>

Ep 75. Monty Koludrovic’s Next Culinary Chapter at Victor Churchill

Chef and restaurateur Somer Sivrioğlu has always cooked between cultures, and right now, he’s doing it louder than ever. From opening Hamsi Taverna at the iconic Sydney Fish Market to judging 200 episodes a year on MasterChef Turkey, Somer is redefining what modern Turkish cuisine looks like across continents.

In this episode, we unpack:
The vision behind Hamsi and bringing Aegean seafood culture to Sydney
Why charcoal and line-caught mackerel matter
How he helped shift Australia’s perception of Turkish food beyond kebabs
The vegetable-forward traditions of the northern Aegean
Why meat in Turkish homes is often used as flavouring, not a centrepiece
The evolution of Turkish restaurants in Australia
The pressure and privilege of shaping a nation’s food conversation on television in Turkey
What it really takes to run restaurants between Istanbul and Sydney

When Somer opened Efendy in 2007, diners questioned whether Turkish cuisine belonged in a refined dining room.

Today, through venues like Anason (meze bar at Barangaroo), Maydanoz (vegetable-driven Turkish cuisine), Hamsi (seafood-focused Mediterranean concept) and Efendy in Istanbul, he’s helped reshape the narrative. This is a conversation about identity, technique, tradition, and evolution and chefs who build bridges (not just menus). 

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com 

Follow & Connect with Somer Sivrioğlu 
Somer Sivrioğlu https://www.linkedin.com/in/somer-sivrioglu-53a13422/
Instagram: https://www.instagram.com/hamsitaverna   
Instagram: https://www.instagram.com/somersivrioglu 

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

Follow Straight To The Source: @straight_to_the_source

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

Chef and restaurateur Somer Sivrioğlu has always cooked between cultures, and right now, he&rsquo;s doing it louder than ever. From opening Hamsi Taverna at the iconic Sydney Fish Market to judging 200 episodes a year on MasterChef Turkey, Somer is redefining what modern Turkish cuisine looks like across continents.
In this episode, we unpack:
<ul>
<li aria-level="1">The vision behind Hamsi and bringing Aegean seafood culture to Sydney</li>
<li aria-level="1">Why charcoal and line-caught mackerel matter</li>
<li aria-level="1">How he helped shift Australia&rsquo;s perception of Turkish food beyond kebabs</li>
<li aria-level="1">The vegetable-forward traditions of the northern Aegean</li>
<li aria-level="1">Why meat in Turkish homes is often used as flavouring, not a centrepiece</li>
<li aria-level="1">The evolution of Turkish restaurants in Australia</li>
<li aria-level="1">The pressure and privilege of shaping a nation&rsquo;s food conversation on television in Turkey</li>
<li aria-level="1">What it really takes to run restaurants between Istanbul and Sydney</li>
</ul>
When Somer opened Efendy in 2007, diners questioned whether Turkish cuisine belonged in a refined dining room.
Today, through venues like Anason (meze bar at Barangaroo), Maydanoz (vegetable-driven Turkish cuisine), Hamsi (seafood-focused Mediterranean concept) and Efendy in Istanbul, he&rsquo;s helped reshape the narrative. This is a conversation about identity, technique, tradition, and evolution and chefs who build bridges (not just menus).&nbsp;
Subscribe for more interviews with industry leaders and changemakers.
This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at<a href="https://www.unox.com/au_au/"> </a><a href="http://www.unox.com">www.unox.com</a>&nbsp;
Follow &amp; Connect with Somer Sivrioğlu&nbsp;
<ul>
<li aria-level="1">Somer Sivrioğlu <a href="https://www.linkedin.com/in/somer-sivrioglu-53a13422/">https://www.linkedin.com/in/somer-sivrioglu-53a13422/</a></li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/hamsitaverna">https://www.instagram.com/hamsitaverna</a>&nbsp;&nbsp;&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/somersivrioglu">https://www.instagram.com/somersivrioglu</a>&nbsp;</li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>

Ep 74. Somer Sivrioğlu on redefining modern Turkish cuisine across continents

If you have flown recently, chances are you have eaten a meal designed by Rob Smithson.

As Head of Culinary at dnata Catering and Retail, Rob leads menu development and culinary performance across one of the world’s largest airline catering businesses. In Australia alone, dnata produces 54 million meals each year and services 250,000 flights across domestic, international and private aviation.

In this episode, we go behind the scenes of airline catering to explore how menus are reverse-engineered for altitude, culture, equipment limitations and global trends. Rob shares how his team balances creativity with precision, sustainability with scalability, and quality with extraordinary volume.

Episode Highlights
What it takes to design and deliver 54 million airline meals a year
Food trends shaping airline menus, including protein and fibre
Sustainability in aviation catering and the Paddock to Plane programme
Working with high-profile chefs, including Ross Lusted for Qatar Airways
Integrating native Australian ingredients into global menus
Developing and mentoring the next generation of chefs

This is a rare look inside a part of the hospitality industry most people never see, but almost everyone experiences.

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com 

Follow & Connect with Rob Smithson, Head of Culinary, dnata Catering & Retail 
Robert Smithson 

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

Follow Straight To The Source: @straight_to_the_source

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

If you have flown recently, chances are you have eaten a meal designed by Rob Smithson.
As Head of Culinary at dnata Catering and Retail, Rob leads menu development and culinary performance across one of the world&rsquo;s largest airline catering businesses. In Australia alone, dnata produces 54 million meals each year and services 250,000 flights across domestic, international and private aviation.
In this episode, we go behind the scenes of airline catering to explore how menus are reverse-engineered for altitude, culture, equipment limitations and global trends. Rob shares how his team balances creativity with precision, sustainability with scalability, and quality with extraordinary volume.
Episode Highlights
<ul>
<li>What it takes to design and deliver 54 million airline meals a year</li>
<li>Food trends shaping airline menus, including protein and fibre</li>
<li>Sustainability in aviation catering and the Paddock to Plane programme</li>
<li>Working with high-profile chefs, including Ross Lusted for Qatar Airways</li>
<li>Integrating native Australian ingredients into global menus</li>
<li>Developing and mentoring the next generation of chefs</li>
</ul>
This is a rare look inside a part of the hospitality industry most people never see, but almost everyone experiences.
Subscribe for more interviews with industry leaders and changemakers.
This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at<a href="https://www.unox.com/au_au/"> </a><a href="http://www.unox.com">www.unox.com</a>&nbsp;
Follow &amp; Connect with Rob Smithson, Head of Culinary, dnata Catering &amp; Retail&nbsp;
<ul>
<li aria-level="1"><a href="https://www.linkedin.com/in/robert-smithson-1974a04a/">Robert Smithson</a>&nbsp;</li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>

Ep 05: Mark Henry, Entrepreneur and Founder of Solidteknics, Talks About Innovation and Creating a Design Legacy

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