Join Tawnya and Lucy in conversation with Pip & Skeet Lawson from Pinnaroo Farms. Pip & Skeet grow, sprout & mill their own grain to create nutritious flours. But that wasn’t always the case - through a series of challenges Pip & Skeet turned adversity into an opportunity inspired by the ancient art of sprouting.

 

Episode links:

Join the Straight To The Source community here

Pinnaroo Farms story and online shop

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 Pip &amp; Skeet Lawson from Pinnaroo Farms. Pip &amp; Skeet grow, sprout &amp; mill their own grain to create nutritious flours. But that wasn&rsquo;t always the case - through a series of challenges Pip &amp; Skeet turned adversity into an opportunity inspired by the ancient art of sprouting.
&nbsp;
Episode links:
<a href="https://straighttothesource.com.au/community">Join the Straight To The Source community here</a>
<a href="https://pinnaroofarms.com.au/">Pinnaroo Farms story and online shop</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 06: Pip & Skeet Lawson from Pinnaroo Farms On How Adversity And Perseverance Led To An Exciting New Product

If you think fibre is boring, this episode might just change your mind.

Dr Joanna McMillan, one of Australia’s leading nutrition scientists and dietitians, is on a mission to make fibre sexy again. With her new book The Fibre Factor, she unpacks why this overlooked ingredient and nutrient is key to gut health, heart health and overall wellbeing, and yes, it helps us all have a good bathroom experience! 

In this episode of Straight To The Source, Joanna joins Lucy Allon to explore what she calls the modern fibre famine and why chefs, producers and home cooks all have a role to play in changing it. From menu innovation to embracing whole, plant-rich foods, this conversation is packed with practical, feel-good insights for building flavour and nutrition into every plate.

Smart, relatable and quietly game changing. Just like the food we should be eating.

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  Dr Joanna McMillan and find The Fibre Factor in shops and online
https://www.drjoanna.com/
https://www.instagram.com/drjoannamcmillan
https://www.penguin.com.au/books/the-fibre-factor-9781761356728 

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

If you think fibre is boring, this episode might just change your mind.
Dr Joanna McMillan, one of Australia&rsquo;s leading nutrition scientists and dietitians, is on a mission to make fibre sexy again. With her new book The Fibre Factor, she unpacks why this overlooked ingredient and nutrient is key to gut health, heart health and overall wellbeing, and yes, it helps us all have a good bathroom experience!&nbsp;
In this episode of Straight To The Source, Joanna joins Lucy Allon to explore what she calls the modern fibre famine and why chefs, producers and home cooks all have a role to play in changing it. From menu innovation to embracing whole, plant-rich foods, this conversation is packed with practical, feel-good insights for building flavour and nutrition into every plate.
Smart, relatable and quietly game changing. Just like the food we should be eating.
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&nbsp; Dr Joanna McMillan and find The Fibre Factor in shops and online
<ul>
<li aria-level="1"><a href="https://www.drjoanna.com/">https://www.drjoanna.com/</a></li>
<li aria-level="1"><a href="https://www.instagram.com/drjoannamcmillan">https://www.instagram.com/drjoannamcmillan</a></li>
<li aria-level="1"><a href="https://www.penguin.com.au/books/the-fibre-factor-9781761356728">https://www.penguin.com.au/books/the-fibre-factor-9781761356728 </a></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:&nbsp;<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 78. Dr Joanna McMillan on Making Fibre Sexy Again

Ep 77. Chef Jerry Mai: Turning Up the Heat on Heritage

If bold, punchy and unapologetic food is your preference, this episode delivers.

Born in Vietnam, Chef Jerry Mai grew up surrounded by a mother’s love expressed through food. It was an upbringing in which food became more than something to cook; it evolved into identity, culture, and memory.

Chef Jerry Mai did not simply inherit recipes. A new expression of those traditions continues to take shape.

In this episode of Straight To The Source, Chef Jerry Mai joins Tawnya Bahr for a candid conversation about the realities of the hospitality industry, travel, raising a family, relationships and why the best stories sometimes emerge long after the kitchen closes.

Now the Culinary Director at Roll’d, Jerry’s bringing bold Vietnamese street food to the national stage while remaining fiercely grounded in its origins and flavour.

Jerry is funny, fearless and refreshingly honest. Just like the food.

Listen now on your favourite podcast platform.

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 Jerry
Chefjerrymai
rolld_vietnamese

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

Ep 77. Chef Jerry Mai: Turning Up the Heat on Heritage
If bold, punchy and unapologetic food is your preference, this episode delivers.
Born in Vietnam, Chef Jerry Mai grew up surrounded by a mother&rsquo;s love expressed through food. It was an upbringing in which food became more than something to cook; it evolved into identity, culture, and memory.
Chef Jerry Mai did not simply inherit recipes. A new expression of those traditions continues to take shape.
In this episode of Straight To The Source, Chef Jerry Mai joins Tawnya Bahr for a candid conversation about the realities of the hospitality industry, travel, raising a family, relationships and why the best stories sometimes emerge long after the kitchen closes.
Now the Culinary Director at Roll&rsquo;d, Jerry&rsquo;s bringing bold Vietnamese street food to the national stage while remaining fiercely grounded in its origins and flavour.
Jerry is funny, fearless and refreshingly honest. Just like the food.
Listen now on your favourite podcast platform.
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 Jerry
<ul>
<li aria-level="1"><a href="https://www.instagram.com/chefjerrymai/">Chefjerrymai</a></li>
<li aria-level="1"><a href="https://www.instagram.com/rolld_vietnamese/">rolld_vietnamese</a></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 77. Chef Jerry Mai: Turning Up the Heat on Heritage

What do you do when you’re left with 200 litres of cream? If you’re Pierre Issa, better known as Pepe Saya, you churn it into cultured butter. 

Pepe’s first batch back in 2009 was, in his own words, “dreadful”. But instead of walking away, he kept churning. Seventeen years later, Pepe Saya butter is served in top restaurants, stocked in premium retailers, flown business class on Qantas, and is now being produced with the Amish community in the United States.

In this episode, Pepe talks about:
How a glut of cream at Christmas started a cultured butter revolution
Changing the cultured butter game in Australia
How farmers’ markets help build the Pepe Saya brand
The evolution from market stall to home and commercial kitchens
Making a bold move into the United States
A surprising partnership with Amish dairy farmers to produce butter for the US market
Winning over chefs and building a loyal following  
Launching a new Australian milk brand

This is a story about curiousity, stubbornness, and the power of building a global artisan brand built on craftsmanship, persistence and doing things properly from the ground up. 

Subscribe or follow 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 Pepe Saya
https://www.instagram.com/pepesaya 
https://www.instagram.com/pepesayausa
https://www.instagram.com/mrspepesaya 
www.pepesaya.com.au and www.pepesaya.com 

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

What do you do when you&rsquo;re left with 200 litres of cream? If you&rsquo;re Pierre Issa, better known as Pepe Saya, you churn it into cultured butter.&nbsp;
Pepe&rsquo;s first batch back in 2009 was, in his own words, &ldquo;dreadful&rdquo;. But instead of walking away, he kept churning. Seventeen years later, Pepe Saya butter is served in top restaurants, stocked in premium retailers, flown business class on Qantas, and is now being produced with the Amish community in the United States.
In this episode, Pepe talks about:
<ul>
<li aria-level="1">How a glut of cream at Christmas started a cultured butter revolution</li>
<li aria-level="1">Changing the cultured butter game in Australia</li>
<li aria-level="1">How farmers&rsquo; markets help build the Pepe Saya brand</li>
<li aria-level="1">The evolution from market stall to home and commercial kitchens</li>
<li aria-level="1">Making a bold move into the United States</li>
<li aria-level="1">A surprising partnership with Amish dairy farmers to produce butter for the US market</li>
<li aria-level="1">Winning over chefs and building a loyal following&nbsp;&nbsp;</li>
<li aria-level="1">Launching a new Australian milk brand</li>
</ul>
This is a story about curiousity, stubbornness, and the power of building a global artisan brand built on craftsmanship, persistence and doing things properly from the ground up.&nbsp;
Subscribe or follow 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>.
Follow &amp; Connect with Pepe Saya
<ul>
<li aria-level="1"><a href="https://www.instagram.com/pepesaya">https://www.instagram.com/pepesaya</a>&nbsp;</li>
<li aria-level="1"><a href="https://www.instagram.com/pepesayausa/">https://www.instagram.com/pepesayausa</a></li>
<li aria-level="1"><a href="https://www.instagram.com/mrspepesaya">https://www.instagram.com/mrspepesaya</a>&nbsp;</li>
<li aria-level="1"><a href="http://www.pepesaya.com.au">www.pepesaya.com.au</a> and <a href="http://www.pepesaya.com">www.pepesaya.com</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:&nbsp;<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 06: Pip & Skeet Lawson from Pinnaroo Farms On How Adversity And Perseverance Led To An Exciting New Product

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