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 73. 54 Million Meals a Year: Inside Airline Catering with dnata’s Head of Culinary Rob Smithson

Helena Moursellas is a cookbook author, cook, and creative food professional whose career has been built through opportunity, experience, mentorship, and persistence.

In conversation with Lucy Allon, Helena shares how appearing on My Kitchen Rules became the gateway to discovering her passion for food, but not the destination. What followed was more than a decade spent learning the craft from the ground up across commercial kitchens, hospitality, food media and international markets.

At the heart of this episode is a clear message for anyone working in food and hospitality: long-term success comes from putting in the hard yards, staying curious and building a strong foundation of skills and experience. 

Episode Highlights
How My Kitchen Rules became the gateway to Helena Moursellas discovering her passion for food
What working in commercial kitchens taught Helena about service, structure, resilience and teamwork
The importance of learning the craft from the ground up and gaining deep industry experience
How mentorship from industry leaders shaped Helena’s confidence, skills and career direction
Transitioning from hospitality into food media and what Helena learned working at delicious.
Why building a sustainable food career takes time, curiosity and a strong foundation of skills
Expanding a food career internationally through content creation, food styling and brand work

Subscribe for more candid conversations 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 

Giveaway: Win a Signed Copy of OPA!

We’re giving one Straight To The Source listener the chance to win a signed copy of OPA!by Helena and Vikki Moursellas. 

To enter
Follow @‌straight_to_the_source and @‌helenaandvikki on Instagram
In the Giveaway post comments HERE, tell us in 10 words or fewer: What is your favourite Greek dish and why?

Entries close Sunday 15 February 2026. The winner will be contacted via Instagram DM. 

This is a game of skill and chance plays no part in determining the winner. Entries will be judged on creativity and originality. Open to Australian residents only. One entry per person. This giveaway is not sponsored, endorsed or administered by, or associated with Instagram.

Follow Helena Moursellas 
Instagram: https://www.instagram.com/helena_marieee 
Instagram: https://www.instagram.com/helenaandvikki 

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

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

Follow Straight To The Source: @straight_to_the_source

Helena Moursellas is a cookbook author, cook, and creative food professional whose career has been built through opportunity, experience, mentorship, and persistence.
In conversation with Lucy Allon, Helena shares how appearing on My Kitchen Rules became the gateway to discovering her passion for food, but not the destination. What followed was more than a decade spent learning the craft from the ground up across commercial kitchens, hospitality, food media and international markets.
At the heart of this episode is a clear message for anyone working in food and hospitality: long-term success comes from putting in the hard yards, staying curious and building a strong foundation of skills and experience.&nbsp;
Episode Highlights
<ul>
<li aria-level="1">How My Kitchen Rules became the gateway to Helena Moursellas discovering her passion for food</li>
<li aria-level="1">What working in commercial kitchens taught Helena about service, structure, resilience and teamwork</li>
<li aria-level="1">The importance of learning the craft from the ground up and gaining deep industry experience</li>
<li aria-level="1">How mentorship from industry leaders shaped Helena&rsquo;s confidence, skills and career direction</li>
<li aria-level="1">Transitioning from hospitality into food media and what Helena learned working at delicious.</li>
<li aria-level="1">Why building a sustainable food career takes time, curiosity and a strong foundation of skills</li>
<li aria-level="1">Expanding a food career internationally through content creation, food styling and brand work</li>
</ul>
Subscribe for more candid conversations 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;
Giveaway: Win a Signed Copy of OPA!
We&rsquo;re giving one Straight To The Source listener the chance to win a signed copy of OPA! by Helena and Vikki Moursellas.&nbsp;
To enter
<ul>
<li aria-level="1">Follow <a href="https://www.instagram.com/straight_to_the_source">@&zwnj;straight_to_the_source</a> and <a href="https://www.instagram.com/helenaandvikki">@&zwnj;helenaandvikki</a> on Instagram</li>
<li aria-level="1">In the Giveaway post comments <a href="https://www.instagram.com/reel/DUmIFM4EhfW/?utm_source=ig_web_copy_link&amp;igsh=MzRlODBiNWFlZA==">HERE</a>, tell us in 10 words or fewer: What is your favourite Greek dish and why?</li>
</ul>
Entries close Sunday 15 February 2026. The winner will be contacted via Instagram DM.&nbsp;
This is a game of skill and chance plays no part in determining the winner. Entries will be judged on creativity and originality. Open to Australian residents only. One entry per person. This giveaway is not sponsored, endorsed or administered by, or associated with Instagram.
Follow Helena Moursellas&nbsp;
<ul>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/helena_marieee">https://www.instagram.com/helena_marieee</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/helenaandvikki">https://www.instagram.com/helenaandvikki</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>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

Ep 72. Helena Moursellas: Turning Opportunity into a Successful Food Career

In From the Source, we step outside our regular episodes to take an urgent, in-depth look at the issues threatening our food systems. 

Host Lucy Allon speaks with award-winning wild-catch fisherman Anthony Heslewood of Revolution Fisheries about the Western Australian fisheries ban and its far-reaching impact on small-scale fishers, chefs, and the future of Australian locally caught, sustainably sourced fish.

This conversation unpacks rising prices, supply chains, disappearing WA seafood and increased reliance on imports, and why this decision matters to everyone who cares about the provenance of their food.

You’ll also hear how you can support affected fishers, including, if you’re a WA resident, signing a petition to Save WA’s Fisheries, the closing date of which has been extended to 17 February 2026: https://tinyurl.com/Save-WA-Fishers

Episode Highlights:
The Western Australian Government’s fishing ban has effectively shut down commercial fishing across the West Coast.
Targeted, low-impact fishing methods could have protected vulnerable species without eliminating entire fisheries, creating a sustainable future for all. 
Local seafood is already disappearing, driving higher prices and increased reliance on imports.
Fishers like Revolution Fisheries are being forced to rapidly rethink their future to survive. 

This is an essential listen for chefs, food professionals, policymakers and anyone who cares about truly sustainable systems, transparent supply chains and the future of Australian wild-caught fish.

Subscribe for more interviews with industry leaders and changemakers.

If you’re a WA resident, please sign the WA Government Petition: https://tinyurl.com/Save-WA-Fishers. If you’re elsewhere in Australia, please share the link and urge your WA friends to sign. 

Follow & Connect with Anthony Heslewood, Revolution Fisheries
https://revolutionfisheries.com
https://www.instagram.com/revolution_fisheries 

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

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

Follow Straight To The Source Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

In From the Source, we step outside our regular episodes to take an urgent, in-depth look at the issues threatening our food systems.&nbsp;
Host Lucy Allon speaks with award-winning wild-catch fisherman Anthony Heslewood of Revolution Fisheries about the Western Australian fisheries ban and its far-reaching impact on small-scale fishers, chefs, and the future of Australian locally caught, sustainably sourced fish.
This conversation unpacks rising prices, supply chains, disappearing WA seafood and increased reliance on imports, and why this decision matters to everyone who cares about the provenance of their food.
You&rsquo;ll also hear how you can support affected fishers, including, if you&rsquo;re a WA resident, signing a petition to Save WA&rsquo;s Fisheries, the closing date of which has been extended to 17 February 2026:&nbsp;<a href="https://tinyurl.com/Save-WA-Fishers">https://tinyurl.com/Save-WA-Fishers</a>
Episode Highlights:
<ul>
<li aria-level="1">The Western Australian Government&rsquo;s fishing ban has effectively shut down commercial fishing across the West Coast.</li>
<li aria-level="1">Targeted, low-impact fishing methods could have protected vulnerable species without eliminating entire fisheries, creating a sustainable future for all.&nbsp;</li>
<li aria-level="1">Local seafood is already disappearing, driving higher prices and increased reliance on imports.</li>
<li aria-level="1">Fishers like Revolution Fisheries are being forced to rapidly rethink their future to survive.&nbsp;</li>
</ul>
This is an essential listen for chefs, food professionals, policymakers and anyone who cares about truly sustainable systems, transparent supply chains and the future of Australian wild-caught fish.
Subscribe for more interviews with industry leaders and changemakers.
If you&rsquo;re a WA resident, please sign the WA Government Petition: <a href="https://tinyurl.com/Save-WA-Fishers">https://tinyurl.com/Save-WA-Fishers. </a>If you&rsquo;re elsewhere in Australia, please share the link and urge your WA friends to sign.&nbsp;
Follow &amp; Connect with Anthony Heslewood, Revolution Fisheries
<ul>
<li aria-level="1"><a href="https://revolutionfisheries.com">https://revolutionfisheries.com</a></li>
<li aria-level="1"><a href="https://www.instagram.com/revolution_fisheries">https://www.instagram.com/revolution_fisheries</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>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source Food Podcast:<a href="https://www.instagram.com/stts_podcast"> @stts_podcast</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

FROM THE SOURCE: Western Australia’s Fisheries Ban 

Host Tawnya Bahr is joined by Tony Panetta, Group Executive Chef of Trippas White Group, to explore what it takes to deliver exceptional food experiences at scale while staying grounded in quality, connection and creativity.

Tony shares his back story from starting his apprenticeship at just 15, to leading some of Australia’s largest hospitality operations, and now overseeing a diverse portfolio of venues, corporate catering, airline lounges and educational food programs.

This conversation dives into Tony’s deep respect for Australian producers, the importance of building relationships beyond the supply list, and why big kitchens don’t have to lose the soul of food. 

Episode Highlights
Tony Panetta’s journey from apprentice chef to Group Executive Chef of Trippas White Group
What it takes to deliver exceptional food experiences at scale
Why relationships with Australian producers are the heart of great hospitality
Mentoring the next generation of chefs and building a strong kitchen culture
Sustainability, innovation, and the future of Australia’s food industry

Key episode takeaways
Big operations do not have to mean losing creativity or connection.
Tony Panetta reminds us that hospitality is at its best when built on relationships, respect for ingredients, and investing in people.

Subscribe for more candid conversations 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 Tony Panetta, Group Executive Chef, Trippas White Group 
Instagram: @tony.panetta
Instagram: @trippaswhitegroup
LinkedIn: https://www.linkedin.com/company/trippas-white-group 

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

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

Follow Straight To The Source: @straight_to_the_source

Host Tawnya Bahr is joined by Tony Panetta, Group Executive Chef of Trippas White Group, to explore what it takes to deliver exceptional food experiences at scale while staying grounded in quality, connection and creativity.
Tony shares his back story from starting his apprenticeship at just 15, to leading some of Australia&rsquo;s largest hospitality operations, and now overseeing a diverse portfolio of venues, corporate catering, airline lounges and educational food programs.
This conversation dives into Tony&rsquo;s deep respect for Australian producers, the importance of building relationships beyond the supply list, and why big kitchens don&rsquo;t have to lose the soul of food.&nbsp;
Episode Highlights
<ul>
<li aria-level="1">Tony Panetta&rsquo;s journey from apprentice chef to Group Executive Chef of Trippas White Group</li>
<li aria-level="1">What it takes to deliver exceptional food experiences at scale</li>
<li aria-level="1">Why relationships with Australian producers are the heart of great hospitality</li>
<li aria-level="1">Mentoring the next generation of chefs and building a strong kitchen culture</li>
<li aria-level="1">Sustainability, innovation, and the future of Australia&rsquo;s food industry</li>
</ul>
Key episode takeaways
<ul>
<li aria-level="1">Big operations do not have to mean losing creativity or connection.</li>
<li aria-level="1">Tony Panetta reminds us that hospitality is at its best when built on relationships, respect for ingredients, and investing in people.</li>
</ul>
Subscribe for more candid conversations 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 Tony Panetta, Group Executive Chef, Trippas White Group&nbsp;
<ul>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/tony.panetta">@tony.panetta</a></li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/trippaswhitegroup">@trippaswhitegroup</a></li>
<li aria-level="1">LinkedIn: <a href="https://www.linkedin.com/company/trippas-white-group">https://www.linkedin.com/company/trippas-white-group</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>
Find out more about Straight To The Source:&nbsp;<a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

Ep 71. Keeping the Soul in Food at Scale with Tony Panetta 

Chef David Martin has spent nearly two decades evolving from hotel fine-dining apprentice to one of Australia’s leading innovators in aged-care hospitality. In this episode, he shares how early mentorship, a strong family foundation and a deep love of food shaped his career.

David talks about the moment he realised the traditional hospitality path wasn’t sustainable for the life he wanted and what ultimately drew him into aged care. He explains why he believes it’s now one of the most exciting frontiers in hospitality and how he’s helping redefine food experiences for older Australians with the launch of his new One Plate At A Time resource hub.

We explore his work with St Vincent’s, leading hotel services across Victoria and New South Wales, the growth of his talented team and the role technology now plays in delivering consistent, high-quality meals at scale. David also reflects on his competition journey from national events to competing on the international stage in London and how that experience fuels his mission to elevate aged-care dining.

If you’re curious about modern aged-care food, kitchen team leadership, or creating meaningful change in an industry ready for reinvention, this conversation is packed with insight and heart.

Episode Highlights:
David’s fine-dining beginnings, early mentors and family influences
Why David moved into aged care and how he built trust in a new setting
The evolving expectations of residents and why aged care is an emerging hospitality frontier
David’s focus on quality, including texture-modified meals
Launch of One Plate At A Time - Industry Resource  
Competition experience and his leadership across St Vincent’s homes
Building a strong team, embracing technology and shaping a fresh seasonal menu

Whether you’re a chef, a hospitality leader or simply someone who believes food can create real connection, this conversation offers plenty of heart, insight and inspiration.

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/  

Follow & Connect with David Martin, One Plate At A Time
https://linktr.ee/davidmartin32 

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

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

Follow Straight To The Source Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

Chef David Martin has spent nearly two decades evolving from hotel fine-dining apprentice to one of Australia&rsquo;s leading innovators in aged-care hospitality. In this episode, he shares how early mentorship, a strong family foundation and a deep love of food shaped his career.
David talks about the moment he realised the traditional hospitality path wasn&rsquo;t sustainable for the life he wanted and what ultimately drew him into aged care. He explains why he believes it&rsquo;s now one of the most exciting frontiers in hospitality and how he&rsquo;s helping redefine food experiences for older Australians with the launch of his new One Plate At A Time resource hub.
We explore his work with St Vincent&rsquo;s, leading hotel services across Victoria and New South Wales, the growth of his talented team and the role technology now plays in delivering consistent, high-quality meals at scale. David also reflects on his competition journey from national events to competing on the international stage in London and how that experience fuels his mission to elevate aged-care dining.
If you&rsquo;re curious about modern aged-care food, kitchen team leadership, or creating meaningful change in an industry ready for reinvention, this conversation is packed with insight and heart.
Episode Highlights:
<ul>
<li aria-level="1">David&rsquo;s fine-dining beginnings, early mentors and family influences</li>
<li aria-level="1">Why David moved into aged care and how he built trust in a new setting</li>
<li aria-level="1">The evolving expectations of residents and why aged care is an emerging hospitality frontier</li>
<li aria-level="1">David&rsquo;s focus on quality, including texture-modified meals</li>
<li aria-level="1">Launch of One Plate At A Time - Industry Resource&nbsp;&nbsp;</li>
<li aria-level="1">Competition experience and his leadership across St Vincent&rsquo;s homes</li>
<li aria-level="1">Building a strong team, embracing technology and shaping a fresh seasonal menu</li>
</ul>
Whether you&rsquo;re a chef, a hospitality leader or simply someone who believes food can create real connection, this conversation offers plenty of heart, insight and inspiration.
Subscribe for more interviews with industry leaders and changemakers.
This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at <a href="https://squizify.com/">https://squizify.com/</a>&nbsp;&nbsp;
Follow &amp; Connect with David Martin, One Plate At A Time
<ul>
<li aria-level="1"><a href="https://linktr.ee/davidmartin32">https://linktr.ee/davidmartin32</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>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source Food Podcast:<a href="https://www.instagram.com/stts_podcast"> @stts_podcast</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

Ep 70: One Plate At A Time - Chef David Martin on redefining  Aged Care Dining

In this episode of Straight To The Source, Tawnya Bahr is joined by Richard Prout, Chief of Product and Innovation at Zambrero, Australia’s largest Mexican restaurant franchise.

Richard shares how Dr Sam Prince’s vision of creating fresh, healthy Mexican food grew into a global movement with nearly 100 million meals donated through the Plate 4 Plate initiative. From the brand’s humble beginnings in Canberra to its international footprint spanning Australia, New Zealand, the UK, Ireland, and the US, Zambrero has stayed true to its mission: to end world hunger through good food that feels good to eat.

You’ll hear how Richard’s early career in hospitality (and his unlikely path to becoming a tequila connoisseur!) led him to Zambrero, where innovation meets purpose. He also reveals exciting updates on Zambrero’s new chip launch, menu evolution, and how franchise partners are helping grow the feel-good Mex movement across the globe.

Episode Highlights:
The story behind Zambrero and founder Dr Sam Prince’s mission to end world hunger
Richard’s personal journey from fine dining to food innovation
How Plate 4 Plate has helped donate nearly 100 million meals
The secrets behind Zambrero’s menu consistency and innovation
Launching oven-baked chips that taste fried with 50% less fat
Insights into the Zambrero franchise model and growth across Australia and beyond

Whether you’re a foodie, a franchise entrepreneur, or simply someone who loves a burrito with purpose, this episode is packed with flavour and inspiration.

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/  
Zambrero Official Website
Connect with Zambrero on LinkedIn and Instagram

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

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

Follow Straight To The Source Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

In this episode of Straight To The Source, Tawnya Bahr is joined by Richard Prout, Chief of Product and Innovation at Zambrero, Australia&rsquo;s largest Mexican restaurant franchise.
Richard shares how Dr Sam Prince&rsquo;s vision of creating fresh, healthy Mexican food grew into a global movement with nearly 100 million meals donated through the Plate 4 Plate initiative. From the brand&rsquo;s humble beginnings in Canberra to its international footprint spanning Australia, New Zealand, the UK, Ireland, and the US, Zambrero has stayed true to its mission: to end world hunger through good food that feels good to eat.
You&rsquo;ll hear how Richard&rsquo;s early career in hospitality (and his unlikely path to becoming a tequila connoisseur!) led him to Zambrero, where innovation meets purpose. He also reveals exciting updates on Zambrero&rsquo;s new chip launch, menu evolution, and how franchise partners are helping grow the feel-good Mex movement across the globe.
Episode Highlights:
<ul>
<li aria-level="1">The story behind Zambrero and founder Dr Sam Prince&rsquo;s mission to end world hunger</li>
<li aria-level="1">Richard&rsquo;s personal journey from fine dining to food innovation</li>
<li aria-level="1">How Plate 4 Plate has helped donate nearly 100 million meals</li>
<li aria-level="1">The secrets behind Zambrero&rsquo;s menu consistency and innovation</li>
<li aria-level="1">Launching oven-baked chips that taste fried with 50% less fat</li>
<li aria-level="1">Insights into the Zambrero franchise model and growth across Australia and beyond</li>
</ul>
Whether you&rsquo;re a foodie, a franchise entrepreneur, or simply someone who loves a burrito with purpose, this episode is packed with flavour and inspiration.
Subscribe for more interviews with industry leaders and changemakers.
This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at <a href="https://squizify.com/">https://squizify.com/</a>&nbsp;&nbsp;
<ul>
<li aria-level="1"><a href="https://www.zambrero.com.au">Zambrero Official Website</a></li>
<li aria-level="1">Connect with Zambrero on<a href="https://www.linkedin.com/company/zambrero"> LinkedIn</a> and<a href="https://www.instagram.com/zambrero"> Instagram</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>
Find out more about Straight To The Source:&nbsp;<a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source Food Podcast:<a href="https://www.instagram.com/stts_podcast"> @stts_podcast</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

Ep 69: Feel-Good Mexican: How Zambrero is Fighting World Hunger One Burrito at a Time

In this episode of Straight To The Source, host Tawnya Bahr sits down with the bold, brutally honest, and unapologetically Italian Chef Danny Russo. From humble beginnings in Sydney’s inner west to working in some of the world’s top kitchens in London, Rome, and Marseille, Danny has carved out a remarkable career grounded in respect for produce, cultural authenticity, and culinary evolution.

Danny shares stories of his Italian heritage, the deep-rooted traditions that shaped his love of food, and how the Australian food scene has risen to global prominence. He also opens up about his work with the Russolini Group, international consulting projects in Chicago and Manhattan, and how he’s blending innovation with tradition, without the gimmicks.

Hear Danny’s refreshing perspective on:
Why Australian chefs and produce are now world leaders
His philosophy on simplicity, respect, and storytelling in food
The importance of provenance and consistency in hospitality
How technology and AI are shaping the modern kitchen
The balance between global influence and Italian soul

This raw and honest chat is packed with insight, grit, and laughs, straight from the heart of a chef who never holds back.

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/  

Follow Danny Russo and find out more about the Russolini Group:
Instagram: https://www.instagram.com/therussolinigroup 
Instagram: https://www.instagram.com/sala.dining 
LinkedIn: https://www.linkedin.com/in/danny-russo-25a60b30/ 

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

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

Follow Straight To The Source Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

In this episode of Straight To The Source, host Tawnya Bahr sits down with the bold, brutally honest, and unapologetically Italian Chef Danny Russo. From humble beginnings in Sydney&rsquo;s inner west to working in some of the world&rsquo;s top kitchens in London, Rome, and Marseille, Danny has carved out a remarkable career grounded in respect for produce, cultural authenticity, and culinary evolution.
Danny shares stories of his Italian heritage, the deep-rooted traditions that shaped his love of food, and how the Australian food scene has risen to global prominence. He also opens up about his work with the Russolini Group, international consulting projects in Chicago and Manhattan, and how he&rsquo;s blending innovation with tradition, without the gimmicks.
Hear Danny&rsquo;s refreshing perspective on:
<ul>
<li aria-level="1">Why Australian chefs and produce are now world leaders</li>
<li aria-level="1">His philosophy on simplicity, respect, and storytelling in food</li>
<li aria-level="1">The importance of provenance and consistency in hospitality</li>
<li aria-level="1">How technology and AI are shaping the modern kitchen</li>
<li aria-level="1">The balance between global influence and Italian soul</li>
</ul>
This raw and honest chat is packed with insight, grit, and laughs, straight from the heart of a chef who never holds back.
Subscribe for more interviews with industry leaders and changemakers.
This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at <a href="https://squizify.com/">https://squizify.com/</a>&nbsp;&nbsp;
Follow Danny Russo and find out more about the Russolini Group:
<ul>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/therussolinigroup">https://www.instagram.com/therussolinigroup</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/sala.dining">https://www.instagram.com/sala.dining</a>&nbsp;</li>
<li aria-level="1">LinkedIn: <a href="https://www.linkedin.com/in/danny-russo-25a60b30/">https://www.linkedin.com/in/danny-russo-25a60b30/</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>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source Food Podcast:<a href="https://www.instagram.com/stts_podcast"> @stts_podcast</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

Ep 68: Danny Russo: Real Food, No Gimmicks

In this episode of Straight To The Source, host Lucy Allon sits down with hospitality leader Laura Goldberg. As Co-Owner and COO of Hurricane’s Grill and Co-Founder of Women in Cafes and Restaurants, Laura opens up about building inclusive teams, advocating for women in leadership, and her commitment to supporting mental health in the industry through The Burnt Chef Project.

Whether you’re a hospitality professional, business owner, or advocate for inclusion, this episode is packed with lessons in resilience, authenticity, and purpose-driven leadership.

What you’ll learn:
How empathy drives sustainable business growth
The realities of running a global restaurant brand
Building an inclusive community for women in hospitality
The importance of mental health in leadership
Why community and connection fuel the future of hospitality

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by Squizify, a digital platform that removes the old paper-based processes and replaces it with a modern digital solution to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/ 

Follow Laura Goldberg and find out more about her growing business group, Hurricane’s Grill Restaurants:
Laura Goldberg https://www.instagram.com/laura_g_hurricanesgrill 
Hurricane’s Grill Restaurants www.hurricanesgrillrestaurants.com.au

Discover more about Women in Cafes and Restaurants: https://wcr-connect.com.au/ 

Learn more about The Burnt Chef Project: https://www.theburntchefproject.com/ 

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

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

Follow Straight To The Source Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

In this episode of Straight To The Source, host Lucy Allon sits down with hospitality leader Laura Goldberg. As Co-Owner and COO of Hurricane&rsquo;s Grill and Co-Founder of Women in Cafes and Restaurants, Laura opens up about building inclusive teams, advocating for women in leadership, and her commitment to supporting mental health in the industry through The Burnt Chef Project.
Whether you&rsquo;re a hospitality professional, business owner, or advocate for inclusion, this episode is packed with lessons in resilience, authenticity, and purpose-driven leadership.
What you&rsquo;ll learn:
<ul>
<li aria-level="1">How empathy drives sustainable business growth</li>
<li aria-level="1">The realities of running a global restaurant brand</li>
<li aria-level="1">Building an inclusive community for women in hospitality</li>
<li aria-level="1">The importance of mental health in leadership</li>
<li aria-level="1">Why community and connection fuel the future of hospitality</li>
</ul>
Subscribe for more interviews with industry leaders and changemakers.
This episode is proudly brought to you by Squizify, a digital platform that removes the old paper-based processes and replaces it with a modern digital solution to help operators improve their efficiencies. To learn more, take a squiz at <a href="https://squizify.com/">https://squizify.com/</a>&nbsp;
Follow Laura Goldberg and find out more about her growing business group, Hurricane&rsquo;s Grill Restaurants:
<ul>
<li aria-level="1">Laura Goldberg <a href="https://www.instagram.com/laura_g_hurricanesgrill">https://www.instagram.com/laura_g_hurricanesgrill</a>&nbsp;</li>
<li aria-level="1">Hurricane&rsquo;s Grill Restaurants <a href="http://www.hurricanesgrillrestaurants.com.au">www.hurricanesgrillrestaurants.com.au</a></li>
</ul>
Discover more about Women in Cafes and Restaurants:&nbsp;<a href="https://wcr-connect.com.au/">https://wcr-connect.com.au/</a>&nbsp;
Learn more about The Burnt Chef Project: <a href="https://www.theburntchefproject.com/">https://www.theburntchefproject.com/</a>&nbsp;
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>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source Food Podcast:<a href="https://www.instagram.com/stts_podcast"> @stts_podcast</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

Ep 67: Leading with Empathy: Laura Goldberg on Growth, Resilience, and Women in Hospitality

In this episode of Straight To The Source, we’re joined by two culinary heavyweights: Adrian Richardson, TV chef and restaurateur behind La Luna and Good Chef Bad Chef, and Markus Werner, Culinary Director at Delaware North, overseeing stadiums and resorts across Australia.

From humble apprenticeships to leading massive teams and global TV audiences, Adrian and Markus share how they first met (spoiler: it involves a “borrowed” knife), the values forged through old-school culinary training, and what drives them to keep learning after decades in the industry.

They talk about:
The realities of kitchen culture then and now. What has changed and what hasn’t
How to spot and nurture the next generation of great chefs
The balance between fine dining precision and stadium-scale catering
What keeps these bigger-than-life chefs inspired outside the kitchen, from hunting to motorbikes to salami-making
Their most memorable food moments (including Adrian’s unforgettable nonna’s ravioli)

A lively, heartfelt, and often hilarious conversation about passion, friendship, and what it truly means to dedicate your life to food.

This episode is proudly brought to you by Squizify, a digital platform that removes the old paper-based processes and replaces it with a modern digital solution to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/ 

Follow our guests:
Adrian Richardson – https://www.instagram.com/chef_adrian_richardson/ 
Markus Werner – https://www.instagram.com/mwservus 

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

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

Follow Straight To The Source Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

In this episode of Straight To The Source, we&rsquo;re joined by two culinary heavyweights: Adrian Richardson, TV chef and restaurateur behind La Luna and Good Chef Bad Chef, and Markus Werner, Culinary Director at Delaware North, overseeing stadiums and resorts across Australia.
From humble apprenticeships to leading massive teams and global TV audiences, Adrian and Markus share how they first met (spoiler: it involves a &ldquo;borrowed&rdquo; knife), the values forged through old-school culinary training, and what drives them to keep learning after decades in the industry.
They talk about:
<ul>
<li aria-level="1">The realities of kitchen culture then and now. What has changed and what hasn&rsquo;t</li>
<li aria-level="1">How to spot and nurture the next generation of great chefs</li>
<li aria-level="1">The balance between fine dining precision and stadium-scale catering</li>
<li aria-level="1">What keeps these bigger-than-life chefs inspired outside the kitchen, from hunting to motorbikes to salami-making</li>
<li aria-level="1">Their most memorable food moments (including Adrian&rsquo;s unforgettable nonna&rsquo;s ravioli)</li>
</ul>
A lively, heartfelt, and often hilarious conversation about passion, friendship, and what it truly means to dedicate your life to food.
This episode is proudly brought to you by Squizify, a digital platform that removes the old paper-based processes and replaces it with a modern digital solution to help operators improve their efficiencies. To learn more, take a squiz at <a href="https://squizify.com/">https://squizify.com/</a>&nbsp;
Follow our guests:
<ul>
<li aria-level="1">Adrian Richardson &ndash; <a href="https://www.instagram.com/chef_adrian_richardson/">https://www.instagram.com/chef_adrian_richardson/</a>&nbsp;</li>
<li aria-level="1">Markus Werner &ndash; <a href="https://www.instagram.com/mwservus">https://www.instagram.com/mwservus</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>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source Food Podcast:<a href="https://www.instagram.com/stts_podcast"> @stts_podcast</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

Ep 66: Work Hard, Cook Hard: Adrian Richardson & Markus Werner on Mentorship, Kitchens, and Friendship

In this episode of Straight To The Source, host Lucy Allon is joined by Jules Bagnato, co-owner of Brae Restaurant in regional Victoria, one of Australia’s most celebrated dining destinations and the nation’s first three-star Food Made Good accredited restaurant.

Jules shares her remarkable journey from a corporate background to shaping one of the world’s most respected hospitality venues, where regenerative farming, design, and storytelling converge to create an authentic sense of place.

From her early experiences living in Spain during the rise of modern gastronomy to leading Brae’s sustainability and culture programs, Jules reveals how she and chef Dan Hunter built a restaurant deeply connected to its landscape, people, and purpose.

Tune in for an inspiring conversation about:
Building a hospitality business rooted in values, vision, and culture
How European dining philosophies shaped Brae’s approach to Australian terroir
Why sustainability goes far beyond composting and solar panels
Creating pathways for leadership, respect, and well-being in hospitality teams
The behind-the-scenes systems that support creativity and consistency

Whether you’re a chef, restaurateur, designer, or food lover, this episode offers rare insight into how one of Australia’s most thoughtful food and hospitality leaders is reshaping the future of dining.

Episode Highlights
[00:00] Welcome to Straight To The Source
[00:27] Introducing Jules Bagnato and Brae Restaurant
[03:40] The influence of Spain’s avant-garde dining scene
[07:00] Building a sense of place at the Royal Mail Hotel
[13:00] The vision and design philosophy behind Brae
[18:00] Creating culture, clarity, and respect within a team
[22:00] Defining sustainability and the Food Made Good framework
[27:00] Lessons from achieving Australia’s first three-star sustainability rating

Follow Brae Restaurant: https://www.instagram.com/braerestaurant 

Learn more about Brae Restaurant: https://www.braerestaurant.com 

Find out about the Sustainable Restaurant Association and Food Made Good Accreditation: https://thesra.org 

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

Follow Straight To The Source Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

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

In this episode of Straight To The Source, host Lucy Allon is joined by Jules Bagnato, co-owner of Brae Restaurant in regional Victoria, one of Australia&rsquo;s most celebrated dining destinations and the nation&rsquo;s first three-star Food Made Good accredited restaurant.
Jules shares her remarkable journey from a corporate background to shaping one of the world&rsquo;s most respected hospitality venues, where regenerative farming, design, and storytelling converge to create an authentic sense of place.
From her early experiences living in Spain during the rise of modern gastronomy to leading Brae&rsquo;s sustainability and culture programs, Jules reveals how she and chef Dan Hunter built a restaurant deeply connected to its landscape, people, and purpose.
Tune in for an inspiring conversation about:
<ul>
<li aria-level="1">Building a hospitality business rooted in values, vision, and culture</li>
<li aria-level="1">How European dining philosophies shaped Brae&rsquo;s approach to Australian terroir</li>
<li aria-level="1">Why sustainability goes far beyond composting and solar panels Creating pathways for leadership, respect, and well-being in hospitality teams</li>
<li aria-level="1">The behind-the-scenes systems that support creativity and consistency</li>
</ul>
Whether you&rsquo;re a chef, restaurateur, designer, or food lover, this episode offers rare insight into how one of Australia&rsquo;s most thoughtful food and hospitality leaders is reshaping the future of dining.
Episode Highlights
<ul>
<li aria-level="1">[00:00] Welcome to Straight To The Source</li>
<li aria-level="1">[00:27] Introducing Jules Bagnato and Brae Restaurant</li>
<li aria-level="1">[03:40] The influence of Spain&rsquo;s avant-garde dining scene</li>
<li aria-level="1">[07:00] Building a sense of place at the Royal Mail Hotel</li>
<li aria-level="1">[13:00] The vision and design philosophy behind Brae</li>
<li aria-level="1">[18:00] Creating culture, clarity, and respect within a team</li>
<li aria-level="1">[22:00] Defining sustainability and the Food Made Good framework</li>
<li aria-level="1">[27:00] Lessons from achieving Australia&rsquo;s first three-star sustainability rating</li>
</ul>
Follow Brae Restaurant: <a href="https://www.instagram.com/braerestaurant">https://www.instagram.com/braerestaurant</a>&nbsp;
Learn more about Brae Restaurant: <a href="https://www.braerestaurant.com">https://www.braerestaurant.com</a>&nbsp;
Find out about the Sustainable Restaurant Association and Food Made Good Accreditation: <a href="https://thesra.org">https://thesra.org</a>&nbsp;
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source Food Podcast:<a href="https://www.instagram.com/stts_podcast"> @stts_podcast</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr</li>
<li aria-level="1">Lucy Allon: https://www.linkedin.com/in/lucyallon</li>
</ul>

Ep 65: Jules Bagnato: How Brae is Leading the Future of Sustainable Hospitality

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 Food Podcast

Social links:

Follow the podcast:

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