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

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 …

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

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…

Hunter Rob Gallina & Chef John Ralley on Venison, Ethical Hunting and Australia's First Mobile Game Meat Processing Facility

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: …

Anna Polyviou: The World Champion Pastry Chef on Creating a Mess

Chef Anna Polyviou doesn't do anything by halves. In this episode of Straight To The Source, host Tawnya Bahr sits down with the bold, unapologetic pastry chef behind Anna's Mess, the dessert that captures exactly who she is. Anna opens up about her wild start as a hungover, almost-fired apprentic…

Three Passports, One Mission: Chef Remy Davis on Cooking with Fire & Chasing the World's Best Fish

What does it take to quit the comfort of Sydney's eastern suburbs, pack a single bag, and talk your way into one of the world's best restaurants, without speaking the language? For Remy Davis, it just takes curiosity, the right contacts, and a willingness to scrub stairs with a metal scourer until …

Roots Run Deep: Sue Heward and Frank Heward on 105 Years, Figs, Family and the Future of Farming

What does it look like when fifth-generation farming meets modern food entrepreneurship? For Sue Heward of Singing Magpie Produce in Monash, South Australia, it looks like sun-dried Smyrna quinces, semi-dried black and white figs, vine-ripened Shiraz grapes dried on the vine, and artisan gift boxes…

Sharon Winsor: Protecting Indigenous Food Culture, One Ingredient at a Time

What happens when a little girl collecting bush fruits in outback New South Wales, not knowing she was poor, just knowing she was rich in country, grows up to launch the first-ever Australian Native Food Festival and win the most prestigious trailblazer award in the industry? You get Sharon Winsor.…

Mike Bennie: The Future of Australian Drinks, Wine Trends & What Every Australian Should Be Drinking

In this episode of Straight To The Source, Lucy Allon sits down with one of Australia's most respected drinks voices, Mike Bennie. A journalist, wine judge, educator, and co-founder of P&V Wine + Liquor Merchants, Mike has spent decades tasting, writing about and championing Australian drinks cultu…

From Bondi to Berry: Chef Alex Prichard’s Next Chapter with Sara Dining & Garden

After more than a decade at Icebergs Dining Room and Bar, Chef Alex Prichard is trading Bondi for Berry with the launch of Sara Dining & Garden, a produce-driven restaurant grounded in farming, sustainability and regional hospitality on the NSW South Coast. In this conversation, Lucy Allon sits do…

From Christchurch to Australia: Chef Amber Doig on New York Humility, and Mexican Food Done Right

In this episode, Tawnya Bahr talks with Amber Doig, an impressive chef and quiet achiever about ego, culinary instinct, seaweed, and why attitude will always beat talent.  Amber Doig left Christchurch at 17 for Australia. Twenty-something years later, she's worked alongside Alex Stupack, Chef and …