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

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 …

FROM THE SOURCE: Western Australia’s Fisheries Ban

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-rea…

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

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, t…

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

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 …

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

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 nearl…

Ep 68: Danny Russo: Real Food, No Gimmicks

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 re…

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

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 commitme…

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

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 apprentices…

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

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 journe…

Ep 64: Cooking, Teaching, Leading: The Many Hats of Karen Doyle

In this episode of Straight To The Source, host Tawnya Bahr sits down with Karen Doyle, chef, educator, and national president of the Australian Culinary Federation. From growing up on a farm in Ireland to backpacking her way to Australia, Karen’s story is as rich and flavourful as the food she lov…