 In Part Two of The Inspired Series, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Dan Hunter of acclaimed restaurant Brae joins Luke Mangan for a deep and honest conversation on the realities of farming, the evolution of modern Australian cuisine, and the true purpose of hospitality.

With clarity and conviction, Dan Hunter shares his journey—from farming in drought-stricken Victoria to shaping a cuisine grounded in place, pleasure, and purpose. A must-listen for anyone who believes food is more than just what’s on the plate.


Takeaways

Victoria is experiencing its driest period since the 1960s.
The restaurant industry allows for personal expression and teamwork.
Working in high-end restaurants teaches clarity and standards.
Australian cuisine is defined by its multicultural influences and local ingredients.
The dining experience should be based on hedonism and enjoyment.
Control over the entire process is essential for creative chefs.
Younger chefs have better access to knowledge and experience.
Creativity in cooking requires managing multiple aspects of the business.
The hospitality industry should prioritize guest experiences.
There is a need for more personality and uniqueness in culinary projects


Sound bites

"It opened my eyes."
"It's a cuisine of place."
"It's a tricky one, isn't it?"


Chapters

00:00 The Challenges of Farming in Victoria
03:08 A Culinary Journey: From Passion to Profession
05:46 The Evolution of Australian Cuisine
08:36 Creating a Unique Dining Experience
10:57 The Future of Hospitality and Culinary Arts

Keywords

Victoria, farming, Australian cuisine, culinary journey, dining experience, hospitality, chef, restaurant, agriculture, hedonism

&nbsp;In Part Two of The Inspired Series, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Dan Hunter of acclaimed restaurant Brae joins Luke Mangan for a deep and honest conversation on the realities of farming, the evolution of modern Australian cuisine, and the true purpose of hospitality.
With clarity and conviction, Dan Hunter shares his journey&mdash;from farming in drought-stricken Victoria to shaping a cuisine grounded in place, pleasure, and purpose. A must-listen for anyone who believes food is more than just what&rsquo;s on the plate.
 Takeaways
Victoria is experiencing its driest period since the 1960s. The restaurant industry allows for personal expression and teamwork. Working in high-end restaurants teaches clarity and standards. Australian cuisine is defined by its multicultural influences and local ingredients. The dining experience should be based on hedonism and enjoyment. Control over the entire process is essential for creative chefs. Younger chefs have better access to knowledge and experience. Creativity in cooking requires managing multiple aspects of the business. The hospitality industry should prioritize guest experiences. There is a need for more personality and uniqueness in culinary projects
 Sound bites
"It opened my eyes." "It's a cuisine of place." "It's a tricky one, isn't it?"
 Chapters
00:00 The Challenges of Farming in Victoria 03:08 A Culinary Journey: From Passion to Profession 05:46 The Evolution of Australian Cuisine 08:36 Creating a Unique Dining Experience 10:57 The Future of Hospitality and Culinary Arts
Keywords
Victoria, farming, Australian cuisine, culinary journey, dining experience, hospitality, chef, restaurant, agriculture, hedonism

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>.