Straight To The Source

Straight To The Source Your source for connecting with a community of Australian farmers, chefs & hospitality professionals. Food podcast hosts & .

12/06/2026

Native ingredients are having a moment. But for Ngemba Weilwan woman and founder of Indigiearth Sharon Winsor, they've never just been a trend.

Before you put a native ingredient on your menu, in your kitchen or in your basket this is worth hearing. Native foods connect Aboriginal people to country, to songlines, to trading routes that have existed for tens of thousands of years. That's not a garnish. That's a living culture.

Sharon is one of Australia's most important voices in native food and sits down with Tawnya Bahr to discuss what it means to embrace native ingredients respectfully, why Aboriginal ownership of the industry sits at less than 2%, and what she's doing to change that.

Full episode out now. Listen now or watch us on YouTube: https://lnk.to/jBCTBEFB

10/06/2026

They told her bush food didn't belong on a plate.

Thirty years later, Sharon Winsor has built one of Australia's most respected native food businesses and she's just getting started.

Ngemba Weilwan woman, founder of IndigiEarth, creator of the Australian Native Food Festival, and 2026 Bill Granger Trailblazer of the Year.

In this episode, Sharon sits down with Tawnya to talk survival, sovereignty, and why Aboriginal ownership of the native food industry sits at less than two per cent and what she's doing to change it.

New episode. Listen or watch us on YouTube: https://lnk.to/jBCTBEFB

08/06/2026

Here’s Mike Bennie's essential guide to Australian drinks right now.

Australian sparkling outguns Champagne. Our Grenache sits alongside the world's best. No and low alcohol is here to stay. Chef Matt Stone is making serious waves in wine. And provenance is the next big story in craft beer.

In conversation with Lucy Allon, Mike goes deep on the future of Australian hospitality and drinks culture, why wine packaging is holding the industry back, the wellness and THC drinks revolution happening in the US, and what the Australian drinks scene needs to do differently in the next five years.

Full episode out now. Listen or watch us on YouTube. And make sure to pass this along to a fellow drinks enthusiast! https://lnk.to/jBCTBEFB

Behind every great dish is a producer who gave everything to grow, cultivate or catch it.Last week, we celebrated those ...
04/06/2026

Behind every great dish is a producer who gave everything to grow, cultivate or catch it.

Last week, we celebrated those producers at the delicious Harvey Norman Produce Awards as oversaw national judging for the 21st year of this incredible event, which continues to shine a light on the growers, farmers, fishers and makers whose dedication shapes Australia’s food culture from the ground up.

Bringing together 10 of Australia’s leading chefs, judging day is about much more than tasting. Every product sparks conversation. Quality, flavour, sustainability, innovation, provenance and production methods are all put under the microscope. The discussions are thoughtful, passionate and deeply informed, offering a unique snapshot of the opportunities, challenges and evolution of Australia’s food industry.

Here’s a behind-the-scenes look at a day dedicated to recognising excellence and celebrating the people who make exceptional Australian produce possible.

03/06/2026

If anyone knows where Australian drinking culture is headed, it's Mike Bennie.

Journalist, wine judge, co-founder of P&V Wine and Liquor Merchants and the man behind the much loved Rootstock Sydney Food and Wine Festival, Mike has spent decades at the forefront of Australia's drinks industry. And he's got some strong opinions about where it's going next.

From the permanent rise of no and low alcohol to why Australian sparkling wine outguns Champagne and the gatekeeping that's holding the industry back, co-host and Mike share an honest and insightful conversation about the future of drinks in Australia.

New episode out now. Listen or watch us on YouTube: https://lnk.to/jBCTBEFB

31/05/2026

With Michelin recently announcing its arrival in South Australia, Chef Alex Prichard shares why he hopes Australian dining never loses its identity or starts feeling constrained by overseas criteria.

Join the full conversation with co-host Lucy Allon as Alex also opens up about leaving Icebergs in Bondi to pursue a farm-to-table restaurant venture in Berry on the NSW South Coast.

Full episode out now. Listen or watch on YouTube here: https://lnk.to/jBCTBEFB

27/05/2026

Head Chef at Icebergs Dining Room & Bar at just 24. More than a decade at one of Australia’s most iconic restaurants. Now Chef Alex Prichard is trading Bondi and his five-hour daily commute to pursue a farm-to-table dream on the NSW South Coast.

Alex joins co-host Lucy Allon on the Straight To The Source green couch to reveal his next chapter: opening Sara Dining & Garden in Berry, part of the Linnaeus Collection, and building a restaurant grounded in produce, seasonality and regional hospitality, and navigating the realities of launching a venue in one of the toughest economic climates the industry has faced.

From failed melon crops to the future of Australian dining, this is a candid conversation about risk, reinvention and backing your vision.

New episode of Straight To The Source out now. Listen or watch on YouTube: https://lnk.to/jBCTBEFB

Smoky chillies, tangy tomatillos, earthy masa - Mexican cuisine is one of the world’s most complex and vibrant food cult...
24/05/2026

Smoky chillies, tangy tomatillos, earthy masa - Mexican cuisine is one of the world’s most complex and vibrant food cultures, and we love to see it on Australian menus.

Chefs like are leading the charge. In honour of our latest episode with Amber, we thought we would spotlight some of our favourite growers, makers and suppliers helping bring real Mexican ingredients into Australian commercial and home kitchens.

Swipe to meet them.

Hit the link in bio to listen to the full podcast episode where co-host chats with Amber on Mexican cooking, getting an ego check in New York, culinary instinct, seaweed, and why attitude will always beat talent.

Find us at Chef's Table stage throughout Food & Hospitality Week in Sydney, 25–27 May.Three days of live culinary demons...
22/05/2026

Find us at Chef's Table stage throughout Food & Hospitality Week in Sydney, 25–27 May.

Three days of live culinary demonstrations with MC’s Tawnya Bahr and Amy Colli from Straight To The Source up close and personal, facilitating the conversations covering native ingredients, sustainable seafood, zero-waste techniques, whole animal cooking and more. It’s where culinary expertise meets storytelling.

The lineup is stacked with chefs who are doing the work. You’ll even recognise some faces from the Straight To The Source podcast.

Use the code VIPGUEST when securing a trade pass for a free ticket! https://lnk.to/jBCTBEFB

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