Straight To The Source

Straight To The Source Australia’s food & hospo podcast + Leading consultancy
With &
Farmers. Producers. Chefs. Changemakers. Connecting the dots.

08/07/2026

PREORDER NOW - These birds are still growing and will be processed mid-to-late July 2026. Pastured-raised, non-vegetarian-fed, worm-eating, bug-scratching, corn free, non medicated chicken. This bird was raised how chickens are meant to live: outside, on grass, with room to forage. Includes: Whole C...

08/07/2026

Congratulations Sue Heward!!!

27/06/2026

Elkano in Spain's Basque Country is widely regarded as one of the best fish restaurants in the world, and Chef Remy Davis did everything he could to end up cooking there.

He nestled into the green couch to chat cooking around the globe, and what he’s been up to since coming home. Join Tawnya Bahr and one of Sydney's most exciting young chefs on the latest Straight To The Source podcast.

Listen wherever you get your podcasts or watch us on YouTube: https://lnk.to/jBCTBEFB

24/06/2026

What does it take to pack a single bag and talk your way into one of the world's best restaurants without speaking the language?

Remy Davis fills in Tawnya Bahr on the latest ep of the Straight To The Source podcast. Curiosity, the right contacts and a willingness to scrub stairs with a metal scourer until you've earned your spot at the fire.

From shucking oysters at OTTO on Woolloomooloo wharf to cooking €600 pieces of turbot at Elkano in Spain's Basque Country to a fully booked Bessie's in Surry Hills. Remy has three passports and countless kitchens under his belt.

He's back in Sydney, buzzing about the dining scene and sitting on something he's just not ready to reveal. This is a young chef who backs himself, and we can certainly see why.

Listen wherever you get your podcasts or watch on YouTube. Link in bio.

17/06/2026

One family. 105 years on the same land. Two very different ways of loving it.

Tawnya Bahr heads to South Australia's Riverland to sit down with Singing Magpie Produce founder Sue Heward and her father Frank, recorded live in the packing shed where the magic happens.

From supplying Maggie Beer for 24 years to sun-dried Smyrna quinces and chocolate-dipped figs, this is a story about what happens when one generation grows the fruit, and the next transforms it into something extraordinary.

Resilience. Reinvention. Roots that run deep.

Out now, listen wherever you get your podcasts.

13/06/2026

His Pinot Gris took out number one at a blind judged tasting across beer, wine, spirits and non-alcoholic drinks. And that was before he'd even committed to winemaking full time.

Chef Matt Stone is now producing Pinot Noir, Chardonnay and Pinot Gris from the organic certified Lansdowne Vineyard in Forreston, Adelaide Hills and the drinks world is paying attention.

Mike Bennie Mike Bennie joins Lucy Allon on the Straight To The Source podcast to talk about Matt's evolution from chef to winemaker, along with what's happening in Australia’s beverage scene at large.

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

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.

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