If you think fibre is boring, this episode might just change your mind.

Dr Joanna McMillan, one of Australia’s leading nutrition scientists and dietitians, is on a mission to make fibre sexy again. With her new book The Fibre Factor, she unpacks why this overlooked ingredient and nutrient is key to gut health, heart health and overall wellbeing, and yes, it helps us all have a good bathroom experience!

In this episode of Straight To The Source, Joanna joins Lucy Allon to explore what she calls the modern fibre famine and why chefs, producers and home cooks all have a role to play in changing it. From menu innovation to embracing whole, plant-rich foods, this conversation is packed with practical, feel-good insights for building flavour and nutrition into every plate.

Smart, relatable and quietly game changing. Just like the food we should be eating.

Listen now on your favourite podcast platform.

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com

Follow & Connect with Dr Joanna McMillan and find The Fibre Factor in shops and online

• https://www.drjoanna.com/
• https://www.instagram.com/drjoannamcmillan
• https://www.penguin.com.au/books/the-fibre-factor-9781761356728

Connect with your hosts:

• Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
• Lucy Allon: https://www.linkedin.com/in/lucyallon

Subscribe to our newsletter: https://straighttothesource.com.au/community

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

Ep 77. Chef Jerry Mai: Turning Up the Heat on Heritage

If bold, punchy and unapologetic food is your preference, this episode delivers.

Born in Vietnam, Chef Jerry Mai grew up surrounded by a mother’s love expressed through food. It was an upbringing in which food became more than something to cook; it evolved into identity, culture, and memory.

Chef Jerry Mai did not simply inherit recipes. A new expression of those traditions continues to take shape.

In this episode of Straight To The Source, Chef Jerry Mai joins Tawnya Bahr for a candid conversation about the realities of the hospitality industry, travel, raising a family, relationships and why the best stories sometimes emerge long after the kitchen closes.

Now the Culinary Director at Roll’d, Jerry’s bringing bold Vietnamese street food to the national stage while remaining fiercely grounded in its origins and flavour.

Jerry is funny, fearless and refreshingly honest. Just like the food.

Listen now on your favourite podcast platform.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com

Follow & Connect with Jerry

• Chefjerrymai
• rolld_vietnamese

Connect with your hosts:

• Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
• Lucy Allon: https://www.linkedin.com/in/lucyallon

Subscribe to our newsletter: https://straighttothesource.com.au/community

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.

What do you do when you’re left with 200 litres of cream? If you’re Pierre Issa, better known as Pepe Saya, you churn it into cultured butter.

Pepe’s first batch back in 2009 was, in his own words, “dreadful”. But instead of walking away, he kept churning. Seventeen years later, Pepe Saya butter is served in top restaurants, stocked in premium retailers, flown business class on Qantas, and is now being produced with the Amish community in the United States.

In this episode, Pepe talks about:

• How a glut of cream at Christmas started a cultured butter revolution
• Changing the cultured butter game in Australia
• How farmers’ markets help build the Pepe Saya brand
• The evolution from market stall to home and commercial kitchens
• Making a bold move into the United States
• A surprising partnership with Amish dairy farmers to produce butter for the US market
• Winning over chefs and building a loyal following
• Launching a new Australian milk brand

This is a story about curiousity, stubbornness, and the power of building a global artisan brand built on craftsmanship, persistence and doing things properly from the ground up.

Subscribe or follow for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com.

Follow & Connect with Pepe Saya

• https://www.instagram.com/pepesaya
• https://www.instagram.com/pepesayausa
• https://www.instagram.com/mrspepesaya
• www.pepesaya.com.au and www.pepesaya.com

Connect with your hosts:

• Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
• Lucy Allon: https://www.linkedin.com/in/lucyallon

Subscribe to our newsletter: https://straighttothesource.com.au/community

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

@straighttothesourcepodcast: https://www.youtube.com/

See omnystudio.com/listener for privacy information.