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Straight To The Source

Straight To The Source

著者： Tawnya Bahr & Lucy Allon
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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.

 アート クッキング マネジメント・リーダーシップ リーダーシップ 経済学 食品・ワイン
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  • Amelia Birch: Building Famelia, Championing Women Winemakers & Leading with Purpose

    Amelia Birch: Building Famelia, Championing Women Winemakers & Leading with Purpose
    2026/07/22
    After more than two decades in hospitality, Amelia Birch has built a business that reflects exactly what she believes in. Amelia is the founder of Famelia, Australia’s only wine bar and bottle shop dedicated exclusively to championing women winemakers and women-led wine businesses. But her journey to Famelia was far from straightforward. In this episode of Straight To The Source, Amelia joins Lucy Allon to share how losing her award-winning restaurant, The Book Kitchen, forced her to rebuild, reassess and create something with deeper purpose. She explains why Famelia became exclusively focused on women-made wine, how conscious consumerism can drive meaningful industry change, and why hospitality should feel welcoming rather than intimidating. The conversation also explores sustainable hospitality, achieving two Food Made Good stars from the Sustainable Restaurant Association, entrepreneurship, motherhood and Amelia’s belief that authentic, values-led businesses can make a greater impact than those focused on profit alone. This is an honest conversation about women in wine, rebuilding after adversity and creating a hospitality business that genuinely stands for something. What You'll Hear in This Episode From The Book Kitchen to Famelia: How losing her award-winning restaurant during Sydney’s light rail construction reshaped Amelia’s career and approach to business. Why Famelia exclusively champions women winemakers: The customer behaviour and industry realities that inspired Amelia to create a wine bar and bottle shop dedicated to women-made wine. The visibility gap for women in wine: Why many customers still do not realise how few women are represented across the wine industry. Making wine more approachable: Amelia’s mission to remove intimidation, gatekeeping and unnecessary complexity from the wine experience. The power of conscious consumerism: How everyday purchasing decisions can support women winemakers, independent producers and businesses with purpose. Purpose over profit in hospitality: Why Amelia measures success through authenticity, community and impact rather than revenue alone. Building a values-led hospitality business: How purpose can guide decisions, strengthen customer loyalty and create a clearer point of difference. Sustainability at Famelia: What achieving two Food Made Good stars from the Sustainable Restaurant Association means and how Amelia is embedding sustainability into daily operations. Leadership shaped by adversity: How business loss, resilience and reinvention influenced Amelia’s leadership style. Motherhood and entrepreneurship: The realities of raising two teenage boys while growing an independent hospitality business. The future of Famelia: Amelia’s ambitions for the business and her broader vision for women in wine and hospitality. Going Straight To The Source: Amelia's powerful definition of respecting provenance, recognising producers and choosing to support the people behind every product. Follow Amelia Birch & Famelia @famelia.wine• @amelia.famelia Resources & Mentions Famelia Wine Bar & Bottle Shop: https://famelia.com.au • Sustainable Restaurant Association – Food Made Good Standard: https://www.foodmadegood.org About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Keywords Amelia Birch, Famelia Wine Bar, women winemakers Australia, women in wine Australia, hospitality leadership, purpose driven business, conscious consumerism, sustainable hospitality, Food Made Good, Sustainable Restaurant Association, Australian wine podcast, hospitality podcast Australia, female entrepreneurs Australia, Sydney wine bar, sommelier Australia, hospitality sustainability, hospitality leadership podcast, Straight To The Source podcast, Lucy Allon, Tawnya Bahr@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.
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    45 分
  • Hunter Rob Gallina & Chef John Ralley on Venison, Ethical Hunting and Australia's First Mobile Game Meat Processing Facility

    Hunter Rob Gallina & Chef John Ralley on Venison, Ethical Hunting and Australia's First Mobile Game Meat Processing Facility
    2026/07/15
    In this episode of Straight To The Source, Tawnya Bahr is joined by professional game harvester Rob Gallina, founder of Australian Bush Harvest, and chef, hunter and founder of Bush River Kitchen, John Ralley. Together they unpack one of the biggest developments in Australia's wild food industry: the approval of Australia's first mobile game meat processing facility, creating a fully traceable, ethical and sustainable supply chain for wild game meat. From venison, wild goat and kangaroo to responsible harvesting, bush cooking and chef education, this conversation explores Australia’s greatest untapped protein resources. Rob explains how mobile processing will allow premium game meat to move from field to market within 72 hours, while John shares how hunting, foraging and cooking wild food have shaped his approach to hospitality and the dining experiences at Bush River Kitchen. If you're interested in sustainable food systems, ethical sourcing, Australian producers, hunting, or wild game, this is an episode you won't want to miss. What You'll Hear in This Episode Why Australians still know very little about game meat despite having one of the world's richest wild food resources.The story behind Australia's first mobile game meat processing facility and why it's set to transform the industry.How ethical harvesting creates fully traceable, premium Australian game meat.Why chefs should embrace venison, wild goat, kangaroo, rabbit and other game meats.The difference between hunting, harvesting and culling.Why education is the missing ingredient preventing game meat from becoming mainstream.How Australia's export market has limited local access to premium game meat.John Ralley's journey from pastry chef and restaurant owner to chef, hunter and founder of Bush River Kitchen.Rob Gallina's mission: connecting feral animal management with sustainable food production.Why wild venison differs from farmed venison in flavour, texture and nutrition.The importance of nose-to-tail cooking and using every part of the animal.Bush cooking techniques, campfire recipes and cooking with wild ingredients.Why game meat could become a more affordable, accessible protein source for Australian families.The environmental benefits of responsible feral animal management.How Australia compares with New Zealand, Europe and North America when it comes to wild game.The future of Australian Bush Harvest and the growing opportunities for chefs, butchers and consumers.Why provenance, sustainability and responsible sourcing are shaping the future of Australian food. Follow our guests Rob Gallina @australianbushharvest@gameonenterprise John Ralley @bushriverkitchen About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers shaping Australia's food future. Hosted by food experts Tawnya Bahr and Lucy Allon, every episode explores the people, ideas and innovations driving Australian food and hospitality forward. Follow, rate and review Straight To The Source to help more people discover the stories behind Australia's food industry. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBEStraight To The Source Instagram: https://www.instagram.com/straight_to_the_source/Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn: https://www.linkedin.com/in/tawnyabahr/Instagram: @tawnyabahr Lucy Allon LinkedIn: https://www.linkedin.com/in/lucyallon/Instagram: @lucy_allon Keywords: game meat Australia, Australian game meat, venison Australia, ethical hunting, ethical harvesting, Australian Bush Harvest, John Ralley, Rob Gallina, Bush River Kitchen, mobile game meat processing, sustainable protein, wild venison, deer meat Australia, kangaroo meat, wild goat, feral animal management, bush cooking, hunting Australia, Australian hospitality podcast, food sustainability, Straight To The Source.@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.
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    55 分
  • Anna Polyviou: The World Champion Pastry Chef on Creating a Mess

    Anna Polyviou: The World Champion Pastry Chef on Creating a Mess
    2026/07/08
    Chef Anna Polyviou doesn't do anything by halves. In this episode of Straight To The Source, host Tawnya Bahr sits down with the bold, unapologetic pastry chef behind Anna's Mess, the dessert that captures exactly who she is. Anna opens up about her wild start as a hungover, almost-fired apprentice at Hotel Sofitel, and how a pastry competition (which she lost) changed the entire trajectory of her career. From there, she went on to win Best Apprentice in Victoria, train under Pierre Hermé in Paris, and build a career spanning international hotels, television, and global brand ambassadorships. This conversation covers it all: coming out as a lesbian in her Greek family, her mother's initial heartbreak over her moving overseas, the launch of her new Greek patisserie Polyviou, her time on I'm a Celebrity... Get Me Out of Here, DJing between dessert plating at F1 events, and why she believes discipline, not talent, is what actually gets you to the top. Honest, funny, and refreshingly real, Anna proves that success doesn't come from playing it safe. Key Takeaways Anna's rocky start as an apprentice, and how she nearly got firedWinning Best Apprentice in Victoria and training with Pierre Hermé in ParisComing out and navigating family expectations as a Greek womanBuilding a career across TV, hospitality, and global eventsLaunching Polyviou, her new Greek patisserie in SydneyLife lessons from I'm a Celebrity... Get Me Out of HereWhy she says there's no such thing as too many boundaries to push About Anna Polyviou Anna Polyviou is one of Australia's most recognisable pastry chefs, television personalities and food creatives. She first made her name leading the pastry kitchens at Shangri-La Sydney before becoming known nationally through MasterChef Australia and numerous television appearances. Today, Anna balances hospitality consulting, major event collaborations, international food experiences, brand partnerships and mentoring emerging chefs, while preparing to open her new Greek-inspired patisserie, Polyviou. Known for her bold personality, creative energy and fearless approach to food, Anna continues to champion authenticity, innovation and the next generation of hospitality professionals. People & Places Mentioned Hotel Sofitel Melbourne – Where Anna completed her apprenticeship alongside some of Australia's leading chefs.William Angliss Institute – Where Anna studied hospitality before securing her apprenticeship.Pierre Hermé, Paris – The legendary French pastry chef Anna worked alongside after winning an international scholarship.Shangri-La Sydney – Where Anna became Executive Pastry Chef and created the groundbreaking Sweet Street dessert activation.I'm A Celebrity... Get Me Out Of Here! – The experience Anna credits with helping reset her life after one of her darkest periods.Juniper Health – The health and wellness program helping Anna prioritise nutrition and wellbeing.Gema Group – Hospitality and events partner behind Formula One, LIV Golf and major national activations.Polyviou Patisserie – Anna's upcoming Sydney bakery celebrating Greek family recipes with a contemporary twist. About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBEStraight To The Source Instagram: https://www.instagram.com/straight_to_the_source/Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn: https://www.linkedin.com/in/tawnyabahr/Instagram: @tawnyabahrEmail: tbahr@straighttothesource.com.au Lucy Allon LinkedIn: https://www.linkedin.com/in/lucyallon/Instagram: @lucy_allonEmail: lucy@straighttothesource.com.au Have a story to share or a producer we should visit? Drop us a line. We always love hearing from you. Anna Polyviou, Anna Polyviou podcast, Straight To The Source podcast, Tawnya Bahr, Lucy Allon, Australian pastry chef, MasterChef Australia chef, Greek Australian chef, women in hospitality, hospitality leadership Australia, pastry chef Australia, mental health hospitality, chef mentorship Australia, Greek patisserie Sydney, Polyviou patisserie, hospitality entrepreneur, female chef Australia, hospitality careers, Juniper Health ambassador, Shangri-La Sydney pastry chef, Pierre Hermé pastry, Hotel Sofitel Melbourne, Sweet Street Shangri-La, chef resilience, hospitality podcast Australia.@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.
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    38 分
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