Straight To The Source

What does it look like when fifth-generation farming meets modern food entrepreneurship? For Sue Heward of Singing Magpie Produce in Monash, South Australia, it looks like sun-dried Smyrna quinces, semi-dried black and white figs, vine-ripened Shiraz grapes dried on the vine, and artisan gift boxes that tell the full story of the Riverland. In this rich, grounded conversation recorded on the Heward family orchard, Tawnya Bahr sits down with Sue and her father Frank - a man who has farmed this property for over 60 years - to trace 105 years of family growing history, the birth of Sue’s business, Singing Magpie Produce nearly a decade ago, and the hard-won lessons of building a value-added food brand from the ground up.  What You'll Hear in This Episode 105 years on the land - Frank traces the Heward family's growing history from the original quince trees to today's pecans, figs, quinces and grapes The fruit fly reality - How Queensland fruit fly regulations have reshaped what the Hewards can sell fresh, pushing them further into value-adding and manufacturing supply for Maggie Beer and Beerenberg The grape glut crisis - With Riverland winegrapes unwanted by the market, Frank explains how Sue turned the problem into "Dad's Vine Ripened Shiraz" - sun-dried Shiraz with a flavour that tastes like eating wine How Singing Magpie began - Sue returned from 16 years in Melbourne, swapped a career in health prevention for commercial cookery, and spent her first year back picking figs and figuring out her next act The first product and a Champion Award - Starting with 50 kilos of preservative-free, semi-sun-dried black figs sold on Facebook, the brand grew fast. The Smyrna sun-dried quince - made from her mother's recipe - won Champion at Sydney Royal Fine Foods in its first year The sticky quince syrup - A zero-waste product born from the poaching liquid; reduced for seven hours until it's sweet, tart and just on the edge of caramelised. Works with cheese, duck, lamb and dessert equally The full product range - From sun-dried mangoes to persimmons, jujubes from Black Sheep Produce in Loxton, locally sourced Medjool dates, and Solomon Gold vegan chocolate hand-tempered in the Riverland The spectacular diced fruit mix - Deliberately sultana-free; packed with black and white figs, peaches, pears, apricots and candied lemon (the very same lemon used in the quince cooking process, wasted by no one) Breast cancer and the business - Sue shares how a diagnosis at 50, followed by five months of chemotherapy, forced her to step back from the day-to-day - and accidentally prompted the team expansion and systems thinking that made the business stronger Tasting Australia 2026 - A marquee event for 50-60 guests on the quince orchard, in collaboration with Temperance Restaurant and Hotel Renmark, in 65mm of unexpected Riverland rain. It was magical. About Singing Magpie Produce Singing Magpie Produce is an artisan dried fruit and specialty food brand based in Monash, South Australia, in the Riverland. Founded by Sue Heward, the brand grows from a fifth-generation family orchard and sources exclusively from Riverland producers to create premium, preservative-free dried fruits, sun-dried quinces, quince syrups, specialty gift boxes, and seasonal products. Singing Magpie is a multi-award-winning producer. Their sun-dried Smyrna quince won Champion at the Sydney Royal Fine Food Competition in 2017, and the brand has since collected Gold and Silver medals at the RAS NSW Royal Fine Food Show and Australian Food Awards, appeared on MasterChef Australia (2018), have twice won the SA State title at the delicious. Harvey Norman Produce Awards (2019 and 2025), and in 2025 became a National Finalist in the Sun-Dried Fruits - From the Earth category. Their products are stocked and supplied to food service clients across Australia through their collaboration with Straight To The Source. People & Places Mentioned Frank Heward - Sue's father; fifth-generation grower; 60+ years on the Monash property; innovator (mushroom tunnels, dried fruit, pecan planting) Petty Orchards - Frank's grandmother's family orchards in Doncaster-Mitcham, Melbourne; a well-known horticultural name in the region Maggie Beer Products - 24-year supply relationship for figs and quinces for manufacturing Beerenberg - Current manufacturer customers for Heward Orchard  Black Sheep Produce - Heidi and Dave, Loxton; growers of jujubes (Chinese red dates) supplied to Singing Magpie gift boxes Solomon Gold - Vegan chocolate sourced from Sydney; hand-tempered by the Singing Magpie team Almond Co. - Riverland almonds used in Singing Magpie gift boxes Tasting Australia - Festival platform that brought guests from Adelaide, Mildura, Mount Gambier and Inverloch to the Monash orchard Temperance Restaurant / Hotel Renmark - Collaborators on the Tasting Australia orchard event Straight To The Source - food consultancy; 10-year relationship with Singing Magpie; connected the brand to chefs and food service nationally Sydney Royal Fine Food Competition - Premier national food competition (Royal Agricultural Society); Singing Magpie's Smyrna sun-dried quince won Champion Award in its debut year delicious Produce Awards: Multiple award winner, including most recently 2025 From the Earth South Australian National Finalist Resources & Links Singing Magpie Produce - Find their products and gift boxes online Sydney Royal Fine Food Competition - rasnsw.com.au Tasting Australia - South Australia's premier food and drink festival - tastingaustralia.com.au Breast cancer awareness - Check your breasts monthly. National Breast Cancer Foundation - nbcf.org.au 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/jBCTBE Straight 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   Email: tbahr@straighttothesource.com.au Lucy Allon LinkedIn:  https://www.linkedin.com/in/lucyallon/  Instagram: @lucy_allon  Email: lucy@straighttothesource.com.au Keywords: Straight To The Source Podcast, Straight To The Source, Sue Heward, Frank Heward, Singing Magpie Produce, Riverland, South Australia, Australian food producers, family farming, generational farming, Australian figs, semi-dried figs, Smyrna quince, quince products, Riverland Shiraz, dried fruit Australia, artisan food products, value-added agriculture, food innovation, Australian produce, provenance, regional Australia, food entrepreneurship, farm to table, producer stories. @straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, Lucy Allon sits down with one of Australia's most respected drinks voices, Mike Bennie. A journalist, wine judge, educator, and co-founder of P&V Wine + Liquor Merchants, Mike has spent decades tasting, writing about and championing Australian drinks culture. From emerging wine trends and changing consumer habits to the rapid growth of the non-alcoholic category, Mike shares his unique perspective on where the drinks industry is heading and why Australia continues to be one of the world's most innovative beverage producers. They also taste chef-turned-winemaker Matt Stone’s first vintage Pinot Noir. Plus, Mike reveals the Australian drinks every wine lover should know about right now, including the local sparkling wines, Grenache producers and Mediterranean varieties he believes are genuinely competing with the world's best. What You'll Hear in This Episode Inside the life of a professional wine critic: From tasting up to 30 wines before breakfast to judging, writing, travelling and staying on top of a constantly evolving global drinks industry. Why Australians are drinking less but drinking better: Mike's perspective on changing consumer habits and why today's drinkers are becoming more selective, more adventurous and increasingly focused on quality over quantity. What makes Australian drinkers unique: Why Australians have developed a deep understanding of wine regions, a willingness to experiment and a refreshing lack of rules when it comes to what they drink. The role of festivals in shaping food and drink culture: How events like Vivid Fire Kitchen and regional food festivals are creating stronger connections between producers, hospitality businesses and consumers. Tasting Matt Stone's first Pinot Noir: Mike shares his thoughts on the inaugural Wines by Matt Stone Pinot Noir and explains why the wine reflects a commitment to finesse, balance and fine winemaking. Why chefs often make great winemakers: The parallels between cooking and winemaking and how some of Australia's most respected chefs have developed a deep passion for wine. The permanent rise of low and no alcohol drinks: Why non alcoholic beverages have moved far beyond trend status and become a permanent part of Australia's hospitality landscape. How the best restaurants approach non alcoholic pairings: Why some of the most exciting drinks innovation is happening outside traditional wine programs, with sommeliers and chefs creating sophisticated alcohol free experiences. Australian pioneers changing the non alcoholic category: The impact of brands like Aaron Trotman’s NON and Heaps Normal, and the producers helping reshape how Australians think about drinking. Global drinks trends Australia should be watching: What Mike is seeing overseas, from wellness beverages and functional drinks to the growing influence of legalised cannabis on alcohol consumption in the United States. Why wine packaging needs a rethink: Mike's candid views on why wine remains tied to outdated formats and how packaging innovation could help the industry better connect with modern consumers. Australian sparkling wine versus Champagne: Why Mike believes Australia's best sparkling wines are genuinely competing with, and in many cases outperforming, some of Champagne's biggest producers. The rise of Australian Grenache: Why Grenache has become one of Australia's most exciting wine categories and how old vine vineyards are helping produce wines that stand alongside the world's best. The Mediterranean grape varieties thriving in Australia: How varieties like Vermentino, Greco and Nero d'Avola are proving better suited to Australia's climate, cuisine and modern drinking culture. The next chapter for craft beer: Why beer drinkers are moving beyond heavily hopped styles and becoming more interested in provenance, farming practices and where ingredients come from. Going straight to the source of drinks: How concepts like provenance, sustainability and producer connection are becoming increasingly important across wine, beer, spirits and non alcoholic beverages. The future of Australian drinks culture: Mike's vision for a more inclusive, collaborative and less gatekept drinks industry that embraces changing consumer habits while continuing to champion innovation. Why hospitality needs broader drinks education: How breaking down the silos between wine, beer, spirits and non alcoholic drinks could create a more knowledgeable and adaptable next generation of hospitality professionals. What the next five years could look like: Mike's predictions for Australian hospitality, from lower alcohol consumption and evolving consumer values to a greater focus on ingredient quality, transparency and sustainability. Follow Mike Bennie, and, P&V Wine & Liquor Merchants: @mikebennie101  @pnvmerchants Watch our short film, Pork To Fork, Grain to Glass, of our Straight To The Source trip taking Mike Bennie & Nik Hill to Voyager Craft Malt & Dewsburys Free Range Pork Resources & Mentions P&V Wine + Liquor Merchants: https://pnvmerchants.com • Wines by Matt Stone: https://www.instagram.com/wines_by_mattstone • Heaps Normal: https://heapsnormal.com • NON: https://www.non.world/en-au • Little Food Market Sydney at Carriageworks 21-23 August 2026: https://thelittlefoodmarket.com/sydney 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/jBCTBE Straight 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   Email: tbahr@straighttothesource.com.au Lucy Allon LinkedIn:  https://www.linkedin.com/in/lucyallon/  Instagram: @lucy_allon  Email: lucy@straighttothesource.com.au Keywords: Australian wine, Australian drinks industry, Mike Bennie, wine trends Australia, Australian sparkling wine, non alcoholic drinks Australia, Australian Grenache, Australian beer trends, wine podcast Australia, drinks culture Australia, Matt Stone wine, Australian hospitality industry, low alcohol drinks, wine education, beverage trends Australia, Straight To The Source@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

In this episode, Tawnya Bahr talks with Amber Doig, an impressive chef and quiet achiever about ego, culinary instinct, seaweed, and why attitude will always beat talent.  Amber Doig left Christchurch at 17 for Australia. Twenty-something years later, she's worked alongside Alex Stupack, Chef and Co-Owner of the Empellón restaurant group based in New York City, and is now quietly reshaping how Sydney eats Mexican food. This isn't a rags-to-riches story. It's a story about showing up, getting humbled in a New York kitchen, and realising that where you're from: your mum's single-parent cooking, your Māori heritage, your Pacific roots, is exactly what makes your food worth eating.  What You'll Hear in This Episode Food as family Amber grew up surrounded by professional cooking: her mother trained as a chef as a teenager, cooked through her pregnancy, and had Amber in restaurant kitchens by the age of 10, what she calls "young work experience, AKA free labour" Rejected but undeterred When Christchurch's hospitality school turned her away over English and Maths requirements, Amber packed up and moved to Sydney at 17 to start her apprenticeship on her own terms Learning the trade in Sydney From a Rozelle  cafe under head chef Christopher Mitchell via the Hospitality Training Network, to six-plus years with mentor Vanessa Martin at Il Piave, Rozelle, the years that built her foundation The New York epiphany A New Year's Eve ball drop in 2010 became a life-changing encounter with Mexican cuisine at Empellón. Five years later, she went back, this time to work Training under Alex Stupak Two years cooking across multiple Empellón concepts, including a James Beard event for the launch of Stupak's taco cookbook and ringside seats as Albert Adrià's team cooked at the Push Project dinner collaboration A lesson in humility Why New York was a wake-up call for her ego, and how working alongside elite chefs from around the world completely redefined her understanding of speed, precision, and culinary knowledge Returning to Sydney with purpose Coming home armed with new techniques, bold flavours, and a fire to show Sydneysiders the real depth and complexity of Mexican cuisine Mexican food beyond Old El Paso Why Amber sees her role as partly educational: the origin story of tacos, mole, Oaxaca cheese, tomatillos, and the fact that Mexico gave the world tomatoes, chillies, and corn Sourcing the unsourceable The challenge of tracking down Mexican ingredients in Sydney's early days, and how the scene has since transformed with local growers and specialist importers now meeting the demand Seaweed as the next frontier Her current obsession: sea lettuce from Rocky Point Aquaculture, dehydrated for salads, blitzed into powders, and made into furikake-style seasonings Pacific roots on the plate A ceviche-inspired ikamata dish drawing on Māori and Pacific culinary traditions, snapper, coconut, and sumac in equal parts nostalgia and innovation Almost a decade at Applejack Her role at Butler, her involvement across new openings, and working with Director of Culinary Patrick Friesen on menu development across 13 venues The Opera Bar, reimagined How Applejack Hospitality is bringing locals back alongside tourists: Basa Falafel, Vietnamese banh mi, broken rice, Sydney Rock oysters with Fermentalist Habanero Hot Sauce, and a genuine commitment to local producers Follow Amber Doig Instagram:  https://www.instagram.com/amber_doig_/  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.  Reach out, leave a review, and share this episode with someone in the industry who needs to hear it. You can find us:  Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight 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   Email: tbahr@straighttothesource.com.au Lucy Allon: LinkedIn:  https://www.linkedin.com/in/lucyallon/  Instagram: @lucy_allon  Email: lucy@straighttothesource.com.au Keywords: Women in Food, Straight To The Source podcast, Australian chef, Applejack Hospitality Group, hospitality industry, kitchen culture, Sydney, foodpodcast,  Australian food producers, chef career advice, Mexican food, Alex Stupak, Empellón   Resources & Links James Beard Foundation,  https://www.jamesbeard.org/events-overview Applejack Hospitality Group,  applejackhospitality.com.au Opera Bar, Sydney,  operabar.com.au Empellón: https://www.empellon.com/alex-stupak/  Rocky Point Aquaculture, sea lettuce and sustainable Australian seafood Carriageworks Farmers Market, Sydney's celebrated producer market, home to local artisans, including Marrickville cheese makers Have a story to share or a topic we should dive into? Drop us a line — we always love hearing from you. Straight To The Source is hosted by Tawnya Bahr and Lucy Allon.@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Some kids find trouble. Simon Sandall was very, very good at it. He starts on the streets of Rugby, England, where he was, by his own cheerful admission, heading nowhere fast. What pulled him back? Food. And forty-one years, a few broken noses, a life-threatening health crisis, and one extraordinary Valentine's Day later, he's the Executive Chef and Owner of Boronia Kitchen, cooking on his own terms, and loving every minute of it.  In this episode, Tawnya Bahr sits down with Simon for a raw, honest, and often hilarious conversation about the realities of a career in professional kitchens. The good, the brutal, and the deeply human moments in between. Episode Overview (Ep #80) with Simon Sandall and Tawnya Bahr  What We Cover in This Episode From rat bag to rising star.   How walking a dog led Simon into a vegetarian restaurant kitchen at age 14, and why his Welsh TAFE teacher's blunt words ("sort your shit out or f*** off") became the making of him The brutal truth about old-school kitchen culture.  Simon doesn't sugarcoat it: the kitchens of London's elite hotels were aggressive, physically dangerous, and completely normalised. How does that compare to the kitchen he runs today at Boronia? The Ritz vs. Claridge's.  How a 17-year-old Simon chose between two of London's most iconic hotels (he picked the one where he felt like a person, not a number) and what that decision taught him about culture Going gold at Olympia.  Competing in culinary competitions at 17, working 48-hour stretches on cold masterpieces, and what ego-driven ambition looks like when you're young and hungry The world years.  From the Greek islands to Mozambique (four years out of civil war), Lake Malawi, and navigating a continent post-civil war with nothing but instinct, biltong in his backpack, and a talent for banoffee pie Landing in Australia broke and long-haired.  The story of arriving in Sydney on borrowed money, being knocked back for jobs because of his appearance, and flipping steaks at the Orient Hotel at the Rocks until the right opportunity opened up 17 years with Matt Moran. What this relationship taught Simon about craft, loyalty, friendship, and farming. Why Matt is now one of his closest mates, getting him up to the farm to forage pine mushrooms and collect fresh eggs. Valentine's Day, 2018.  The moment that changed everything. Simon shares with extraordinary openness how necrotising pancreatitis almost took his life, how he said goodbye to his kids from a hospital bed, and how he signed the lease on Boronia Kitchen from intensive care. Nearly nine years sober, and no regrets. The Boronia Kitchen story.  A passion project built on discipline, seasonal produce, a kitchen garden harvested twice daily, and a commitment to doing things properly on his own terms The cookbook.  Self-published, coffee table-worthy but built to get greasy, and packed with seasonal  recipes that define Boronia's kitchen About Simon Sandall & Boronia Kitchen  Simon Sandall is the Executive Chef and Owner of Boronia Kitchen in Sydney. With over four decades in the industry, including time at the Ritz London, the Sydney Opera House, and seven years on the tools at ARIA Restaurant.   Simon is one of Australia's most respected chefs. He is also the author of the self-published Boronia Kitchen cookbook. After a near-fatal health crisis in 2018, Simon rebuilt his life around his restaurant, his kitchen garden, his family, and nearly nine years of sobriety. Boronia Kitchen: https://www.boroniakitchen.com.au/ Address: 150 Pittwater Road, Hunters Hill NSW Australia The Boronia Kitchen Cookbook: https://www.boroniakitchen.com.au/shop/p/the-story-of-boronia Instagram: @chefsimonsandall @boroniakitchen @cateringbysimonsandall About Straight to the Source Straight To The Source is hosted by Tawnya Bahr and Lucy Allon. We'd love to hear from you! Reach out, leave a review, and share this episode with someone in the industry who needs to hear it. You can find us:  Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight 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   Email: tbahr@straighttothesource.com.au Lucy Allon: LinkedIn:  https://www.linkedin.com/in/lucyallon/  Instagram: @lucy_allon  Email: lucy@straighttothesource.com.au Keywords: Simon Sandall, Boronia Kitchen, straight to the source podcast, Australian chef, Sydney restaurant, Matt Moran, chef mental health, cateringbysimonsandall, hospitality industry, kitchen culture, farm to table Sydney, foodpodcast, sustainability, Australian food producers, chef sobriety, kitchen garden, Boronia Kitchen cookbook, necrotising pancreatitis, chef career advice@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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.

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.

Chef and restaurateur Somer Sivrioğlu has always cooked between cultures, and right now, he’s doing it louder than ever. From opening Hamsi Taverna at the iconic Sydney Fish Market to judging 200 episodes a year on MasterChef Turkey, Somer is redefining what modern Turkish cuisine looks like across continents. In this episode, we unpack: The vision behind Hamsi and bringing Aegean seafood culture to Sydney Why charcoal and line-caught mackerel matter How he helped shift Australia’s perception of Turkish food beyond kebabs The vegetable-forward traditions of the northern Aegean Why meat in Turkish homes is often used as flavouring, not a centrepiece The evolution of Turkish restaurants in Australia The pressure and privilege of shaping a nation’s food conversation on television in Turkey What it really takes to run restaurants between Istanbul and Sydney When Somer opened Efendy in 2007, diners questioned whether Turkish cuisine belonged in a refined dining room. Today, through venues like Anason (meze bar at Barangaroo), Maydanoz (vegetable-driven Turkish cuisine), Hamsi (seafood-focused Mediterranean concept) and Efendy in Istanbul, he’s helped reshape the narrative. This is a conversation about identity, technique, tradition, and evolution and chefs who build bridges (not just menus).  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 Somer Sivrioğlu  Somer Sivrioğlu https://www.linkedin.com/in/somer-sivrioglu-53a13422/ Instagram: https://www.instagram.com/hamsitaverna    Instagram: https://www.instagram.com/somersivrioglu  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  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.

Helena Moursellas is a cookbook author, cook, and creative food professional whose career has been built through opportunity, experience, mentorship, and persistence. In conversation with Lucy Allon, Helena shares how appearing on My Kitchen Rules became the gateway to discovering her passion for food, but not the destination. What followed was more than a decade spent learning the craft from the ground up across commercial kitchens, hospitality, food media and international markets. At the heart of this episode is a clear message for anyone working in food and hospitality: long-term success comes from putting in the hard yards, staying curious and building a strong foundation of skills and experience.  Episode Highlights How My Kitchen Rules became the gateway to Helena Moursellas discovering her passion for food What working in commercial kitchens taught Helena about service, structure, resilience and teamwork The importance of learning the craft from the ground up and gaining deep industry experience How mentorship from industry leaders shaped Helena’s confidence, skills and career direction Transitioning from hospitality into food media and what Helena learned working at delicious. Why building a sustainable food career takes time, curiosity and a strong foundation of skills Expanding a food career internationally through content creation, food styling and brand work Subscribe for more candid conversations 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  Giveaway: Win a Signed Copy of OPA! We’re giving one Straight To The Source listener the chance to win a signed copy of OPA! by Helena and Vikki Moursellas.  To enter Follow @‌straight_to_the_source and @‌helenaandvikki on Instagram In the Giveaway post comments HERE, tell us in 10 words or fewer: What is your favourite Greek dish and why? Entries close Sunday 15 February 2026. The winner will be contacted via Instagram DM.  This is a game of skill and chance plays no part in determining the winner. Entries will be judged on creativity and originality. Open to Australian residents only. One entry per person. This giveaway is not sponsored, endorsed or administered by, or associated with Instagram. Follow Helena Moursellas  Instagram: https://www.instagram.com/helena_marieee  Instagram: https://www.instagram.com/helenaandvikki  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source: @straight_to_the_source@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Host Tawnya Bahr is joined by Tony Panetta, Group Executive Chef of Trippas White Group, to explore what it takes to deliver exceptional food experiences at scale while staying grounded in quality, connection and creativity. Tony shares his back story from starting his apprenticeship at just 15, to leading some of Australia’s largest hospitality operations, and now overseeing a diverse portfolio of venues, corporate catering, airline lounges and educational food programs. This conversation dives into Tony’s deep respect for Australian producers, the importance of building relationships beyond the supply list, and why big kitchens don’t have to lose the soul of food.  Episode Highlights Tony Panetta’s journey from apprentice chef to Group Executive Chef of Trippas White Group What it takes to deliver exceptional food experiences at scale Why relationships with Australian producers are the heart of great hospitality Mentoring the next generation of chefs and building a strong kitchen culture Sustainability, innovation, and the future of Australia’s food industry Key episode takeaways Big operations do not have to mean losing creativity or connection. Tony Panetta reminds us that hospitality is at its best when built on relationships, respect for ingredients, and investing in people. Subscribe for more candid conversations 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 Tony Panetta, Group Executive Chef, Trippas White Group  Instagram: @tony.panetta Instagram: @trippaswhitegroup LinkedIn: https://www.linkedin.com/company/trippas-white-group  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source: @straight_to_the_source@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, Tawnya Bahr is joined by Richard Prout, Chief of Product and Innovation at Zambrero, Australia’s largest Mexican restaurant franchise. Richard shares how Dr Sam Prince’s vision of creating fresh, healthy Mexican food grew into a global movement with nearly 100 million meals donated through the Plate 4 Plate initiative. From the brand’s humble beginnings in Canberra to its international footprint spanning Australia, New Zealand, the UK, Ireland, and the US, Zambrero has stayed true to its mission: to end world hunger through good food that feels good to eat. You’ll hear how Richard’s early career in hospitality (and his unlikely path to becoming a tequila connoisseur!) led him to Zambrero, where innovation meets purpose. He also reveals exciting updates on Zambrero’s new chip launch, menu evolution, and how franchise partners are helping grow the feel-good Mex movement across the globe. Episode Highlights: The story behind Zambrero and founder Dr Sam Prince’s mission to end world hunger Richard’s personal journey from fine dining to food innovation How Plate 4 Plate has helped donate nearly 100 million meals The secrets behind Zambrero’s menu consistency and innovation Launching oven-baked chips that taste fried with 50% less fat Insights into the Zambrero franchise model and growth across Australia and beyond Whether you’re a foodie, a franchise entrepreneur, or simply someone who loves a burrito with purpose, this episode is packed with flavour and inspiration. Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/   Zambrero Official Website Connect with Zambrero on LinkedIn and Instagram Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, host Lucy Allon sits down with hospitality leader Laura Goldberg. As Co-Owner and COO of Hurricane’s Grill and Co-Founder of Women in Cafes and Restaurants, Laura opens up about building inclusive teams, advocating for women in leadership, and her commitment to supporting mental health in the industry through The Burnt Chef Project. Whether you’re a hospitality professional, business owner, or advocate for inclusion, this episode is packed with lessons in resilience, authenticity, and purpose-driven leadership. What you’ll learn: How empathy drives sustainable business growth The realities of running a global restaurant brand Building an inclusive community for women in hospitality The importance of mental health in leadership Why community and connection fuel the future of hospitality Subscribe for more interviews with industry leaders and changemakers. This episode is proudly brought to you by Squizify, a digital platform that removes the old paper-based processes and replaces it with a modern digital solution to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/  Follow Laura Goldberg and find out more about her growing business group, Hurricane’s Grill Restaurants: Laura Goldberg https://www.instagram.com/laura_g_hurricanesgrill  Hurricane’s Grill Restaurants www.hurricanesgrillrestaurants.com.au Discover more about Women in Cafes and Restaurants: https://wcr-connect.com.au/  Learn more about The Burnt Chef Project: https://www.theburntchefproject.com/  Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr  Lucy Allon: https://www.linkedin.com/in/lucyallon  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, host Lucy Allon is joined by Jules Bagnato, co-owner of Brae Restaurant in regional Victoria, one of Australia’s most celebrated dining destinations and the nation’s first three-star Food Made Good accredited restaurant. Jules shares her remarkable journey from a corporate background to shaping one of the world’s most respected hospitality venues, where regenerative farming, design, and storytelling converge to create an authentic sense of place. From her early experiences living in Spain during the rise of modern gastronomy to leading Brae’s sustainability and culture programs, Jules reveals how she and chef Dan Hunter built a restaurant deeply connected to its landscape, people, and purpose. Tune in for an inspiring conversation about: Building a hospitality business rooted in values, vision, and culture How European dining philosophies shaped Brae’s approach to Australian terroir Why sustainability goes far beyond composting and solar panelsCreating pathways for leadership, respect, and well-being in hospitality teams The behind-the-scenes systems that support creativity and consistency Whether you’re a chef, restaurateur, designer, or food lover, this episode offers rare insight into how one of Australia’s most thoughtful food and hospitality leaders is reshaping the future of dining. Episode Highlights [00:00] Welcome to Straight To The Source [00:27] Introducing Jules Bagnato and Brae Restaurant [03:40] The influence of Spain’s avant-garde dining scene [07:00] Building a sense of place at the Royal Mail Hotel [13:00] The vision and design philosophy behind Brae [18:00] Creating culture, clarity, and respect within a team [22:00] Defining sustainability and the Food Made Good framework [27:00] Lessons from achieving Australia’s first three-star sustainability rating Follow Brae Restaurant: https://www.instagram.com/braerestaurant  Learn more about Brae Restaurant: https://www.braerestaurant.com  Find out about the Sustainable Restaurant Association and Food Made Good Accreditation: https://thesra.org  Find out more about Straight To The Source: https://straighttothesource.com.au Follow Straight To The Source Food Podcast: @stts_podcast Follow Straight To The Source: @straight_to_the_source Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr Lucy Allon: https://www.linkedin.com/in/lucyallon @straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.