Episodes

  • Roots Run Deep: Sue Heward and Frank Heward on 105 Years, Figs, Family and the Future of Farming

    Roots Run Deep: Sue Heward and Frank Heward on 105 Years, Figs, Family and the Future of Farming
    Jun 17 2026
    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 grapesThe 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 BeerenbergThe 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 wineHow 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 actThe 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 yearThe 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 equallyThe 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 RiverlandThe 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 strongerTasting 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 regionMaggie Beer Products - 24-year supply relationship for figs and quinces for manufacturingBeerenberg - Current manufacturer customers for Heward Orchard Black Sheep Produce - Heidi and Dave, Loxton; growers of jujubes (Chinese red dates) supplied to Singing Magpie gift boxesSolomon Gold - Vegan chocolate sourced from Sydney; hand-tempered by the Singing Magpie teamAlmond Co. - Riverland almonds used in Singing Magpie gift boxesTasting Australia - Festival platform that brought guests from Adelaide, Mildura, Mount Gambier and Inverloch to the Monash orchardTemperance Restaurant / Hotel Renmark - Collaborators on the Tasting Australia orchard eventStraight To The Source - food consultancy; 10-year relationship with Singing Magpie; connected the brand to chefs and food ...
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    37 mins
  • Sharon Winsor: Protecting Indigenous Food Culture, One Ingredient at a Time

    Sharon Winsor: Protecting Indigenous Food Culture, One Ingredient at a Time
    Jun 10 2026
    What happens when a little girl collecting bush fruits in outback New South Wales, not knowing she was poor, just knowing she was rich in country, grows up to launch the first-ever Australian Native Food Festival and win the most prestigious trailblazer award in the industry? You get Sharon Winsor. In this extraordinary conversation, Sharon joins Tawnya Bahr to tell her story with radical honesty: the stillbirth that cracked her open at 21, the domestic violence that nearly took her life, the government consultant who told her bush foods would "never belong on a plate in a restaurant," and the quiet, relentless determination that built Indigiearth into something far bigger than a food business. This is an episode about food sovereignty, cultural responsibility, and what it actually means to give back not once a year during Reconciliation Week, but every single day. Episode Highlights [17:00] — "It has purely been built on the back of desperation": survival, healing, breaking cycles [29:00] — The government consultant who said bush foods would "never belong on a plate in a restaurant" [46:30] — The jar of bush fruits confiscated at school and reported to welfare as "dirty food" [51:00] — Grassroots vs. bandwagon: who really owns the native food space [55:30] — What respectful engagement with native ingredients actually looks like for chefs [1:14:00] — Building the Australian Native Food Festival: $22k personal debt, 10,000 attendees, $225k back to Aboriginal businesses [1:26:00] — Winning the inaugural Bill Granger Trailblazer of the Year — the car park, the big screen, the speech she can't remember [1:32:00] — The Australian Native Food Festival returns: 25–27 September at Carriageworks, with the First Nations Bush Food Alliance delivering the industry trade day [1:35:00] — Quickfire round: lemon myrtle, quandongs, kangaroo, morning coffee on the veranda, and a horse that keeps her sane Key Takeaways On cultural responsibility over commerce: "Indigiearth is not a food business. It is so much more than that." Sharon built her brand not chasing profit but chasing healing — and the community that came with it. On what respectful engagement actually looks like: "Native foods is more than just an ingredient. It connects us to country, to storylines, to trading with our tribal areas, our songlines, Mother Earth. It's so deeply embedded in who we are as Aboriginal people." Chefs and businesses who want to use native ingredients are welcome — but they need to do the work. On the tokenism problem: Sharon has sat in high-end restaurants and asked a waiter where the native ingredient was — only to have the chef come out and admit they were out of it. "Guys, that's not okay. You're misrepresenting what our food is. You're bastardising the industry." On Reconciliation Week: "Aboriginal people didn't start that. Why are we needing to be the ones doing the reconciling?" Sharon only works with organisations that do the work year-round, not just when it's on the calendar. On backing herself when nobody else would: She went into the first Australian Native Food Festival knowing she couldn't cover all the costs. She covered the $22,000 deficit herself. "I had to back myself and I had to back the bigger vision." On the rise of all of us: "It's not about the rise of one of us. It's about the rise of all of us." About Sharon Winsor Sharon Winsor is a Ngemba Weilwan woman, award-winning Indigenous chef, and the founder of Indigiearth — a native food business grounded in over 30 years of cultural knowledge, community connection, and hard-won resilience. Born in Gunnedah, NSW, Sharon grew up foraging on country before bringing that knowledge to Sydney, then Mudgee, and eventually to the national stage. She is the creator and driving force behind the Australian Native Food Festival, the first of its kind and a founding member of the First Nations Bush Food Alliance, a peak body for Aboriginal and Torres Strait Islander peoples in the native food industry. In 2023, Indigiearth won the prestigious Outstanding Native Producer trophy at the delicious. Harvey Norman Produce Awards, and in 2026, she was named the inaugural Bill Granger Trailblazer of the Year at the Sydney Morning Herald Good Food Awards, presented by Kylie Kwong. People & Places Mentioned Kylie Kwong — Longtime ally, friend, and the person who told Sharon she belonged in the room at the Good Food Awards. Presented Sharon with the Bill Granger Trailblazer awardBen Shewry — Featured at the Australian Native Food Festival cooking demonstrationsKarima Hazim — Also featured at the festivalAunty Beryl — Shared cultural stories on stage with Kylie Kwong at the festivalRaylene Brown, Aunty Pat Torres (Kimberley), Sharon Brindley (Victoria) — Co-collaborators on the First Nations Bush Food Alliance, working together for over ten yearsBill Granger — The award bearing his name, in partnership with his family, was ...
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    49 mins
  • Mike Bennie: The Future of Australian Drinks, Wine Trends & What Every Australian Should Be Drinking

    Mike Bennie: The Future of Australian Drinks, Wine Trends & What Every Australian Should Be Drinking
    Jun 3 2026
    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 & ...
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    43 mins
  • From Bondi to Berry: Chef Alex Prichard’s Next Chapter with Sara Dining & Garden

    From Bondi to Berry: Chef Alex Prichard’s Next Chapter with Sara Dining & Garden
    May 27 2026
    After more than a decade at Icebergs Dining Room and Bar, Chef Alex Prichard is trading Bondi for Berry with the launch of Sara Dining & Garden, a produce-driven restaurant grounded in farming, sustainability and regional hospitality on the NSW South Coast. In this conversation, Lucy Allon sits down with Alex to discuss the realities of opening a farm-led dining destination in today’s economic climate, why chefs need a deeper connection to producers and how regional Australia is reshaping the future of hospitality. Alex’s career has taken him through some of Australia’s most respected kitchens, including Momofuku Seiobo, Sake and The Cut, before becoming Head Chef at Icebergs at just 24 years old. Now, with Sara Dining & Garden, he’s entering a new chapter focused on immersive dining experiences, seasonality and creating a stronger connection between food, land and community. From five-hour daily commutes and failed melon crops to Michelin in Australia and the pressures facing restaurants right now, Alex shares an honest perspective on what it takes to build a modern hospitality business. What You’ll Hear in This Episode Leaving Icebergs after more than a decade Why Alex decided it was finally time to step away from one of Australia’s most iconic restaurants and pursue his long held dream of opening a regional farm to table venueThe road from Bondi to Berry How commuting five hours a day from the South Coast to Icebergs reinforced both his love for the restaurant and his desire to build a life closer to family and communityThe vision behind Sara Dining & Garden The story behind the partnership with Linnaeus Collection and the creation of a destination dining experience built around accommodation, produce, wellness and hospitalityBuilding a restaurant around the land How Alex and his team spent the past 12 months experimenting with crops, understanding the property and learning what can realistically be grown at scale Pretty gardens vs ugly gardens Why designing a working farm that also functions as luxury accommodation required balancing operational efficiency with aestheticsThe harsh realities of farming What happened when Alex attempted to grow melons at scale and how weather, mould and seasonality has reshaped his approach to menu planningWhy 100% local isn’t always realistic Alex’s honest perspective on sourcing, commercial realities and why supporting great Australian producers sometimes means looking beyond your immediate regionAustralian produce and luxury dining Why regional diners shouldn’t have to miss out on exceptional Australian seafood and produce simply because they’re outside major citiesWhy every chef should grow something How harvesting ingredients yourself changes your understanding of waste, labour, value and respect for producersThe rise of regional dining in Australia Why more chefs are leaving major cities and how hospitality migration is reshaping dining destinations across regional New South WalesRethinking the restaurant experience How Alex wants Sara to feel more like visiting someone’s home than dining in a traditional restaurant, with guests encouraged to explore the farm and settle into the experienceThe business realities facing hospitality The pressures of labour costs, shrinking margins, rising produce prices and why restaurants now need a genuine point of difference to surviveSolving regional hospitality challenges How Sara is approaching transport, non-alcoholic drinks and local engagement to create a sustainable regional dining modelMichelin, Australia and staying authentic Alex’s thoughts on Michelin arriving in Australia and why he hopes Australian restaurants never lose their relaxed, egalitarian style of hospitalityThe importance of knowing your producers Why understanding the people behind ingredients matters just as much as the ingredients themselves, and how those relationships shape the way Alex cooksThe future of Australian hospitality Alex’s hopes for the next generation of regional restaurants, young chefs and a more produce-connected dining culture across Australia Follow Alex Prichard, Sara Dining & Garden, and, Linnaeus Collection: @alexsprichard @saradiningandkitchen@linnaeuscollection 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: @tawnyabahr Email: tbahr@...
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    40 mins
  • From Christchurch to Australia: Chef Amber Doig on New York Humility, and Mexican Food Done Right

    From Christchurch to Australia: Chef Amber Doig on New York Humility, and Mexican Food Done Right
    May 20 2026
    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 termsLearning 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 foundationThe 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 workTraining 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 collaborationA 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 knowledgeReturning 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 cuisineMexican 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 cornSourcing 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 demandSeaweed as the next frontier Her current obsession: sea lettuce from Rocky Point Aquaculture, dehydrated for salads, blitzed into powders, and made into furikake-style seasoningsPacific 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 innovationAlmost 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 venuesThe 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/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 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-overviewApplejack Hospitality Group, applejackhospitality.com.auOpera Bar, Sydney, operabar.com.auEmpellón: https://www.empellon.com/alex-stupak/ Rocky Point Aquaculture, sea lettuce and sustainable Australian seafoodCarriageworks Farmers Market, Sydney's celebrated producer market, home to local artisans, including Marrickville cheese makers Have a ...
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    38 mins
  • Salt, Chemo, and Carbonara: Naomi Lowry on Cooking Through the Unimaginable

    Salt, Chemo, and Carbonara: Naomi Lowry on Cooking Through the Unimaginable
    May 13 2026
    How do you compete in a Chef of the Year culinary competition when you can't taste a single thing on the plate? For chef Naomi Lowry, the answer is muscle memory, decades of instinct, and an industry that showed up for her in ways she never expected. In this candid conversation, Naomi joins Tawnya and Lucy to trace a career built on anything but a straight line, from a pub kitchen in the UK to Sydney's finest restaurants, a breast cancer diagnosis three months after opening her own venue, a stint working in TV, and a second life she's found sixty metres underwater. This is an episode about what happens when the roadmap disappears, and what you build in its place. What You'll Hear in This Episode Growing up around food - Naomi recalls her grandmother's legendary home cooking, her mother's 1980s Connecticut dinner parties, and being the eldest of five kids who helped out in the kitchen by necessityHow she stumbled into chefing - Managing a pub at university with an unused kitchen, Naomi started cooking and never looked backThe leap to Australia - At 21, she sold her car and boarded a flight to Sydney just days after 9/11, much to her mother's horror. That decision shaped the next 26 years of her lifeBreast cancer at 38 - Diagnosed just three months after opening her own venue, Naomi speaks candidly about late detection, the support of the hospitality community, and why she posts a "check your boobies" reminder on Instagram every first of the monthCompeting through chemo - How she made it to the finals of a major chef of the year competition while unable to taste, and what it meant to have her mum there to witness itLosing her best friend to cancer - The spiral that followed, and how therapy and scuba diving helped her find a healthier path forwardThe dive that changed everything - Naomi's other great passion: scuba diving as her form of meditation, complete with a self-imposed tattoo rule that keeps her exploring the world's oceansCicci, Balmain - The Italian wine bar where she's found her home, cooking pasta for loyal regulars who've named themselves "colony director" and claimed their favourite tablesThe secret menu - Carbonara, cacio e pepe, amatriciana and zabaglione: dishes not on the menu but always available for those who know how to askMentoring the next generation - Naomi's involvement in the Tasting Success Mentoring Programme, and her concerns about the craft skills - like breaking down whole animals - that are quietly disappearing from kitchensThe chefs who shaped her - Danny Russo, Colin Fassnidge, Giovanni Pilu, James Viles, Jeremy Strode, and meeting Michel Roux Sr (she had to hide in the walk-in freezer to collect herself) About Naomi Lowry Naomi Lowry is a British-born, Sydney-based chef with over two decades of experience in the Australian hospitality industry. French-trained and Italian-inspired, she has worked alongside some of Australia's most respected chefs, including Colin Fassnidge, Giovanni Pilu, Danny Russo and James Viles at Biota. Naomi competed in the Chef of the Year competition. She is a mentor for emerging talent for Lyndey Milan's Tasting Success Mentoring Program, an advocate for breast cancer awareness, and the head chef at Cicci, an Italian wine bar in Balmain, Sydney. You can find Naomi on Instagram, where she posts monthly breast cancer check reminders and updates from the kitchen and the ocean floor. Follow Naomi Lowry: Instagram: https://www.instagram.com/chef_naomi_lowry/ https://www.instagram.com/chef_vs_cancer/ https://www.instagram.com/cicci.balmain/ 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/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 Email: tbahr@straighttothesource.com.au Lucy Allon: LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Email: lucy@straighttothesource.com.au Keywords: Naomi Lowry, Women in Food, straight to the source podcast, Australian chef, Sydney restaurant, breast cancer, hospitality industry, kitchen culture, sustainability, Sydney, foodpodcast, Australian food producers, chef sobriety, chef career advice, diving, breast cancer, culinary competitions Resources & Links Check your breasts - follow Naomi on Instagram for monthly remindersNational Breast Cancer Foundation - nbcf.org.auTasting Success Mentoring Programme - Lyndey Milan's program for emerging chefs in Australia - tafensw.edu.au/programs/tasting-success@...
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    42 mins
  • Simon Sandall: 41 Years in Kitchens, One Life-Changing Valentine's Day, and Why He's Never Looked Back

    Simon Sandall: 41 Years in Kitchens, One Life-Changing Valentine's Day, and Why He's Never Looked Back
    May 6 2026
    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 himThe 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 cultureGoing 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 hungryThe 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 pieLanding 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 up17 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 termsThe 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 AustraliaThe 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/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 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.
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    54 mins
  • The Power of Australian Extra Virgin Olive Oil

    The Power of Australian Extra Virgin Olive Oil
    Apr 29 2026

    Today, we’re going straight to the source of extra virgin olive oil. Host Tawnya Bahr sits down with two experts who know Australian extra virgin olive oil inside and out: Dr Joanna McMillan, a leading nutrition scientist, and Tom Hitchcock, Executive Chef at the iconic Spirit House.

    From the science of polyphenols and why “extra virgin” matters, to bold culinary moves like wok frying and olive oil sorbet, Joanna and Tom take us on a journey from grove to plate. Along the way, they bust myths about cooking with olive oil, reveal what to look for on the label, and share why freshness and provenance make all the difference.

    We explore:

    • The health benefits of EVOO and how to maximise them
    • Why Australian-grown olive oil leads the world in quality
    • Cooking tips that push EVOO beyond the salad bowl
    • Flavour profiles: from delicate to robust, and how to pair them
    • The sustainability story behind supporting local producers

    This is an episode for chefs, food lovers, and anyone who wants to take their cooking, and their health, to the next level with one simple ingredient.

    Proudly brought to you by the Olive Oil Wellness Institute, a science-driven resource dedicated to educating and inspiring people about the health benefits, culinary versatility and sustainability of extra virgin olive oil. Learn more at https://olivewellnessinstitute.org/

    Follow The Olive Oil Wellness Institute: https://www.instagram.com/olive_wellness_institute/

    Follow Joanna McMillan: https://www.instagram.com/drjoannamcmillan/

    Follow Tom Hitchcock: https://www.instagram.com/chef_hitchcock/


    Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast

    Follow Straight To The Source: https://www.instagram.com/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.
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    52 mins