Straight To The Source
Welcome to Food, Views and Big Ideas where food and hospitality experts Tawnya Bahr and Lucy Allon go behind-the-scenes to have candid conversations with Australia’s most dynamic food, hospitality and agribusiness leaders, entrepreneurs and innovators.
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Latest Episode
Ep 66. Work Hard, Cook Hard: Adrian Richardson & Markus Werner on Mentorship, Kitchens, and Friendship (22.10.2025)
Previous Episodes
- Ep 65: Jules Bagnato: How Brae is Leading the Future of Sustainable Hospitality
- Ep 64: Cooking, Teaching, Leading: The Many Hats of Karen Doyle
- Ep 63: Growing Hillside Food Forest: Regenerative Farming in Australia with Pigs, Pastures & Purpose
- Ep 62: The Story Behind Fremantle Octopus: Sustainability, Innovation & Flavour
- Ep 61: The Power of Australian Extra Virgin Olive Oil
- Ep 60: Christopher Thé’s Reinvention: From Iconic Cake to a New Food Language
- Ep 59: Practice What You Preach: Chef Andy Ashby on Hustle, Heart & Hospitality
- Ep 58: Shaun Christie-David – Food as a Force for Change
- Ep 57: Be the Cook, Not the Chef: Nik Hill’s Recipe for Success
- Ep 56: The Power of Produce | Karena Armstrong on Sustainable Dining
- Ep 55: The Sweet Side of Reinvention: A Conversation with Miko Aspiras
- Ep 54: Mark Best: Crafting Infinity – A New Era in Australian Dining
- Ep 53: Anchored in the Kitchen: Jamie Gannon’s Journey from Navy to Notoriety
- The Inspired Series Part 3 | Beyond the Pass: Ross Lusted on Leadership and the Power of Adaptability
- The Inspired Series Part 2 | A Cuisine of Place: Dan Hunter’s Vision for Australian Dining
- The Inspired Series Part 1 | Crafting Culinary Dreams: Hugh Allen on Innovation, Mentorship & Yiaga
- Ep 52: Taking home the gold! An inside look into the Sydney Royal Fine Food Show
- Ep 51: Redefining Zero: The Future of Non-Alc Innovation with NON's Nick Cozens
- Ep 50: Catching Excellence: Chris Bolton, Producer of the Year
- Ep 49: Sam Burke: Crafting the Future of Australian Red Meat
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