Straight To The Source

• Ep 61: The Power of Australian Extra Virgin Olive Oil

  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/ See omnystudio.com/listener for privacy information.

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• Ep 60: Christopher Thé’s Reinvention: From Iconic Cake to a New Food Language

  In this episode, Tawnya Bahr sits down with renowned pastry chef and longtime friend Christopher Thé, whose creativity has reshaped the way Australians think about desserts. From his early days at the legendary Claude’s to creating the world’s most Instagrammed cake at Black Star Pastry, Chris has always pushed boundaries. But after building a global phenomenon, he walked away — and in doing so, opened the door to a new era of artistry and authenticity. Today, Christopher invites us into his world at Hearthe, his Stanmore bakery and café dedicated to modern Australian baking and the use of native ingredients. He shares how his mindset has shifted from the ambition of his 20s, to the whirlwind of his 30s, and now to a more deliberate, grounded chapter where food language, artistry, and community are at the core. We explore: The lessons learned working under Tim Pak Poy at Claude’s The rise of Black Star Pastry and what it felt like to walk away Why Australian native ingredients are central to his baking today How Hearth reflects his values of connection, sustainability, and creativity The evolution of a chef’s mindset from 20s → 30s → now Balancing artistry with the practical realities of running a business The launch of his new book, Modern Australian Baking Reimagining the famous strawberry watermelon cake version 2.0 This is a story about reinvention, resilience, and the power of creating a food language that speaks from both heart and earth. Learn more about Hearthe: https://www.hearthe.com.au Follow Hearthe: https://www.instagram.com/hearthe_aus/ Follow Christopher Thé: https://www.instagram.com/the_christopher_the/ This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com See omnystudio.com/listener for privacy information.

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• Ep 59: Practice What You Preach: Chef Andy Ashby on Hustle, Heart & Hospitality

  What does it take to build a restaurant that’s more than just four walls—and create a training ground for the next generation of chefs? In this episode, chef Andy Ashby, owner of Brisbane’s celebrated C’est Bon, is in conversation with Tawnya Bahr, sharing his beginnings in New Zealand kitchens and his experiences working with some of Australia’s most influential chefs, including Scott Pickett and Nelly Robinson. Andy shares his journey of resilience, creativity, and leadership. In This Episode: The evolution of Andy’s career across New Zealand, Melbourne, Sydney, Hamilton Island, and now Brisbane. Andy’s apprenticeship program, “Practice What You Preach”, is changing how young chefs learn the realities of running a restaurant. Andy’s passion for supporting producers, collaborating with fellow chefs, and keeping “the fire burning” in hospitality. Big-picture thoughts on immigration, apprenticeships, and the future workforce of Australian kitchens. About Andy Ashby From fast-food beginnings in New Zealand to running one of Brisbane’s most dynamic dining destinations, Andy Ashby has built a career on people-first leadership, and he’s not done yet. In this episode, Andy talks about his apprenticeship program, “Practice What You Preach,” the realities of running restaurants during tough times, and why the fundamentals of cooking—and community—will always matter most. Follow Chef Andy Ashby @andy_anaru and C’est Bon Restaurant @cestbonrestaurantandlebonbar This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com See omnystudio.com/listener for privacy information.

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• Ep 58: Shaun Christie-David – Food as a Force for Change

  What if hospitality could transform lives far beyond the dining table? In this episode of Straight To The Source, host Tawnya Bahr sits down with Shaun Christie-David, founder of Plate It Forward — a social enterprise rewriting the script on restaurants and catering. From creating jobs for people facing barriers to employment, to donating more than 670,000 meals to communities in need, Shaun shares how food can be one of the most powerful tools for connection and change. He opens up about his journey from finance to hospitality, the role of doubt in leadership, and why his restaurants — Colombo Social, Kabul Social, Kyiv Social, and Calcutta Social — are built on dignity, culture, and community. Along the way, Shaun reflects on the lessons of COVID, the joy of working alongside diverse teams, and how consistency and kindness are reshaping what hospitality looks like. This is an inspiring conversation about resilience, purpose, and the belief that a plate of food can change the world. In This Episode: The beginnings of Plate It Forward and its growth into a movement. Building employment pathways for asylum seekers, refugees, and vulnerable communities. Why food quality and cultural pride matter in every meal — even food relief. The balance between social impact, sustainability, and business growth. Shaun’s candid reflections on doubt, leadership, and redefining hospitality. Keywords (for SEO & platform tags): Hospitality, Social enterprise, Plate It Forward, Food relief, Refugees, Asylum seekers, Community, Leadership, Resilience, Purpose, Cultural pride, Sustainability About Shaun Christie-David Shaun is the founder of Plate It Forward, a hospitality group dedicated to creating jobs and feeding communities through its restaurants, catering arm, and community kitchen. Recognised by SBS as one of Australia’s Top 50 Food Changemakers, Shaun is driven by the belief that food is a universal language of connection, resilience, and hope. Learn more at plateitforward.org.au This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com See omnystudio.com/listener for privacy information.

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• Ep 57: Be the Cook, Not the Chef: Nik Hill’s Recipe for Success

  At 15, Nik Hill traded the classroom for the kitchen — and never looked back. In this candid chat with Lucy Allon, he reveals how mentorship, competitions, and mastering the fundamentals of French cuisine cooking propelled him from young apprentice to the creative force behind Sydney’s Porcine Bistro. From fine dining to smoked eels, discover the flavours, philosophies, and hard-earned lessons that define Nik’s recipe for leadership and his unique mark on the city’s dining scene. Takeaways Nik started cooking professionally at 15. The organisation and adrenaline of service in kitchens were significant motivators. Mentorship played a crucial role in Nik’s career development. Transitioning from fine dining to British pub food was a refreshing change for Nik. Nik says that focusing on cooking ‘properly’ is essential for great food. The concept of Porcine was influenced by Nik’s time at the Old Fitz pub in Sydney. Innovative use of secondary cuts and lesser-known ingredients is key. Competitions provide valuable learning experiences and mindset training. Leadership in the kitchen emphasises cooking skills over titles. Standout Quotes: "I just wanted to get out of school." "It's a long game." "Be the cook, not the chef." Episode Chapters 00:00 Introduction to Nik Hill and His Culinary Journey 02:47 Early Influences and Career Beginnings 05:58 Mentorship and Growth in Elite Kitchens 08:58 Transitioning to the Old Fitz and British Pub Cuisine 11:57 The Concept and Development of Porcine 14:57 Innovative Projects: Smoketrap Eels 19:59 Defining the Unique Style of Porcine 22:56 The Role of Competitions in Nik's Career 25:56 Leadership Style and Mentoring Young Chefs 29:53 Future of Sydney's Dining Scene and Nik's Vision Links Nik Hill: https://www.instagram.com/nikhill_smoketrap Website: https://www.porcine.com.au/ Instagram: https://www.instagram.com/porcinebistro Facebook: https://www.facebook.com/Porcinebistro/ This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com #cooking #mentorship #restaurant #culinary #competition #leadership #diningscene #Australiancuisine #Britishpubfood #innovativecooking #Porcine #SmoketrapEels See omnystudio.com/listener for privacy information.

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