Straight To The Source

• 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 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 #cooking #mentorship #restaurant #culinary #competition #leadership #diningscene #Australiancuisine #Britishpubfood #innovativecooking #Porcine #SmoketrapEels See omnystudio.com/listener for privacy information.

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• Ep 56: The Power of Produce | Karena Armstrong on Sustainable Dining

  What does it take to run a restaurant that embodies sustainability in every sense of the word? In this episode, Lucy Allon speaks with Karena Armstrong, the passionate chef and co-owner of The Salopian Inn, about her commitment to local produce, ethical cooking, and the role of women in shaping the future of food. She speaks about working closely with farmers and producers, adapting to the rhythms of the seasons, and finding joy and meaning in sustainable practices. This episode is a masterclass in what it means to cook with care — for the environment, for the community, and oneself. Key Takeaways: Karena opened Salopian Inn despite having lost her confidence after a break from cooking. The restaurant reflects the community and focuses on local, seasonal produce. Building relationships with producers is essential for quality and sustainability. Sustainability encompasses environmental, economic, and human factors. Diners are becoming more conscious of their spending and its impact on the planet. Women in the culinary industry are gaining visibility and respect. Mentorship and support among women in the industry are crucial for growth. Sustainability practices can lead to creative culinary solutions. The future of The Salopian Inn includes off-grid plans and a new book. Culinary culture is a vital part of community identity and sustainability. Standout Quotes: "I just sort of winged it." "I think it could still go a long way." "You have to see it to be it." Episode Chapters: 00:00 The Journey to TheSalopian Inn 05:24 Building Relationships with Local Producers 13:30 Understanding Sustainability in the Culinary World 21:31 The Evolving Consciousness of Diners 32:58 The Future of Salopian Inn and Culinary Innovations 35:46 Quick Fire Questions Links Website: https://salopian.com.au/ Instagram: https://www.instagram.com/salopianinn Instagram: https://www.instagram.com/karena_armstrong Karena’s restaurant recommendation in Rome: Armando al Pantheon 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 Keywords: The Salopian Inn, Karena Armstrong, sustainability, local produce, women in culinary, restaurant industry, South Australia, food culture, community, dining experienceSee omnystudio.com/listener for privacy information.

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• Ep 55: The Sweet Side of Reinvention: A Conversation with Miko Aspiras

  In this inspiring episode, Filipino pastry chef Miko Aspiras takes us on a journey from his early days in the Philippines—where his passion for desserts was sparked by his aunt’s baking—to becoming a celebrated name in the global culinary scene. In this heartfelt conversation with host Tawnya Bahr, Miko opens up about the highs and lows of his career, from intense culinary competitions to the bold leap into entrepreneurship. He reflects on adapting to Australia's unique dessert landscape and how cultural roots continue to shape his innovative creations. Plus, Miko gives us a taste of his exciting new venture: a gelato brand that celebrates native Australian ingredients. This is a story of passion, resilience, and the sweet pursuit of purpose. Key Takeaways: Miko's passion for baking began at a young age, influenced by his aunt. He believes in seizing every opportunity, no matter how small. Competitions played a crucial role in his development as a chef. Miko did not have a traditional mentor but learned from various experiences. He emphasises the importance of adapting to different culinary cultures. A desire for a better quality of life drove Miko's move to Australia. He aims to introduce unique Filipino flavours to a broader audience. Miko's new ventures include a cafe and a gelato brand. He values the connection between chefs and local farmers. Miko encourages aspiring chefs to find their passion as an anchor. Standout Quotes: "I think I can do this." "I was on top of my game." "You have to have that anchor." Episode Chapters: 00:00 The Sweet Beginnings: Miko's Culinary Journey 06:01 From Competitions to Recognition: Miko's Rise12:04 Transitioning to Entrepreneurship: The Leap of Faith 18:05 Cultural Influences: Miko's Unique Flavours24:52 Adapting to Australia: Challenges and Opportunities 34:00 The Future of Dessert: Miko's New Ventures #Miko, #pastry #chef #desserts #Philippines #Australia #culinaryjourney #entrepreneurship #competitions #flavours #gelato See omnystudio.com/listener for privacy information.

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• Ep 54: Mark Best: Crafting Infinity – A New Era in Australian Dining

  Acclaimed chef Mark Best is returning to the spotlight with his newest venture, Infinity by Mark Best, set high above the city at Sydney Tower. In this episode, Mark sits down with host Lucy Allon to share his bold vision for redefining the Australian dining experience—one rooted in sustainability, local produce, and the diverse cultural fabric of Sydney. He opens up about the creative challenges of building a restaurant in such an iconic location, the responsibility of mentorship in the hospitality industry, and why supporting small producers is central to his approach. With a wholly Australian wine list and a philosophy that goes beyond food, Infinity by Mark Best isn’t just a restaurant—it’s a culinary statement. Whether you're in hospitality, a foodie, or someone passionate about innovation and leadership, Mark’s insights offer a rare behind-the-scenes look at the future of Australian dining. Key Takeaways: Mark Best is launching Infinity by Mark Best at Sydney Tower, an elevated dining experience 81 floors above the city. He’s championing Australian produce, seasonality, and sustainable practices. Infinity’s menu will reflect Sydney’s multicultural influences. The restaurant will showcase a 100% Australian wine list. Mark is committed to mentoring emerging chefs and cultivating the next generation of hospitality talent. He sees Infinity by Mark Best as a platform to celebrate local producers and spark culinary innovation. Mark shares candid thoughts on the pressures and potential of the current restaurant industry. His goal: to offer a transformative dining experience that connects people to place, story, and culture. Standout Quotes: "I'm nervous—but in a good way." "I want to support smaller producers." “Infinity isn’t just about food—it’s about meaning, connection, and impact.” Key Moments: [00:45] Introduction to Chef Mark Best and his culinary journey. [15:30] Discussion on the role of seasonality in menu planning. [22:10] Insights into local produce and its influence on fine dining. [35:50] Chef Best's collaboration with local producers and sustainable practices. [45:00] The future of fine dining and the importance of supporting local agriculture. Links Mark Best Website: https://chefmarkbest.com/ Instagram: https://www.instagram.com/markbest TikTok: https://www.tiktok.com/@chef_markbest Facebook: https://www.facebook.com/chefmarkbest/ Infinity by Mark Best Website: https://infinitysydneytower.com.au/whats-on/mark-best/ Instagram: https://www.instagram.com/infinitysydneytower/ Facebook: https://www.facebook.com/infinitysydneytower/ 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 Mark Best, Infinity Restaurant, Sydney Tower, Australian cuisine, fine dining, sustainability, mentorship, seasonality, hospitality, multicultural food, culinary innovation, local produce, wine, food philosophy See omnystudio.com/listener for privacy information.

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