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 

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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 

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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.

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

 

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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 and www.unoxcasa.com 

The Salopian Inn, Karena Armstrong, sustainability, local produce, women in culinary, restaurant industry, South Australia, food culture, community, dining experience

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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."

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 

#Miko, #pastry #chef #desserts #Philippines #Australia #culinaryjourney #entrepreneurship #competitions #flavours #gelato 

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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 and www.unoxcasa.com 

Mark Best, Infinity Restaurant, Sydney Tower, Australian cuisine, fine dining, sustainability, mentorship, seasonality, hospitality, multicultural food, culinary innovation, local produce, wine, food philosophy

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From cooking in the Navy to running some of the country’s most iconic pubs, Jamie Gannon has carved out a career built on grit, integrity, and unshakable leadership. In this episode, Jamie reflects on the pivotal moments that shaped his culinary journey — from the discipline of military kitchens to the heart and hustle of the Australian pub scene.

We delve into what it truly takes to lead a kitchen team, the challenges of shifting industry culture, and how Jamie has reinvented himself in the media space while staying true to his roots. This is a candid, inspiring conversation about mentorship, resilience, and the power of connection in and out of the kitchen.

Key Takeaways:

• Jamie’s culinary roots began in the Navy, where he built foundational skills under pressure.
• Transitioning from the structure of military kitchens to the chaos of hospitality was a defining challenge.
• Pubs are more than just venues — they’ve been Jamie’s training ground and sanctuary.
• Mentorship and leadership by example are at the heart of Jamie’s philosophy.
• The rise to “celebrity chef” status isn’t all glitz — it demands consistency, values, and authenticity.
• Tackling toxic kitchen culture starts with open conversations and leading with respect.
• Moving into media and brand partnerships has expanded Jamie’s impact without losing his culinary soul.

Standout Quotes:

"Pubs have been good to me."
"I'm always gonna be a chef."
"Respect goes both ways."

Episode Chapters:

00:00 – Welcome & Introduction
02:38 – Jamie’s Early Career and Life in the Navy
05:42 – The Transition to Civilian Kitchens
08:39 – Building His Name in the Pub Scene
11:36 – Mentorship, Leadership & Tough Lessons
14:36 – Navigating the ‘Celebrity Chef’ Space
17:32 – Alcohol Culture and Industry Evolution
20:23 – Leading with Integrity in the Kitchen
23:23 – Jamie’s Culinary Influences & Style
26:20 – Media, Branding & Reinvention
29:19 – Final Reflections 

Keywords (for SEO & platform tags):

Jamie Gannon, chef podcast, Navy chef, kitchen culture, leadership, pubs, celebrity chef, mentorship, food industry, Australian hospitality, toxic kitchen culture, media chef

Links

Instagram: https://www.instagram.com/chefgannon/ 

Facebook: https://www.facebook.com/jamie.gannon1 

TikTok: https://www.tiktok.com/@chefgannon

YouTube: https://youtube.com/@jamiegannon-k9v 

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.

 In the final instalment of The Inspired Series with Luke Mangan, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Ross Lusted pulls back the curtain on the realities of the modern food industry. From reinventing his career path to leading hotel kitchens, Ross shares insights on leadership, innovation, resilience, staffing, and what it takes to survive (and thrive) in a changing restaurant landscape.

 

Takeaways

Ross Lusted transitioned from dentistry to the culinary arts.

Melbourne's market-centric dining scene is vibrant and diverse.

Hotels offer a unique journey in hospitality compared to standalone restaurants.

Innovative cooking methods are key to restaurant success.

Partnerships in the restaurant industry can enhance opportunities.

Staffing challenges are prevalent across the hospitality sector.

Supply chain issues impact the availability of quality ingredients.

The restaurant market is competitive, requiring resilience and adaptability.

Understanding market demands is crucial for pricing strategies.

Opening a restaurant during tough times can lead to future success.

Sound bites

 

"I was going to be a dentist."

"I love the idea of restaurants."

"We won a few awards."

Chapters

 

00:00 Introduction to the Culinary Journey

01:08 Exploring Melbourne's Culinary Scene

02:18 From Dentistry to Culinary Arts

03:42 The Allure of Hotel Dining

04:46 Building Successful Restaurants

06:11 Innovative Cooking Methods at Woodcut

08:23 Navigating Partnerships in the Restaurant Industry

09:39 Challenges in Staffing and Work Ethic

11:00 The Impact of Supply Chain Issues

13:07 Resilience in the Restaurant Business

 

culinary journey, Melbourne dining, hotel dining, restaurant industry, innovative cooking, staffing challenges, supply chain issues, hospitality, chef interviews, Australian cuisine

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 In Part Two of The Inspired Series, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Dan Hunter of acclaimed restaurant Brae joins Luke Mangan for a deep and honest conversation on the realities of farming, the evolution of modern Australian cuisine, and the true purpose of hospitality.

With clarity and conviction, Dan Hunter shares his journey—from farming in drought-stricken Victoria to shaping a cuisine grounded in place, pleasure, and purpose. A must-listen for anyone who believes food is more than just what’s on the plate.

Takeaways

Victoria is experiencing its driest period since the 1960s.
The restaurant industry allows for personal expression and teamwork.
Working in high-end restaurants teaches clarity and standards.
Australian cuisine is defined by its multicultural influences and local ingredients.
The dining experience should be based on hedonism and enjoyment.
Control over the entire process is essential for creative chefs.
Younger chefs have better access to knowledge and experience.
Creativity in cooking requires managing multiple aspects of the business.
The hospitality industry should prioritize guest experiences.
There is a need for more personality and uniqueness in culinary projects

Sound bites

"It opened my eyes."
"It's a cuisine of place."
"It's a tricky one, isn't it?"

Chapters

00:00 The Challenges of Farming in Victoria
03:08 A Culinary Journey: From Passion to Profession
05:46 The Evolution of Australian Cuisine
08:36 Creating a Unique Dining Experience
10:57 The Future of Hospitality and Culinary Arts

Keywords

Victoria, farming, Australian cuisine, culinary journey, dining experience, hospitality, chef, restaurant, agriculture, hedonism

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