Straight To The Source

This week on Straight To The Source, we're pulling up a chair with the humans behind two of Australia's most obsessed-over dessert brands: Oliver Allis, the guy who took a struggling frozen yoghurt shop from four stores to 75 (plus Singapore, because why not), and Eddie Stewart, the chef and baker who turned a drunken Tokyo night out into a Lamington institution.
We're talking origin stories, cult followings, and the two-year "ghosting" saga that almost stopped their collaboration. Now Yo-Chi and Tokyo Lamington are dropping a full takeover: hand-dipped micro Lamingtons, a yoghurt that tastes like the real thing, and 5,000kg of collab magic hitting stores nationwide. Limited edition. Blink, and you'll miss it.
Grab a spoon - this one's sweet, a little unhinged, and 100% worth the listen.
In this episode:
How Ollie turned a dying frozen yoghurt brand into a national name
Eddie's pandemic-fuelled bakery hustle (and the drunk night that started it all)
The full story behind the Yo-Chi x Tokyo Lamington collab
Why "same values" beats big money every time in a good collaboration
The sustainable packaging move most brands are too lazy to make. Yo-Chi's KeepCup-designed reusable "Go Bowl" (10% off every reuse) and Tokyo Lamington's tape-free, fully recyclable boxes

Key Takeaways
On why the collaboration took two years: Oliver first pitched mini lamingtons to Eddie in Newtown before Yo-Chii had even opened a Sydney store and didn't hear back for two years. "A two-year ghost," Eddie admits, before finally messaging: "We've cracked the code." The lesson, in Oliver’s words: "Put it out there, let it simmer, and see what happens."
On instilling culture at scale: Ollie doesn't rely on a values statement. "We don't have values, we have stuff we care about," he says, running face-to-face sessions in every state to explain why small things, like smiling, matter to the business.
On genuine hospitality: "If you put yourself under that pressure to build that team, you don't do a good job at it," says Eddie. "It just naturally comes." He points to Tokyo Lamington's Newtown store, where a largely Japanese staff have built their own community around staff lunches and after-work drinks.
On choosing the right collaborators: "A great collaboration is two brands working together with the same values and the same endgame," says Eddie. Both founders say they've turned down or regretted partnerships where the other side was chasing profit over genuine brand fit.
On sustainability as more than a gesture: Yo-Chi’s reusable Go Bowl program was co-designed with KeepCup, offers 10% off every reuse and has grown reuse rates from 0.01% to a record 1.3% of transactions. Tokyo Lamington's recyclable, tape-free boxes are, in Eddie's words, "a pain" for staff to fold but "a beautiful box" customers keep and repurpose.
On taking the leap: Asked what advice they'd give their younger selves, Eddie says simply: "Take the chance and do it." Oliver’s answer: "Stay true to yourself. Stay curious."
About Oliver Allis & Yo-Chi
Oliver Allis is the co-founder and driving force behind Yo-Chi, one of Australia's most loved frozen yoghurt brands. After finishing his Bachelor of Business and a year travelling Latin America, Oliver teamed up with his father to take on Yo-Chi during the height of COVID, turning four struggling Melbourne venues into a national brand with 75 stores across Australia and international locations in Singapore. A self-described "brand marketing guy" at heart, Oliver has built Yo-Chi's cult following through bold local partnerships, sustainability initiatives like the reusable Go Bowl, and a company culture rooted in positivity over profit. When he's not dreaming up new yoghurt flavours, you'll find him tending to his backyard finger lime garden, 37 varieties and counting.
About Eddie Stewart & Tokyo Lamington
Eddie Stewart is the co-founder of Tokyo Lamington, the bakery brand born from a drunken night out in Japan. After a MasterChef stint and a COVID-scrapped plan to open in Tokyo, Eddie and business partner Min Chai opened their first shop on Australia Street with just $20,000 and a lot of hustle. What began with three hand-baked Lamington flavours has grown into a beloved brand with cafes in Marrickville and Newtown, known for seasonal collabs and a staff culture Eddie calls "one big family." A self-confessed cheese fiend, he's always up for a chat and a good collaboration.
This episode is proudly brought to you by Seaway Logistics, local experts in global trade.
Seaway website: https://www.seaway.com.au
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 Podcast: https://lnk.to/jBCTBE
• Instagram: https://www.instagram.com/straight_to_the_source/
• Website: http://straighttothesource.com.au
Keywords:
Yo-Chi, Tokyo Lamington, brand collaboration, frozen yoghurt, Lamingtons, Australian food entrepreneurs, food and hospitality podcast, Tawnya Bahr, Lucy Allon, Straight To The Source, Seaway Logistics, Ollie Allis, Eddie Stewart, Business, Food, Dessert, Hospitality, Cult Food Brands, Yochi founder
@straighttothesourcepodcast: https://www.youtube.com/
See omnystudio.com/listener for privacy information.

He was nicknamed "Herbie" at school before he ever knew it would become a global brand. Ian Hemphill grew up in a nursery in Dural in the 1950s, watched his mother write Australia's first published book on herbs, trained as an actor at NIDA, sat with 300 spice merchants in New Delhi and finally felt like he'd "found his tribe" - and then, in 1997, took $45 on the first day of trading from a converted terrace house in Rozelle.
Nearly three decades later, Herbies Spices is one of Australia's most trusted names in herbs and spices, built on 120 handcrafted blends, zero outsourcing, an 800-page spice bible, and a philosophy that quality isn't negotiable, even if it means going out of stock.
In this episode, Ian talks about asafoetida (once branded "devil's dung"), the ghost of an old spice trader who may or may not have guided a 21-ingredient ras el hanout, why chefs are chronically under-seasoning, and why "spicy" might be the most misunderstood word in the culinary world.
What You'll Hear in This Episode
A childhood steeped in herbs - Growing up at his parents' nursery in Dural, where his mother Rosemary (yes, actually named Rosemary) wrote Fragrance and Flavour, Australia's first herb book, and won a bronze medallion at the Frankfurt International Cookbook Fair in 1960
From NIDA to the family business - Ian trained as an actor, got into NIDA, and ended up "resting" (translation: unemployed) his way back into the family herb trade
Finding his tribe - Representing Singapore at the first international spice group meeting in New Delhi in 1986, and feeling, for the first time, like the "weird spice guy" wasn't so weird after all
The $45 first day - How Ian and his wife Liz sold their home, converted a Rozelle terrace into a shop, lived above it, and opened Herbies Spices on 7 July 1997
The ras el hanout with 21 spices - The unplanned, possibly-haunted origin story of one of Herbies' most iconic blends, made to order and on shelves within 24 hours
Asafoetida, aka "devil's dung" - What it actually is, why it smells like a warning label, and why it might be doing more for your digestion than you think
The most underrated spices in the pantry - Ajwain seed, Australian lemon myrtle, and roasted wattleseed all get their moment
Why chefs are too scared of spice - Ian's theory on why professional kitchens routinely under-season, and the chamula scone incident that proves it
"Spicy" vs "spiced" - Why one word might be quietly sabotaging how people think about flavour
The next generation - Daughter Kate Hemphill, who tests recipes on her own kids in London and is now carrying the Herbies spice-discovery-tour torch under "Herbie's Kitchen"
The smell test: "Smell your spices every time you use them, even the ones you're really familiar with, because that way you will develop a smell memory." His parting advice for anyone who actually wants to understand spice.
About Ian Hemphill
Ian Hemphill is the founder of Herbies Spices and one of Australia's foremost authorities on herbs and spices, with a family legacy in the trade stretching back to the 1950s. Author of Spice Notes (published internationally as The Spice and Herb Bible), Spice Travels, and co-author with daughter Kate Hemphill of How to Add Flavour, Ian has spent over four decades sourcing, blending, and educating on herbs and spices from Morocco to Cambodia to India.
He and his wife Liz founded Herbies Spices in Rozelle, Sydney, in 1997, and have since developed more than 120 original spice blends - every one made in-house, never outsourced. Ian led 19 international spice discovery tours over 25 years before handing the reins to Kate, who now runs "Herbie's Kitchen" in the UK.
You can find Herbie's Spices online, in specialty stores across Australia, and in the pages of Ian's books - where 800 pages still aren't enough to cover everything he knows.
People & Places Mentioned
Rosemary Hemphill - Ian's mother; wrote Fragrance and Flavour, Australia's first published herb book (1959)
Liz Hemphill - Ian's wife and business partner; co-founded Herbies Spices in 1997
Kate Hemphill - Ian and Liz's daughter; chef, recipe developer, marketing lead, and runs "Herbie's Kitchen" spice tours in the UK
Margaret Fulton - Family friend since Ian was 12; the food writer behind the line "food is not a competition"
Christine Manfield & Alex Herbert - Dubbed "The Spice Girls" in an early Sydney Morning Herald piece that put Herbies on the map
Herbies Spices - Founded in Rozelle, Sydney in 1997; now based on the Central Coast, NSW
Resources & Links
Spice Notes / Spice and Herb Bible - Ian's 800-page reference, now in its third edition https://www.herbies.com.au/shop/spice-kits-and-books/the-spice-herb-bible-3rd-edition-soft-cover/
How to Add Flavour - Ian and Kate Hemphill's newest book, built for beginners https://www.herbies.com.au/shop/spice-kits-and-books/books/how-to-add-flavor/
Spice Travels - Ian's account of decades spent sourcing spices around the globe https://www.amazon.com.au/Spice-Travels-merchants-voyage-discovery-ebook/dp/B006IGUTZG/ref=sr_1_1?crid=37ILCPELRZWN8&dib=eyJ2IjoiMSJ9.dnbS4vNT0AgI8uSghfl-hDmvAMOc5kn3qmjzuWMjDdAGWzJADbNgcDZAmCe1wCm9or_HjZ5WxsoiVUy2ceg5G5NO9cg0bn6hBuHrS4-toGm0jKaEkcu_coyWvokxV-0-4PeBhHfAKYBWEvbNuyUo9cix3fAGqXlBEXwVPUiPN77d47jq4OVgt44c1jsgpsiRiBHwLpKihYd7AHKAL0mV05HClVnLAUg4Y5vGJl3F37U.HIEs19H4imHdSOat-zWAULkL-bG0b_dEZqz3ltUalWE&dib_tag=se&keywords=spice+travels&qid=1785899199&s=books&sprefix=spice+travels%2Cstripbooks%2C219&sr=1-1
Herbie's Kitchen - Kate Hemphill's UK-based spice discovery tours and cooking classes https://herbieskitchen.com/
Herbies Spices - 120+ handcrafted blends, herbs and spices - find them online and in specialty stores https://www.herbies.com.au/
Keywords
Ian Hemphill, Herbies Spices, Australian food podcast, herbs and spices, cooking with spices, spice expert Australia, spice blends, premium spices, chef podcast, food podcast Australia, lemon myrtle, wattleseed, ras el hanout, za'atar, asafoetida, ajwain, seasoning, flavour, Lucy Allon, Australian ingredients, Tawnya Bahr, Straight To The Source.
Connect with Ian Hemphill
LinkedIn: https://www.linkedin.com/in/ian-hemphill-989a2a101/
Herbie's Spices

Official website: https://www.herbies.com.au/
Facebook: https://www.facebook.com/HerbiesSpices
Instagram: https://www.instagram.com/herbiesspices/
YouTube: Herbie's Spices https://www.youtube.com/@HerbiesSpices
Kate McIntosh, Ian's daughter and co-author of How to Add Flavor, also shares recipes and flavour education through: https://www.herbies.com.au/herbies-blog/
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 podcast: https://lnk.to/jBCTBE
• Instagram: https://www.instagram.com/straight_to_the_source/
• Website: http://straighttothesource.com.au
@straighttothesourcepodcast: https://www.youtube.com/
See omnystudio.com/listener for privacy information.

Celebrity chef Colin Fassnidge shares his journey from Dublin to Australia, building award-winning restaurants, television, family, mental health and the future of hospitality.
People think they know Colin Fassnidge. The TV chef. The Irish larrikin. The straight-talker.
But behind the television career is a chef who built his reputation the hard way, through Michelin-star kitchens, iconic restaurants, financial pressure, family life and an unwavering commitment to hospitality.
In this episode of Straight To The Source, Tawnya Bahr sits down with Colin for one of his most candid conversations yet.
From growing up in Dublin to building Four in Hand and 4Fourteen, Colin shares the lessons that shaped his career, why business is tougher than ever, how television changed his life, the importance of great partners, and why mental health can no longer be ignored in hospitality.
Whether you're a chef, restaurateur, producer or simply love great food stories, this episode is packed with honesty, humour and hard-earned wisdom.
In this episode, you'll hear:
Colin's journey from Dublin to Australia's leading kitchens
Michelin-star lessons that still shape his cooking
Building Four in Hand and 4Fourteen
How television transformed his career.
Business failures, resilience and bouncing back
Family, fatherhood and finding balance
Leadership lessons every hospitality business needs
Mental health and his work with WNOW (When No One's Watching)
Why supporting local hospitality has never mattered more
About Colin FassnidgeBorn in Dublin, Colin Fassnidge trained in Michelin-starred kitchens before relocating to Australia, where he became one of the country's most recognised chefs. Best known for Four in Hand and 4Fourteen, Colin has also built an extensive television career through My Kitchen Rules, Better Homes & Gardens and numerous food and travel productions. Beyond the kitchen, he's a passionate advocate for hospitality, Manu Feildel, mental health, and supporting local food communities.Connect with Colin FassnidgeInstagram: @chefcolinfassnidgeFacebook: Colin Fassnidge
Resources & Mentions
WNOW (When No One's Watching) https://wnow.org/
OzHarvest https://www.ozharvest.org/
Better Homes& Gardens https://www.bhg.com.au/
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 Podcast: https://lnk.to/jBCTBE
• Instagram: https://www.instagram.com/straight_to_the_source/
• Website: http://straighttothesource.com.au
Keywords Colin Fassnidge, My Kitchen Rules, Better Homes & Gardens, hospitality podcast, Food Stories, Travel, Culinary Tourism, Australian chefs, restaurant business, food podcast, chef interview, Irish cooking, mental health, leadership, restaurants, Raymond Blanc, hospitality industry, MichelinStar, WNOW (When No One's Watching), Mens Health, Sydney restaurants, Michelin chefs, Logies, Social media, Michelin, Ozharvest, Hospitality, Straight To The Source, Tawnya Bahr, Lucy Allon
@straighttothesourcepodcast: https://www.youtube.com/
See omnystudio.com/listener for privacy information.

After more than two decades in hospitality, Amelia Birch has built a business that reflects exactly what she believes in.
Amelia is the founder of Famelia, Australia’s only wine bar and bottle shop dedicated exclusively to championing women winemakers and women-led wine businesses. But her journey to Famelia was far from straightforward.
In this episode of Straight To The Source, Amelia joins Lucy Allon to share how losing her award-winning restaurant, The Book Kitchen, forced her to rebuild, reassess and create something with deeper purpose.
She explains why Famelia became exclusively focused on women-made wine, how conscious consumerism can drive meaningful industry change, and why hospitality should feel welcoming rather than intimidating.
The conversation also explores sustainable hospitality, achieving two Food Made Good stars from the Sustainable Restaurant Association, entrepreneurship, motherhood and Amelia’s belief that authentic, values-led businesses can make a greater impact than those focused on profit alone.
This is an honest conversation about women in wine, rebuilding after adversity and creating a hospitality business that genuinely stands for something.
What You'll Hear in This Episode
From The Book Kitchen to Famelia: How losing her award-winning restaurant during Sydney’s light rail construction reshaped Amelia’s career and approach to business.
Why Famelia exclusively champions women winemakers: The customer behaviour and industry realities that inspired Amelia to create a wine bar and bottle shop dedicated to women-made wine.
The visibility gap for women in wine: Why many customers still do not realise how few women are represented across the wine industry.
Making wine more approachable: Amelia’s mission to remove intimidation, gatekeeping and unnecessary complexity from the wine experience.
The power of conscious consumerism: How everyday purchasing decisions can support women winemakers, independent producers and businesses with purpose.
Purpose over profit in hospitality: Why Amelia measures success through authenticity, community and impact rather than revenue alone.
Building a values-led hospitality business: How purpose can guide decisions, strengthen customer loyalty and create a clearer point of difference.
Sustainability at Famelia: What achieving two Food Made Good stars from the Sustainable Restaurant Association means and how Amelia is embedding sustainability into daily operations.
Leadership shaped by adversity: How business loss, resilience and reinvention influenced Amelia’s leadership style.
Motherhood and entrepreneurship: The realities of raising two teenage boys while growing an independent hospitality business.
The future of Famelia: Amelia’s ambitions for the business and her broader vision for women in wine and hospitality.
Going Straight To The Source: Amelia's powerful definition of respecting provenance, recognising producers and choosing to support the people behind every product.
Follow Amelia Birch & Famelia
@famelia.wine
• @amelia.famelia
Resources & Mentions
Famelia Wine Bar & Bottle Shop: https://famelia.com.au
• Sustainable Restaurant Association – Food Made Good Standard: https://www.foodmadegood.org
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 Podcast: https://lnk.to/jBCTBE
• Instagram: https://www.instagram.com/straight_to_the_source/
• Website: http://straighttothesource.com.au
Keywords
Amelia Birch, Famelia Wine Bar, women winemakers Australia, women in wine Australia, hospitality leadership, purpose driven business, conscious consumerism, sustainable hospitality, Food Made Good, Sustainable Restaurant Association, Australian wine podcast, hospitality podcast Australia, female entrepreneurs Australia, Sydney wine bar, sommelier Australia, hospitality sustainability, hospitality leadership podcast, Straight To The Source podcast, Lucy Allon, Tawnya Bahr
@straighttothesourcepodcast: https://www.youtube.com/
See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, Tawnya Bahr is joined by professional game harvester Rob Gallina, founder of Australian Bush Harvest, and chef, hunter and founder of Bush River Kitchen, John Ralley.
Together they unpack one of the biggest developments in Australia's wild food industry: the approval of Australia's first mobile game meat processing facility, creating a fully traceable, ethical and sustainable supply chain for wild game meat.
From venison, wild goat and kangaroo to responsible harvesting, bush cooking and chef education, this conversation explores Australia’s greatest untapped protein resources.
Rob explains how mobile processing will allow premium game meat to move from field to market within 72 hours, while John shares how hunting, foraging and cooking wild food have shaped his approach to hospitality and the dining experiences at Bush River Kitchen.
If you're interested in sustainable food systems, ethical sourcing, Australian producers, hunting, or wild game, this is an episode you won't want to miss.
What You'll Hear in This Episode
Why Australians still know very little about game meat despite having one of the world's richest wild food resources.
The story behind Australia's first mobile game meat processing facility and why it's set to transform the industry.
How ethical harvesting creates fully traceable, premium Australian game meat.
Why chefs should embrace venison, wild goat, kangaroo, rabbit and other game meats.
The difference between hunting, harvesting and culling.
Why education is the missing ingredient preventing game meat from becoming mainstream.
How Australia's export market has limited local access to premium game meat.
John Ralley's journey from pastry chef and restaurant owner to chef, hunter and founder of Bush River Kitchen.
Rob Gallina's mission: connecting feral animal management with sustainable food production.
Why wild venison differs from farmed venison in flavour, texture and nutrition.
The importance of nose-to-tail cooking and using every part of the animal.
Bush cooking techniques, campfire recipes and cooking with wild ingredients.
Why game meat could become a more affordable, accessible protein source for Australian families.
The environmental benefits of responsible feral animal management.
How Australia compares with New Zealand, Europe and North America when it comes to wild game.
The future of Australian Bush Harvest and the growing opportunities for chefs, butchers and consumers.
Why provenance, sustainability and responsible sourcing are shaping the future of Australian food.
Follow our guests
Rob Gallina
@australianbushharvest
@gameonenterprise
John Ralley
@bushriverkitchen
About Straight To The Source
Straight To The Source brings you closer to the chefs, producers, growers and makers shaping Australia's food future.
Hosted by food experts Tawnya Bahr and Lucy Allon, every episode explores the people, ideas and innovations driving Australian food and hospitality forward.
Follow, rate and review Straight To The Source to help more people discover the stories behind Australia's food industry.
You can find us:
Straight To The Source Food Podcast: https://lnk.to/jBCTBE
Straight 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
Lucy Allon
LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Keywords: game meat Australia, Australian game meat, venison Australia, ethical hunting, ethical harvesting, Australian Bush Harvest, John Ralley, Rob Gallina, Bush River Kitchen, mobile game meat processing, sustainable protein, wild venison, deer meat Australia, kangaroo meat, wild goat, feral animal management, bush cooking, hunting Australia, Australian hospitality podcast, food sustainability, Straight To The Source.
@straighttothesourcepodcast: https://www.youtube.com/
See omnystudio.com/listener for privacy information.