Straight To The Source

What does it take to quit the comfort of Sydney's eastern suburbs, pack a single bag, and talk your way into one of the world's best restaurants, without speaking the language? For Remy Davis, it just takes curiosity, the right contacts, and a willingness to scrub stairs with a metal scourer until you've earned your spot at the fire.
In this wide-ranging conversation with Tawnya, Remy traces his journey from shucking oysters at Otto in Woolloomooloo to grilling €600-a-kilo turbot at Elkano in Spain's Basque Country, to cooking for a fully booked Bessie's in Surry Hills, with stints across London, Italy, and a full year in San Sebastián along the way. Three passports. Countless kitchens. Zero recipes (more on that later).
He's back in Australia now, buzzing with optimism about Sydney's evolving dining scene, and sitting on something exciting he's just not ready to reveal yet. This is a chef who backs himself and has the passport stamps to prove it.
Key Takeaways
On backing yourself: "Why not me?" Remy's answer to imposter syndrome is simple: back yourself and take the leap.
On Elkano's no-recipe kitchen: Expecting secret formulas, Remy instead found a culture built on intuition, craftsmanship and not a recipe in sight.
On produce philosophy: Spain's markets taught him that great produce starts with people who dedicate their lives to mastering a craft.
On kitchen culture: Skills can be taught. Curiosity, respect and work ethic matter most.
On travel as a career strategy: Passports help, but curiosity is what opens doors. His advice? Get out and cook somewhere new.
On Australia's dining scene: Diners are seeking experiences, not just meals. The venues succeeding are delivering genuine value and connection.
About Remy Davis
Remy Davis is a Sydney-based chef with stints in London, Italy, and Spain's Basque Country under his belt, including a formative year at Elkano, one of the world's most revered fish restaurants. He completed his culinary training at TAFE Ultimo and cut his teeth at Otto on the Woolloomooloo wharf before heading overseas to work in Michelin-calibre kitchens.
Back in Australia, he was the chef behind the opening menu at Bessie's in Surry Hills, and most recently cooked at Fire Kitchen as part of Vivid Sydney. He's currently working on an unannounced project in Australia at the intersection of food and art. Watch this space.
People & Places Mentioned
Christopher Thé - Now at Hearthe (formerly Black Star Pastry); started his career at Claude's
John Ralley - The mutual connection who helped Remy land London trials; co-cooked with Remy at Fire Kitchen during Vivid Sydney
Alex Herbert - Orchestrated Fire Kitchen at Vivid Sydney; Remy's shoutout: "She did a fantastic job. Like an orchestra."
Inés Barajan / Sabor, London - The London restaurant that turned Remy's attention to Spain; Sabor means flavour, and it showed
Elkano, San Sebastián - The world-ranked Basque restaurant that gave Remy the best year of his professional life. No recipes. €99/kg turbot. Tennis elbow from flipping fish. Zero regrets.
Aitor (Elkano) - The head chef who eats with his team — from family to KP — every service. White tablecloth, no exceptions
Nathan Sassi & Morgan Mcglone (Bar Copains / Vincenzo's / Bessie's) - The duo who pulled Remy back to Sydney and into the Bessie's project
Bessie's / Alma, Surry Hills - Opened January 2025. Fire-focused, produce-driven, built over a year of trans-continental planning
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 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
Email: tbahr@straighttothesource.com.au
Lucy Allon
LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au
Have a story to share or a producer we should visit? Drop us a line — we always love hearing from you.
Keywords: Remy Davis chef, Straight To The Source food podcast, Tawnya Bahr, Lucy Allon, Elkano restaurant San Sebastián, Basque Country chef, Australian chef overseas, fire cooking Sydney, Bessie's Surry Hills, Vivid Sydney Fire Kitchen, Sydney chef, hospitality podcast Australia, chef career advice, Otto Woolloomooloo, Bar Copains Sydney, TAFE culinary training, OzHarvest,, chef mentorship Australia, Tasting Success Mentoring Programme, San Sebastián food scene, Michelin kitchen experience.
@straighttothesourcepodcast: https://www.youtube.com/
See omnystudio.com/listener for privacy information.

What does it look like when fifth-generation farming meets modern food entrepreneurship? For Sue Heward of Singing Magpie Produce in Monash, South Australia, it looks like sun-dried Smyrna quinces, semi-dried black and white figs, vine-ripened Shiraz grapes dried on the vine, and artisan gift boxes that tell the full story of the Riverland.
In this rich, grounded conversation recorded on the Heward family orchard, Tawnya Bahr sits down with Sue and her father Frank - a man who has farmed this property for over 60 years - to trace 105 years of family growing history, the birth of Sue’s business, Singing Magpie Produce nearly a decade ago, and the hard-won lessons of building a value-added food brand from the ground up.
What You'll Hear in This Episode
105 years on the land - Frank traces the Heward family's growing history from the original quince trees to today's pecans, figs, quinces and grapes
The fruit fly reality - How Queensland fruit fly regulations have reshaped what the Hewards can sell fresh, pushing them further into value-adding and manufacturing supply for Maggie Beer and Beerenberg
The grape glut crisis - With Riverland winegrapes unwanted by the market, Frank explains how Sue turned the problem into "Dad's Vine Ripened Shiraz" - sun-dried Shiraz with a flavour that tastes like eating wine
How Singing Magpie began - Sue returned from 16 years in Melbourne, swapped a career in health prevention for commercial cookery, and spent her first year back picking figs and figuring out her next act
The first product and a Champion Award - Starting with 50 kilos of preservative-free, semi-sun-dried black figs sold on Facebook, the brand grew fast. The Smyrna sun-dried quince - made from her mother's recipe - won Champion at Sydney Royal Fine Foods in its first year
The sticky quince syrup - A zero-waste product born from the poaching liquid; reduced for seven hours until it's sweet, tart and just on the edge of caramelised. Works with cheese, duck, lamb and dessert equally
The full product range - From sun-dried mangoes to persimmons, jujubes from Black Sheep Produce in Loxton, locally sourced Medjool dates, and Solomon Gold vegan chocolate hand-tempered in the Riverland
The spectacular diced fruit mix - Deliberately sultana-free; packed with black and white figs, peaches, pears, apricots and candied lemon (the very same lemon used in the quince cooking process, wasted by no one)
Breast cancer and the business - Sue shares how a diagnosis at 50, followed by five months of chemotherapy, forced her to step back from the day-to-day - and accidentally prompted the team expansion and systems thinking that made the business stronger
Tasting Australia 2026 - A marquee event for 50-60 guests on the quince orchard, in collaboration with Temperance Restaurant and Hotel Renmark, in 65mm of unexpected Riverland rain. It was magical.
About Singing Magpie Produce
Singing Magpie Produce is an artisan dried fruit and specialty food brand based in Monash, South Australia, in the Riverland. Founded by Sue Heward, the brand grows from a fifth-generation family orchard and sources exclusively from Riverland producers to create premium, preservative-free dried fruits, sun-dried quinces, quince syrups, specialty gift boxes, and seasonal products.
Singing Magpie is a multi-award-winning producer. Their sun-dried Smyrna quince won Champion at the Sydney Royal Fine Food Competition in 2017, and the brand has since collected Gold and Silver medals at the RAS NSW Royal Fine Food Show and Australian Food Awards, appeared on MasterChef Australia (2018), have twice won the SA State title at the delicious. Harvey Norman Produce Awards (2019 and 2025), and in 2025 became a National Finalist in the Sun-Dried Fruits - From the Earth category. Their products are stocked and supplied to food service clients across Australia through their collaboration with Straight To The Source.
People & Places Mentioned
Frank Heward - Sue's father; fifth-generation grower; 60+ years on the Monash property; innovator (mushroom tunnels, dried fruit, pecan planting)
Petty Orchards - Frank's grandmother's family orchards in Doncaster-Mitcham, Melbourne; a well-known horticultural name in the region
Maggie Beer Products - 24-year supply relationship for figs and quinces for manufacturing
Beerenberg - Current manufacturer customers for Heward Orchard
Black Sheep Produce - Heidi and Dave, Loxton; growers of jujubes (Chinese red dates) supplied to Singing Magpie gift boxes
Solomon Gold - Vegan chocolate sourced from Sydney; hand-tempered by the Singing Magpie team
Almond Co. - Riverland almonds used in Singing Magpie gift boxes
Tasting Australia - Festival platform that brought guests from Adelaide, Mildura, Mount Gambier and Inverloch to the Monash orchard
Temperance Restaurant / Hotel Renmark - Collaborators on the Tasting Australia orchard event
Straight To The Source - food consultancy; 10-year relationship with Singing Magpie; connected the brand to chefs and food service nationally
Sydney Royal Fine Food Competition - Premier national food competition (Royal Agricultural Society); Singing Magpie's Smyrna sun-dried quince won Champion Award in its debut year
delicious Produce Awards: Multiple award winner, including most recently 2025 From the Earth South Australian National Finalist
Resources & Links
Singing Magpie Produce - Find their products and gift boxes online
Sydney Royal Fine Food Competition - rasnsw.com.au
Tasting Australia - South Australia's premier food and drink festival - tastingaustralia.com.au
Breast cancer awareness - Check your breasts monthly. National Breast Cancer Foundation - nbcf.org.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 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
Email: tbahr@straighttothesource.com.au
Lucy Allon
LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au
Keywords: Straight To The Source Podcast, Straight To The Source, Sue Heward, Frank Heward, Singing Magpie Produce, Riverland, South Australia, Australian food producers, family farming, generational farming, Australian figs, semi-dried figs, Smyrna quince, quince products, Riverland Shiraz, dried fruit Australia, artisan food products, value-added agriculture, food innovation, Australian produce, provenance, regional Australia, food entrepreneurship, farm to table, producer stories.
@straighttothesourcepodcast: https://www.youtube.com/
See omnystudio.com/listener for privacy information.

What happens when a little girl collecting bush fruits in outback New South Wales, not knowing she was poor, just knowing she was rich in country, grows up to launch the first-ever Australian Native Food Festival and win the most prestigious trailblazer award in the industry? You get Sharon Winsor.
In this extraordinary conversation, Sharon joins Tawnya Bahr to tell her story with radical honesty: the stillbirth that cracked her open at 21, the domestic violence that nearly took her life, the government consultant who told her bush foods would "never belong on a plate in a restaurant," and the quiet, relentless determination that built Indigiearth into something far bigger than a food business.
This is an episode about food sovereignty, cultural responsibility, and what it actually means to give back not once a year during Reconciliation Week, but every single day.
Episode Highlights
[17:00] — "It has purely been built on the back of desperation": survival, healing, breaking cycles
[29:00] — The government consultant who said bush foods would "never belong on a plate in a restaurant"
[46:30] — The jar of bush fruits confiscated at school and reported to welfare as "dirty food"
[51:00] — Grassroots vs. bandwagon: who really owns the native food space
[55:30] — What respectful engagement with native ingredients actually looks like for chefs
[1:14:00] — Building the Australian Native Food Festival: $22k personal debt, 10,000 attendees, $225k back to Aboriginal businesses
[1:26:00] — Winning the inaugural Bill Granger Trailblazer of the Year — the car park, the big screen, the speech she can't remember
[1:32:00] — The Australian Native Food Festival returns: 25–27 September at Carriageworks, with the First Nations Bush Food Alliance delivering the industry trade day
[1:35:00] — Quickfire round: lemon myrtle, quandongs, kangaroo, morning coffee on the veranda, and a horse that keeps her sane
Key Takeaways
On cultural responsibility over commerce: "Indigiearth is not a food business. It is so much more than that." Sharon built her brand not chasing profit but chasing healing — and the community that came with it.
On what respectful engagement actually looks like: "Native foods is more than just an ingredient. It connects us to country, to storylines, to trading with our tribal areas, our songlines, Mother Earth. It's so deeply embedded in who we are as Aboriginal people." Chefs and businesses who want to use native ingredients are welcome — but they need to do the work.
On the tokenism problem: Sharon has sat in high-end restaurants and asked a waiter where the native ingredient was — only to have the chef come out and admit they were out of it. "Guys, that's not okay. You're misrepresenting what our food is. You're bastardising the industry."
On Reconciliation Week: "Aboriginal people didn't start that. Why are we needing to be the ones doing the reconciling?" Sharon only works with organisations that do the work year-round, not just when it's on the calendar.
On backing herself when nobody else would: She went into the first Australian Native Food Festival knowing she couldn't cover all the costs. She covered the $22,000 deficit herself. "I had to back myself and I had to back the bigger vision."
On the rise of all of us: "It's not about the rise of one of us. It's about the rise of all of us."
About Sharon Winsor
Sharon Winsor is a Ngemba Weilwan woman, award-winning Indigenous chef, and the founder of Indigiearth — a native food business grounded in over 30 years of cultural knowledge, community connection, and hard-won resilience. Born in Gunnedah, NSW, Sharon grew up foraging on country before bringing that knowledge to Sydney, then Mudgee, and eventually to the national stage.
She is the creator and driving force behind the Australian Native Food Festival, the first of its kind and a founding member of the First Nations Bush Food Alliance, a peak body for Aboriginal and Torres Strait Islander peoples in the native food industry.
In 2023, Indigiearth won the prestigious Outstanding Native Producer trophy at the delicious. Harvey Norman Produce Awards, and in 2026, she was named the inaugural Bill Granger Trailblazer of the Year at the Sydney Morning Herald Good Food Awards, presented by Kylie Kwong.
People & Places Mentioned
Kylie Kwong — Longtime ally, friend, and the person who told Sharon she belonged in the room at the Good Food Awards. Presented Sharon with the Bill Granger Trailblazer award
Ben Shewry — Featured at the Australian Native Food Festival cooking demonstrations
Karima Hazim — Also featured at the festival
Aunty Beryl — Shared cultural stories on stage with Kylie Kwong at the festival
Raylene Brown, Aunty Pat Torres (Kimberley), Sharon Brindley (Victoria) — Co-collaborators on the First Nations Bush Food Alliance, working together for over ten years
Bill Granger — The award bearing his name, in partnership with his family, was presented for the first time at the 2026 Sydney Morning Herald Good Food Guide Awards.
Indigiearth — Sharon's native food business, now including retail products, events, catering, Warakirri dining experiences, and more
Carriageworks, Sydney — Host venue for the Australian Native Food Festival
Gunnedah, Rocky Glen, Coonabarabran, Gulargambone, Mudgee — The country that shaped her
Dates for Your Diary
Australian Native Food Festival: 25–27 September, Carriageworks, Sydney, featuring the First Nations Bush Food Alliance industry trade day
Resources & Links
Indigiearth: Indigiearth.com.au
First Nations Bush Food Alliance: Follow Sharon on social media for the relaunch announcement
If you're a chef or a business that wants to use native ingredients respectfully, Sharon is open to masterclasses and conversations. Reach out via Indigiearth.
Have a story to share or a topic we should dive into? Drop us a line.
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 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
Email: tbahr@straighttothesource.com.au
Lucy Allon
LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au
Keywords: Sharon Winsor Indigiearth Australian native ingredients bush foods Australia Indigenous food sovereignty Aboriginal food business First Nations bush foods native food cultural appropriation ethical sourcing native ingredients lemon myrtle quandong wattle seed bush food supplier Australia Indigenous chef Australia Australian Native Food Festival Carriageworks Sydney First Nations Bush Food Alliance Bill Granger Trailblazer Award Good Food Awards 2026 Kylie Kwong how to source native ingredients ethically Aboriginal owned food business Australia bush foods on restaurant menus native ingredients for chefs Australia
@straighttothesourcepodcast: https://www.youtube.com/
See omnystudio.com/listener for privacy information.

In this episode of Straight To The Source, Lucy Allon sits down with one of Australia's most respected drinks voices, Mike Bennie. A journalist, wine judge, educator, and co-founder of P&V Wine + Liquor Merchants, Mike has spent decades tasting, writing about and championing Australian drinks culture.
From emerging wine trends and changing consumer habits to the rapid growth of the non-alcoholic category, Mike shares his unique perspective on where the drinks industry is heading and why Australia continues to be one of the world's most innovative beverage producers.
They also taste chef-turned-winemaker Matt Stone’s first vintage Pinot Noir. Plus, Mike reveals the Australian drinks every wine lover should know about right now, including the local sparkling wines, Grenache producers and Mediterranean varieties he believes are genuinely competing with the world's best.
What You'll Hear in This Episode
Inside the life of a professional wine critic: From tasting up to 30 wines before breakfast to judging, writing, travelling and staying on top of a constantly evolving global drinks industry.
Why Australians are drinking less but drinking better: Mike's perspective on changing consumer habits and why today's drinkers are becoming more selective, more adventurous and increasingly focused on quality over quantity.
What makes Australian drinkers unique: Why Australians have developed a deep understanding of wine regions, a willingness to experiment and a refreshing lack of rules when it comes to what they drink.
The role of festivals in shaping food and drink culture: How events like Vivid Fire Kitchen and regional food festivals are creating stronger connections between producers, hospitality businesses and consumers.
Tasting Matt Stone's first Pinot Noir: Mike shares his thoughts on the inaugural Wines by Matt Stone Pinot Noir and explains why the wine reflects a commitment to finesse, balance and fine winemaking.
Why chefs often make great winemakers: The parallels between cooking and winemaking and how some of Australia's most respected chefs have developed a deep passion for wine.
The permanent rise of low and no alcohol drinks: Why non alcoholic beverages have moved far beyond trend status and become a permanent part of Australia's hospitality landscape.
How the best restaurants approach non alcoholic pairings: Why some of the most exciting drinks innovation is happening outside traditional wine programs, with sommeliers and chefs creating sophisticated alcohol free experiences.
Australian pioneers changing the non alcoholic category: The impact of brands like Aaron Trotman’s NON and Heaps Normal, and the producers helping reshape how Australians think about drinking.
Global drinks trends Australia should be watching: What Mike is seeing overseas, from wellness beverages and functional drinks to the growing influence of legalised cannabis on alcohol consumption in the United States.
Why wine packaging needs a rethink: Mike's candid views on why wine remains tied to outdated formats and how packaging innovation could help the industry better connect with modern consumers.
Australian sparkling wine versus Champagne: Why Mike believes Australia's best sparkling wines are genuinely competing with, and in many cases outperforming, some of Champagne's biggest producers.
The rise of Australian Grenache: Why Grenache has become one of Australia's most exciting wine categories and how old vine vineyards are helping produce wines that stand alongside the world's best.
The Mediterranean grape varieties thriving in Australia: How varieties like Vermentino, Greco and Nero d'Avola are proving better suited to Australia's climate, cuisine and modern drinking culture.
The next chapter for craft beer: Why beer drinkers are moving beyond heavily hopped styles and becoming more interested in provenance, farming practices and where ingredients come from.
Going straight to the source of drinks: How concepts like provenance, sustainability and producer connection are becoming increasingly important across wine, beer, spirits and non alcoholic beverages.
The future of Australian drinks culture: Mike's vision for a more inclusive, collaborative and less gatekept drinks industry that embraces changing consumer habits while continuing to champion innovation.
Why hospitality needs broader drinks education: How breaking down the silos between wine, beer, spirits and non alcoholic drinks could create a more knowledgeable and adaptable next generation of hospitality professionals.
What the next five years could look like: Mike's predictions for Australian hospitality, from lower alcohol consumption and evolving consumer values to a greater focus on ingredient quality, transparency and sustainability.
Follow Mike Bennie, and, P&V Wine & Liquor Merchants:
@mikebennie101
@pnvmerchants
Watch our short film, Pork To Fork, Grain to Glass, of our Straight To The Source trip taking Mike Bennie & Nik Hill to Voyager Craft Malt & Dewsburys Free Range Pork
Resources & Mentions
P&V Wine + Liquor Merchants: https://pnvmerchants.com
• Wines by Matt Stone: https://www.instagram.com/wines_by_mattstone
• Heaps Normal: https://heapsnormal.com
• NON: https://www.non.world/en-au
• Little Food Market Sydney at Carriageworks 21-23 August 2026: https://thelittlefoodmarket.com/sydney
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 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
Email: tbahr@straighttothesource.com.au
Lucy Allon
LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au
Keywords: Australian wine, Australian drinks industry, Mike Bennie, wine trends Australia, Australian sparkling wine, non alcoholic drinks Australia, Australian Grenache, Australian beer trends, wine podcast Australia, drinks culture Australia, Matt Stone wine, Australian hospitality industry, low alcohol drinks, wine education, beverage trends Australia, Straight To The Source
@straighttothesourcepodcast: https://www.youtube.com/
See omnystudio.com/listener for privacy information.

After more than a decade at Icebergs Dining Room and Bar, Chef Alex Prichard is trading Bondi for Berry with the launch of Sara Dining & Garden, a produce-driven restaurant grounded in farming, sustainability and regional hospitality on the NSW South Coast.
In this conversation, Lucy Allon sits down with Alex to discuss the realities of opening a farm-led dining destination in today’s economic climate, why chefs need a deeper connection to producers and how regional Australia is reshaping the future of hospitality.
Alex’s career has taken him through some of Australia’s most respected kitchens, including Momofuku Seiobo, Sake and The Cut, before becoming Head Chef at Icebergs at just 24 years old. Now, with Sara Dining & Garden, he’s entering a new chapter focused on immersive dining experiences, seasonality and creating a stronger connection between food, land and community.
From five-hour daily commutes and failed melon crops to Michelin in Australia and the pressures facing restaurants right now, Alex shares an honest perspective on what it takes to build a modern hospitality business.
What You’ll Hear in This Episode
Leaving Icebergs after more than a decade Why Alex decided it was finally time to step away from one of Australia’s most iconic restaurants and pursue his long held dream of opening a regional farm to table venue
The road from Bondi to Berry How commuting five hours a day from the South Coast to Icebergs reinforced both his love for the restaurant and his desire to build a life closer to family and community
The vision behind Sara Dining & Garden The story behind the partnership with Linnaeus Collection and the creation of a destination dining experience built around accommodation, produce, wellness and hospitality
Building a restaurant around the land How Alex and his team spent the past 12 months experimenting with crops, understanding the property and learning what can realistically be grown at scale
Pretty gardens vs ugly gardens Why designing a working farm that also functions as luxury accommodation required balancing operational efficiency with aesthetics
The harsh realities of farming What happened when Alex attempted to grow melons at scale and how weather, mould and seasonality has reshaped his approach to menu planning
Why 100% local isn’t always realistic Alex’s honest perspective on sourcing, commercial realities and why supporting great Australian producers sometimes means looking beyond your immediate region
Australian produce and luxury dining Why regional diners shouldn’t have to miss out on exceptional Australian seafood and produce simply because they’re outside major cities
Why every chef should grow something How harvesting ingredients yourself changes your understanding of waste, labour, value and respect for producers
The rise of regional dining in Australia Why more chefs are leaving major cities and how hospitality migration is reshaping dining destinations across regional New South Wales
Rethinking the restaurant experience How Alex wants Sara to feel more like visiting someone’s home than dining in a traditional restaurant, with guests encouraged to explore the farm and settle into the experience
The business realities facing hospitality The pressures of labour costs, shrinking margins, rising produce prices and why restaurants now need a genuine point of difference to survive
Solving regional hospitality challenges How Sara is approaching transport, non-alcoholic drinks and local engagement to create a sustainable regional dining model
Michelin, Australia and staying authentic Alex’s thoughts on Michelin arriving in Australia and why he hopes Australian restaurants never lose their relaxed, egalitarian style of hospitality
The importance of knowing your producers Why understanding the people behind ingredients matters just as much as the ingredients themselves, and how those relationships shape the way Alex cooks
The future of Australian hospitality Alex’s hopes for the next generation of regional restaurants, young chefs and a more produce-connected dining culture across Australia
Follow Alex Prichard, Sara Dining & Garden, and, Linnaeus Collection:
@alexsprichard
@saradiningandkitchen
@linnaeuscollection
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 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
Email: tbahr@straighttothesource.com.au
Lucy Allon
LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au
Keywords: Alex Prichard, Alex Prichard podcast, Sara Dining and Garden, Sara Dining Berry, Icebergs Dining Room and Bar, Australian chefs podcast, Regional dining Australia, Farm to table restaurant Australia, NSW South Coast restaurants, Berry restaurants, Australian hospitality industry, Sustainable dining Australia, Produce driven dining, Australian food podcast, Hospitality podcast Australia, Straight To The Source
@straighttothesourcepodcast: https://www.youtube.com/
See omnystudio.com/listener for privacy information.