Straight To The Source

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.

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.

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.

Ep 53: Anchored in the Kitchen: Jamie Gannon’s Journey from Navy to Notoriety

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 & Introduction02:38 – Jamie’s Early Career and Life in the Navy05:42 – The Transition to Civilian Kitchens08:39 – Building His Name in the Pub Scene11:36 – Mentorship, Leadership & Tough Lessons14:36 – Navigating the ‘Celebrity Chef’ Space17:32 – Alcohol Culture and Industry Evolution20:23 – Leading with Integrity in the Kitchen23:23 – Jamie’s Culinary Influences & Style26:20 – Media, Branding & Reinvention29:19 – 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 See omnystudio.com/listener for privacy information.

The Inspired Series Part 3 | Beyond the Pass: Ross Lusted on Leadership and the Power of Adaptability

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 cuisineSee omnystudio.com/listener for privacy information.