This intimate event for chefs, food professionals, and dietitians intends to foster conversation and learning through interactive sessions that focus on slow food in a fast world, discovering the importance of provenance in the food that we eat, and the art of fermentation to preserve nutrient-dense foods.

A specially curated morning with Victorian producer, Richard Seymour, from Mount Zero Olives showcasing their award-winning range of biodynamic extra virgin olive oil, olives, pulses, grains, and Pink Lake salt

A workshop with Australian fermentation pioneer and founder of The Fermentary, Sharon Flynn

Talking provenance with farmer Judy Croagh, from Western Plains Pork

And finally, an outdoor lunch to celebrate and showcase Australian produce

Hosted and facilitated by food experts Tawnya Bahr and Lucy Allon.

Brought to you in collaboration with our friends at Mush-Boom, PorkStar, Mount Zero Olives, The Fermentary, Salt Kitchen Charcuterie, and, Gelato Messina.

This intimate event is invitation-only, and currently at full capacity, however as we all know so well things can change, so if you're a chef, food industry professional, or dietitian interested in attending, or, you are attending and have any questions, please contact us at hello@straighttothesource.com.au or Tawnya Bahr on 0416 269 142.

An invitation-only event for chefs, food professionals, and dietitians

Slow Food in a Fast World

The Chef of the Year competition sees professional chefs compete against other chefs and the clock in a test of creativity, kitchen skills, and ingenuity. The next competition runs alongside Foodservice Australia Melbourne from 27 February – 1 March 2022. 

You will find Straight To The Source in the competition kitchen as Tawnya Bahr will be the opening MC along with Dani Valent and Glenn Flood, and Competition Director Peter Wright.  

This annual competition attracts entries from professional chefs from around Australia. There is a strict set of criteria, and a team of culinary experts to judge the winner. It is the most highly regarded and competitive professional chef event in the country. 

Applications close on 31 January 2022, and finalists will be announced on 8 February 2022. 

The Chef of the Year competition runs alongside Foodservice Australia Melbourne from 27 February – 1 March 2022. A competition not to be missed!

Chef of the Year

The National Restaurant Conference gives you the opportunity to hear from industry leaders and experts on how to improve your business. It is a full day of ideas, inspiration and practical advice. Come along with your senior staff and stay up to date with new ideas and trends. This annual event is presented by Foodservice Australia in conjunction with Restaurant & Catering Australia and will run in Melbourne on Monday 28 February 2022.

There will be over 15 speakers, who are all leaders and innovators in the hospitality space. Tawnya Bahr and Lucy Allon are each contributing to the program through their involvement in two different industry-focused panel discussions.  

9:40 AM: The hospitality staffing crisis - in search of strategies and solutions

Lucy Allon joins Liz Grossi-Rodriguez (Grossi Restaurants) and Jerry Mai (Pho Nom; Bia Hoi) for a discussion facilitated by Dani Valent.

3:30 PM: Sustainability – possibilities and opportunities

Tawnya Bahr joins Darren Robertson (Three Blue Ducks) and Melissa Goffin (Red Gum BBQ) for a discussion facilitated by Alice Zaslavsky – Alice in Frames

The conference is ideal for restaurateurs, cafe operators, caterers, chefs and suppliers. Owners and senior managers will get the most out of this event, but it is open to anyone working in the hospitality industry. It is priced so you can bring your whole team.

Click here to find out more and register to attend

Hear from Tawnya Bahr & Lucy Allon at National Restaurant Conference, part of Foodservice Australia 2022

National Restaurant Conference

Aged Care Summit 2022

The Source Kitchen, presented by Straight To The Source, sponsored by NSW Government, will push boundaries and unleash creativity with a dynamic array of presenters, ingredients and techniques every single day! Food experts Tawnya Bahr and Lucy Allon of Straight To The Source will delve into Australian produce, ideas and provenance through interviews, culinary demonstrations, ingredient spotlights and industry workshops with farmers, artisans and innovators.  

“Lucy Allon and I are excited to be presenting the inaugural The Source Kitchen at Fine Food Australia. Working in collaboration with the NSW Government, we will be bringing Australian produce, ideas and provenance to life through a dynamic schedule of workshops with leading industry experts, farmers and artisan producers.  A space that’s interactive, educational and inspirational for all, The Source Kitchen will be a hub for industry professionals and producers to connect, collaborate and learn about new ingredients and innovation in food and drinks. We hope to see you there!” Tawnya Bahr, Director, Straight To The Source

Click here to find The Source Kitchen session topics, dates and times

Click here to find out more about Fine Food Australia 2020 and to register to attend

Presented by Straight To The Source and sponsored by NSW Government, The Source Kitchen holds the many must-see food demonstrations of the year at Fine Food Australia 2022!

Events

Upcoming events

Let's talk

We’d love to hear from you, get in touch

Sign up and we’ll serve you news, views and big ideas