Hamlet Pork is WA’s finest pasture raised Berkshire Pork grown in Coolup, south of Perth.  

Our Berkshire pork is grown on spray-free pasture and without hormones and antibiotics and is the best “clean” pork.

As a heritage breed Hamlet Pork's Berkshire pigs are perfect for creating bespoke charcuterie.  Their on-farm butchery and charcuterie kitchen at Hamlet Farm is used for producing nitrate free charcuterie such as prosciutto, fiocco (air dried baby hams), guanciale, coppocole and pork rillettes, cold smoked bacon and hams.

All the fresh pork can be ordered direct from the farm online or at Perth farmers' markets. 


Dirty Clean Food

Local Produce Ladies

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Often the sidekick and not usually the hero of a dish, onions are overlooked. Peeling back the layers of the reliable and versatile pantry staple, you will find that onions are filled with nutritional and health benefits. Onions help with immunity, contain fatigue-fighting and brain-boosting vitamins, support gut, heart, and brain health and to top it off, hold antioxidants that may help with anti-ageing and chronic disease risk. Just half an onion, eaten over the course of a few meals per day, can boost the intake of multiple key ingredients.

It is essential to understand what type of onion is best for each purpose, techniques for preparation and storage, the secret to a good dice, and everyday usage ideas. And as food service professionals, you can play an important role in growing a wider understanding of how to maximise the health benefits of Australian onions.

Hosted by Straight To The Source, this masterclass will present culinary educators with a fresh perspective on using Australian onions in creative ways in a collaborative demonstration by chef Evan Pemberton.

Free to attend but tickets are limited so registration is essential to guarantee a spot.

Join an industry masterclass demonstrating the versatility of brown, white and red Australian grown onions.

From Humble To Hero: A Culinary Masterclass

Have a food product idea but don’t know where to start? The pitfalls are many, the risks are high and it can be confusing and expensive to navigate. 

We’re here to help! Concept to Consumer is an online course to provide the essential groundwork and knowledge to develop a safe food product range. Covering everything from food safety hazards through to packaging considerations, Concept to Consumer helps small-batch, large-scale, or co-manufacturing producers develop new and emerging products for commercial sale, and scale. 

This program brings together the combined industry expertise of Straight To The Source and Quantal Bioscience, each with over 20 years of hands-on experience in safe food product range development, giving you all the knowledge and tools you need in a flexible and accessible online course. 

“As a professional chef transferring my skills from restaurants to food retail, there was a lot to learn and mistakes can be expensive. The expertise and guidance of Straight To The Source and Quantal Bioscience have been instrumental in the growth of my business and have given me the knowledge, confidence, and industry support every step of my 'Naturally Sauced' journey." - Mishy Powell, Naturally Sauced

Straight To The Source is all about supporting creative and innovative food ideas and assisting in all parts of the journey from concept to consumer, so we’re excited to bring this course to market in partnership with UNOXAustralia whose innovative and cutting-edge technology is at the forefront of commercial kitchen equipment solutions.

“UnoxAustralia is very proud to be involved in the Concept to Consumer project. Unox focuses on innovation and continuous development of ideas, thus our mantra “Inventive Simplification”, so the Concept to Consumer program is perfectly aligned with our values and we are really pleased that our partnership will assist chefs and producers to bring their ideas to life.” - Wayne Viles, Managing Director, UNOXAustralia

Interested in finding out more? Click here for more details about Concept to Consumer including course dates and times. 

The essential course to develop a safe food product range presented by Straight To The Source and Quantal Bioscience, in partnership with UNOX Australia.

But as you prep a generous slather of butter and your cup of tea, have you ever wondered how the hot cross bun came to be?

Most of us would’ve grown up with hot cross buns magically appearing around Easter time, the smell of spices wafting through the kitchen as they were toasted and buttered for a reverent Good Friday treat. And while hot cross buns have long been synonymous with the Christian holiday, baked goods marked with crosses can be traced back much further.  

It’s said that the Saxons baked and ate buns marked with crosses to celebrate the spring equinox and honour Eostre – the Germanic goddess of fertility, springtime and light. Often depicted surrounded by blooming flowers and baby animals, it’s easy to see why her name is only a hop-skip away from the holiday many of us celebrate today. 

Cakes and buns marked with crosses were also baked by Druids, Phoenicians, Greeks and Romans to honour Diana, goddess of the hunt and the moon. These buns were often marked with lines to resemble the horns of an ox or deer, or a cross to denote the four phases of the moon.

As for the hot cross bun we know today? There’s a few theories, the most renowned being that of St. Albans, England. It’s believed that a 14th-century monk by the name of Brother Thomas Rodcliffe baked a simple spiced bun and distributed them among the local poor on Good Friday. From there, hot cross buns became forever intertwined with Christianity and the Commonwealth. Folklore told that buns baked on Good Friday would never go mouldy (don’t try this at home!), and that keeping one from the batch for medical purposes throughout the year would protect the household from ill health. Other superstitions told of hot cross buns protecting sea voyagers from shipwreck, and protecting houses from fire if buns were hung in the kitchen. 

The mysticism around these buns was so great, that Elizabeth I of England decreed that they only be baked for burials, Good Friday and Christmas. In what will be relatable for any foodie, the deliciousness of these now-forbidden buns merely forced their baking into domestic kitchens, where they continued to be enjoyed in secret. 

The 21st-century hot cross bun has come a long way from its ‘one a penny, two a penny’ days, with the humble combination of spice and fruit constantly up for experimentation and reinterpretation. Producers like Paddy the Baker, Brasserie Bread and This Is Us offer everything from traditional Irish hot cross buns to artisan-baked buns packed with warming ginger and cinnamon. Fancy something a little more daring this long weekend? The duo behind Tokyo Lamington have dreamt up the ultimate Easter Pack, with three yuzu (yes, yuzu!) hot cross buns alongside three bespoke hot cross lamingtons. It’s a bold choice, but one that’s sure to delight.

Whether you’re baking your own or letting a local producer master the art for you, there’s nothing better than a warm, toasted hot cross bun this holiday season. 

With Easter just around the corner, there’s a good chance you’ve indulged in a hot cross bun (or two, in our case!).

Straight To The Source is a team of powerful, inspiring women with a wealth of knowledge and experience behind them. A collective of thought leaders and food experts, our team knows a thing or two about making it as a woman in the foodservice industry. 

This International Women’s Day, we get to know the talented women that make up the Straight To The Source team: (clockwise from top left) Tawnya Bahr; Lucy Allon; Amy Colli; Elena Duggan; Diana Williams; Josette Frost; and Anita Connors.

What has been your career highlight (so far)?

Lucy: I can’t pick just one! A proud moment would be being invited to present a dinner showcasing Australian food at James Beard House in New York in 2001. Career highlights are co-founding and building up Appetite for Excellence, Australia’s most prestigious awards for young chefs, waiters and restaurateurs; and owning and operating three highly awarded restaurants and managing an incredible team of people, many of whom have gone on to establish their own successful food and hospitality businesses. And, of course, I’m incredibly proud of what we have built with Straight To The Source, the work that we do and the amazing team we have. It is a privilege to work with them each and every day. 

Anita: Founding the Women In Foodservice Awards in 2017 while working as the editor of foodservice magazine. The awards program ran for several years, and celebrated the impressive achievements and diverse talents of women in Australia’s foodservice and hospitality industries, who have often been overlooked for recognition.

Tawnya: I have had many highlights throughout my 25 years in the industry: developing a condiment product range from concept to market, setting up a warehouse and owning a distribution company and then selling it; and being the recipient of the 2017 Innovation and Entrepreneurship award was also very cool. Straight To The Source is a big highlight too. Honestly, I’m just so grateful to work with extraordinary people and in an industry I love. To me, that’s a highlight that happens over and over.

Diana: Outside the food and hospitality sector, but my proudest career moment was working with Jimmy and Jane Barnes on ‘Home of Hope’ with Channel Seven and the Flinders Medical Centre in November 2006. We built and fitted out a home close to the hospital as part of a fundraiser for the NeoNatal unit. The cause was close to Jimmy and Jane’s hearts having two premature babies. With close to $300k being raised after the sale of the home that could purchase four new NeoNatal cribs and upgrade existing equipment, I know that day we created a future for so many premature babies and the equipment still operates today.

What’s the best piece of advice you’ve ever received?

Josette: Vulnerability is not weakness; it’s our most accurate measure of courage - Brene Brown.

Amy: Listen actively, and only give advice if asked for it.

Elena: Find common ground, we all can connect on some level, and work with others' strengths! 

Diana: It’s not the mistake that matters, it’s how you recover that counts. Opportunity dances with those already on the dance floor.

Josette: Swimming in the bay in winter and my family.

Tawnya: My personal relationships with family and close friends. These feed my soul.

Elena: Knowledge, skills, positive impact, community and other women!

Diana: Belief that my passion and knowledge delivers the best customer experience some people have ever known. That buzz empowers me when I see what comes naturally to me have such a huge impact, it’s something I’d like to bottle.

Tawnya: Candle-making, and going to a farmers market and then cooking with the fresh ingredients at home for my family.

Amy: Cooking, and stand-up paddle boarding

Diana: Sipping champagne or working in the garden (both on a great day!)

If you could only eat one dish for the rest of your life, what would it be?

Lucy: Does artisan and farmhouse cheeses and red wine count as a dish?!

Josette: Apple tarte tatin with really really good cream and caramel pushed right to the edge; or a prawn baguette with marie rose sauce.

Anita: Laksa in all its rich and spicy forms.

Elena: Some version of whole crispy fish with sweet chili, or chili crab - ideally with a fresh and vibrant salad. Or Nasi Goreng!

Josette: My granny who is 98 and still has a great chat with me about rugby and cricket.

Anita: Jill Dupleix. The woman is a powerhouse of ideas, passion and charm. Her support for the Australian food and beverage industry is as boundless and impressive as her body of work as a writer, cookbook author and tv presenter. A true inspiration.

Tawnya: I have so many women that inspire me each and every day. My mum was a huge inspiration throughout my life; my girlfriends, and my daughter Ellen inspire me beyond belief. As a female business owner and chef I’ve always admired chefs Dominic Crenn and Gabrielle Hamilton in America, and Alla Wolf Tasker here in Australia.  

Amy: There are two women that inspire me, and I am lucky enough to now be working with them! Lucy Allon and Tawnya Bahr inspire me by the way that they live life with integrity, professionalism, warmth and determination to raise the profile and success of our agri- and foodservice community. 

Can you recall a time you’ve had to overcome a bias or challenge in your career? What did you learn from the experience? 

Lucy: I worked for one hospitality business that was very male-led. Women weren’t generally considered for management positions, it was assumed that it was not a career path for women. I had to work twice as hard to be acknowledged and considered. What I learnt is my answer to the next question…  

Anita: I have changed direction and focus several times over my career. Each time it has been the right decision, however it hasn’t been without difficulty and moments of discouragement. This process has helped me trust my gut and work hard for new opportunities.

Tawnya: It’s not always easy being the only female in the kitchen. When you’re a bit older, it can be even more challenging. I started my first business when I was 29 years old and, being female and having an American accent, let’s just say it was at times very challenging and a disadvantage. I always say if someone has a bias or is unreasonably difficult, I’ll just pick up my bucket and spade and move to another sandbox. Life’s short, diversity is key and I don’t tolerate that type of attitude.

Elena: I've been told several times, I'm too emotional or too sensitive, very rarely by women or those under my leadership and guidance. I choose to use my emotional intelligence and being vulnerable with others as a superpower.  Sharing your vulnerabilities is powerful!

What would you say to the next generation of women coming up in the foodservice industry?

Lucy: Be bold, speak up, be seen; don’t be afraid of communicating what you need from your employer to be supported and successful in your role.

Josette: If you love it, it will be a wonderful journey and you will meet and work with all types of people and it’s a great industry. 

Anita: Know and trust your worth. Never stop learning. And don’t underestimate the value of a good mentor.

Amy: Trust your unique qualities – women can be warm and caring but also bold and confident in our abilities and in our opinions. It's time to trust yourself and your voice! 

Elena: Be absolutely yourself, be kind to yourself and others, respect your ingredients and their source, make delicious food that you would love to eat!

Diana: Learn, refine and strive to always improve what makes you unique and nurture those qualities. Be yourself in a world where so many others swim with the tide… Be the one that stands out swimming upstream, with confidence but not arrogance.

Read more about each team members background and experience here: https://straighttothesource.com.au/about

This International Women’s Day, we get to know the talented women that make up the Straight To The Source team

Meet the women behind Straight To The Source

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Hamlet Pork

Perth + Surrounds, WA

WA’s finest pasture raised Berkshire Pork.  Free-range chemical, hormone and antibiotic free, Hamlet Pork is farmed according to the best regenerative farming principles. 


Hamlet Pork

WA’s finest pasture raised Berkshire Pork. Free-range chemical, hormone and antibiotic free, Hamlet Pork is farmed according to the best regenerative farming principles.

Where to Buy

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Latest posts

From Humble To Hero: A Culinary Masterclass

Concept to Consumer

The History Of The Hot Cross Bun

Meet the women behind Straight To The Source

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