Straight To The Source in Sydney, Australia | Food & drink

Straight To The Source

Locality: Sydney, Australia

Phone: +61 416 269 142

Address: Doody St Alexandria Sydney, NSW, Australia

Website: https://straighttothesource.com.au/

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20.05.2022 It was a privilege for Tawnya to MC the Aged Care Catering Summit during the Food & Hospitality Queensland expo on Monday. This growing foodservice sector has many dedicated experts championing it to make changes to improve the dining experience for our aging population. Having access to healthy food that’s cooked to purpose and served well, whether at a residential facility or at home was at the forefront of conversation. Also a hot topic was the basic daily fee, equipment i...nnovation and the future of aging with a food first approach. It was solid program with a stellar line-up of speakers including Dr Cherie Hugo founder of The Lantern Project, Rodger Graf founder of Nutritious Cuisine, Dysphasia expert Bernadette Dutton of Plena Healthcare, green thumb and gardening advocate simon holloway from Vegepod, Julie Dundon of Nutrition Professionals Australia, Exec Chef and Director John Casey from Live, Life Foods, Sean Cunnington from UNOX Australia and New Zealand, Accredited Practicing Dietition Ashleigh Jones from Lite n’ Easy and experienced aged care chef consultant Loretta Reiken. Bringing the joy back to mealtimes. #agedcare #mc #innovationinhealthcare #dietitian #nutritiontips #food #agedcare #homecare

10.05.2022 See Queensland's hottest chefs compete for the title of Queensland Chef of the Year during the Grand Final at 3pm! Who will take the title? Come and cheer on ...Amber Heaton, Tom Hitchcock, Lauren Kinne and Shannon Strange at the Brisbane Convention and Exhibition Centre. We couldn't do it without our amazing sponsors, judges and MCs! Thanks to our sponsors UNOX AUS, B&E Foods, Bidfood Australia & Alsco Australia. Thanks to our Competition Director Peter Wright from Global Hospitality Group and our stand our judging team - Head Judge Karen Doyle from Le Cordon Bleu Australia, Dan Arnold from Restaurant Dan Arnold, and Paul Rifkin a Consultant Chef. And last but not least how Mcs - Tawnya Bahr from Straight To The Source and Glenn Flood, Consultant & Culinary Curator - glenn_flood! Register for your free ticket to watch here https://bit.ly/3ozcBfG

25.01.2022 At Longview Garlic, everything is done by hand. As micro producers from the Southern Tablelands of NSW, Lee and Phil Towle are on a mission to supply fresh, organic culinary garlic that is full of flavour and highlights the vast quality differences between their garlic and industrially produced and imported products. Their green garlic powder is a seriously cool and exciting ingredient.... Green garlic is simply garlic that is harvested when it is young. It is fresh and zingy with subtle grassy notes. In the next edition of THE SOURCE we will be sharing the Longview story, and a recipe that @tawnyabahr has been developing over the past six weeks. We are thrilled to have @longview_garlic on board as founding member of our new SttS platform launching soon.

24.01.2022 This week 10 top Sydney chefs received a special delivery of pure Berkshire @talucaparkfreerange pork thanks to @porkstars. Master butcher @pinosdolcevita carefully broke down the whole pig and we hand-delivered mystery cuts, accompanied by a Perigord truffle from @ganymedetruffles. The chefs didn’t know which cuts they would receive so we are excited to see what they each create. Only managed to get pics of some of them but we know all are smiling:-) @jacqueline_challinor @darrenmfcfood @troymuse @alexsprichard @lennoxhastie @bigsamyoung @rjlines @clairevanvuuren @nikhill_oldfitz @troy.crisante @miffytim #porkstars #knowyourfarmer #straighttothesource #culinarylife #sydneyeats @ Sydney, Australia

24.01.2022 5 YEARS IN THE MAKING! We took @michael.klausen the co-founder of @brasseriebread to see our #provenanceflourandmalt Secret Wheat Field. We are thrilled with th...e quality and the work of the farmers. Stay tuned! We're also harvesting next year's #provenanceflourandmaltlancer flour and it is looking fantastic! Contact us for more details #provenanceflourandmalt #innovation #nswfarmers #singleorigin #singlevariety #artisanflour #knowehereyourfoodcomesfrom #australianfarming #australianwheat

22.01.2022 What is International Bacon Day all about?! ‘Bacon Day’ is an unofficial observance where people choose to celebrate by cooking with bacon. Most people aren’t aware that 70% of bacon & ham sold in Australia is made from imported pork, so keep your eye out for the Australian Pork symbol and make sure you’re buying Aussie .... Some sizzling facts Bacon & Eggs are eaten together 71% of the time. A 113kg pig will yield about 11kg of bacon. The word bacon refers to the ‘back’ of the pig. The saying bring home the bacon dates back to the 12th Century, England. There is a sculpture of Kevin Bacon made of bacon bits of course there is! This photo is a throwback to our breakfast cook-up on one of our chef tours to the beautiful @macleayvalleyfoodbowl We love cooking @nearriverproduce bacon on an open fire. What’s your favourite way to eat Australian bacon?

21.01.2022 Happy Fathers Day to all the dads out there working hard on the land and making exceptional Australian produce! We hope your kids are making you some great bacon & egg roll like the lucky dads received at Orchard Early Centre on Friday. #knowyoursource #artisan #handmade #fathersday #aussiedads

21.01.2022 Beauty is in the eye of the beholder...perfectly imperfect! #agriculture #nationalagday #knowthesource #straighttothesource #farmersmarket

21.01.2022 One of our new favourite herbs as we head into Summer. This here is Nepitella (Calamintha nepeta). It looks a bit like large oregano but these fuzzy leaves taste of oregano and sweet mint with basil undertones. Originating in Tuscany, nepitella goes so well in Italian dishes with mushrooms, artichokes and tomato. We discovered this green bundle of goodness during our market tour at Northside Produce Market on Saturday. You can buy it from farmer Steven @darlingmillsfarm. It’s also a nice addition to pesto or even a cocktail garnish. Be on the lookout for Darling Mills at @nthsydmkts and @carriageworksfarmersmarket or wholesale online for chefs. #farmersmarket #knowyoursource #straighttothesource #chefslife

20.01.2022 SUBSCRIBE TO OUR TRIBE Want to be the first to find out the latest food and bev trends, information on Australian and New Zealand’s producers and their fabulous food regions? Head to our website and sign up for free.... www.straighttothesource.com.au Our new digital platform will be going live in October.

20.01.2022 In the latest edition of THE SOURCE we unearth the emerging vanilla industry in FNQ, hop on board one of the trawlers harvesting some of the best king prawns from the Spencer Gulf, get fooled by a clever artisan creating bloomy-rind vegan cheeses, and taste a smooth dark chocolate made in New Zealand from exceptional quality cacao from the Solomons Islands. We also follow Alanna Sapwell on her journey from fine dining to popping-up around the traps in QLD. Check out this stu...nning dish from Alanna’s Esmay pop-up of swordfish, fennel, leeks, verjus, almonds & radishes. Click the link below to read this jam-packed edition: https://mailchi.mp/straighttothe/the-source-edition-2530618 #knowyoursource #straighttothesource

20.01.2022 Tomorrow marks the start of Aussie Artisan Week and we will be participating showcasing all our specialty Aussie made products. Let’s all get behind this initiative championed by our friends at @pepesaya #aussieartisanweek #supportlocal #supportaussie #supportourmakers #supportourfarmers

16.01.2022 Times have certainly changed but the enthusiasm and respect for our producers and their food hasn’t. #winterproduce #farmersmarket #supportlocal #straighttothesource @ Northside Produce Market

15.01.2022 Australia doesn't have a huge cheddar curd-eating culture, however, that may soon change. Fresh cheese curds are an essential part of the cheese-making process. Before cheese (like cheddar) is formed and aged, it starts out as fresh curd, and tastes delicious! In North America curds are a popular snack in their natural state or chefs quite often coat with a light breading, season and fry. Family-owned and operated, @alexandrinacheese specialises in making handcrafted hard-sty...le Jersey farmhouse cheeses using single origin milk from their herd of sixty Jersey cows that graze on their dairy farm on the central Fleurieu Peninsula in South Australia. Their award-winning dairy range is extensive with a limited amount of fresh cheddar curds available. Keep a look out for them at speciality cheese shops such as @pennyscheeseshop in Sydney, or head to their website and order online. #cheesecurds #artisan #southaustralia #fleurieupeninsula #straighttothesource #dairy #curdnerd : Honesty Project Beerenberg South Australia @ Alexandrina Cheese Company

15.01.2022 Felt very zen at @thezinhouse in Mudgee over the weekend. Thank you Kim Currie for creating such an outstanding and memorable regional dining destination. I especially loved the sticky sweet hoshigaki (air dried persimmons) with the smoked almond dressing. You should bottle that dressing!The respect for each ingredient whether grown & harvested on the property or sourced from friends and neighbours doesn’t go unnoticed nor does the culinary skill to execute. The stunning wine and hospitality @lowefamilywineco finished off the most perfect regional mini holiday where we relaxed, restored and definitely enjoyed:-) Can’t wait to come back. #mudgee #visitnsw #straighttothesource #knowyourfarmer #hospitalitystrong #knowyourproducer @ The Zin House

15.01.2022 Grown and harvested in New Norcia and Beverly, WA Black Barley Australia are currently the only grower of this ancient grain in Australia. With recognition over the last three years at the delicious. Produce Awards, this product is innovative, exciting and down-right delicious. 100% wholegrain... High in protein exceeding the likes of wheat, oats and quinoa Low GI This is one of the most exciting, unique grains that I’ve tasted in Australia. It has a wonderful chewy-like texture and a delicious nutty flavour. The grain stands alone, just dressed simply with olive oil and salt, or worked into many different salads or dishes. ~ Andrew McConnell

14.01.2022 Capturing the action during our recent visit to Taluca Farm Free-range with Paul Carmichael & Kylie Javier Ashton from Momofuku Seiobo and PorkStar! Meeting Frank & Annemarie and visiting their farm sparked so much inspiration for Paul & Kylie to create a seasonal dish showcasing Australian pork & truffles; their experience highlighted just how important it is to understand provenance and connect to the people & places from which our ingredients come from. We’ll be revealing Paul & Kylie’s innovative dish & drink match next week! #WatchThisSpace #TalucaParkFreeRange #StraightToTheSource #PorkStar #KnowYourSource

13.01.2022 Congratulations to the 2020 SA Premier’s Food and Beverage Industry Award winners. The innovation in the Australian food scene is highly regarded and it is wonderful to see the variety of artisans and producers recognised at this year’s awards. An especially big shout out goes to our good friends @allthethings_au for taking home the Innovation in Food Award and to @alexandrinacheese for winning the Consumer Award. You guys rock! PS. Our hearts go out to you, and all South Aus...tralian’s, today as restrictions one again tighten; stay strong. @mitolofamilyfarms @goolwapipico @sundrop_farms @neverneverdistillingco @dinkotuna @yumbah @lifestyle_bakery @goldennorthicecream @featherandpeck @foodsouthaus @fleurieu_milk_company

12.01.2022 The latest edition of THE SOURCE has been released and we hope you love it! Come and celebrate 25 years of artisan bread making with Brasserie Bread and learn about the traceability of their flour back to the wheat farm in the Northern Rivers of New South Wales. Explore the emerging Australian cacao industry in Far North Queensland, and tackle the big issue of regenerating degraded land in the Great Southern Region of Western Australia. ... To read the full version click here: https://mailchi.mp/7c5de231c2ba/the-source-edition-2529970

10.01.2022 Black Garlic. What is it? Originating in Korea centuries ago as a health product it’s quite simply white garlic that has been held at a low temperature and high humidity until it becomes beautifully black. With a sweet and mild flavour and containing twice the amount of antioxidants and vitamin C than non-fermented garlic, once you’ve tasted it you’ll never look back! Multi-award-winning Garlicious Grown have perfected the process to produce black garlic cloves, powder and pa...ste, as well as aioli and balsamic dressing. Using a variety of garlic called Monaro Purple grown using permaculture principles either on their own farm in Braidwood NSW or from local friends’ farms, the fresh garlic is hung, the heads cleaned and then slowly caramelised on farm with controlled temperature & humidity. There are no other ingredients, additives or preservatives, just pure unadulterated garlic that is super good for you. Check out their product range which you can buy direct online, as well as a whole host of recipes to try out, at @garliciousgrown #StraightToTheSource #GarliciousGrown #KnowYourSource #BlackGarlic

10.01.2022 Paul Carmichael and Kylie Javier Ashton from Momofuku Seiobo recently joined PorkStars and us to go straight to the source in regional NSW to learn about producing top quality Australian pork and black Perigord truffles. We caught up back in the kitchen to capture Paul creating an innovative dish showcasing Taluca Park Free-Range Pork + Ganymede Truffles and Kylie creating a very cool cocktail to match. Stay tuned for the footage which is in the editing room now... #chefsontour #porkstar #straighttothesource #knowyourfarmer

09.01.2022 Watch and learn about ALTO Olives here. Xx

07.01.2022 Dry-aged Pork, Pig Macks & Snout Chips. Last night’s feast at The Milan Cricket Club was innovative, cheeky and downright delicious. Great one-night-only collab between chef Nik Hill and friend, chef & butcher Michael Robinson from Hungerford Hill Meat Co. for Good Food Month. ... The focus...nose-to-tail pork dishes, and boy was it good! Highlights were many but two in particular stood out: Dry-aged Pork with Marsala Sauce, and, Snout Chips with Whipped Eel. Actually, make that three as we can’t leave out The Pig Mack, a pig's head schnitzel sandwich, dill mustard & pickles! Whilst we all know about dry-aged beef, dry-aged pork is not however so usual. Nik & Michael have been trialling dry-aging pork and the results are finger-licking, adding a sweet, nutty and umami flavour dimension to the meat that will have you coming back for more. Look out for it, it’s going to be the next trend we reckon! cred @nikhill_smoketrap (first image)

06.01.2022 Our first edition of THE SOURCE has just been released and we hope you love it! In this edition: Sea kelp & finger lime from Sea Health Products, new-season Myoga shoots from Darling Mills Farm & an update on the massive spring flush of eggs from Sam at Holbrook Paddock Farm in NSW. An innovative new sticky quince syrup from Singing Magpie Produce in SA and the lowdown on sustainably harvested coral trout from fisherman Chris Bolton in QLD.... https://mailchi.mp//the-latest-news-straight-from-the-sour

05.01.2022 A highlight from this winter! We captured our regional industry tour to NSW’s Southern Tablelands which included harvesting truffles with Front-of-house and Executive Chef duo from @momofukuseiobo, and @porkstars, at the gorgeous @ganymedetruffles. There’s still a few weeks left in the season so if you want some truffles get in quick! #truffletuesday #truffleseason #knowyourfarmer #chefsofinstagram #straighttothesource #ganymedetruffles #foodtour

03.01.2022 Amazing story and a sustainably delicious ingredient. Go Jo go!!

03.01.2022 With a brand new look, we’re excited to be taking our Straight To The Source community into the digital space! Head to our website to sign-up to be one of the first to access our new online destination when we go live https://straighttothesource.com.au/ We can’t wait to share it with you! #StraightToTheSource #KnowYourSource

03.01.2022 LIQUID GOLD Congratulations to South Australian Olive & Olive Oil producer, Rio Vista who have taken out 10 medals and four Best in Show awards at the Royal Adelaide Olive Awards We know that Australia produces some amazing EVOO and Agrumato Oils, and it is great to see a small grower and producer compete at this level and shine so brightly.... The single varietal Signore has triumphed against all odds this year, as it was one of only a few varieties not to get wiped out by the devastating bush fires last summer. Well done, Sarah and Jared... quite an achievement.

02.01.2022 What happens when you take Momofuku Seiobo Executive Chef Paul Carmichael and General Manager Kylie Javier Ashton to the source of some of Australia’s finest ingredients? Chuletas Can Can + Sangria of course!! In collaboration with PorkStar we took Paul & Kylie to meet two top NSW producers Taluca Park Free-Range & Ganymede Truffles and we captured on film how this experience inspired their innovative take and incredible flavour combination showcasing Australian pork with one... of Australia’s most sought after winter ingredients, black Perigord truffles. Check out the video on YouTube: https://youtu.be/7bb7tgyTW0I Tag us & PorkStar with your winter menu specials featuring Australian pork and seasonal ingredients! #StraightToTheSource #PorkStars #AustralianPork #KnowYourSource #SeasonalIngredients #video

01.01.2022 Pate Friday!! Our friend Julianne Lever of @julianneskitchen makes seriously delicious pate, terrines and fruit pastes. Nice way to wrap up a big week! #fridayvibes #artisanmade #straighttothesource #knowthesource #paté