Scrag End: Issue One — The Producers Issue

Available now!

Emma-Kate Rose and Robert Pekin ask the question, ‘Why do farmers eat shit?’. Greg Clarke of Great Ocean Ducks explains the price of ducks and how he came to be called GOD. In the King Valley, Prosecco rules, and its champions, the Dal Zotto family, invite us into their home. Meanwhile Clare Burder of Eminence Wines explains the challenges of creating a Champagne-style sparkling on the plateau above the Prosecco Road. We re-visit Josh Russel of Cup Coffee on his return from a buying trip to Guatemala and El Salvador, and Sam Pendergast of Fair Ferments explains how good things can still be made when big business abandons our regional growers

Toby Scott shoots food that’s gone bad in the best way thanks to Ben Williamson of Gerard’s Bistro. For Issue One—The Producers Issue

A day of whole pig butcher & charcuterie at the farm of Tammi & Stuart Jonas.

The event was held for the greater community of the Jonai Farm. Customers friends and colleagues were all invited to play with the pigs, get amongst the porky fun, share lunch, and sneak a few glasses of wine.

The full circle of a pigs-life on display.

Corrections: Amuse One

As a publication we strive to be honest and transparent. We are always working on perfecting our editorial process, but occasionally we make mistakes. The following are two errors made in our recently released Amuse One.

First—a sentence reads

Those requirements are fairly stringent, but also somewhat difficult to pin down thanks to what I believe are intentionally vague Standards in the Meat Industry Act, designed to hinder small business.

Tammi Jonas does not in fact believe that these policies are designed to hinder small business.

Second—a sentence reads

Twenty years ago I opted out of as much industrial agri dependence as I could; today, by the same motivation, I am in the exact same place, but as a meat-loving, free-range pig farmer, and a mindful meatsmith.

Tammi does not describe herself as meat-loving as printed.

Issue Ones content will be printed with these corrections in place. We thank all our contributors for their support and our readers for their understanding.

Sascha Rust

Scrag End Amuse One has landed, pictured here at Sourced Grocer.

Scrag End Amuse One has landed, pictured here at Sourced Grocer.

Scrag End Amuse One is off the press and ready to bind. Look out for it on the streets in the coming weeks.

Scrag End Amuse One is off the press and ready to bind. Look out for it on the streets in the coming weeks.

To the gents at Scrag End from Ferran Adrià at qagoma

To the gents at Scrag End from Ferran Adrià at qagoma

Bean to bar has become just one more buzzword for us to add to our repertoires—in the case of Monsieur Truffe’s attempts however, gladly so. Jade Bentley, chocolatier from a young age tells us that while most customers are still puchasing the standard range of chocolates (the Gianduja, made with Italian import hazelnuts, processed in house is her favourite), her recent foray into single origin bean to bar production holds a special place in her heart.

Attached to East Brunswick’s East Elevation, separated in fact only by a half height partition down the centre of a stunning plant-filled warehouse space, the chocolate factory is a sight to behold. While ancient german roasters and rollers slowly turn bean to paste, their more modern counterparts bear the bulk of the load. Jade works quietly and contently, her love for the method obvious—working effortlessly amongst the enormous machines.

I visited with Kylie Miller, ex-Masterchef contestant, now pastry chef at Melbourne’s well known Burch & Purchase Sweet Studio under dessert-making sensation Darren Purchase. Listening to these two highly passionate individuals talk all things chocolate and patisserie was a huge pleasure.

If the aroma and the show weren’t enough to keep you around, the food coming out of the kitchen is unique on Melbourne’s scene. Brian Edwards, once-head chef, now venue manager, tells me there is a lot of work to do until the place is as strong as he would like. From my perspective at least, this is hard to believe as I leave what is a truly special space hidden amongst Melbourne’s urban north.

Read more by Kylie Miller, on single origin chocolate in Scrag End: Issue one

We visited GOMA Restaurant to sample the new menu designed by head chef Josue Lopez. The Brûlée of Foie gras (top), Lockyer Valley Cauliflower (not shown) & Seared black king fish (bottom left) were simply outstanding.

Ferran Adrià signs one of his books following a lecture at Brisbane’s GOMA. During the lecture he spoke about the next phase of elBulli which closed as a restaurant in 2011. He introduced elBulli 1846, elBulli Foundation & Bullipedia, while also addressing the importance of education, collaboration and getting things done quickly, like a chef.

As always, remarkably inspiring.