Last week we celebrated Issue One at Künstler in Brisbane. This remarkable little space stocks the most outstanding magazines from every corner of the globe—we could hardly imagine better company. We would like to thank everyone who came to show their support—it was a pleasure to meet you all.

Ducks from G.O.D.

Everyone knows Australia’s monolithic Twelve Apostle but few know the regions beyond the coastline off which they lie. Greg and Jodi Clarke, two city types turned duck farmers now call this stunning landscape home, and invited us around to see it for ourselves.

Scrag End: Issue One—The Producers available now!

Ben Devlin’s Winter Dinner at Wandering Cooks, the second event presented by Flugente. Ben and his partner Yen expressed winter sensations with hyper local ingredients and traditions including damper and roasted marshmallows over apple wood.

The Food Design Daily—a project for the Otago Polytechnic’s  International Food Design Experience was a great success and all around good time. Over three days of the conference Scrag End and The Grand Detail produced a fresh edition daily covering all aspects of the event.

Reaching the 150 local and international guests, Food Design Daily offered some unique insight into the lives and motivations behind the presenters, organisers and workshop hosts involved.

The International Food Design Experience is a bi-annual conference celebrating the marriage of great gastronomy and design thinking, based in Dunedin, New Zealand.

The Food Design Daily—a project for the Otago Polytechnic’s International Food Design Experience was a great success and all around good time. Over three days of the conference Scrag End and The Grand Detail produced a fresh edition daily covering all aspects of the event.

Reaching the 150 local and international guests, Food Design Daily offered some unique insight into the lives and motivations behind the presenters, organisers and workshop hosts involved.

The International Food Design Experience is a bi-annual conference celebrating the marriage of great gastronomy and design thinking, based in Dunedin, New Zealand.

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
Editor-in-chief

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.