1. 14th Aug 2014

    Notes: 1

    Reblogged from scragend

    scragend:

    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!

     
  2. 13th Aug 2014

    Notes: 2

    Reblogged from scragend

    scragend:

    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.

     
  3. image: Download

    scragend:

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](http://scragend.com) 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.

    scragend:

    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](http://scragend.com) 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.

     
  4. 22nd Jul 2014

    Notes: 6

    Reblogged from scragend

    scragend:

    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

     
  5. 12th Jul 2014

    Notes: 5

    Reblogged from scragend

    scragend:

    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

     
  6. scragend:

    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.

     
  7. 9th May 2014

    Notes: 5

    Reblogged from scragend

    image: Download

    scragend:

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

Our teaser issue “Amuse”
is off to the printers. scragend

    scragend:

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

    Our teaser issue “Amuse” is off to the printers. scragend

     
  8. 8th May 2014

    Notes: 2

    Reblogged from scragend

    image: Download

    scragend:

To the gents at Scrag End from Ferran Adrià at qagoma

    scragend:

    To the gents at Scrag End from Ferran Adrià at qagoma

     
  9. 1st May 2014

    Notes: 9

    Reblogged from scragend

    scragend:

    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

     
  10. 15th Apr 2014

    Notes: 3

    Reblogged from scragend

    scragend:

    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.