Sustainable fish. Nose-to-tail butchery. The importance of the honeybee. New independent journal Scrag End is documenting food culture and the stories behind the plates that we so enjoy tucking in to. The creation of two brothers Sascha and Björn Rust, Scrag End was born out of a desire to share tales of personal experience and opinions about honest food. With Sascha a chef in Melbourne and Björn a designer in Brisbane, the pair united their talents and passion for good food to create a new model of food journalism.

Local names like Swampdog Fish and Chips’ Richard Webb, Cup Coffee Roasters’ Josh Russell and Bee One Third’s Jack Stone grace the pages, educating and entertaining through their knowledge of their respective fields. Featuring stories that extend the food magazine dialogue beyond the plate and kitchen to the farm, seas and into the minds of the honest producers who feed us, Scrag End captures the exceptional experiences certain countries, restaurants, chefs, markets create that trigger the pleasure points in our tastebuds and make us think about each ingredient.

The Scrag End prototype, Issue Zero, will officially launch at Depo this Sunday November 17, with an afternoon feast of aperitifs, charcuterie and four courses with wine, inspired by Sascha’s recent stint in Gascony, France. You can purchase tickets on the Scrag End website, where you’ll also find behind-the-scenes videos from the team’s food adventures.