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Monday, April 9, 2018

9 April, 2018 - The Flying Winemaker; Trashfish.

Tonight we welcome Eddie McDougall, winemaker, educator and host of The Flying Winemaker, revolutionising the way Asian's embrace wine, and Ren Ostry, founder of Trashfish Box, bringing a regular sustainable supply of lesser known fish to southern Californian consumers.

Eddie McDougall

Eddie McDougall is the award-winning winemaker, chairman of the Asian Wine Review, wine critic, columnist and TV personality behind The Flying Winemaker, one of Asia-Pacific’s most dynamic wine brands.

Passionate about bringing good wine to the masses, Eddie strongly believes in the power of wine as the social glue.

With in-depth knowledge of cultural trends and linguistic abilities stemming from his cross-cultured upbringing in Hong Kong and Australia, Eddie is able to connect and empower wine drinkers from all walks of life.

Eddie holds a Bachelor of International Business from Griffith University, Australia and a Post Graduate Diploma of Wine Technology and Viticulture from the University of Melbourne. In 2013, Eddie was one of only 12 elite wine professionals selected for the Len Evans Tutorial, regarded as the world’s most esteemed wine judging program.

With over a decade of winemaking experience, Eddie has worked with some of the most influential wineries in the New and Old World including the likes of Vietti, Mas de Daumas Gassac, Giant Steps, Deep Woods Estate and Silver Heights. In 2010, the young winemaker took his first step as a young entrepreneur, creating his Australian wine brand, Eddie McDougall Wines. Eddie’s wine brand has been awarded a 4.5 star rating from James Halliday whilst his collection of wines continue to score 90+ points from international critics.

When not spending time hanging out with his lovely wife Freddie and sons Hugo and Benji, Eddie is madly obsessed with rugby union and spreading the gospel of Rosé Revolution.

About the Flying Winemaker

The Flying Winemaker is an international wine and travel show that premiered in September 2014 on TLC Asia. The program is hosted by Australian winemaker Eddie McDougall. The show focuses on the way food and wine is consumed and enjoyed across Asia. Eddie sheds the light on unorthodox and unique methods for growing quality grapes in new environments and teach local communities the secrets to pairing wines with local dishes. From markets and food stalls to restaurants and even in people’s homes, Eddie reveals combinations that can be replicated in kitchens around the globe.
The show takes place in China, India, Thailand, Japan, Taiwan, Vietnam, Bali and Australia in search of unique wine production and top-class varieties that the world has yet to discover.


Ren Ostry


Ren Ostry is the director and owner of Trashfish. Ostry brings to Trashfish a prominent industry following thanks to years of experience in sustainable food practices and seafood distribution across the US. She's been featured in L.A. Weekly, Vice, and was recently nominated for 2018 Forbes 30 Under 30 in Food & Wine. Ostry is committed to a triple bottom line approach in sustainability, making sure people and the environment are never left out of the economic equation. Her favorite seafood dish is whole fried rockfish with lots of market fresh veggies.

About Trashfish

Trashfish is a sustainable seafood meal kit with the mission of expanding peoples' seafood palates.

Almost 80% of the seafood americans eat is made up of just three types of fish! So we work with California fishermen to make a better market for their underloved seafood.

Every week, members receive their share of underloved seafood paired with a local pantry item and recipe.

Trashfish deconstructs the global industrial food system by offering 100% traceable, sustainable, and affordable seafood. Our mission is to provide seafood that you can trust–from your personal fishmonger! ​ Accountability can only come from traceability, and we are committed to ensuring that the fisheries we source from are sustainable. ​ Our definition of “sustainable” uses the triple bottom line approach, one that considers economic, social, and financial impacts. This means that the fishery population must be healthy, that the catch method must cause minimal harm to the ecosystem, and that the fishermen must be paid a fair wage.

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