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.
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Ren Ostry
Director
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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