Will have a mag to you shortly but even with everything going smoothly, there's always that "having a nervous breakdown / should have joined the Merchant Marine" stage of the production cycle. So, with perfect, timing we got this lovely letter in the post, which we'll reproduce below:

Dear Anthony

After buying all your back copies at the Perth Food and Wine Show, I’ve got to thank you for producing a quality magazine that showcases the wonderful local food treasures that (and its surrounds) have to offer. It was the best find I had that weekend.
I’ve found the magazine to be a great reference tool (e.g. for instructions on sausage making Aut ’07 and making quince paste Aut ’06) as well as being jam packed with amazing personal stories from local food producers and experts.
Thank you and your team once again.
Upon finishing this letter, I'm about to enjoy the process of making Wonton Skin Ravioli (Winter '09). However I'm using Mt. Barker chicken thigh mince and prosciutto as my filling.

Kind regards,
Jo