South Australian food and wine magazine Sumptuous is ceasing publication, with an announcement that the current winter issue will be the final one.

While there is no notification of the magazine’s closure on its website, a post on the Sumptuous Facebook page states: “It is with great sadness that we announce that the current issue of Sumptuous is the last one.

“This has been a hard decision and one we hoped we’d never have to make. Thank you to all of our readers and supporters for sharing our love of SA food and wine and the people behind them. We have loved bringing you their stories and it’s been an honour to share them.”

Jigsaw Media Solutions began publishing Sumptuous bi-monthly in 2003, and it was sold in 2011 to Hardie Grant. The Sumptuous website describes it as “South Australia’s only dedicated food and wine magazine, promoting the best SA produce and the chefs, winemakers and producers behind them”.

Mark Scruby, general manager of Hardie Grant’s Adelaide office, said the decision to cease publishing Sumptuous was a reflection of the tough advertising market.

“The magazine is so well-loved but it wasn’t profitable in the current market.”

“We’ve had a huge response on social media and also directly,” he said of the closure. “The message has been disappointment and that it leaves a gap in the market.”

The Sumptuous Facebook post has received more than 30 comments, with readers and food industry members expressing sadness at the loss of the magazine. “We have such a great food industry in South Australia and it needs to be celebrated and promoted,” says one.

Hardie Grant has closed its physical Adelaide office, but Scruby said it was still active in SA. He said the publisher had been approached by different parties keen to see Sumptuous continue in some form, adding: “We’re looking at any and all ideas to keep that Sumptuous media channel open for the industry and consumers.”

The most recent issue of Sumptuous, released on May 31, features an extract from chef Ragini Dey’s Spice Kitchen, a feature on the Adelaide Hills Food’s Taste trail, winter meal ideas, and contributions from columnists including Simon Bryant and Barbara Santich.