Own the very first issue of Sydney's newest and boldest publishing venture, "Swill" magazine.
This is a high-quality, heavy-stock publication that treads lightly through the back alleys and byways of the hospitality world and the passions of those who inhabit it.
Issue 1 features stories such as "Great zero-star restaurants of the world", "Tips for young waiters" by hospitality legend, Gerald Diffey, "A love letter to l'Ambre" - drinking vintage coffee in one of Tokyo's oldest cafes, and a host more tantalising tales.
Swill is an all-access pass to the most powerful voices in food.
Edited by Myffy Rigby (ex-editor of The Sydney Morning Herald Good Food Guide) and featuring a roll-call of award-winning writers and photographers, irreverent reverence is the order of the day.
A quarterly publication, Swill is a collection of stories bedded in restaurant culture and all those soft places in between.
A celebration of beauty, told with intelligence and wit. The backbone of human culture, food and drink permeates every aspect of modern life in all kinds of ways. Swill gives voice to the strange, smart, beloved and unloved.
Published by Swillhouse.