Own the fourth 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 4 tours backstreet ceviche and punk bars in Lima with local legend Lucho Miranda, talks to Manhattan restaurateur Michael Cecchi-Azzolina talks about coming up on the New York restaurant scene, interviews Tetsu Kariya, author of beloved manga series Oishinbo and listens while Gus Romer, bassist for Amyl and the Sniffers, speaks of his relationship with his mum.
This packed issue throws the net wide, from Chef Sarah Cicolini's favourite recipes from her modern Roman trattoria, Santo Palato, to historical pies of all kinds, perfect martinis and a behind-the-scenes peek at Melbourne's legendary Cantonese restaurant, Flower Drum.
If that wasn't enough, there's also stories from the field, detailing everything from unpopular apples, much-loved fish, Korean record bars and even the state of Californian public toilets!
See all all issues of Swill.
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.