Own the second 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 2 goes deep, featuring interviews with obsessives from film, music and food, such as Chef Paul Carmichael, Ray Ahn from the Hard Ons and film maker Vincent Peranio, field notes from around the globe, like the mouth watering Swiss Beef from the "Kronenhalle", or the "Torta Cubana" and other street food from Mexico, and a defence of the worlds most hated drink, the "Long Island Iced Tea".

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.