Own the third 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 3 is full and free flowing - jumping from the coast of India to the back of Federal to hang out with Australian music powerhouse, Tex Perkins and his herd of donkeys. Chef Annie Smithers introduces her tiny Trentham restaurant, Du Fermier, Greek-Aussie chef Ella Mittas writes about her eye-opening journey through the kitchens of Turkey, and much more. There’s even breakfast laksa, as part of a delicious, glorious morning mess of recipes cooked with joy by Rosheen Kaul.
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.