Swill Magazine #4

Swill Magazine #4

Regular price $48.00

Swill: 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.

Our little family is growing. And the latest member has come out screaming and beating its fists. We’ve managed to take the sandwich centrefold to new, ridiculous heights – I’m fairly confident the AP Bakery baguette is the longest sandwich you’re likely to experience in print. We take a tour of backstreet ceviche and punk bars in Lima with local legend Lucho Miranda, and spend the day shooting a series of seriously difficult-to-make cakes with Sixpenny chef Dan Puskas. Manhattan restaurateur Michael Cecchi-Azzolina talks about coming up on the New York restaurant scene (favourite moments: scouring the restaurant for a cushion for Valentino Garavani’s bottom, and slipping a beer to a then-underage Leonardo DiCaprio.) Andrew Levins interviews Tetsu Kariya, the author of Oishinbo, one of the best-loved manga series ever written. Chef Sarah Cicolini shares a few of her favourite recipes from her modern trattoria, Santo Palato, in the San Giovanni neighbourhood of Rome. Read about historical pies of all kinds, perfect martinis, death-defying feats of athleticism and witness behind-the-scenes glimpses of one of the country’s best-loved Cantonese restaurants, Flower Drum. Writer-photographer Dan Tower shines a light on dining across Iraq, where artillery fire is often the background soundtrack. There’s even a piece from my dad on running one of the first counterculture restaurants in Australia in the 1970s. Despite the amount of other stuff we jam in our pages – a beautiful piece with Amyl and the Sniffers bassist Gus Romer on his relationship with his mum, and another about Texan sensation Charlie Crockett on living on luck – we are a magazine devoted to hospitality. And with that in mind, we’ve collated a series of stories from the field detailing everything from unpopular apples, much-loved fish, Korean record bars and the state of Californian public toilets. To quote one of my favourite episodes of Seinfeld, “more anything? More everything!”   - Myffy Rigby, editor
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