Swill is a new quarterly food magazine from Australia that describes itself as 'a collection of stories bedded in restaurant culture and all those soft places in between'.
Edited by Myffy Rigby (a former editor of The Sydney Morning Herald Good Food Guide) and featuring a roll-call of award-winning writers and photographers, SWILL aims to celebrate the beauty of food culture told with intelligence, wit and 'irreverent reverence'. And that's pretty much what you get, but we'll also add that the print production here is exemplary, something that adds to an impression that Swill is a unique, must-have journal if you care about food and its place in art and popular culture.
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