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SWILL · Issue 3

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Swill magazine is a new quarterly journal focusing on global restaurant culture, covering everything from fashion to music, architecture, art, theatre and, of course, food and drink.

  • We jump from the coast of India to the back of Federal to hang out with Australian music powerhouse, Tex Perkins and his herd of donkeys.
  • Australian national treasure Peter Russell-Clarke opens up about his early life in foster care and turning a then-prince Charles away from his restaurant in the 70s.
  • Richard Cooke explores the life of Giorgio de Chirico, the Roman artist who caused Yves Tanguy to become a painter after he glimpsed Child’s Skull through a bus window.
  • Leading American pizzaiolo Joe Beddia takes us on a tour of his hometown of Philadelphia and David Matthews drills down on mangoes with Natoora founder, Franco Fubini.
  • Chef Annie Smithers introduces us to her tiny Trentham restaurant, Du Fermier.
  • Greek-Aussie chef Ella Mittas writes about her eye-opening journey through the kitchens of Turkey and we discover how Rob McGlade, a ginger-haired Irishman living in Scotland delivering poetry readings about sieving wine through his teeth, caught the attention of satirist David Sedaris.
  • Flip to the centrefold to discover the juicy mouthful that is the ham, egg and chip sandwich at London sandwich shop, Max’s.
  • Of course, every issue needs a love story, and this one is brought to you by the world’s most dedicated barflies who write about the first bar they ever loved.
  • There’s even breakfast laksa, as part of a delicious, glorious morning mess of recipes cooked with joy by Rosheen Kaul.

192 pages.

About Swill Magazine

An all-access pass to the most powerful voices in food. A publication chronicling restaurant culture around the world.


35 x 25 cm

Shipping + Returns


  • $9.95 express delivery to Australia using Australia Post Express.
  • Free express delivery within Australia on orders over $99.95.
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