Swill Magazine


– Sold Out

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The Mag

First they brought you the rootin’ tootin’ hootenanny that is Shady Pines Saloon, then they gave you whisky rumpus room Baxter Inn, pizza den of iniquity Frankie’s, French heavy hitter Restaurant Hubert, Italian supper club Alberto’s Lounge and now… a magazine.  

Edited by Myffy Rigby (former editor of the Age and SMH Good Food Guide and Chief Food and Drink editor of Time Out Australia), SWILL is a collection of stories, images and illustrations from the world of food.

A broad-reaching publication covering everything from the greatest dive bar on the planet to hot honey on American pizza, octogenarian restaurateurs, wild mountain apiarists, nightlife pioneers, niche collectors, bakers, movers, shakers and groove makers.  

“Our stories will drop you in a dark bar in New Orleans at four in the afternoon, and after service in a Carlton restaurant at four in the morning,” says Rigby. “A beautiful reminder that there is an electrifying scene out there waiting to be discovered - high to low, near and far, written with a sense of fun and adventure.” 

“No themes, no trends, no hype, no reviews. Just interesting stories about extraordinary people.”