Swill Magazine - Issue 4
+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
