An annual subscription of Swill, with 10% off the retail price. Four issues of this new, painstakingly crafted print publication. Delivered to the door quarterly, Swill is a collection of stories bedded in restaurant culture and all those soft places in between.

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 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.

A Year of Swill starts at current issue (Issue 5). 

Need to catch up on the first four issues of Swill? Purchase our bundle 'The First Four' to have the whole collection.