Swill #06

Swill is a publication chronicling restaurant culture around the world. It is an all-access pass to the most powerful voices in food. 

In this issue:

• Revisit the work of groundbreaking graphic designer Les Mason, who created Australia's first niche food magazine, Epicurean. 
• A raw, honest and intimate interview over a bowl of pudding between Londonbased artist and restaurateur, Jonny Gent, and his close friend, casting director Des Hamilton.
• Max Veenhuyzen sets his alarm for 2am to interview New York hospitality titan, Daniel Boulud.
• Rifle through chef Skye Gyngell's cookbook collection
• Get a glimpse of farm life in the French Alps
• Hippy life in the early 60s in California
• The day in the life of a napkin from crisp folded glory to its soiled descent into madness. 
• An interview with Milk Bar founder Christina Tosi.

Sydney, Australia; 250x350mm; 197 pages