Swill

Home
Swill

Devoted hospitality. https://www.swillhouse.com/swill-journal

shadypinessaloon.com
thebaxterinn.co
(2)

11/09/2024

Issue 6 is mighty, on sale now and shipping internationally. Link in bio.

15/08/2024

Try Paul Carmichael’s recipe for sweet bread - the kissing cousin of the scone.

SWEET BREAD

200g butter, softened
5g vanilla extract
250g brown sugar
3 eggs
120ml coconut water
250g grated coconut
500g plain flour
2g cinnamon
1 allspice
2 whole cloves
1g nutmeg, grated
130g chopped raisins

Method

Preheat the oven to 160°C. Line 2 small loaf tins with baking paper. Combine all the ingredients in a stand mixer and beat for about 2 minutes or until combined. Divide mixture evenly between tins and bake for 45 minutes or until cooked through when tested with a skewer. Turn out onto wire racks and cool.

01/08/2024

When Eric Wareheim and comedy partner Tim Heidecker were living and playing in Philadelphia, they decided to send their idol, comedian Bob Odenkirk (Mr Show, Breaking Bad, Better Call Saul) a package. “I printed these DVD covers and two headshots of me and Tim holding cats as women,” says Wareheim.

“We signed them and we charged him $175 for that whole unsolicited package. And we itemised it. Bob was like ‘who are these fu***rs that have charged me for this.’ And that motivated him to call us. He thought we were funny and we thought he was the godfather, so it all just worked out.”

25/07/2024

When life gives you roosters (one of the few species not rewarded for being male), make a cacciatore.

Recipe and pictures:

HUNTER’S ROOSTER

Serves four hungry hunters
 Ingredients 
1 rooster (see Notes, below) 2 tbsp plain flour 100g guanciale or pancetta  2 onions or a handful of shallots, chopped
4 cloves of garlic or ramps (wild or otherwise), crushed 1 stick of celery, chopped  1 medium carrot, peeled and chopped  2 handfuls of roughly chopped mushrooms (shiitake, ceps or porcini) 1/2 cup (125ml) white wine, brandy or marc  1 tsp freshly ground white peppercorns  1/2 bunch thyme
3 fresh bay leaves
1 sprig rosemary  ½ cup (125ml) water
1 tbsp butter
2 tsp salt, or to taste 1kg new potatoes, washed
 Method

Cut the rooster into eight pieces on the bone (ask your butcher to do this if you are not confident). Retain the head, neck and offal. Coat with salt, pepper and one tablespoon of the flour

Preheat the oven to 150C. Cut the guanciale/pancetta into even batons, add to a large pot or saucepan and cook over a medium heat until the fat is mostly rendered. 
Add the rooster and fry, turning, for about 10-15 minutes until golden in colour. 
Remove from the pot and add onion, garlic, celery, carrot and mushroom. Cook until golden then return the rooster to the pot. Add the alcohol and cook for approximately five minutes or until the mixture is reduced to a syrup. Season well with freshly ground pepper. 
Make a bouquet garni by tying the herbs into a tight bundle with kitchen twine and add to the pot. Add water and then cover with a circle of baking paper to cover the mixture. Cook for around 40 minutes then remove the breast pieces (set aside and keep them warm). Continue cooking for around 15-20 minutes to render the legs edible. The flesh should surrender to the point of a knife. 
Mix the remaining flour and butter into a paste. Return the breasts to the pot and stir in some pea-sized lumps of the flour paste to thicken the cooking liquor - about five minutes. Season to taste.  Meanwhile, scatter new potatoes in a roasting tray and toss well with salt. Bake for 45-50 minutes or until tender. Serve alongside the rooster.

17/07/2024

Landscape painter Luke Sciberras’ studio is a towering deconsecrated Methodist church surrounded by wild rose bushes Sciberras planted and fed with blood. It must have worked — the lancet windows are fighting a losing battle with the roses, which have broken through a crack in the glass and are growing inside, too. As we approach we see a hand painted sign at the gate — ‘No visitors!’ It says. ‘That means you’.

08/07/2024

, Egyptian credit financier-turned-pitmaster, never had the intention of leaving his hometown of Cairo but the sight of freshly sliced beef brisket at a Texas petrol station changed the course of his life forever.

02/07/2024

The Swill newsstand is coming to HQ on Rich St, Marrickville on Friday 12th and Saturday 13th of July. We will have issues one to five, merch, and even a cocktail in collaboration with Messina Gelato: the strawberries and cream Highball. will be slinging delicious slices, the event is free and we are looking forward to meeting as many Swill fans as we can in the flesh.

27/06/2024

Chef shares a few of her favourite recipes from her modern trattoria, , in the San Giovanni neighbourhood of Rome. The full recipes can be found in Issue 4, and also on our website!

11/06/2024

“Melbourne is Milan. It’s Chicago. It’s not L.A.”

Building a restaurant empire with

Words and pictures:

07/06/2024

Love notes and hate mail.

Recently, we got to thinking. We’re always the ones doing all the talking. With that in mind, we’re going to start running letters to the editor, and we’d love to hear from you – good or bad, funny or sad. Send your submissions to [email protected]

28/05/2024

“These beans remind me of my lunches at my grandparents’ house: lace tablecloths covered with a sheet of thick plastic for protection; plates of feta in the middle of the table and bread straight out of the oven. Great as a side, or good by themselves too.” - Ella Mittas

23/05/2024

Richard Baker’s food diary: everything our friend and artist ate in a single Miami weekend

20/05/2024

A collection of close encounters, written by Jordan McDonald.

08/05/2024

A moment of silence for all this fruit, photographed by and styled by for issue 2 of Swill.

29/04/2024

Finders Keepers X Swill Giveaway

We have four tickets to give away to Sydney's most loved design market, happening May 3 – 5. To make it just a little bit sweeter, we're throwing in a 'first four bundle'. All you have to do is follow & and tag the three friends you most want to share a two sip martini with in the Swill news stand in the comments below 🍸

You'll have to hurry, though, we're picking the winner this afternoon at 5pm.

26/04/2024

Melburnians bask in the of-another-era quality of long-standing Italian delis that feel transplanted straight from the homeland, their owners carrying on legacies forged centuries ago. Scopri restaurateur Anthony Scutella grew up surrounded by this edible history. He takes us on a walking tour of some of his favourites.

Words
Pictures .gordon

22/04/2024

Every inch of artist Dorothy Iannone’s kitchen is given to beauty, to cooking, to love. Her attitude to recipe-writing is similar, hidden amongst notes and drawings, almost as an aside. The book, hand-drawn by Iannone in 1969, is a love letter to her muse, the artist Dieter Roth. Erotic, heartbreakingly truthful, painfully self-aware. A completely visceral experience, saturated in wild, bright colour.

Art Dorothy Iannone, Words

16/04/2024

The most excellent is hosting this year’s Full Moon Wine Festival – a celebration of natural wine on the Northern Rivers, featuring some of our favourite producers and snacks from the gang at Ciao Mate. Along with the likes of , , , , there’ll be a Swill Mag stand, selling mags and merch. Come by, say hi.

Address

Website

http://www.swillhouse.com/

Alerts

Be the first to know and let us send you an email when Swill posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Swill:

Videos

Whitby is famous for two very important things: the port where Bram Stoker's Dracula first came to England and the amazing Magpie Cafe. The latter was the place which the late, great AA Gill chose for his last review in The Times (“the fish is generous, fresh off the boat, battered with a loving authority”). We asked the world’s greatest eaters to elect their favourite 0 star restaurants. This is @sportsmankent’s pick, illustrated by @tomdrawsbuildings_ . Discover the rest in issue 1, available now.

Behind the scenes for The Ugly and the Unloved recipe feature, in issue 1 of @swillmag.

A quick detour while on assignment in Tassie for issue 1 of @swillmag.

Watching the master @markbest dissect a bird with alarming precision for issue 1 of @swillmag

@swillmag publisher and legendary bartender @grooverstick names his top five cocktails. It’s a powerful list.

@laurenbrincatstudio: “Am I going to look like a crazy bride?” @myffyrigby: “Don’t you want to look like a crazy bride?” @kristofferpaulsen *quietly shoots away* Behind the scenes at @carriageworks, shooting for @swillmag, issue 1.

“Seaweed is in toothpaste, in yoghurts, sometimes it’s in ice cream… it’s in paint.” @samelsom_ , @seaforestaustralia for issue one of @swillmag, out in October.

Shortcuts

Address
Alerts
Contact The Business
Videos
Claim ownership or report listing
Want your business to be the top-listed Media Company?

Country:

City: