Print Issue 18

Issue 18 is available now in cafes, restaurants, bars, shops and hotels across Sydney.

Inside we take a look at Sydney's new-wave drinking culture, visit a historical wool mill in Tasmania and ask the question: how do restaurants work, really?

How We Drink in 2019

Food & DrinkThe Australian drinks landscape is unrecognisable today compared with a decade ago. Natural wine, craft beer and hyperlocal spirits are the new normal, and there’s been a groundswell of non-alcoholic innovation. But how did we get here, what role did Sydney play, and where are we going?

From the Editorial Director, Katya Wachtel

Food & DrinkWinter is here, and so is the cosy issue 18.

Work Uniform: Heleena Trahanas

FashionShop the “kooky” office attire of the co-founder of Sydney-based lifestyle brand Alex and Trahanas. Far from corporate, her signature look involves 17 rings, Italian linen separates, Venetian slippers and a pixie cut.

Have You Noticed? You Can Now Wear Your Towel to the Pub

FashionOnce reserved for bathrooms and tennis courts, terry towelling is suddenly appearing on the streets.

Shiraz Versus Syrah

Food & DrinkIn our ongoing series, “Versus”, we look at two similar ingredients or products and ask: what are the actual differences between them?

Objects of Desire

Art & DesignA round up of things we don’t strictly need, but most definitely want.

Very Serious Business: Doctor Uber

Food & DrinkI’ve found the 10th circle of hell. It’s catching an Uber while on crutches.

Rum’s Second Coming

Food & DrinkThese days rum may have an association with post-mix cola and sticky carpets, but Sydney was quite literally built on the stuff. Now two city distilleries are restoring pirate-water to its former glory.

Catch Up With Sydney Editor, Sarah Norris

City FileEverything you need to know about what's happening around the city now.

Staff Meal: Automata

Food & DrinkOnce a week, the team at one of Sydney’s most refined and conceptual restaurants invites an untrained chef into the kitchen to cook lunch. And it’s an absolute hit.

How It’s Made: A1 Canteen’s Muffuletta

Food & DrinkYou’ve no doubt seen this incredible-looking (and tasting) sandwich on Instagram at some point. But do you know how they actually do it?

A Closer Look: 10 William St

Food & DrinkFollowing the arrival of a new chef, the dining at one of Sydney’s favourite places to drink is now on par with its wining.

Unwined with Mike Bennie: May 2019

Food & DrinkLightly spiced, caramel-hued rum, “gorgeous” Adelaide Hills syrah and a winter-y white wine (yes, they exist) plus two other recommendations for what to drink as the days begin to cool.

Terracotta Warriors x Cai Guo-Qiang

Art & DesignCan contemporary and ancient art share a dialogue? In partnership with NGV, we discover the interplay between two connected exhibitions: one involving ancient tradition, the other requiring a gunpowder permit.

Yarn for the Ages

FashionTasmania’s 145-year-old Waverley Mills – the last woollen mill of its kind in Australia – is fighting its way into the future with a beautiful new range of scarves and recycled blankets.

Cafe Highlights: May

Food & DrinkNew cafes are opening constantly. In partnership with Vittoria, we’re shining a light on the best recent entries, whether they’re pushing the genre forward or simply excelling at the classic.

How Kitchens Work

Food & DrinkWe eat at restaurants all the time, but few of us actually know how they function. The dance involved in getting a dish to your table on time, at temperature and in order, is complex and precise. How do chefs do it?