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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?

From the Editorial Director, Katya Wachtel
From the Editorial Director, Katya Wachtel
Food & Drink
Winter is here, and so is the cosy issue 18.
Work Uniform: Heleena Trahanas
Work Uniform: Heleena Trahanas
Fashion
Shop 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
Have You Noticed? You Can Now Wear Your Towel to the Pub
Fashion
Once reserved for bathrooms and tennis courts, terry towelling is suddenly appearing on the streets.
Shiraz Versus Syrah
Shiraz Versus Syrah
Food & Drink
In our ongoing series, “Versus”, we look at two similar ingredients or products and ask: what are the actual differences between them?
Objects of Desire
Objects of Desire
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A round up of things we don’t strictly need, but most definitely want.
Very Serious Business: Doctor Uber
Very Serious Business: Doctor Uber
Food & Drink
I’ve found the 10th circle of hell. It’s catching an Uber while on crutches.
Rum’s Second Coming
Rum’s Second Coming
Food & Drink
These 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
Catch Up With Sydney Editor, Sarah Norris
City File
Everything you need to know about what's happening around the city now.
Staff Meal: Automata
Staff Meal: Automata
Food & Drink
Once 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
How It’s Made: A1 Canteen’s Muffuletta
Food & Drink
You’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
A Closer Look: 10 William St
Food & Drink
Following 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
Unwined with Mike Bennie: May 2019
Food & Drink
Lightly 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
Terracotta Warriors x Cai Guo-Qiang
Art & Design
Can 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
Yarn for the Ages
Fashion
Tasmania’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
Cafe Highlights: May
Food & Drink
New 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
How Kitchens Work
Food & Drink
We 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?
The Calile Hotel Opens in Brisbane
The Calile Hotel Opens in Brisbane
Travel
In a year of stunning hotel openings, this one stands out. Here’s why.

Other Series

World Class Content 2017
World Class Content 2017
General
May 7–13, 2017 Sydney
May 7–13, 2017 Sydney
General
Craft Beer Quarterly: Winter
Craft Beer Quarterly: Winter
General
Craft Beer Quarterly: Autumn
Craft Beer Quarterly: Autumn
General

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RECIPES

Recipe: Davidson’s-Plum-Glazed Lamb Ribs From Culinary Duo Analiese Gregory and Clayton Wells
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Recipe: A Peppery Native Ingredient-Driven Dressing for Fresh Oysters
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Recipe: Chase Kojima’s Oyster Vinaigrette (and How to Shuck)

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