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Divine is a quarterly food and wine magazine focusing on the best Australia and New Zealand have to offer with occasional forays into the international arena. It is a food and wine magazine like no other, incorporating exceptional design and typography, art-based photography and loads of informative, up-to-date content that is peppered with more than a dash of irreverence and humour (after all, eating and drinking are meant to be enjoyable).

Divine is fearless in its judgement of the mediocre and a tireless supporter of those who strive for excellence. It is the magazine for independent thinkers, who demand substance and crave knowledge. It is for people who are serious about what they put into their mouth. Find out more about the founder and editor of Divine Magazine, Andrew Wood.

MAILING LIST

To keep informed about future Divine tastings why not join Divine's mailing list. Simply visit the Divine site at www.divinemagazine.com.au and click on Mailing List.

SUBSCRIPTIONS

Divine retails for $9.95 and is available from newsagents throughout Australia as well as selected food and wine outlets in Australia and New Zealand. For your nearest stockist contact Divine on (03) 9489 9951 (food & wine outlets) or Wrapaway on (03) 9486 4400 (newsagents).

If you are interested in subscribing to Divine Magazine visit the website at www.divinemagazine.com.au and and click on Subscriptions.

FEATURE ARTICLES FROM DIVINE MAGAZINE

Issue #27
Green, Galactic And Egalitarian
Paul van Reyk explores the outer reaches of the galaxy of greens with Mark Williamson.
Samphire! A Tale of Culinary Obsession (Members)
Paul van Reyk falls prey to Shakespeare's seductive language.
Kicking the Habit (Members)
Max Allen revisits the main points of the Australian wine show debate, and wonders 'What will a new wine show system look like?
Open or Closed? (Members)
From vegemite to crumbed brains, from the Aussie salad to Bacon du Bedat, Gay Bilson talks sandwiches.
Indulgent Weekend (Members)
Occasionally we have what we call 'indulgence weekends'. This one comprised venison and a nine-course Chinese banquet.

Issue #26
Chablis... like a memory of the soil (Members)
One modern Chablis house - that of Jean-Marc Brocard - is making quite a splash at present.
A Tale of Two Germans (Members)
Food matches for some very special German Rieslings.
Impressions of Chile (Members)
Rosario Scarpato examines the Chilean fish paradox and New Chilean wines.

Issue #25
Moorilla Estate (Members)
To describe as amazing what Moorilla have achieved is a huge understatement - particularly the museum, the calibre of which you would expect to find in the United States or Europe, not Australia (let alone little old Hobart).
SausAsian (Members)
The more pleasant side of sausaging lies in the eating.
Snag-off (Members)
The definitive article on the wine matching potential of the humble sausage.

Issue #24
Fried or Smothered (Members)
Soul food, food to feed despair at loss of country and identity, became an integral part of New Orleans - indeed southern USA - cooking.
Vietnamese Affair (Members)
Our affair began in the Hanoi Old Quarter at Cha Ca La Vong, a restaurant famous for its 100-year existence and the only dish it serves - a golden, shimmering Turmeric Fish.
Best's Bin 0 Shiraz (Members)
After eighteen months of quietly collecting what early vintages of Best's Bin 0 Shiraz I could lay my hands on, it was time to taste the wines.
Whine Lists (Members)
Do restaurant reviewers give wine lists the attention they deserve?