Issue 03 contains a history of ceramics in fermentation. Moments of regional agriculture shows. Native foods from the banks of the Baaka river. Recipes and stories from ancient Italy. Living, changing and reflecting on authenticity in non-Western cuisine. Family and land in Palestine. The tastes of Vienna. Food security in remote communities. Vignettes of tofu.

Tart is a magazine of interviews, essays, fiction, poetry, playlists, photography, art, and recipes - all sewn together by the sinew of food. Its insides evoke everything that comes to mind when we are gathered around food: memories, emotions, sensations, occasions, rituals, and habits.Food is always a character, whether main or supporting, and Tart is filled with juicy stories of its many lives.

Tart Magazine is founded and printed in Naarm Melbourne by Studio Sasha, a creative practice producing branding, copywriting, graphic design, publishing and editorial.