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‘Food with feelings’ First published in 2022, Tart is an annual journal fusing food, literature, interviews, art, music and everything in between meals. Taking the format of a five course menu with all the trimmings, beginning with a poem for an amuse bouche and ending with recipes to takeaway, ‘its insides evoke everything that comes to mind when we are gathered around food: memories, emotions, sensations, occasions, rituals, habits.’ Inside Tart's third issue: the history of fermented food and the vessels used to preserve it, traditional recipes and stories from ancient Italy, a taste of home at Ilays: the centre providing a meeting space for Melbourne's Somalian community, 'mutations of soy', plus plenty more to sink your teeth into. tartmagazine.net