ONE OF THE TOP 5 BEST PERFORMING MAGAZINES IN SA (2017) *ACCORDING TO THE MEDIA MAGAZINE

Media Kit The MyKitchen brand

MyKitchen is a magazine that seeks to inspire your inner chef. Budget-friendly, educational and jam-packed with recipes and added value, MyKitchen is an essential, collectable magazine and a must-read for everyone, from those who already love to cook to those looking for some new inspiration in the kitchen. Each issue is jam-packed with recipes that are easy, cost-efficient and sure to please the whole family, as well as challenging new dishes to master and treats for special occasions. There are also tips on healthy eating, how-tos on tricky cooking methods and news on the latest foodie trends and culinary events. 2018 vision MyKitchen aims to become the authority in home cooking, becoming the most popular guide to South Africans looking for budget, easy and inspirational dishes. Finding creative ways for readers to save money and cook delicious dishes will remain the core focus.

THE CONTENT COUNCIL ONE OF THE TOP 5 PEARL AWARD BEST PERFORMING SILVER AWARD: BEST COVER 2017 MAGAZINES IN SA (2017) The MyKitchen fact sheet

BUDGET Pick n Pay, Spar, Monthly HEALTH KEY HOME COOKING Shoprite/Checkers, PILLARS EDUCATIONAL LOCAL FOOD Exclusive Books, Van Schaik Bookstore, 76 Themed issues various service stations Sold at pages have included Christmas, Easter, Back to School, Budget, Ramadan, Comfort Food, Back to Basics, Vegetarian, Cheese R26.70 FOR SUBSCRIBERS R19 IN RETAIL Brand & Platforms WWW.MYKITCHEN.CO.ZA Digital WEBSITE 29 607 UB 82 PV 358 MYKITCHENSA

(OCT –DEC 2017) Print 103 338 103 @MYKITCHENSA ABC

MYKITCHENSA INSTAGRAM INSTAGRAM FACEBOOK TWITTER media Social Social *Social media: February 2018 February media: *Social *Website: Jan 2017 –Feb 2018 42 000 42 7 738 9 240 9

Content opportunities

Advertorial Recipe development either by the MyKitchen team or supplied Created and photographed by the talented MyKitchen food editors Layout design alongside the look and feel of the magazine Inclusion of logo and company biography

Single PAGE OR DPS Content opportunities

Editorial alignment Star ingredient in MyKitchen recipes Product review in MyKitchen editorial pages

STAR INGREDIENT

PRODUCT REVIEW Content opportunities

Custom videos Recipe videos produced by the MyKitchen food editors MYKITCHEN LIVE Posted on to the MyKitchen YouTube page

Special packages

Package #1: The Continental 1 × full-page advertisement in MyKitchen magazine 1 × 300 × 250 digital advert on www.mykitchen.co.za 1 × blog post on Package #2: www.mykitchen.co.za The Full English 1 × social media post on all MyKitchen social media platforms 1 × full-page advertisement in R34.950 (ex VAT) MyKitchen magazine 1 × 300 × 250 digital advert on www.mykitchen.co.za 1 × social media post on all MyKitchen social media platforms 1 × recipe video produced by the MyKitchen team

From R39.950 (ex VAT) – depending on video requirements) ADVERT SPECIFICATIONS ADVERTISING RATES Full colour Full page spread Full page R24 950 BLEED 5 mm all around (NB) Half page R12 950 Inside back cover R29 950 TRIM 260 mm (H) × 198 mm (W) Inside front cover R34 950 TYPE Outside back cover R39 950

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Print 240 mm (H) × 356 mm (W) All rates exclude VAT. Full technical specifications will be provided by the HM Ad Traffic Department

ADVERTISING SALES ENQUIRIES Rectangle banner ad DIGITAL RATES Wynand Cronje, 021 416 0141, [email protected] AD TRAFFIC CONTROLLER SIZE Maggie Wasserfall, 021 416 0141, [email protected] 300 (width) × 250 (height) px Tutorial video From R10 000 Published by Highbury Media for The Foschini Group WE ACCEPT © Highbury Media (Pty) Ltd 2004/031056/07, ISSN 2409-1774, JPEG, GIF, PNG, Third Party Tag Highbury Media, 21st floor, Metropolitan Centre, 7 Walter Sisulu Avenue, Social media post R1 600 Foreshore, 8001, Cape Town, SIZE (Facebook, Instagram, Twitter) No larger than 80 KB Rectangle banner ad R5 000 NB: Please ensure you include the URL link in

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5. Preheat oven to 180°C and line a baking tray with 2. Remove from the heat and baking paper. stir in the salt and vanilla. C 6. On a lightly floured surface, 3. Pour over the popcorn and u roll out the dough to about 1 cm toss to coat evenly. Sprinkle r up bowlsWarming soups inspired by local thick. Use a cookie cutter to cut with more salt. r so M ied mince out rounds. 4. Store popcorn in a paper bag ar flavours, plus tons of snacks and 7. Arrange the cookies on the to keep it crisp. m sides to dunk and crunch and turn a tray. Insert a skewer into the it Child’s centre of each one. e Bake for 20 minutes, until & meal into a party. Make them all and 8. Emoji fruit slightly golden. Place on a wire makes 10 Cookie o x get your guests talking this winter! rack to cool completely. pops t 9. Dip each cookie in the melted iNgredieNts a recipes & styling chocolate and then in sprinkles. 1 pineapple, peeled and i l Chiara Turilli Place them on a wire rack to set cut into 1 cm slices photography Long car trip? Make your and allow any excess chocolate 3 plums, sliced s to drip off. o andreas eiselen kids’ day with the cutest MetHod u relis p ka h padkos around 1. For half the pineapple rings, akala Ch recipes & styling chiara turilli photography andreas eiselen Salted-honey popcorn use a small heart cutter to cut makes 4 cups out eyes and a small moon cutter to cut out mouths. iNgredieNts 2. Peel the skin off the plum tweet tweet Cookie pops ¾ cup cornflour seeds. While blending slowly, 4 tbsp butter slices and set aside. Cut hearts Follow us on Twitter for more makes 36 125g white chocolate, melted gradually trickle in flour and ¼ cup honey from the plum slices and press ss 50g green beans daily deliciousness. oonn Local flavour 3 tbsp pink sprinkles cornflour until the mixture 1 tbsp salt + extra to sprinkle them into the pineapple slices. M ut @MyKitchenSA

o ini ccr p ntil crispy. 1 lemon, zest and juice iNgredieNts MK’s pro 3 tbsp blue sprinkles forms fine crumbs. 1 tsp vanilla essence 3. For the remaining pineapple ou 1 cup icing sugar budget tip 3 tbsp star-shaped sprinkles 3. Scrape down the sides of 4 cups popped popcorn slices, use a small round cutter s 200g butter, at room Got leftover cookies the blender and process until (±3 tbsp kernels) to cut out mouths. Use the plum images.co.za images.co.za ie METHOD temperature from your pops? Blitz MetHod a dough forms. skins to make surprised eyes in d them and add them to re 1 tsp vanilla essence 1. In a food processor, blend the 4. Roll the dough into a ball, MetHod the shape of Xs. up T b the soup 1. Heat the olive oil in a large the brownies on page 16 so omato- ½ tsp vanilla seeds or the life-changing PB sugar and butter until smooth. wrap in cling film and place 1. Heat the butter and honey 4. Wrap your emoji fruits in

pot and fry the lamb chops for photography:photography: hm hm s Tomato-bredie soup 2 cups flour milkshake on page 26. 2. Add the vanilla essence and in the fridge overnight. over medium heat for 5 minutes. baking paper to keep fresh. or SERVES 6 5 minutes, turning occasionally, w nOveMBeR 2017 e until browned. Remove from the 45 eer oo INGREDIENTS pot and allow to rest. bb 2 tbsp olive oil 2. Place the carrots, garlic and Cooking with Kids_v3.indd 44 2017/09/06 10:35 AM Cooking with Kids_v3.indd 45 2017/09/06 10:36 AM d 5 lamb chops onions in the pot. Fry for about ee cc 4 carrots, peeled and roughly 5 minutes, until softened. ii chopped 3. Add the chopped tomatoes, pp 3 cloves garlic, peeled and thyme, tomato paste, paprika, S S crushed chilli flakes, salt and pepper, 2 onions, peeled and finely and cook for 3 minutes. ‘MyKitchen gives me new and exciting chopped 4. Return the meat to the pot, ouR 400g tin chopped tomatoes along with the stock. Simmer for tReat 3 sprigs thyme 1 hour, until meat is falling off 2 tbsp tomato paste the bone and veggies are soft. Receive an exclusive 1 tsp smoked paprika 5. Add the beans and lemon zest recipes to try for my family. I just page R100 discount 1 tsp chilli flakes and juice. Cook for 5 minutes. * on any order you place R6.50 Salt and black pepper 6. Serve the soup topped with per serving with NetFlorist – just for being a subscriber. 1L beef stock cauliflower croutons. Details on page 54 and wala! I know what to cook on that 30 august 2017 day.’ pg00 Made In SA_v4.indd 30 2017/06/22 2:42 PM pg00 Made In SA_v4.indd 31 2017/06/22 2:42 PM ‘I am a mother of two living with my mother, and she is the one who has subscribed to budget basket MyKitchen. When I saw Issue 34, I was really Crispy fish tacos Handful coriander, chopped For the veggies with corn salsa 4 baby marrows, cut into ribbons 1. to make the salsa, lightly steam bowled over. SERVES 4 TOTAL COST r66* 1 tbsp lemon juice the mielie kernels in the microwave. Olive oil mix with coriander and lemon juice. INGREDIENTS Salt and black pepper 2. Dress the baby marrows with olive I grew up eating some of those soups. What I For the fish For the tacos oil, salt and pepper. ½ cup flour 4 tortillas For the tacos 1 tsp garlic powder 1. preheat oven to 180°C. liked most is that even our own proudly local 1 tsp ground cumin METHOD 2. Brush the tortillas with a little 1 tsp paprika For the fish olive oil. Cook them directly on the Salt and black pepper 1. Combine the flour, spices, salt and oven rack, draping them around the foods like and vetkoek were included. ½ cup sparkling water pepper. Whisk in sparkling water to bars to create a taco shape. toast for ‘Firstly, the cover just grabbed me, not Vegetable oil, to deep-fry create a thick mixture. 5–7 minutes, until they are crispy 300g white fish fillets, 2. Heat the oil to medium heat. and holding their shape. cut into nuggets 3. Dip fish in batter. Fry in batches 3. Serve the tacos filled with the For someone like me who is not creative in the For the veggies until golden and cooked through, fried fish, baby marrow ribbons knowing what kind of mag it was. The cover kitchen, you helped me a lot. Keep it up – this 1 mielie, kernels only 5 minutes. Drain on paper towel. and corn salsa. pic and artwork and colours was the reason issue kept me glued to the stove.’ OnLy R16.50* I bought it. Then it’s value for money! The per serving Comments Gadget Guide and Health Check was fantastic and informative, not to mention shopping list • Amasi, 3 L • Baby corn, 100 g the delicious recipes.’ • Baby marrows, 400 g • Basil, Punnet • Brandy, 125 ml • Butternuts, 2 – NADINE CHAPMAN • Carrots, 500 g • Coriander, punnet • Garlic, 2 bulbs • Ginger, 3 cm • Mielies, 3 • Onions, 4 • Sparkling water, 125 ml • Thyme, punnet • Tomato purée, 400g • Tortillas, 6 Blurb style natiandita parchit, nis consed qui bero molo • White fish, 800 g ma Loadcorum your qui basket aut et fugitwith quem zansi et dolla flavours susae and labosit turn them TOTAL: R260 ‘MyKitchen has become my new favourite recipesinto & fourstyling delicious xx photography dishes xx – all checking in at only r 260! Loverecipes & styling AmerA e Vercueill ophotography cAndreAs eaiselen l magazine. Since the day I subscribed, I have 30 SeptemBer 2017 been watching the postman with an eagle eye, and as soon as he drops it into the pg00 Budget Basket.indd 30 2017/07/20 3:02 PM pg00 Budget Basket.indd 31 2017/07/20 3:02 PM ‘I’m always pleasantly surprised when I open my MK magazine. The Local is letter box, I tear the envelope open. I have just completed reading my first issue Lekker issue was the best I’ve read! MyKitchen helps me so much in the and, boy, am I hooked! I spend most of my day in the kitchen, and I wouldn’t have it kitchen. Thank you for allowing me the opportunity to do this for my family. No wonder it is rated as SA’s top food magazine.’ – ALLISTER OCTOBER Reader