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. 2019 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.

MERIT WINNER (2018) 53RD ANNUAL ONE OF THE SPD AWARDS THE CONTENT COUNCIL THE CONTENT COUNCIL (SOCIETY OF TOP 5 HIGHEST PEARL AWARD PEARL AWARD PUBLICATION CIRCULATING CONSUMER SILVER AWARD: SILVER AWARD: DESIGNERS) BEST COVER 2018 BEST COVER 2017 (THE WORLD’S BEST EDITORIAL MAGAZINES IN SA (INTERNATIONAL DESIGN AWARD) (INTERNATIONAL DESIGN AWARD) DESIGN COMPETITION) (ABC: Q4 2017) The MyKitchen fact sheet

Pick n Pay, Spar, RETAIL CALENDAR Key pillars Shoprite/Checkers, ALLOCATION Budget | Home Cooking | Health The following issues of Exclusive Books, MyKitchen will be Educational | Local Food CNA, OK, Friendly available in retail: and Seven Eleven JULY 19 SEPTEMBER 19 THEMED ISSUES HAVE INCLUDED: outlets, and various NOVEMBER 19 Christmas, Easter, Back to School, Budget, service stations JANUARY 20 Ramadan, Comfort Food, Back to Basics, MARCH 20 SOLD AT *Retailers subject to change Vegetarian, Cheese Brand & Platforms

PRINT WEBSITE SOCIAL 16 000 MEDIA MYKITCHENSA ABC MONTHLY FACEBOOK USERS 57 084 INSTAGRAM MYKITCHENSA 106 475 19 000 14 350 (APR-JUNE MONTHLY TWITTER 2019) PAGE VIEWS 3 143 @MYKITCHENSA 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.

ADVERTORIAL strap here

1 Pizza tradizionale MAKES 3 2

INGREDIENTS SINGLE 1 batch pizza dough 1 batch tomato base 500 g Galbani Mozzarella, for the PAGE grated pizza dough Stir together 1¾ cups warm METHOD water, 10 g instant dry 1. Preheat oven to 200°C. yeast and 1 tbsp sugar. In OR 2. Knock the pizza dough a separate bowl, add 5 cups DPS back, divide it into 3 balls 3 Pizza al taglio flour, 1 tbsp salt and ½ cup and allow to rest for 5 minutes. SERVES 8 olive oil. Add the yeast 3. Roll each ball out into a mixture and bring together 30 cm circle. Smear with the INGREDIENTS 5. Brush the remaining olive with your hands until a tomato base and top with 5 tbsp olive oil oil over the dough and scatter U tantino U tantino dough forms. Turn out on to S S grated Galbani Mozzarella. 1 batch pizza dough over the garlic. Season well a floured surface and knead akon akon Sprinkle with some origanum P P 2 garlic cloves, chopped with salt. for 5–10 minutes, until

and olive oil. dri Pa dri Pa 500 g Galbani Fresh 6. Bake the base for 25–30 smooth and elastic. Place 4. Bake each pizza for about Mozzarella, torn minutes, until golden brown. in an oiled bowl and cover ching:ching: a a 10 minutes, until the crust U U ½ cup baby tomatoes, halved Allow to cool. loosely with cling film. to to

is golden on the sides and Handful rocket 7. Top with Galbani Fresh ; ; Allow to rise in a warm

the cheese is melted. Slice tra;tra; rE rE Mozzarella, baby tomatoes spot for 1 hour, until MS MS and serve immediately. a a METHOD and rocket. Slice and doubled in size. images.co.za images.co.za M M h h hloé d hloé d Preheat oven to 220°C. serve immediately. homE-mAdE 1. S: c S: c 1 hy: hy: TomATo bAsE P P Spread 1 tablespoon of the 2 Add 4 garlic cloves, 1 tin Pizza Napoletana olive oil over the bottom of trationtration

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whole tomatoes, 2 tbsp ; Photogra; Photogra ill ill E E tray and place in the oven olive oil, 1 tsp balsamic nzi nzi E E 3 vinegar, 4 tsp salt, 1 tsp INGREDIENTS for 2 minutes. Remove from

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origanum to a food ry/ ry/ 500 g Galbani Fresh E E the hot tray and press out processor. Blend oll oll Mozzarella, sliced with your fingers until it until smooth. an d an d Handful basil E E evenly covers the whole tray. tant: S tant: S : Brad: Brad Botha & Eliza Botha & Eliza S S S S 3. Allow the dough to rise i i SS SS

METHOD tant tant in the tray in a warm spot S S i i hy a hy a P P 1. Preheat oven to 200°C. SS SS for another hour, until 2. Divide the dough into 3 balls. doubled in size. StylingStyling a a On a lightly-floured surface, PhotograPhotogra 4. Reheat oven to 200°C. stretch each dough ball out to H form a 25 cm circle. Roll out ome with a floured rolling pin. 3. Divide the sauce between the pizza bases and spread evenly. Then top with the Galbani Fresh Mozzarella, the basil and a sprinkling of olive oil. Take our ultimate pizza masterclass and learn to 4. Bake the pizzas one at a time for 5–7 minutes each, until the slicemake three Italian classics with Galbani Mozzarella dough is cooked and the cheese recipes & styling KATE TURNER is melted. Slice and serve. photography JoThAm vAN ToNdER

Galbani Advertorial.indd 16 2019/03/06 17:10 Galbani Advertorial.indd 17 2019/03/06 17:10 Content opportunities

Editorial alignment • Ed’s Corner: Product review, inclusion of logo (optional), 50-100 words on what the company specialises in and their website • Competitions: Upfront exposure on our ever-popular competitions page Content opportunities

Custom videos MYKITCHEN LIVE • Recipe videos produced by the MyKitchen food editors. • Videos posted on to the MyKitchen YouTube page, MyKitchen website, Facebook and Instagram pages.

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PACKAGE #1: The Continental 1 × full-page advertisement in MyKitchen magazine 1 × 300 × 250 digital advert on www.mykitchen.co.za (to run for 1 month) PACKAGE #2: 1 × blog post on www.mykitchen.co.za The Full English 1 × social media post on all MyKitchen social media platforms 1 × full-page advertisement in MyKitchen magazine R34.950 (ex VAT) 1 × 300 × 250 digital advert on www.mykitchen.co.za (to run for 1 month) 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 ADVERTISING RATES SPECIFICATIONS Full colour Full page spread Full page R24 950 Half page R12 950 BLEED Inside back cover R29 950 5 mm all around (NB) Inside front cover R34 950 TRIM Outside back cover R39 950 260 mm (H) × 198 mm (W) Double page spread R44 950 TYPE Single-page advertorial R29 950

2019 240 mm (H) × 178 mm (W) Single-page recipe advertorial R29 950 Double page spread BLEED Discounts 5 mm all around (NB) 5% for 3 issues booked 10% for 6 issues booked TRIM 260 mm (H) × 396 mm (W) 15% for 9 issues booked 20% for 12 issues booked TYPE All rates exclude VAT. Full technical specifications will be provided by the HM Ad Traffic Department Print 240 mm (H) × 356 mm (W)

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Digital your email when sending your banner adverts. cooking with kids salted- made in SA honey popcorn Rosemary breeaad stii S cckkss n R12* o per serving ek er s o R11.50* u per serving p Soup emoji fruit

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 and 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 wala! I know what to cook on that day.’

30 august 2017 – NOKUTHULA NXUMALO

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. I grew up eating some of those 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 soups. What I liked most is that even our own 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. proudly local foods like and vetkoek 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 were included. For someone like me who is not 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 creative in the kitchen, you helped me a lot!’ For the veggies until golden and cooked through, fried fish, baby marrow ribbons knowing what kind of mag it was. The cover 1 mielie, kernels only 5 minutes. Drain on paper towel. and corn salsa. pic and artwork and colours was the reason – MMASHADI SESWIKE

OnLy R16.50* I bought it. Then it’s value for money! The per serving Comments Gadget Guide and Health Check was made in SA

Lime & coriander fantastic and informative, not to mention melon salad shopping list • Amasi, 3 L • Baby corn, 100 g R11* the delicious recipes.’ per serving • Baby marrows, 400 g • Basil, Punnet Tipsy iced tea • Brandy, 125 ml • Butternuts, 2 – NADINE CHAPMAN • Carrots, 500 g • Coriander, punnet • Garlic, 2 bulbs • Ginger, 3 cm • Mielies, 3 • Onions, 4 • Sparkling water, Jalapeño poppers 125 ml • Thyme, punnet • Tomato purée, 400g • Tortillas, 6 Blurb style natiandita parchit, nis consed qui bero molo • White fish, 800 g Use the hollow LocaL fLavour TOTAL: R260 watermelon shell to ma Loadcorum your qui basket aut et fugitwith quem zansi et dolla flavours susae and labosit turn them serve the salad in. or fill it with ice recipesinto & fourstyling delicious xx photography dishes xx – all checking in at only r 260! ‘MyKitchen has become my new favourite to chill beers. Scan here recipes & styling AmerAe Vercueil photography AndreAs eiselen details on page 56 Love local 30 SeptemBer 2017

magazine. Since the day I subscribed, I have Made in SA.indd 31 2015/11/18 4:41 PM 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. any other way. MK has now added to that joy and excitement.’ – INSOAAF MANUEL No wonder it is rated as SA’s top food magazine.’ – ALLISTER OCTOBER Reader