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The Rate Card 2020 MEDIA KIT PRINT CIRCULATION ABC (JULY-SEP 2019) 93 278 GENDER AGE Brand 89% 11% FEMALE MALE 21–55 MyKitchen is a magazine that seeks to inspire your inner chef, bringing you local as well as international trends and recipes that are simple to make, budget-friendly and educational. MK Plus, it’s filled with health tips, food hacks and awesome benefits. You can also enjoy meals that cater to the health conscious and cooking with kids. Whether you’re a beginner or the ultimate foodie, we’ve got something for everyone! The THE CONTENT COUNCIL THE CONTENT COUNCIL MERIT WINNER (2018) 53RD ONE OF THE TOP 5 PEARL AWARD SILVER PEARL AWARD SILVER ANNUAL SPD AWARDS HIGHEST CIRCULATING AWARD: BEST COVER AWARD: BEST COVER (SOCIETY OF PUBLICATION CONSUMER MAGAZINES 2018 2017 DESIGNERS) IN SA (ABC: Q4 2017) Advertising 93 278 Brand education 19 000 Subscribers Brand awareness Monthly unique users DIGITAL 28 000 Monthly page views 1 286 417 Subscribers PRINT across 13 TFG titles SYNDICATION for optimum brand engagement Brand RETAIL PARTNERSHIP With more than MK PILLARS 2 400 stores SOCIAL nationwide, TFG RETAIL group offers a comprehensive Pick n Pay, Spar, retail partnership Shoprite/Checkers, 64 000 Exclusive Books, CNA, Budget Home The OK, Friendly and Seven Cooking Health 14 700 Bespoke in-store Eleven outlets, and various Educational opportunities EVENTS service stations Local Food *Retailers subject to change 3 138 MYKITCHENSA ADVERTORIAL strap here ADVERTORIAL Advertorial 1 Pizza tradizionale MAKES 3 2 INGREDIENTS 1 batch pizza dough 1 batch tomato base 500 g Galbani Mozzarella, for the • Recipe development either grated pizza dough Stir together 1¾ cups warm EASTER METHOD water, 10 g instant dry 1. Preheat oven to 200°C. yeast and 1 tbsp sugar. In 2. Knock the pizza dough a separate bowl, add 5 cups by the MyKitchen team or 3 back, divide it into 3 balls Pizza al taglio TREATING flour, 1 tbsp salt and ½ cup We’re going to show you how to turn your favourite and allow to rest for 5 minutes. SERVES 8 olive oil. Add the yeast Pillsbury Chocolate Fudge Brownie Mix into 3. Roll each ball out into a mixture and bring together U U 30 cm circle. Smear with the INGREDIENTS 5. Brush the remaining olive with your hands until a an Easter dessert extravaganza! tomato base and top with 5 tbsp olive oil oil over the dough and scatter tantino tantino dough forms. Turn out on to recipe & styling CHIARA TURILLI photography SAMANTHA PINTO supplied. 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 a a smooth and elastic. Place 4. Bake each pizza for about Mozzarella, torn minutes, until golden brown. in an oiled bowl and cover ching:ching: 10 minutes, until the crust U U ½ cup baby tomatoes, halved Allow to cool. loosely with cling film. • Created and photographed to to is golden on the sides and rE rE Handful rocket 7. Top with Galbani Fresh ; ; Allow to rise in a warm EASTER CARAMEL the cheese is melted. Slice tra;tra; Mozzarella, baby tomatoes spot for 1 hour, until MS MS BROWNIES and serve immediately. da da METHOD and rocket. Slice and doubled in size. images.co.za images.co.za Prepare your hM hM hloé hloé 1. Preheat oven to 220°C. serve immediately. homE-mAdE c c S: S: Pillsbury Chocolate 1 hy: hy: by the talented MyKitchen TomATo bAsE P P Spread 1 tablespoon of the 2 Fudge Brownies Add 4 garlic cloves, 1 tin Pizza Napoletana olive oil over the bottom of trationtration according to the box MAKES 3 US US a large rectangular baking whole tomatoes, 2 tbsp ; Photogra; Photogra ill ill E E tray and place in the oven instructions. Once you olive oil, 1 tsp balsamic nzi nzi E E 3 have poured the batter into vinegar, salt, INGREDIENTS for 2 minutes. Remove from 4 tsp 1 tsp your prepared brownie tin, pizza dough images.co.za; images.co.za; the oven and set aside. food editors. black pepper and 3 tsp 1 batch th Mackth Mack hM hM 1 batch tomato base BE BE 2. Place the pizza dough on dollop spoonfuls from ½ tin origanum to a food ry/ ry/ 500 g Galbani Fresh E E the hot tray and press out Caramel Treat on top processor. Blend oll oll d d ; and use a knife to lightly Mozzarella, sliced with your fingers until it until smooth. an an Handful basil E E evenly covers the whole tray. swirl the caramel into tant: S tant: S your brownie batter, taking : Brad: Brad Botha & Eliza Botha & Eliza images.co.za S S 3. Allow the dough to rise • Layout design alongside iS iS SS SS care not to mix it in fully. METHOD tant tant in the tray in a warm spot iS iS hy a hy a P P Drop on 1. Preheat oven to 200°C. SS SS for another hour, until speckled eggs 2. Divide the dough into 3 balls. doubled in size. top and bake the brownies for 10 minutes. Add a StylingStyling a a On a lightly-floured surface, PhotograPhotogra 4. Reheat oven to 200°C. stretch each dough ball out to few more speckled eggs the look and feel of the ; RETOUCHING: MORNÉ STEENEKAMP; H form a 25 cm circle. Roll out to the top (since the ome with a floured rolling pin. others will have sunk 3. Divide the sauce between the images.co.za down) and bake for the pizza bases and spread evenly. remaining time specified magazine. Then top with the in the box instructions. Galbani Fresh Mozzarella, the basil Cool completely before and a sprinkling of olive oil. removing from the tin. Slice into squares and Take our ultimate pizza masterclass and learn to 4. Bake the pizzas one at a time for 5–7 minutes each, until the enjoy with extra caramel. 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 STYLING ASSISTANTS: ELIZABETH MACKENZIE & LEILA-ANN MOKOTEDI; PHOTOGRAPHY: HM PHOTOGRAPHY ASSISTANT: CHANELLE MANUEL/HM ILLUSTRATION: CHLOÉ DAMSTRA MYKITCHEN.CO.ZA 13 Galbani Advertorial.indd 16 2019/03/06 17:10 Galbani Advertorial.indd 17 2019/03/06 17:10 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 Content Custom Videos • Recipe videos produced by the MyKitchen food editors. • Videos posted on to the MyKitchen YouTube page, MyKitchen website, Facebook and Instagram pages. Opportunities MYKITCHEN LIVE Content Content PACKAGE #1: PACKAGE #2: Packages The Continental The Full English 1 full-page advertisement in MyKitchen × 1 × full-page advertisement in MyKitchen magazine magazine 1 × 300 × 250 digital advert on 1 × 300 × 250 digital advert on www. www.mykitchen.co.za (to run for mykitchen.co.za (to run for 1 month) 1 month) 1 × social media post on all MyKitchen 1 × blog post on www.mykitchen.co.za social media platforms Special 1 × social media post on all 1 × recipe video produced by the MyKitchen social media platforms MyKitchen team From R39.950 R34.950 (ex VAT) (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 950 240 mm (H) × 178 mm (W) Single-page recipe advertorial R29 950 2020 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 240 mm (H) × 356 mm (W) provided by the HM Ad Traffic Department Print ADVERT DIGITAL RATES SPECIFICATIONS ADVERTISING SALES ENQUIRIES Tutorial video From Wynand Cronje, 021 416 0141, [email protected] Rectangle banner ad R10 000 AD TRAFFIC CONTROLLER SIZE Social media post R1 600 Maggie Wasserfall, 021 416 0141, [email protected] 300 (width) × 250 (height) px (Facebook, Instagram, Twitter) Published by Highbury Media for The Foschini Group © Highbury Media (Pty) Ltd 2004/031056/07, ISSN 2409-1774, WE ACCEPT 36 Old Mill Street, Ndabeni JPEG, GIF, PNG, Third Party Tag Rectangle banner ad R5 000 Cape Town, 7405 SIZE No larger than 80 KB NB: Please ensure you include the URL link in 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.
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