MEDIA KIT ONE OF THE TOP 5 BEST PERFORMING MAGAZINES IN SA (2017) - MYKITCHEN
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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
G ET
76
Monthly
D
Pick n Pay, Spar, BU ALTH
Sold at
HE
Shoprite/Checkers, K EL AYS
HOME COOKIN
G
PI L R EDUC
LO ATIO
NAL
Exclusive Books, Van CA
LF
OO
D
Schaik Bookstore,
various service stations pages Themed issues
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 Print
ABC
103 338
(OCT – DEC 2017)
WWW.MYKITCHEN.CO.ZA
Social
Digital media
WEBSITE FACEBOOK 42 000
INSTAGRAM 9 240
29 607 UB TWITTER 7 738
82 358 PV
MYKITCHENSA *Website: Jan 2017 – Feb 2018
MYKITCHENSA @MYKITCHENSA
*Social media: February 2018
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
1 × social media post on all The Full English
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)
2018 ADVERT
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T YPE Outside back cover R39 950
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SIZE Maggie Wasserfall, 021 416 0141, maggie@hsm.co.za
300 (width) × 250 (height) px Tutorial video From
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WE ACCEPT © Highbury Media (Pty) Ltd 2004/031056/07, ISSN 2409-1774,
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Reader Comments made in SA
cooking with kids
s alte d-
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Souper
Rosemary b r e a d s p op cor n
S R12 *
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per serving
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bowls
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R11.50*
oup
per serving
e moji
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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.
Cu 6. On a lightly floured surface, 3. Pour over the popcorn and
Ma rried c e s o u p Warming soups inspired by local
roll out the dough to about 1 cm toss to coat evenly. Sprinkle
Child’s
thick. Use a cookie cutter to cut with more salt.
rm min flavours, plus tons of snacks and out rounds.
7. Arrange the cookies on the
4. Store popcorn in a paper bag
to keep it crisp.
i sides to dunk and crunch and turn a tray. Insert a skewer into the
centre of each one.
Emoji fruit
meal into a party. Make them all and 8. Bake for 20 minutes, until
te
slightly golden. Place on a wire makes 10 Cook ie
get your guests talking this winter!
&
rack to cool completely.
p op s
ox ta
9. Dip each cookie in the melted iNgredieNts
recipes & styling chocolate and then in sprinkles. 1 pineapple, peeled and
Chiara Turilli Place them on a wire rack to set cut into 1 cm slices
il soup
Long car trip? Make your and allow any excess chocolate 3 plums, sliced
photography to drip off.
andreas eiselen kids’ day with the cutest MetHod
ka l a k a r e l i s h padkos around 1. For half the pineapple rings,
C ha recipes & styling chiara turilli photography andreas eiselen Salted-honey popcorn
makes 4 cups
use a small heart cutter to cut
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
125g white chocolate, melted ¼ cup honey Twitter for more
s Local flavour 50g green beans makes 36 gradually trickle in flour and from the plum slices and press
ton
daily deliciousness.
Mi 1 lemon, zest and juice
3 tbsp pink sprinkles cornflour until the mixture 1 tbsp salt + extra to sprinkle them into the pineapple slices.
ni vetkoek c r o u
@MyKitchenSA
ntil crispy.
ou tomato bredie iNgredieNts MK’s pro 3 tbsp blue sprinkles forms fine crumbs. 1 tsp vanilla essence 3. For the remaining pineapple
p
photography: hmimages.co.za
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
es 200g butter, at room Got leftover cookies the blender and process until (±3 tbsp kernels) to cut out mouths. Use the plum
Tomato-b r e d i
METHOD temperature from your pops? Blitz MetHod a dough forms. skins to make surprised eyes in
so up the soup
Tomato-bredie soup
1. Heat the olive oil in a large 1 tsp vanilla essence
½ tsp vanilla seeds
them and add them to
the brownies on page 16
or the life-changing PB
1. In a food processor, blend the
sugar and butter until smooth.
4. Roll the dough into a ball,
wrap in cling film and place
MetHod
1. Heat the butter and honey
the shape of Xs.
4. Wrap your emoji fruits in
ors
pot and fry the lamb chops for 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.
SERVES 6 5 minutes, turning occasionally,
nOveMBeR 2017 45
until browned. Remove from the
ew
INGREDIENTS
boer
pot and allow to rest.
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
5 lamb chops onions in the pot. Fry for about
Spiced
4 carrots, peeled and roughly 5 minutes, until softened.
‘MyKitchen gives me new and exciting
chopped 3. Add the chopped tomatoes,
3 cloves garlic, peeled and thyme, tomato paste, paprika,
crushed chilli flakes, salt and pepper,
2 onions, peeled and finely and cook for 3 minutes.
4. Return the meat to the pot,
recipes to try for my family. I just page
chopped
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
and wala! I know what to cook on that
R100 discount 1 tsp chilli flakes and juice. Cook for 5 minutes.
R6.50* on any order you place
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
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
bowled over.
Handful coriander, chopped For the veggies
with corn salsa 4 baby marrows, cut into ribbons 1. to make the salsa, lightly steam
SERVES 4 TOTAL COST r66* 1 tbsp lemon juice the mielie kernels in the microwave.
I grew up eating some of those soups. What I
Olive oil mix with coriander and lemon juice.
INGREDIENTS Salt and black pepper 2. Dress the baby marrows with olive
For the fish For the tacos oil, salt and pepper.
½ cup flour
liked most is that even our own proudly local
4 tortillas For the tacos
1 tsp garlic powder 1. preheat oven to 180°C.
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
‘Firstly, the cover just grabbed me, not foods like chakalaka and vetkoek were included. Salt and black pepper
½ cup sparkling water
Vegetable oil, to deep-fry
1. Combine the flour, spices, salt and
pepper. Whisk in sparkling water to
create a thick mixture.
oven rack, draping them around the
bars to create a taco shape. toast for
5–7 minutes, until they are crispy
For someone like me who is not creative in the 300g white fish fillets, 2. Heat the oil to medium heat. and holding their shape.
knowing what kind of mag it was. The cover
cut into nuggets 3. Dip fish in batter. Fry in batches 3. Serve the tacos filled with the
For the veggies until golden and cooked through, fried fish, baby marrow ribbons
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.’
I bought it. Then it’s value for money! The OnLy
R16.50*
per serving
Gadget Guide and Health Check was
fantastic and informative, not to mention
shopping list
the delicious recipes.’ • Amasi, 3L
Love local
• Baby corn, 100g
• Baby marrows, 400g
• Basil, Punnet
– NADINE CHAPMAN
• Brandy, 125 ml
• Butternuts, 2
• Carrots, 500g
• 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
‘MyKitchen has become my new favourite
• White fish, 800g
ma Load
corum quibasket
your aut et fugit que et dolla
with mzansi susae
flavours labosit
and turn them TOTAL: R260
into& four
recipes stylingdelicious dishes
xx photography xx – all checking in at only r260!
magazine. Since the day I subscribed, I have
recipes & styling AmerAe Vercueil photography AndreAs eiselen
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 OCTOBERYou can also read
