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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
SPD AWARDS ONE OF THE
THE CONTENT COUNCIL THE CONTENT COUNCIL (SOCIETY OF TOP 5 HIGHEST
PEARL AWARD PEARL AWARD PUBLICATION CIRCULATING
SILVER AWARD: SILVER AWARD: DESIGNERS) CONSUMER
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
SOLD AT
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
THEMED ISSUES HAVE INCLUDED:
SEPTEMBER 19
outlets, and various NOVEMBER 19 Christmas, Easter, Back to School, Budget,
service stations JANUARY 20 Ramadan, Comfort Food, Back to Basics,
*Retailers subject to change MARCH 20 Vegetarian, Cheese
Brand & Platforms
PRINT WEBSITE SOCIAL
MEDIA
ABC 7 300
MONTHLY FACEBOOK
MYKITCHENSA
111 168 USERS 51 955
INSTAGRAM
8 300 13 900
MYKITCHENSA
(OCT-DEC MONTHLY TWITTER
2018) PAGE VIEWS 3 193 @MYKITCHENSA
Content opportunities
Advertorial
• Recipe development either by the MyKitchen team or supplied. ADVERTORIAL
big
• Created and photographed by the talented MyKitchen food the
editors. Yes, hummus did just get
better! We made it from scratch
• Layout design alongside the look and feel of the magazine. with Taysti Mayonnaise to add
dier
a tangy zing that will have your
• Inclusion of logo, 50 words on what the company specialises
party guests reaching for more
recipe & styling Kate turner
photography Samantha Pinto
in and their website.
SPICY MAYO HUMMUS
SERVES 6 PREP TIME 10 min
COOK TIME 5 min
strap here
ADVERTORIAL
inGRedientS
For the hummus
1 Pizza tradizionale 2 tins chickpeas, drained and rinsed
2
SINGLE
MAKES 3 ½ cup Taysti Mayonnaise 4 tbsp
INGREDIENTS
lemon juice ½ garlic clove, crushed
1 batch pizza dough 1 tsp ground cumin ½ tsp chilli flakes
PAGE
1 batch tomato base
500 g Galbani Mozzarella, 1 tsp salt 3 tbsp olive oil
for the
grated pizza dough 1 tsp paprika
OR DPS
METHOD
Stir together 1¾ cups warm
water, 10 g instant dry
To serve
1. Preheat oven to 200°C. yeast and 1 tbsp sugar. In 3 tbsp Taysti Mayonnaise 1 red
2. Knock the pizza dough
back, divide it into 3 balls 3 Pizza al taglio
a separate bowl, add 5 cups
flour, 1 tbsp salt and ½ cup
chilli, chopped ¼ cup micro herbs
and allow to rest for 5 minutes. SERVES 8 olive oil. Add the yeast Seed crackers, to dip
3. Roll each ball out into a mixture and bring together
30 cm circle. Smear with the INGREDIENTS 5. Brush the remaining olive
PhotograPhy aSSiStant: SEan dollEry/ hMimages.co.za; illUStrationS: chloé daMStra; rEtoUching: adri PaPakonStantinoU
with your hands until a
tomato base and top with 5 tbsp olive oil oil over the dough and scatter dough forms. Turn out on to Method
grated Galbani Mozzarella. 1 batch pizza dough over the garlic. Season well a floured surface and knead
Sprinkle with some origanum 2 garlic cloves, chopped with salt. for 5–10 minutes, until
For the hummus
and olive oil. 500 g Galbani Fresh 6. Bake the base for 25–30 smooth and elastic. Place 1. Add 1½ tins chickpeas to a food
4. Bake each pizza for about Mozzarella, torn minutes, until golden brown. in an oiled bowl and cover
10 minutes, until the crust ½ cup baby tomatoes, halved Allow to cool. loosely with cling film. processor and pulse until
is golden on the sides and Handful rocket 7. Top with Galbani Fresh
the cheese is melted. Slice Mozzarella, baby tomatoes
Allow to rise in a warm finely chopped.
Styling aSSiStantS: Brad Botha & ElizaBEth MackEnziE; PhotograPhy: hMimages.co.za;
spot for 1 hour, until
and serve immediately. METHOD and rocket. Slice and doubled in size. 2. Add the Taysti Mayonnaise and
1 homE-mAdE 1. Preheat oven to 220°C. serve immediately.
lemon juice and blend until smooth.
Styling aSSiStantS: Brad Botha & ElizaBEth MackEnziE; PhotograPhy: hMimages.co.za
TomATo bAsE Spread 1 tablespoon of the
Add 4 garlic cloves, 1 tin
2 Pizza Napoletana olive oil over the bottom of Then add the garlic, cumin, chilli
MAKES 3 a large rectangular baking
whole tomatoes, 2 tbsp flakes and salt, and blend again.
PhotograPhy aSSiStant: chanEllE ManuEl; rEtouching: Morné StEEnEkaMP
olive oil, 1 tsp balsamic
vinegar, 4 tsp salt, 1 tsp INGREDIENTS
tray and place in the oven
for 2 minutes. Remove from
3 3. Pat the remaining chickpeas
1 batch pizza dough the oven and set aside.
black pepper and 3 tsp
1 batch tomato base 2. Place the pizza dough on dry with a paper towel. Heat the
origanum to a food
Home
processor. Blend 500 g Galbani Fresh the hot tray and press out olive oil over medium-high heat.
Mozzarella, sliced with your fingers until it
until smooth.
Handful basil evenly covers the whole tray. 4. Fry the chickpeas, stirring, for
3. Allow the dough to rise 5 minutes, until crisp and golden
slice
METHOD in the tray in a warm spot
1. Preheat oven to 200°C. for another hour, until brown. Drain on paper towel.
2. Divide the dough into 3 balls. doubled in size. 5. Toss through the paprika.
On a lightly-floured surface,
stretch each dough ball out to
4. Reheat oven to 200°C.
don't like it hot? To serve
If you are sensitive to
form a 25 cm circle. Roll out 1. Transfer the hummus to a serving
with a floured rolling pin. spicy flavours, swap them
3. Divide the sauce between the
out for your favourite
bowl and swirl through the Taysti
pizza bases and spread evenly.
spices and dried herbs. Mayonnaise. Decorate with fried
Then top with the Galbani
Fresh Mozzarella, the basil chickpeas, fresh chilli and micro herbs.
and a sprinkling of olive oil.
4. Bake the pizzas one at a time
2. Serve with plenty of seed
Take our ultimate pizza masterclass and learn to
for 5–7 minutes each, until the crackers on the side.
make 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
Mayo advertorial.indd 15 2019/02/05 09:38
Content opportunities
Editorial alignment
• Ed’s Corner: Upfront product reviews
• Competitions: Upfront exposure on our ever-popular competitions page
ED’S CORNER COMPETITIONS
te
food for thought competitions
ou & c
rm
Ch omp iti
r c on
s
eC et on
l u c k y yo u !
k o it s
ut ion on
d
ED’S CORNER
p7
4
this month, we are giving away hot new cookbooks, full
Bokashi composting kits and stovetop roasters!
read drink Plus, R51 in coupons!
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bokashi food waste
PhotograPhy: courtesy images; illustration:chloé Damstra
recycling bins
AutomAtic
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12 mykitchen.co.za mykitchen.co.za 7
Food for Thought.indd 12 2019/02/06 18:33 Competitions V2.indd 7 2019/02/06 16:03
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.
Special packages
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The Continental
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1 month) PACKAGE #2:
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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)
2019 ADVERT
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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
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per serving
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bowls
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R11.50*
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per serving
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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
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slightly golden. Place on a wire makes 10 Cook ie
get your guests talking this winter!
&
rack to cool completely.
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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 and
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
wala! I know what to cook on that day.’
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
– NOKUTHULA NXUMALO
30 august 2017
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. I grew up eating some of those
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.
soups. What I liked most is that even our own
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
proudly local foods like chakalaka and vetkoek
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 were included. For someone like me who is not 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
creative in the kitchen, you helped me a lot!’
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
1 mielie, kernels only 5 minutes. Drain on paper towel. and corn salsa.
– MMASHADI SESWIKE
pic and artwork and colours was the reason
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.
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
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