The magazine is a celebration of food for people who are passionate about food and love to cook. There are more than 70 recipes a month, new products, celebrity chefs and sometimes travel features. Our USP is our visual appeal. We are gastronomic porn.
- The October issue is the first after your relaunch. What has changed?
Unfortunately the credit crunch is all about the rising price of food. We used to be a more glamorous read, but we made the decision to become a useful title with prices and shopping tips.
- What regular features do you have?
Smart Cook looks at family meals for every day of the week. Freeze Ahead helps with bulk cooking and then freezing meals. Loose Ends uses up all those leftovers.
- What is your biggest PR peeve?
Cold calling drives me mad, but I understand why it is done. Knowing who does what on the magazine is easy stuff, but makes a real difference.
- What are your media must-haves?
Absolutely every food page out there - I read them all. Australia has some very good food titles that I enjoy, such as Australian Gourmet and Australian Good Food. When I'm not being an editor I have a passion for homes and interior decorating magazines.
- Of what in your career are you most proud?
I have had five cookery books published. I even won two awards.
- How are you keeping up with social media?
I'm not. I'm terrible at it. I am a print, ink and paper man.
Lead times: Two months
Contact: Editorial assistant - email@example.com