March 28, 2013 at 11:14pm
18 Comments Comment
Do you take these photographs yourself, Daphne?
[Daphne - No, I'm not a photographer. I do the styling. The photography is by George Scintilla.]
Yummy. With knobs on.
Hey Baxxter! We both love Daphne’s ‘Taste’. (Permit me a :-), Daphne)
However, we must both have the same discipline when it comes to intake of carbos.
Lean and mean is good.
Can’t wait to read the next issue.
That’s why we need Daphne’s mag. As food porn instead of the real thing.
Mouth watering as usual.
I try never to miss a copy .Well done to you and to Mr.Scintilla.
Gorgeous colours and photos
Well I have to admit they are highly stylish, but I would not order some of them, They are too cheffy and forgive me for saying this , too flowery for my taste. Three of them look scrumptious.
My compliments for the layout, design and styling. I wonder who gets to eat all those dishes?
One reason to buy The Malta Independent; this newspaper has class and very good tastes.
I just love these magazines, not just for the great recipes but for their artistic aspect – such beautiful and vivid ideas. Well done to all involved!
Do not stop at the photographs, lovely as they are, but try the recipes. After all this is a food magazine.
Like Judy I try not to miss it. It is a good idea to advise readers when it will be out.
Your output is truly fantastic! Two magazines, two newspaper columns a week and a daily blog with several posts. Besides being a woman for all seasons (and reasons) you must also be a great team player (unlike Franco and others). Truly professional – OUTSTANDING!
Something tells me the choice of books in the background are for more than decoration.
I can distinctly see a curtain in the background of photo number 2 from the bottom.
[Daphne - That's because there is a curtain in the background.]
Daphne can you do an edition for people with intolerances. That is recipes that are lactose free, nut free, gluten free.
[Daphne - We could have a feature, but not a whole edition because we have to think of everyone's interests. But what we could do is flag up each recipe as lactose free etc. That's an idea.]
Both Taste and Flair magazines are great reads and the visuals first class – well done.
I think I must have missed the last issue of Taste unless it was the Christmas one.
Was that the last issue?
[Daphne - No, we had a February issue. For back issues, please ring 21 345 888.]
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