SPICE issue 16 is officially out there now – subscribers, will have a copy in their hands now; the rest of you will have get on down to all good newsagents and SPICE stockists.
We’re really quite fond of this one because of its great flickthrough values. If you’d like to try a flickthrough test at home, pick up a magazine in both hands and flick through from beginning to end – it should take you about 10 seconds. Then ask yourself how you felt about the magazine – was it samey, did you battle to find any stories, did you notice the same model was used for “how to know if your boyfriend is cheating” story as for a Tia Maria ad …
Anyway SPRING really captures the proper feel of our philosophy – gorgeous food, yes; but also captivating people; technical pieces; design; wine; growers and chefs; wine and beer … – it’s 86 pages of local food loving goodness diversity captured.
So if you’ve ever wondered how asparagus is grown, what 29 Margaret River wines taste like, what you’d cook for a hundred or so members of an international gastronomic organisation, what every single cut of chicken is called, where you’d feed yourself in Margaret River, what a bunch of city bars and restaurants are like, how you could espalier yourself into fruit self-sufficiency and more … you’ll enjoy issue 16.