n the summer of 2003, I wrote in the editor's letter for TASTE's launch issue that, for the first time, I was finally able to indulge two of my greatest passions: magazines and food. To this day, I feel that creating a magazine is a lot like cooking a delicious meal: both involve combining the right ingredients to create something wonderful to share with others. And I'll always be thankful to Woolies for giving us the opportunity to do
A toast to TASTE
Sep 01, 2023
3 minutes
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