Agency Insider: Daphne Caruana Galizia about Taste

This is the 9th Agency Insider blog post. In this post, we chat with Daphne Caruana Galizia about Taste.com.mt and the whole Taste project, conceived in November of 2004(4 years ago this month)

KG: Taste turned 4 last June. How has the project changed since 2004?

DCG: Taste magazine has changed a great deal, growing from 64 stapled pages to 144 burst-bound pages at its largest. We’ve changed the paper from matt to a high quality semi-gloss, and now have the cover laminated. We’ve got more cooks, more features, and lots of interesting information, but we’ve kept to the same policy of keeping an advertising-to-editorial ratio of around 60% editorial and 40% advertising. In the vast majority of magazines published in Malta, it’s the other way round. We’ve also kept to a policy of keeping overheads to an absolute minimum, which frees up revenue to invest in editorial content. After all, readers don’t care how many staff you have; they’re only interested in what lies between the pages.

KG: Taste is a magazine for those who love food and drink...Who loves food and drink (who are the readers of Taste)?

DCG: Taste readers, we were amazed to discover, come from all walks of life, all ages, both genders and several different nationalities. We’ve even had enquiries from people who’ve seen a copy while on holiday here and want to know whether we run a subscription service. We don’t. It’s not feasible as the postage is too expensive and the administration is cumbersome. That’s not our main area of business.



KG: 4 months ago Taste also evolved online? Why and what was the feedback?

DCG: People don’t throw Taste away. They keep it, use it as a reference because of the recipes and features, and try to source back copies – which, incidentally, have run out at our end. We were receiving repeated enquiries about an index, but then said – hang on, an index is the old-fashioned complicated way of doing things. It makes much more sense to have an on-line archive, and it’s easier for people to use, too. They just key in the recipe they’re looking for and it comes up. Once we were going to all that trouble, we thought we might as well add on features like facilities which allow people to ask questions about food and food products, and a ‘blog’ which would allow us to communicate news like publication dates and so on. Further features will be added. The feedback has been very good. Lots of people now keep a laptop in the kitchen, so you can read your recipe straight off the screen while preparing it.

KG: Taste as the printed magazine and taste.com.mt? What's the relationship between the 2? How do they complement each other? How has this changed the lifetime of your magazine's content and its consumption?

DCG: The two are very different. The concept is different. Many people thought that www.taste.com.mt would be an on-line version of the magazine, like the on-line versions of newspapers, but of cours,e it’s not. The internet is not a substitute for the print media. It’s a different medium altogether and not necessarily a complementary one. It has to be approached with a different mind – not in terms of putting your magazine on-line, which would be the equivalent of developing a company website by putting its corporate brochure on line. No, people don’t throw the magazine away because they have access to the site. If anything, the site has built more demand for the magazine. The magazine and the site were conceived differently and are used differently. Also, people like to keep magazines that are beautifully illustrated, and thanks to our wonderful photographers and designers, Taste and its sister magazines Flair and Town look very good indeed.