Breakfast Magazine - newest food magazine with a unique and fresh take on the world of food

Breakfast Magazine : Uniquely Fresh, Satisfyingly Delicious

There is no doubt about it, my love for food can be traced back to my younger years when I first learned how to cook with my nanay‘s guidance. Since then, my thirst to learn more about food continued to grow and I enjoyed reading about everything related to food, may it be on a magazine, book, or a website. I lived vicariously through the writers’ stories of their latest food discoveries, how they travelled different parts of the country and the world to satisfy their curiosity (and tummy). And I share this passion for food with my brother Ken, one of the major reasons why we get along well. Little did we know that this year, 2012, after almost two years of writing for this blog, we’d be given an opportunity to write for a food magazine – Breakfast Magazine.

Breakfast Magazine - the freshest food magazine in the country to-date!

Breakfast Magazine is a bi-monthly publication. Their maiden issue was released last February 2012. I can describe the magazine as fresh and young, just like the team behind it led by Editor-in-Chief Alexis “Kim” Cuizon.

The Breakfast Magazine team and the amazing chefs

The first thing that comes to mind when you hear “Breakfast Magazine” is it’s going to be all about the most important meal of the day. But, they’re more than that. They aim to acquaint us with the people, where the ingredients come from and the stories behind the food, the restaurants, the products. Just like this blog, Breakfast Magazine is more personal. They take on a unique angle in their feature stories and theme in every issue. Heck, even the covers are so fabulous. πŸ™‚

Breakfast Magazine first 3 issues

You’d probably expect a food magazine to have photos of delectable dishes on their cover, right? But, no. Breakfast Magazine’s first 3 issues feature people on the cover as they’re as interesting as the stories they have to tell. First was Judy Ann Santos-Agoncillo. Second is the lovely Iza Calzado. Followed by Pokwang – unlikely and unexpected, right? But, just look at how fab she looked at the front cover of the latest issue. I say the whole Breakfast Magazine team did an AWESOME job. I seriously can’t stop looking at that glamorous photo of Pokwang. πŸ˜‰

Breakfast Magazine first 3 issues for 2012

And we’ve said it before, food triggers memories that we most likely have forgotten already. It can bring people together. It can heal us and comfort us on those very stressful days. What we eat, our relationship with food can somehow reveal something about us, what we’ve been through, our personality. And Breakfast Magazine puts focus on that. πŸ™‚

Food Bloggers' Section in Breakfast Magazine

There’s also a special food bloggers’ section in the magazine where we share the limelight with Jill of The Food Scout and Fitz of The Thirsty Blogger. We write about our latest food finds based on themes that’ll surely satisfy you.

In their maiden issue, February-March 2012, they featured Judy Ann Santos-Agoncillo. She’s now a chef, a mother, a wife and still one of the country’s most brilliant actresses.

Feature of Judy Ann Santos-Agoncillo in the maiden issue of Breakfast Magazine

All of the celebrities or people they feature on their cover share their own recipes too. Here’s Judy Ann’s Scallop Surprise recipe:

Judy Ann's Scallop Surprise recipe in Breakfast Magazine

Then, there’s Iza Calzado. She’s known for her healthy lifestyle and I love reading through her truly inspiring story. She also shared her own recipe – Pan-seared Salmon with Broccoli and Carrots.

The beautiful Iza Calzado in Breakfast Magazine's April-May 2012 issue

Now, their inspiring feature stories are interesting enough to keep you flipping through those pages.

Feature on Mary Grace's Kitchen in Breakfast Magazine

However, for me, the main attraction, aside from our own articles (tee hee) and the delightful food porn, are the recipes shared by top renowned chefs in the country to-date!

Chef Tatung contributes his own unique recipes in Breakfast Magazine

The magazine has recipes upon recipes from these chefs that are made easy for you to make at home. There’s Chef Tatung. We’ve written about him and his restaurant Tatung’s Garden Cafe before. We’ve expressed how much we LOVE his straightforward take on Filipino food. That’s why we’re excited to try out recipes he already shared in the magazine.

Chef Tatung's recipes in Breakfast Magazine

Then, we have Chef Sandralyn Hataway of Tourne at the Fort Strip in Bonifacio Global City. In the first issue of Breakfast Magazine, she shared 7 pasta dishes (woot!)…

Chef Sandralyn Hataway also shares her pasta recipes in Breakfast Magazine

…and desserts! I’m looking forward to trying (meaning have Ken prepare it for me πŸ˜‰ ) the Pili Pie! πŸ™‚

Chef Sandralyn Hataway also shares recipes in Breakfast Magazine

The well-known Chef Sau del Rosario is also part of Breakfast Magazine.

Chef Sau del Rosario is one of the chefs who also share their recipes in Breakfast Magazine

Last, but definitely not the least is Chef Junjun de Ocampo of Blackwood Bistro in Mckinley Hill in Taguig.

Chef Junjun de Ocampo shares his recipes too in Breakfast Magazine

His recipes are mostly of comfort food, which is why I cannot wait to try cooking them. I don’t like baking, which is Ken’s primary expertise, but I enjoy preparing main dishes. Chef Junjun’s Grilled Beef Adobo Burger in the June 2012 issue of Breakfast Magazine is first on my list! πŸ™‚

Chef Junjun de Ocampo's recipes in Breakfast Magazine

There are also featured recipes and dishes in the magazine. Seriously, you can make a dozen different dishes for every issue of Breakfast Magazine. πŸ™‚

Recipes in Breakfast Magazine

So, if you LOVE cooking or you simply enjoy looking at images of food or reading more personal stories about food lovers that you most probably can relate to, you HAVE to make it a habit to read Breakfast Magazine. Subscribe now! πŸ™‚

With a group of people with new ideas and fresh takes on the world of food, we can see a brighter future for Breakfast Magazine. And we can’t be prouder to be part of their journey. πŸ™‚

For more information about Breakfast Magazine and to subscribe, check the links below:



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