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magazine [ inspiring you ]

INSPIRING . . . MAKING SOMEBODY FEEL MORE ENTHUSIASTIC, CONFIDENT, OR STIMULATED

Media Kit 2012


[ inspiring you ] INSPIRING . . . MAKING SOMEBODY FEEL MORE ENTHUSIASTIC, CONFIDENT, OR STIMULATED

Corporate Cabs had approximately 5,000 magazines being provided by publishers and being taken out of their vehicles by their customers (both Mens and Womens magazines) every month. The ‘ME Magazine’ concept was developed to provide interesting quick reads - so whether a Cab transfer was 5 minutes or an hour, there was time to read an entire article in the magazine. The content inside had to be current, exciting and inspirational. Having just published Issue 4, we are now in a position where we are confident in the content, and have enough feedback to see that ME Magazine is a successful format, in turn helping our advertisers to be successful. We have now doubled our Distribution into the high end Hotel, Lodge and Apartment sectors in New Zealand. We welcome your support and involvement with ME! Charlotte Carlyle Wilson PUBLISHER – ME Magazine Ltd

Media Kit 2012


ME Magazine has a readership of 36,000 and a distribution of 8,000, plus an online readership of 1,000 per issue. CIRCULATION & DEMOGRAPHICS Frequency

Bi-monthly

1 March 2012

1 May 2012

1 July 2012

1 September 2012

1 November 2012

1 January 2013

Distribution

Corporate Cabs

4,000 Copies per issue

Top Hotels and Lodges

4,000 Copies per issue

Demographic

50% Female

50% Male

Regional Dist. Auckland

49%

Wellington 25%

Christchurch 4%

Queenstown 19%

Dunedin 4% Cover price $6.95 Format

230mm wide x 300mm high

Website

www.memagazine.co.nz is rated higher online than other niche market publications such as M2 Magazine, Her Magazine and Eye Magazine

Readers

Currently there are 1,000 online readers per 60 days - this is growing

Print run

8,000 Bimonthly

Subscriptions

Are available at www.magmag.co.nz

Media Kit 2012

ME Magazine - Media Kit 2012


Profiling the latest in Watches, Cars, Events, Food, Fashion, Technology, Design, Restaurants, Destinations, Helicopters . . . CO NTENT

The editorial content of ME Magazine is a combination of strong human interest stories from inspirational, interesting and creative New Zealanders, along with informative articles on the latest in Fashion, Holidays, Furnishings, Art and inspirational products. An up-to-date exposé on the most fabulous things to do in New Zealand. ME Magazine - [ inspiring you ]. ME Magazine follows a structured catagory format.

Style

Servilles Academy, Queen Street, Auckland. Above Middle & Above Right: Servilles Hair Salons

Experience the Servilles Award Winning Style forty years ago, a young boy from Bayswater on Auckland’s North Shore, embarked on his journey to change the face of New Zealand Hairdressing. Paul Serville, founder and director of the multi-awardwinning salon group is often credited with putting New Zealand hairdressing on the international map. He celebrates his 43rd anniversary in hairdressing this year and today his successful Servilles Group, consists of Servilles Hair Salons, The Servilles Academy, New Zealand’s leading hairdressing training academy and the recently launched Servilles Business Programme, an innovative business management programme created by Paul specifically for the hairdressing industry.

ME Magazine now follows a structured category format: ME - New Zealand Entrepreneurs, Pioneers in cool industries, ME Women and Men and Amusing New Zealanders.

Paul, with his wife Jacci, have grown the first Servilles Salon opened in 1984 into five luxury, world class hair salons that are recognised and respected around the world. Servilles was created with a vision to produce beautiful hair and to provide quality hairdressing training to the highest standard. Reflecting the values to continually innovate and to inspire creativity and technical excellence. Even from a young age, Paul has always recognised that hairdressing is about change and Servilles began to gain a reputation for anticipating - if not defining fashion trends. Today Servilles stylists are known for their expert cuts, colours and most importantly individual style, understanding each client’s needs, they bring bringing passion and skill to every cut. Servilles are considered the pioneers who changed the old concept of having your hair done into a total pampering experience, known for

their stunning salon design as they are their beautiful cuts, colours and styles. The stylish new concept salons, Servilles Newmarket and Takapuna continue to attract recognition for their innovative design, both in New Zealand and internationally. Servilles is the only New Zealand salon to receive a prestigious salon design award from Estetica World, the respected international magazine, and named as one of the top ten salons in the world for outstanding salon design. Servilles Newmarket is continually described as the blueprint for future New Zealand salons. “We made an uncompromising commitment to the architectural and interior design of the new salon” says Paul, who designed the salons with friend and New York architect David Howell. A departure from conventional salon design, they challenge the way clients think about the hairdressing experience. Servilles are consistently setting new standards of luxury, style and client service. Paul created New Zealand’s first salon colour lounge with a true colour bar. In the colour lounge, clients can relax in an area away from the busy salon environment. It replicates a real bar where the stylist orders the colour description from the bartender who prepares the clients colour cocktail. Large plasma screens show the latest international fashion collections or exciting behind the scenes footage from Servilles latest shows and collection shoots, while clients are offered a hotel-style directory of services, from food and beverages to a manicure, while waiting for their colour to process. “I love the idea of changing colours and ambience, and even different music according to the different dynamics within the salon. for example, when clients are having their hair cut it can be more upbeat

whereas in the wellbeing area the lighting is dimmed and the music is more conducive to relaxation and scalp massage” says Paul. Servilles as a business is now moving beyond salons, with the core focus now centred around education. In August last year Servilles opened a brand new, state of the art, hairdressing educational centre and head office, spread over three floors on Queen Street in Auckland’s CBD where Paul continues to present training seminars and hairdressing demonstrations for the students and stylists alike. He produces creative cutting collections and international shows, mentors salon owners, assisting international companies in building hairdressing academies and now, with the launch of the brand new Salon Business Programme, the list is endless. With an inspirational leader and award-winning brand behind them, it’s only fitting that the salon team continue to excel in their industry and 2011 is no exception. Servilles cleaned up yet again with their third consecutive New Zealand Hairdresser of the year title at the prestigious L’oreal Colour Trophy awards, also taking out Hairdresser of the Year runner-up and Salon of the Year for Servilles Albany. for the second year running, Servilles Academy of Hairdressing has been awarded Education organisation of the Year at the annual Schwarzkopf Professional Hair Expo Awards in Sydney and Paul Serville became the first New Zealander to be inducted into the Australasian Hairdressing Hall of fame. With such success in just the space of a year, this is a true reflection of a brand which is passionate about beautiful hair, exceptional service and creating an inspirational salon environment.

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Want

AS WE HEAD INTo SUMMER, WE LooK To SERVILLES AND THEIR TRENDS foR THE CoMING SEASoN: A popular trend is longer textured bobs and textured styles on or below the shoulders; Short still dominates this summer with styles getting shorter yet still staying feminine but with an edgy and modern twist; Hair styling has become a bit wild yet still sexy and voluptuous kind of like Bridgette Bardot in the 60s; Messy volumous side ponytails or plaits; Rich luscious, blended tones designed to enhance natural tones and beauty; Beachy blonde is going to be everywhere this summer, a real natural sun-kissed surfer look; Servilles still loves all the red colours that have been around for a while now, although Summers sees them taking reds to the extreme with bright coppers and rich lipstick reds. SERVILLES SALoNS: Servilles has five salons across Auckland: Albany 15 Mercari Way 09 414 4544 Takapuna 488 Lake Road 09 489 3936 Ponsonby 348 Ponsonby Road 09 378 9799 Mission Bay 63 Tamaki Drive 09 528 1985 Newmarket Shop E, 1 Short Street 09 522 2544

albany@servilles.co.nz takapuna@servilles.co.nz ponsonby@servilles.co.nz missionbay@servilles.co.nz newmarket@servilles.co.nz

Servilles Academy, the largest hairdressing training academy in New Zealand Phone: 0800 SERVILLES | www.servilles.com

EDITORS NOTE Check this out Ladies - Great Deal for on the way to your Summer Parties! Get your hands on the Servilles

Style Express Card The Style Express service takes 30 minutes to get you looking gorgeous and perfect for a date, important meeting or essential Summer party - Contact Servilles now to purchase your card for just $100 and receive 4 style express services plus one complimentary available for you to use whenever you need, just book in at any of the above salons or contact for further details. 39

What’s hot right now The Brunch’ every Sunday from 11.00am to 3.00pm at Terrace Downs in Canterbury has proved so popular; they have now extended it to two sittings: Sundays at 11.00am and 1.15pm.

Want ME - Gorgeous story spreads on the world’s best Vehicles, Boats, Holidays and aspirational products.

‘The Brunch,’ both a culinary voyage and a getaway, is the latest initiative for the resort’s signature restaurant, Avoca fine Dining. The Brunch Menu, by Executive Chef Stuart Morrison, features high country delicacies such as a traditional roast, colds, hots and sweets. Jazz fusion is the musical element for ‘The Brunch’ with a live performance every Sunday. The cost is only $39 per person and for those with children aged 12 years and under, the resorts’ ‘Hawks Club’ facilitates a play group for your children - so ditch the kids and book early - the brunch sells out fast!

Bling your Superyacht... or Scooter! What’s hot this month? What could be hotter than a stylish piece of Italian engineering like this Vespa scooter? Not much unless it’s made out of wood! Check out this stunning example of veneer work from Aucklands Digital Veneer. They specialise in custom, environmentally responsible finishes for Aviation, Marine, Automotive, Architecture and outdoor living.

Style ME - Articles on men’s and women’s fashion, jewellery, lifestyle choices and personal appearance.

The highly anticipated new restaurant - fISH, opened on the 30th of August. A partnership between Hilton Auckland Hotel and the Nourish Group, fISH is headed by renowned New Zealand chef Simon Gault and his protégé of 16 years Shane Yardley. fISH features a large outdoor dining area and gas fire place, floor to ceiling windows and warm timber tones throughout. The fit out is also much warmer and more up to date than the previous White Restaurant. We tried the Clevedon oysters as an entrée and for the main, Yardley’s take on the classic “Surf & Turf”- Savanah eye fillet with crayfish, sous vide carrots, chorizo croquette and Yardley bordelaise. for dessert we were treated to a personal display by the sous chef preparing the Nitro chocolate mousse. This is world-class dining in a location that truly showcases the best of Waitemata, and for you smokers, there’s a handy balcony with fantastic views, close to the dining area, where you can slip quietly out with your glass of champers and enjoy the scenery!

The ‘curate’ launch event was run by ‘Suite Events’. Specialising in providing offsite, fun, interesting and different corporate events and functions. With experienced staff that specialise in personalised service standards, unparalleled in Auckland.

Their lightweight finishes are dead ringers for looks including wood, carbon, metal and stone. Custom finishes for motorbikes or a scooter like this Vespa range between 18-24k.

At curate, owner of Suite Events, Mark Hawk designed a cocktail called ‘Spring with the Blomfield’s’.

45ml Broken Shed Vodka 15ml Bols Creme de Cacao 15ml freshly pressed lime juice 15ml Monin Triple Sec 15ml pineapple juice Shaken and strained into a rocks glass, garnished with a spring flower.

Design ME - This is ME’s furnishings, landscaping and sculptures section. Taste ME - Wine tastings notes by our Sommelier Paul Tudgay, Fine Dine ME Restaurant Reviews, Cook Book reviews and Hot Recipes designed just for ME Magazine

What a joyous pleasure to have indulged in the ‘Ladies Lunch a Lot’ menu at the Hiltons Queenstown’s Wakatipu Grill recently!

There is no doubt that we’ll be ‘lunching a lot’ more at the Hiltons’ Wakatipu Grill as this lunch offer is one of the best value deals in town – the setting is magical, the service impeccable and the food divine – our hot tip for summer!

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Taste

Corporate ME - Conference and Corporate Section with the latest in I.T. and Conference Destinations and Ideas. Experience ME - Day Spas and unique New Zealand experiences.

New in the Vineyards for this summer with Central otago wine Sommelier - Paul Tudgay

Recommend ME - Reviews on places to stay in New Zealand, our What’s Hot on latest Hotel and Accommodation developments, along with New Zealand’s very best Tourism Operators. Mini ME - Our kids’ section

The food was mouth-wateringly exquisite, with three courses on offer. Each dish a highly crafted combination of fresh seasonal ingredients presented as their own stylised masterpieces and offered with a glass of Church Road wine – the flavours worked wonderfully and as we took a sip of our wine we decided that life just doesn’t get any better!

The Red Hummingbird is Luke Dallow’s newest bar in the heart of Auckland city in federal Street. A curious mix of a local pub meets cocktail lounge with a decor to keep you talking for hours. Showcasing a collection of vintage penthouse magazines, stuffed animals, a huge Tiki graffiti and nick-nacks from around the world creates a stunning and exciting place to catch up with friends. The menu is small but tasty, perfect to share and pick at with a wine from a list full of favourites. An easy place to loose track of time, the cocktails are excellent, Broken Basil, a mix of broken shed vodka, basil, passionfruit and apple juice combined with the decor took me to the tropics and a Red Hummingbird Cocktail while sitting in the giant birdcage just has to be done!

2010 Red Deer Marlborough Sounds Sauvignon Blanc RRP $22 from a small, remote vineyard on the Marlborough Sounds. Clean and fresh on the nose with classic gooseberry, lime and guava aromas that verge on tropical fruit. It has a mouth-filling palate with oodles of freshness but with some softer, rounded edges. Again we see green fruit, lime skin and lime juice and a finish that reminded me of Schweppes Bitter Lemon. It promises more than it delivers, finishing a little short and lacking the concentration to be a very good wine. Nevertheless I enjoyed the weight of the wine along with the crispness. Great if you are looking for a simple, easy going style of Marlborough Sauvignon. 3.5/5 2010 Red Deer Marlborough Sounds Gewurztraminer RRP $26 This is a cool climate style of the grape with the difficult name and one that is satisfying, if standard. It has typical Gewurztraminer aromas, very aromatic with lychee, peach, rose petal and ginger. on the palate it expands with a textural fatness while still retaining its freshness. It’s medium dry and the alcohol is in balance (ie you can’t feel the heat), which can be a problem with Gewurztraminer, but not in this case. A pretty wine in a drink-now style that’s not intended for aging. 3.5/5 46

2011 Amisfield Sauvignon Blanc, Central otago RRP $25 Hugely popular with locals in my hometown of Queenstown. Pale lemon green in colour owing to the fact that this is fresh from the tank, only having been picked in March. It has aromas of ripe pear, fruit salad and kiwi fruit. on drinking, its youthfulness is again highlighted with searing acidity that will need time to settle. There’s citrus, green apple and kiwi fruit flavours on the palate. The sweeter fruits that the nose hints at will emerge with a little more time. 3/5

2011 Amisfield Saignée Rosé, Central otago RRP $30 Nothing makes me happier than seeing the new rosés on the shelves as now we say goodbye to winter and hello to sun. This example is bursting with bright aromas of red fruits, candy floss, fruit tea, violets and melon. It’s exuberant in the mouth, with cranberry, pink grapefruit and redcurrant and strikes a lovely balance of freshness and rounded softness. Needs a little time to settle but will be good summer drinking. 3.5/5

PAUL TUDGAy VISITS BURN CoTTAGE Sometimes a bottle of wine needs to stimulate the mind as well as the taste buds. Burn Cottage Pinot Noir does just that. It’s produced by a vastly experienced team who are patient in the vineyard and who refuse to compromise. The wine is packaged in a sleek, black bottle with a label influenced by an 18th century fairy tale, unusual enough to make you take a second look and fascinating enough to inspire you to peek at what’s inside. Burn Cottage vineyard is nestled in a sheltered valley near Cromwell, Central otago. The first release, the Burn Cottage Pinot Noir 2009, has already sold out, a problem, says General Manager Claire Mulholland, but a good problem. The vineyard was planted in 2002. Typically fruit is taken from new vines after 3 to 5 years. At Burn Cottage they waited 7 years until they were finally happy with the quality of the crop. Exacting standards abound in the vineyard and the winery with no filtration, no added tartaric acid and no fining. This wine is made in a very natural, ‘let it do its own thing’ way. The vineyard is owned by Chicago wine distributor Marquis Sauvage and is bio-dynamic. He was quick to employ the services of Ted Lemon, an American winemaker of stellar reputation, famous in the wine world as the man who took over management of a Burgundy producer at the age of 25, an incredibly rare achievement. Claire Mulholland is well known in Central otago having paid her dues at Chard farm and Gibbston Valley. She also took over at the prestigious Martinborough Vineyard before returning to Central. She

acts as associate winemaker at Burn Cottage, with Ted at the helm.The label is inspired by the fairy tale ‘The Green Snake and the Beautiful Lily’ by Goethe which was a major inspiration to the work of Rudolf Steiner, the creator of bio-dynamics. Burn Cottage Vineyard, 115 Burn Cottage Road, Lake Dunstan 9384, New Zealand • Phone: 03-445-3670 www.burncottage.com

2009 Burn Cottage Pinot Noir, Central otago RRP $60 The developing nose hints at black cherry, charred oak and cooked game but it also has lighter floral and red fruit notes. There’s cardamom, cola and balsamic aromas also. on the palate it is expansive and buoyant, leaning towards a silkiness that will develop with time. There are flavours of cherry, strawberries, game, cola and sweet spice. It’s pulls up a little short on the palate to be exceptional, but there is great promise here for the future. It’s very good drinking now but will age well over 5 years. 4/5 Sorry Morton Estate! In our previous edition of ME Magazine we reported the Morton Estate 2000 Blanc de Blanc Methode Traditionelle had won an incorrect award. The wine actually won a gold medal at the Speigelau International Wine Competition, not the San francisco Wine Competition. The Cellar Aged range also won awards in the Speigelau competition.

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Media Kit 2012

ME Magazine - Media Kit 2012


Send your message to the market by using ME Magazine, we write in the first person so consumers can feel like they are a part of your product or service.

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Media Kit 2012

ME Magazine - Media Kit 2012


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ME Magazine Media Kit 2012  

Media Kit for ME Magazine 2012

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