THE TEAM SAYS:

How do you like your hot cross buns (if at all)?

EDITOR-IN-CHIEF Kate Wilson

FOOD DIRECTOR Abigail Donnelly abigail.donnelly@newmedia.co.za

GROUP MANAGING EDITOR Liesl Nicholson liesl.nicholson@newmedia.co.za ART DIRECTOR Alistair Fester

SENIOR CONTENT EDITOR Michelle Coburn michelle.coburn@newmedia.co.za

CHIEF COPY EDITOR Lynda Ingham-Brown ASSOCIATE EDITOR Katharine Pope

COMMERCIAL PROJECTS EDITOR Jeanne Calitz ACTING ONLINE EDITOR Jess Spiro JUNIOR DESIGNER Rugshaana Abrahams

CONTRIBUTING FOOD EDITOR Hannah Lewry MULTIMEDIA FOOD STYLIST Jacqueline Burgess WINE CONSULTANT Allan Mullins

CONSULTING DIETICIAN Mariza van Zyl

WOOLWORTHS EDITORIAL BOARD

“They have to be Woolies’ extra spicy buns. Toast lightly, then spread each half with butter and top with thin slices of vintage Cheddar. My best!” – Michelle Coburn

“I’m not a fan. Perhaps if they’re filled with chocolate bits but other than that it’s a no from me.” – Rugshaana Abrahams

“Toasted or fresh with butter – or straight out the bag on the way home from the shops.” – Alistair Fester

“Toasted, with a thick layer of butter (as in we need to see teeth marks) and a generous slice

of cheese.” – Jess Spiro

“I’m of the raisins

do-not-belongin-food school of thought – so I will take my hot cross buns in chocolate format thank you

very much.” – Jeanne Calitz

“Traditional buns all the way! I rip the bag open as soon as it’s halfway decent to do so … i.e. on my way to the car.”

– Liesl Nicholson

Head of Brand Communications: Elizka Ferreira Editorial Lead: Raphaella Frame-Tolmie Brand Manager Foods: Hieba Solomon

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