Spring is in the air! Do you feel the warmth outside? Can you see the flowers starting to bloom? This time of year also brings with it the urge to freshen up and renew, and EatWell #14 has arrived just in time. This issue is filled to brim with healthy, nourishing recipes to inspire you this spring. Learn how to make raw food dinners, simple yet satisfying dishes and marinades for everything: lamb, chicken, tempeh, mushrooms and more! Join us as we investigate how to keep your vegies fresh all year long with expert tips from food microbiologist Cathy Moir, discover new ways to use edible flowers and fall in love with the grain freekeh. We also dive deep into Filipino cuisine, explore the wonders of walnuts and the art of herbal teas, plus reveal how you can help our bee populations thrive. But wait, there’s more! We share the latest food news, which fruit and vegetables are in season — and loads more.

With over 70 recipes EVERY edition, Eat Well magazine is packed with quick tasty and healthy meal solutions!
As you enter the magazine you encounter regular tips from the chefs and bloggers that have helped us put each issue together. They impart their first-hand experience. As the story unfolds you get a sense that our chefs actually do care about good food and health. Too often we’ve seen these things as separate, but in the real world they belong together. Chefs are busy people with busy lives – like you they can’t smear duck fat on every potato, but they love a fresh coriander papaya Barramundi salad on the run…

Life’s short…. outsource your food plan to people who love healthy good food.

In EatWell #51, you’ll find 100+ festive recipes to ensure your summer is one filled with memories, delicious food and joyous celebrations. As the holiday spirit fills the air, explore the joy of baking and journey into the rich tapestry of Persian cuisine with a Christmas feast that echoes the flavours of saffron roast chicken, cranberry-pistachio rice and other exotic dishes. Elevate your gift-giving game and cook a delightful array of desserts from vegan chocolate pudding to fig-cherry cacao creations. Discover relief from the holiday bloating blues, dive into the world of culinary excellence with an exclusive interview with renowned Australian chef Dan Hunter and indulge in guilt-free snacking. Flip the magazine and join Emma Dean in the EatWellTV Christmas Special as she embarks on a gastronomic journey through Melbourne, discovering a true melting pot of inspiration that fuels her culinary creativity this Christmas. Plus, so much more!

With over 100+ recipes EVERY edition, Eat Well magazine is packed with quick tasty and healthy meal solutions!
As you enter the magazine you encounter regular tips from the chefs and bloggers that have helped us put each issue together. They impart their first-hand experience. As the story unfolds you get a sense that our chefs actually do care about good food and health. Too often we’ve seen these things as separate, but in the real world they belong together. Life’s short…. outsource your food plan to people who love healthy good food.

Ready to taste the flavours of the world? EatWell #49 contains everything you need for a scrumptious spring season. In this issue, you’ll find Scottish delights from black Angus stew to cranachan, stress-free and delectable recipes for healthy fake-away, beautifully batched dishes, food for inflamed skin and so much more. Discover energy-boosting snacks, warming drinks to improve metabolism and new ways to cook with zucchini. You’ll also discover alternative proteins for sustainability, why the versatile tomato mustn’t be overlooked and how to get the most out of affordable tinned food. Join us as we chat with Alexander Gershberg about his mission to inspire the world to eat better for the planet and themselves. Plus, you’ll discover what’s on in the sustainable food space, find award-winning chefs and so much more!

As you enter the magazine you encounter regular tips from the chefs and bloggers that have helped us put each issue together. They impart their first-hand experience. As the story unfolds you get a sense that our chefs actually do care about good food and health. Too often we’ve seen these things as separate, but in the real world they belong together. Chefs are busy people with busy lives – like you they can’t smear duck fat on every potato, but they love a fresh coriander papaya Barramundi salad on the run. Life’s short…. outsource your food plan to people who love healthy good food.

With over 100+ recipes EVERY edition, Eat Well magazine is packed with quick tasty and healthy meal solutions!
As you enter the magazine you encounter regular tips from the chefs and bloggers that have helped us put each issue together. They impart their first-hand experience. As the story unfolds you get a sense that our chefs actually do care about good food and health. Too often we’ve seen these things as separate, but in the real world they belong together. Chefs are busy people with busy lives – like you they can’t smear duck fat on every potato, but they love a fresh coriander papaya Barramundi salad on the run…
Life’s short…. outsource your food plan to people who love healthy good food.

EatWell #45 contains everything you need for a healthy, delicious and joyful Christmas feast! Filled with over 100 recipes that include seafood, side dishes, barbeque options and more, you’ll enjoy planning a festive menu that caters to the whole family. Discover five healthy food habits to bring into the new year, what foods to eat regularly for a happy mind and our pick of the handiest kitchen implements. Discover Tunisian style dishes, how to cook with pineapple and the five essential teas to include in your every day. Plus you’ll hear Damien Coulthard, an Adnyamathanha and Dieri man, artist, teacher and author, find out what’s on in the sustainable food space, discover the produce that is in season and so much more!

Filled with over 100 Spring recipes, you'll want to savour; you'll be inspired as we explore traditional Vietnamese dishes and discover the magic of yuzu. Running out of healthy, simple dinner ideas? We've got it covered with a number of quick dishes that will keep the whole family happy, even the fussy ones. Explore the diversity of cooking with leaks, iron-rich vegan dishes and the magic of mascarpone.
You'll also hear from Chef Pip Sumbak, who recently led a team that cooked over 200,000 meals for the Northern Rivers flood victims. We chat with the creative cook to find out more about her colourful story.
There is so much more to discover in this Spring edition of EatWell, so what are you waiting for?

EatWell #43 is filled with over 100 healthy, family-friendly meals. In it, you’ll find recipes for spicy soups, roasts without meat, stacked meals and unique ways to cook gravy. Your kids will love a few new protein-packed lunchbox ideas and your family will be impressed by your plant-based Italian cooking. Explore our top seven nourishing foods to eat daily, why we love radishes and how to keep your microbiome happy and healthy. Plus you’ll discover which foods are best to boost your immunity and explore five good reasons to go organic today. You’ll also hear from broadcaster, children’s author and food educator Alice Zaslavsky, find out what’s on in the sustainable food space, discover the produce that is in season and so much more!

EatWell #42 will be your favourite companion this winter. In it, you’ll find a combination of both hearty winter dishes and healthy plant-based sweets. Why not invite some friends over for afternoon tea? You’ll find everything you need to entertain in our healthy high tea recipe section, such as a flourless orange cake and caramel kisses. Enjoy low-cost, easy, slow-cooker meals for the whole family and unique ways to cook with frozen food. In our heritage and healthy recipe section, we give old-style dishes like shepherd’s pie and mac and cheese a modern twist. Bring some Syrian flavour to your cooking with our Syrian style recipes and discover which brain-boosting nutrients will enhance your focus and memory. You’ll also hear from chef, holistic nutrition coach and author Scott Gooding, discover why whey is a valuable addition to your diet, what’s on in the sustainable good food space and so much more!

A sexy Recipe Mag that has a healthy approach to good food. Taste every page as you flick through – delicious! Why bother? Because everything in here is good for you, easy, and yum. We know you are busy so we give you everything you need to eat well – recipes, shopping lists, quick ideas. You’re tapping in to a heap of wisdom from passionate chefs, bloggers and caring home cooks. You can share yours too – we’re a community. Life’s short…. outsource your food plan to people who love healthy good food. If you stopped buying recipe mags years ago because they’re full of things you can’t eat – then try Eat Well! Over 70 recipes per edition.

‘Tis the season for love, laughs and a little too much food, and EatWell #39 is here to deliver the ultimate Christmas feast. For those looking to bring something a little different to the table this festive season, our Mediterranean Christmas dishes offer the ultimate feast full of healthy fats and flavour to boot. Indulge in our scrumptious plant-based desserts for a healthy yet delicious way to end every meal. Take the stress out of Christmas Day cooking with Lee Holmes’ complete Christmas menu, packed with nutritious ingredients so you can dig in without feeling guilty. Discover the versatility of cauliflower, the wonder-veg that’s bursting with nutrients and can be incorporated into almost any dish. Give your heart, joints and brain a boost with our omega-3-rich meals and inspire your midday refuel with our nourishing lunch on toast recipes. Hungry for more? Our Serbian-style recipes will introduce you to new flavour experiences and allow you a taste of the Mediterranean diet. You’ll meet Ames Starr, a passionate raw food chef who brings plenty of flavour, fun and colour to every recipe. This issue will take you on a journey along the Great Ocean Road, where Emma Dean teams up with some amazing chefs for our EatWell TV special to bring you a variety of holiday dishes and oh so much fun. You’ll also find summer hydration ideas, healthy dips for your charcuterie board and learn the art of homemade coffee. Get acquainted with our home chef club, where we feature one lucky EatWell reader and showcase our favourite kitchen essentials. Ready to dive in? Grab your copy of EatWell today.

Spring has sprung and EatWell #38 is here to help you welcome the season with a bounty of fresh, healthy, wholesome food. Start your day right with our nourishing keto breakfasts that will give you a high-protein, low-carb boost to kickstart your morning. Bake dinner easy with our simple yet scrumptious and nutrient-packed rice bakes that take the stress out of evening meals. Pack your daily serves of veggies into a single meal with out dinners with five-veg, full of colour, flavour and plant-based goodness.  Discover the simplicity that stir-fries can add to your daily grind and add some cultured and fermented food to your weekly menu. Hungry for more? Let us transport you to Singapore with our hot and spicy signature Singaporean dishes to add some flair and fire to your kitchen. Get wild with chef Analiese Gregory and discover the magic of wholesome, farm to table cooking. This issue, we’re celebrating Australian Organic Awareness month, cooking with seasonal food and exploring so much more of the good-food space. Level up your cooking and learn the art of healthy living with EatWell.

In the depths of winter, let EatWell #37 be your guide to comfort and warmth. This issue is packed with wholesome winter warmers for every occasion. Make dinners simple with our delicious one-pot wonders that offer easy and nutritious alternatives for hectic weeknights. Spice up your table with our Pakistani-inspired recipes, packed with colour and flavour to brighten up your dinner spread. Discover the magic of microgreens, the nutrient-packed veggies that are surprisingly versatile and oh so easily incorporated into your daily offerings. Hungry for more? Dig into our savoury slices for a healthy snack or hearty dinner and enjoy on-the-go lunch options to keep you nourished amid the rush of everyday life. Meet Sydney-based chef Clare van Vuuren and discover the joys of sustainable eating and cooking with native Australian ingredients. You’ll also find a few of our favourite cookbook recommendations to elevate your plate and add a mindful touch to your day-to-day life. If you’re looking for something to feed your mind, body and soul, this issue of EatWell has got you covered.

Winter is here and EatWell #36 is packed with plenty of warming recipes to nourish your body and your soul. Share the joy of food with our easy meals that will perfect any dinner party menu. Put your baking skills to the test with our gluten-free cakes, for delicious desserts and sweet treats that are so good you won’t even notice they’re gluten-free! Discover the crunchy delight cashews can bring to your cooking, savoury or sweet, and take the fuss out of mid-week cooking with our freezer-friendly meals that make meal prep oh so easy. Still hungry for more? Spice it up with our Persian-style staples for wholesome, soulful meals packed with Middle Eastern flavours and eye-catching colour. Then discover the joy of farm-to-table cooking with Matt Wilkinson, who teaches us the benefits of a balanced and sustainable diet, environment and lifestyle. Plus, explore the herbaceously healthy benefits of rhubarb and get cosy with Masterchef alum Emma Dean as she whips up three tasty recipes the whole family will love. From the kitchen to the garden, this issue of EatWell has plenty of health-conscious tips, tricks and so much more!

EatWell #35 reveals a flavourful combination of both hearty autumn dishes and refreshingly quick and easy meals. Struggling to find the time and motivation to cook in the evenings? In this issue, you’ll find you an array of meals perfect for batch cooking, from chickpea curry to farmhouse lasagna. Simply stock your freezer on a Sunday, defrost a meal in the mornings and prepare for an easy feast that night. For those moments when guests turn up unannounced, we share delicious recipes you can make in just 20 minutes. We’re talking rainbow noodle salad, linguine vongole or vegetarian Nasi Goreng – yum! If you’re looking for some inspiration to spice up your Sunday brunch, bring sweet and savoury flavours to your table in our extensive best brunch recipe section. Still hungry? To satisfy your sweet craving, why not explore the unique flavour of lavender in your everyday cooking? We go a little lavender crazy! You’ll also stock up on superfood soups, journey to Nepal with Nepalese cuisine, learn the art of rye bread, get to know lettuce and so much more!

After an indulgent holiday season, let EatWell #34 be your guide to a healthy new year. Start your day right with protein-packed breakfasts that promise to keep you fuller for longer, then discover a whole section dedicated to gluten-free lunches, for satisfying lunches without the slump. Embrace the “new year new you” mentality with our low GI snacks that will satiate those pesky sugar cravings whilst keeping you healthy and slim. Take a culinary adventure through Jamaica and uncover flavourful recipes that are perfect for the warmer weather. And speaking of the heat, we’ve got a whole array of savoury fruit meals that will tantalise your summertime tastebuds. Meet dynamic Aussie chef James Viles as he talks to us about his commitment to using seasonal, ethical produce and get to know the people growing figs. Plus, find out what cookbooks the EatWell team are loving, discover the foods that are good for your muscles and much, much more!

From nut loafs to chicken and cranberry parcels – whatever festive feast you’re cooking this season, eat, drink and be merry with all our hosting-ready recipes. Make a stunning dinner for a crowd, delicious party appetizers for every diet, showstopping desserts and much more with our annual entertaining issue. Find vegetarian starters certified to wow and get creative with seasonal sweet corn. We show you how to use up all those Christmas leftovers in delicious recipes from quiches to omelettes, salads and homemade pizzas. Bored of the same rota of festive food? Take a culinary adventure through Cuba and uncover summer-approved recipes made for sharing al fresco, or get the family together for a dumpling making contest with a whole section dedicated to delicious dumplings. Then get cosy in the kitchen with Masterchef winner Emma Dean and discover the winners of our annual Yummies Awards. Plus, find out what foods are good for your heart, meet the people making tahini and much, much more!

Are you ready for your tastiest spring yet? Let EatWell #32 be your guide to delicious al fresco dining, as you kick open the windows and welcome the taste of spring into your kitchen. Find fusion dishes that bring the best culinary corners of the globe together on one plate, and rainbow meals that pack in the fruit and vegetables to get you kicking those 7-a-day goals. Get creative with crêpes, with sweet and savoury options to suit any palette at any time of day, and revolutionise pasta dishes with low KJ options that will leave you satisfied and energised. Remember that jar of miso lurking in your fridge? We show you how to use it in a whole section dedicated to making kitchen magic with miso. Plus, you’ll meet O Tama Carey of Sydney’s Lankan Filling Station as she talks sustainable eating and creating the perfect Sri Lankan hopper. Find out if vegetables can give you a summer glow, chat with Australia’s almond growers,  and learn how to get happy with chocolate, plus much, much more!

With more than 100 creative recipes, EatWell #31 pays homage to the home cook hero. If you grew tired of your usual rota of recipes in isolation, be inspired by café-style lunches at home, make your own croquettes from scratch and get down with delicious Danish cuisine. Discover a whole new way of healthy cooking with poached perfect meals and delve into the magical power of black garlic. There’s also an abundance of seasonal recipes, with flu-fighting fare, warming winter dishes and iron-rich vegetarian meals designed to boost your health and power up your energy levels. Plus, we take a look at this year’s top food trends, uncover the rich heritage of cooking with ghee and invite you to celebrate the humble butternut pumpkin.

With more than 100 nutritious recipes, EatWell #28 will inspire you to think about your impact on the planet. Find out which foods have the smallest environmental footprints, what fruit and vegies are in season and the latest food and health news. This summer, enjoy fresh and easy superfood salads and
discover our favourite meals served with relish, chutney and sauce – you might be surprised! For your next kids’ party, why not give the little ones some healthy treats like peanut butter popcorn bars and cheesy twists? Discover the secret to baking the perfect loaf of spelt bread, the magic of kefir and learn how to cook with broccoli rabe. Still hungry? Bring some Ethiopian taste to your cooking, discover five unusual fermented foods and meet some friendly strawberry growers. Of course, the warm, languid days of summer just beg to be finished off with a cooling, delicious dessert. That’s why we’ve dedicated a whole recipe section to chilled desserts. Enjoy!

With more than 100 nutritious recipes, EatWell #27 will inspire you to enjoy a fresh, unique and festive break. Discover delicious alternatives to Christmas puddings and how to plate the perfect cold Christmas buffet. Looking for some healthy fruit snacks for the kids this summer? We have you covered with simple and healthy fruit recipes! Speaking of fruit, you’ll meet some of Australia’s most passionate pineapple growers. Staying local this year? We have rounded up some of the best Indonesian-inspired recipes to evoke that exotic holiday feeling from home. Explore the fizzy world of kombucha, learn why butter isn’t bad for you and indulge in healthy meals using olive oil. Find out five must-have freezer foods and why, drinks that beat dementia and foods that will boost your energy. Can eating grains lengthen your life? We take a look! And, if you’re still hungry, discover what fruit and vegies are in season and read the latest food news, plus loads more!

With more than 100 nutritious recipes, EatWell #26 will inspire you to revive and refresh your body and the way you cook this spring. Get to know the winners of our EatWell Yummies awards for 2019 and meet some of Australia’s most passionate orange growers. Speaking of passion, do you want to live a long and passion-fuelled life? We have rounded up some of the best Cypriot-inspired recipes for you to try. Explore artisan vinegars, learn how to make the perfect pilaf and indulge in healthy versions of crumble favourites. You’ll also try five different herbal teas and discover how to cut your cholesterol levels with the humble apple. Can drinking warm water help you eat better? We take a look! Plus, which is better – fresh, canned or frozen? The answer might surprise you! And, if you’re still hungry, our wonderful chefs share their favourite meals to boost iron levels. You can also find out what fruit and vegies are in season and read the latest food news, plus loads more!

With more than 100 nutritious recipes, EatWell #25 will encourage you to lead a full and nourished life this winter. With simple tweaks to your diet, you’ll improve your sleep, warm your belly with flavoursome curries and discover the anti-ageing benefits of spices. Create healthy school lunches for your kids, explore the eating philosophy of hara hachi bu and learn how to fight colds with cinnamon. In this issue, you’ll meet local beetroot growers and artisan aioli makers. Find out what it means to be a flexitarian and meet Keira Rumble — enjoy her recipe for hemp-crusted chicken. Learn how fermented foods can reduce anxiety, fall in love with Brussels sprouts and treat yourself to healthy, warming desserts this winter. Plus, you’ll discover our favourite pie recipes to please the whole family, Dutch-inspired dishes and lunches to increase your afternoon energy levels. And, if you’re still hungry, read the latest in food news, what fruit and veg are in seasons plus so much more!

With more than 100 nutritious recipes, EatWell #24 will inspire you to nourish your body as the temperature outside begins to drop. Do you spend too much time in the kitchen each night? Explore our midweek quickies section and get dinner on the table in no time at all! Discover why full-fat dairy can help you lose weight, indulge in deliciously cheesy meals and learn how to cook with tahini. You’ll learn the secrets to feeding your skin from the inside out, delight in edible flowers and discover how to add them to your culinary creations. Find out how to make the perfect passata and revel in risotto – we even have a breakfast risotto recipe! Discover pumpkin, a wonderfully versatile vegetable, enjoy healthy versions of English comfort foods, uncover the best cafes serving up healthy and sustainable meals and support local farmers and producers by making ethical hummus. And, if you’re still hungry, our wonderful chefs share their favourite baked dishes while you discover what fruit and vegies are in season and read the latest food news, plus loads more!

Welcome to our gut-friendly issue! With more than 100 delicious recipes, EatWell #23 is filled with gut-healing dishes to inspire you to eat healthily and seasonally this autumn. How’s your gut health? Getting the right bacteria in your gut is largely a result of your diet. In this issue, we’ve put together some delicious recipes that will get your gut happy and keep it happy. You’ll also hear from sauerkraut makers and artisan kefir producers, as well as Sarah Wilson who shares her banana peel cake – yes, you heard right… banana peels! Learn how to decipher nutrition labels, the different types of cooking oils, new ways to prepare okra, guilt-free biscuits and quick meals served in a jar. Planning your next trip? How about Portugal? We’ve dedicated an entire recipe section to this culinary delight. Plus, read through our cookbook feature and be the first to know the latest food trends to hit cafes all around Australia. And, if you’re still hungry, discover our favourite Moroccan tagines, read the latest food news, which fruit and vegetables are in season plus loads more!

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Issue #41, 2022

Issue #40, 2022

Issue #39, 2021

Issue #38, 2021

Issue #37, 2021

A sexy Recipe Mag that has a healthy approach to good food. Taste every page as you flick through – delicious! Why bother? Because everything in here is good for you, easy, and yum. We know you are busy so we give you everything you need to eat well – recipes, shopping lists, quick ideas. You’re tapping in to a heap of wisdom from passionate chefs, bloggers and caring home cooks. You can share yours too – we’re a community. Life’s short…. outsource your food plan to people who love healthy good food. If you stopped buying recipe mags years ago because they’re full of things you can’t eat – then try Eat Well! Over 70 recipes per edition.

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Prior to Magzter, he was the President of Dot Com Infoway (DCI) and Galatta Media. His duties included strategic marketing, partnership development, and monetizing content globally. DCI grew from a small team of 3 in 2000 to 300 by 2011 and was dealing with web, software and app development for clients globally.

Since we launched, Magzter has been committed to partnering with global organizations to provide the greatest possible newsstand technology & service to our customers. Whether you are looking to offer magazine subscriptions to your customer database or just want to learn more, Magzter is committed to helping your business grow. To find out more, please fill out the questionnaire below:

The DMCA allows us to restore the removed content if the party filing the original DMCA Notice does not file a court action against you within ten business days of receiving the copy of your Counter Notice.

This Policy covers Company’s treatment of personally identifiable information (“Personal Information”) and other information about you and your computer or device that Company gathers when you are accessing the Service. We may collect Personal Information from you, as explained in more detail below, and we use this Personal Information internally in connection with our Services, including to personalize, provide, and improve our products, services, content, and advertising, and to allow you to set up a user account and profile, to contact you, to fulfill your requests for certain products and services, and to analyze how you use the Services. In certain cases, we may also share some Personal Information with third parties, but only as described in point 4.

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To analyze the quality of content and provide appropriate feedback to publishers

We have designated a Grievance Officer to address any complaints related to objectionable content.

We request that any complaint related to objectionable content be sent to the Grievance Officer through email to the above-mentioned email address. We also request that you provide the following details when making a complaint:

and the App that provides you the capability to order, subscribe to and receive the delivery of various magazines, books, news and magazine and publication related content (collectively known as 'Publications') and to have these digital versions of the Publications delivered to you

c. We also collect information associated with your use of the application in order to make personalized recommendations. If you provide your third-party account credentials to us, you understand some content and/or information in those accounts (“Third Party Account Information”) may be transmitted into your account with us if you authorize such transmissions, and that Third Party Account Information transmitted to the Service is covered by this Policy.

f. The Personal Information we collect allows us to respond to your requests, improve our products and services, customize the advertising and content you see, and communicate with you about new products.

is the World's largest and fastest growing self-service, cross-platform digital newsstand with over 87 million users since its inception in 2011 and thousands of magazines and newspapers across 40+ categories and 60+ languages. Headquartered in New York, Magzter has its local presence in Amsterdam, London, Mexico City, Chennai, Mumbai, New Delhi, Bengaluru, Singapore, and will soon be expanding to other countries. Founded by global entrepreneurs, Girish Ramdas and Vijay Radhakrishnan in June 2011, Magzter enables magazine and newspaper publishers around the world to create and deliver digital editions of their titles to global consumers.

n. We will also use usage information in order to ensure users adhere to our Terms of Use. For example, a user’s usage information will help us confirm that a user only downloads a magazine or other content a permitted number of times or to a permitted number of devices.

which gives digital readers unlimited access to 8,500+ magazines and newspapers for a monthly subscription price. Magzter also has the largest number of stories in the world with its game-changing ezRead 2.0 feature for its apps, which enables smartphone and small-screen mobile users to enjoy magazine content the way it was meant to be enjoyed, with article text that is easy to read and is accompanied by stunning videos and high resolution photography.

{{magzter}} is the World's largest and fastest growing self-service, cross-platform digital newsstand with over 87 million users since its inception in 2011 and thousands of magazines and newspapers across 40+ categories and 60+ languages. Headquartered in New York, Magzter has its local presence in Amsterdam, London, Mexico City, Chennai, Mumbai, New Delhi, Bengaluru, Singapore, and will soon be expanding to other countries. Founded by global entrepreneurs, Girish Ramdas and Vijay Radhakrishnan in June 2011, Magzter enables magazine and newspaper publishers around the world to create and deliver digital editions of their titles to global consumers.

Eat Well Magazine - Issue#14 2017

Eat Well Magazine - Issue#14 2017

In this issue

Eat Well Magazine Description: