Media Kit

The Gulf Region has had a long-standing love affair with the sea – for millennia it has been the backbone that has

shaped many of its economies.

Published bi-monthly in English and Arabic, Hadag is the first of its kind in the Middle East. Hadag Magazine is

designed to fuel the passions of the active boater in all facets and acts as a nod to the region’s ancient boating

traditions.

A regional magazine with headquarters in Bahrain, Hadag Magazine offers select content that enlightens and educates

boaters of all experience levels to ultimately enhance their boating experience. Through our print and online platforms,

we engage our readers with visually exciting coverage of premium yachts, technology, design, seamanship, boating

and fishing destinations, electronics, equipment, exotic charters, current events, as well as relevant fashion and

lifestyle features.

ExEcutivE Summary

Hadag’s mission is to stir our readers’ love of boating and marine life with every issue. This is accomplished with beautiful photography and comprehensive editorial content

that satisfies our readers’ thirst for information.

Published in both English and Arabic – our content is written for boating enthusiasts of all experience levels – reaching the heart of the active boating population with the best in human interest and real-life experience stories, insightful

reviews, and expert advice and techniques.

The result is a highly involved and engaged readership.

EDITORIAL CONTENT

Hadag Magazine 61 60 Hadag Magazine Hadag Magazine 61 60 Hadag Magazine

ARABICSPICED

KING FISH BAHARAT STYLE

The experts at Baharat, Le Meridien Bahrain City Centre puts their very own touch on this much-loved local dish.

IngredientsServes 4:180 gm Local king fish 100 gm Fresh potatoes, thinly sliced20 gm Black olives, chopped3 gm Ginger, chopped3 gm Garlic, chopped 50 gm Onion, chopped5 gm Fresh coriander, chopped3 gm Cumin powder 2 gm Salt 2 gm Black pepper powder 150 ml Whipping cream 100 ml Fish stock 50 ml Olive oil 20 ml Lemon juice 200 gm Jarjeer (local rocket leaves), chopped5 gm Red chilli, thinly sliced

Garnish:Cherry tomatoes, halvedRed and yellow capsicum cut into fine stripsFresh coriander leavesFresh rosemary

Method:Potatoes:

Heat the oven to 165 °C. Mix the salt, black pepper, fresh coriander, garlic, and half of the olive oil together and pour over the sliced potatoes. Mix well to coat the potatoes. Put the mixture in an oven-proof dish and cook for 25 minutes. Remove from the oven, add the olives and half of the whipping cream and combine everything. Season with salt and pepper.

Fish: Mix salt, black pepper, cumin powder,

lemon juice and garlic together and rub the fish fillets with the mixture. Pour some olive oil in a sauté pan, once hot add the marinated fish fillets and fry until golden. Fry the other side until cooked through. Remove from heat. Set aside.

Jarjeer sauce: Heat a saucepan and place the chopped

onion, garlic and half of the whipping cream in the pan. Simmer. Add the jarjeer, season with salt and pepper and blend everything together.

Plating:Using a circular mould arrange the potatoes

on a plate. Remove the mould and place the fish on top of the potatoes. Pour the jarjeer sauce around the arrangement and garnish with the sliced chillies. Garnish the fish with cherry tomato, capsicum, coriander leaves and rosemary.

HOW TO COOK IT

Hadag Magazine 31 30 Hadag Magazine Hadag Magazine 31 30 Hadag Magazine

DHOW The ancient

tradition of ‘dhow’-building is alive and well today, not least

in Bahrain, where A.Aziz Shaheen

Khalfan still plies his trade constructing

these beautiful vessels.

THE ANCIENT ART OF

BUILDING

HADAG HERITAGE

ROYAL

Hadag Magazine 61 60 Hadag Magazine Hadag Magazine 61 60 Hadag Magazine

ARABICSPICED

KING FISH BAHARAT STYLE

The experts at Baharat, Le Meridien Bahrain City Centre puts their very own touch on this much-loved local dish.

IngredientsServes 4:180 gm Local king fish 100 gm Fresh potatoes, thinly sliced20 gm Black olives, chopped3 gm Ginger, chopped3 gm Garlic, chopped 50 gm Onion, chopped5 gm Fresh coriander, chopped3 gm Cumin powder 2 gm Salt 2 gm Black pepper powder 150 ml Whipping cream 100 ml Fish stock 50 ml Olive oil 20 ml Lemon juice 200 gm Jarjeer (local rocket leaves), chopped5 gm Red chilli, thinly sliced

Garnish:Cherry tomatoes, halvedRed and yellow capsicum cut into fine stripsFresh coriander leavesFresh rosemary

Method:Potatoes:

Heat the oven to 165 °C. Mix the salt, black pepper, fresh coriander, garlic, and half of the olive oil together and pour over the sliced potatoes. Mix well to coat the potatoes. Put the mixture in an oven-proof dish and cook for 25 minutes. Remove from the oven, add the olives and half of the whipping cream and combine everything. Season with salt and pepper.

Fish: Mix salt, black pepper, cumin powder,

lemon juice and garlic together and rub the fish fillets with the mixture. Pour some olive oil in a sauté pan, once hot add the marinated fish fillets and fry until golden. Fry the other side until cooked through. Remove from heat. Set aside.

Jarjeer sauce: Heat a saucepan and place the chopped

onion, garlic and half of the whipping cream in the pan. Simmer. Add the jarjeer, season with salt and pepper and blend everything together.

Plating:Using a circular mould arrange the potatoes

on a plate. Remove the mould and place the fish on top of the potatoes. Pour the jarjeer sauce around the arrangement and garnish with the sliced chillies. Garnish the fish with cherry tomato, capsicum, coriander leaves and rosemary.

HOW TO COOK IT

Hadag Magazine 25 24 Hadag Magazine Hadag Magazine 25 24 Hadag Magazine

TWO SEAS BAHRAIN SEEN FROM ABOVE

HADAG STORY

His new book ‘Above Two Seas’ showcases some of the most beautiful views of Bahrain, from the architecture to the wildlife, the neighbourhoods and

the coastline, Andrew Weaver has captured and collated the splendour and diversity of this charming country. Hadag’s Shabana Adam caught up with the seasoned photographer to learn more about his latest project, his work

process, and his inspirations…

من فـــوق البحــــــــــــار

جمال والكالسيكية خطوط جمالية من اليخوت الزيالندر جعلها تبرز في المرسى. هذا هو السبب في أنها هي جذابة للغاية �ولئك الذين يريدون أن تبرز كفرد! جمال والكالسيكية خطوط جمالية من اليخوت الزيالندر

جعلها تبرز في المرسى. هذا هو السبب في أنها هي جذابة للغاية �ولئك الذين يريدون أن تبرز كفرد! جمال الزيالندر جعلها تبرز في اليخوت اليخوت جمال والكالسيكية خطوط جمالية من والكالسيكية خطوط جمالية من

المرسى. هذا هو السبب في أنها هي جذابة للغاية �ولئك الذي

x 15,000Hadag Magazine 1 PB Hadag Magazine

Issue 1 - Prices: Bahrain/ 1 BD - K.S.A. 10 SR - U.A.E. 10 ED - Kuwait 0.7 KD

CHANNAD:Find It ,Catch It

& Cook It

The GUARDIANS

of the Kingdom’s coastline

صـــــور ومواصـــــــــــفات الفئــة الــجديــــدة من ا�يالنـــــــــدر زذ 44

Zeelander’sRETRO CHIC

حراسة المحيطأولياء ا�مور

ساحل المملكة

الكنعدطريقة صيده والحصول

عليه و طبخة

Over 15,000 copies of Hadag Magazine are distributed across the Region and the main Harbours, Marinas and Yacht Clubs in the Gulf;

as well as all major bookstores.

MagazineDistribution

IFC DPS

OBC

IBC

Gatefold Cover

DPS

FP

$13,800

$15,000

$8,000

$14,200

$12,000

$6,500

USD

Full page H: 295mm W: 220mm+ 3mm bleeds

Double Page H: 295mm W: 440mm+ 3mm bleeds

Half Page H:295mm W:110mmor H:149mm W:220mm+ 3mm bleeds

Rate caRd

All Rights Reserved. Opinion expressed within does not necessarily represent the opinion of the publisher. All efforts have been made to ensure accuracy of the information within this publication. However, FACT M.E. Bahrain Publishing cannot accept responsibility for any erroneous content or omissions.