Media Release - 22 October 2012
Food Hub Created For Kiwi Foodies
APN New Zealand has announced the launch of foodhub.co.nz, an online home for its thousands of new and proven recipes
and food content.
The site is now open for business and showcases a treasure trove of recipes offered by our most loved and respected
chefs and food writers drawn from APN’s newspaper and magazine contributors.
APN Chief Operating Officer, Todd McLeay, says the site has been created for the home cook.
“Foodhub.co.nz is for busy Kiwis who buy what’s local and in season. Kiwis love good food but we don’t want to muck
around converting a recipe from the US imperial measure. It’s ideal for people who open the fridge, see that they have
salmon and some orange juice and think, ‘what can I do with that for dinner?’”
McLeay says across the APN titles the wealth of experience and cooking knowledge is significant.
“At the New Zealand Woman’s Weekly alone there are decades of tried and tested recipes but across our other titles we
have great chefs such as Lauraine Jacobs writing for the Listener and Jan Bilton in our regional newspapers, plus many
household names offering recipes, tips and advice. It’s a one-stop-shop of food knowledge and inspiration.”
Recipes from the New Zealand Herald’s new food magazine, Bite, also feature. Bite editor Jo Elwin says the new online
offering is comprehensive.
“Food Hub is the first of its kind for Kiwis really, as a practical online guide to make the most of what you’ve got in
the cupboard,” she says. “But it also offers plenty of inspiration to step up your food experience if you want to.”
McLeay says that the Food Hub will be accessible across desktop, tablet and mobile devices.
“We’re very excited and the reaction from our foodies has been very positive.”
[Ends]
ORANGE & GINGER POACHED SALMON – Jan Bilton
SALAD: 125g rice noodles
1 cup mung bean sprouts
1/2 cup each: mint leaves, coriander leaves
2 tbsp Vietnamese mint, sliced
DRESSING: 2 tbsp lemon or lime juice
1 tbsp fish sauce
pinch sugar
SALMON: 1 cup orange juice
2 tsp grated root ginger
1 kaffir lime leaf, julienned
250g packet salmon escallops
Cook the rice noodles according to the packet instructions. Drain well.
Combine lightly with the sprouts and herbs. Sprinkle with the combined dressing ingredients.
Meanwhile combine the orange juice, ginger and kaffir lime leaf in a frying pan. Bring to a simmer.
Add the salmon and poach for about 4 minutes or until just cooked.
Serve the salmon on the salad drizzled with a little of the cooking liquid.
Serves 2