New-look Herald titles debut this weekend

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Significant editorial changes will be unveiled this weekend by the Herald on Sunday and Weekend Herald magazines Canvas and Weekend.

A fresh, modern design and new content are intended to ensure titles remain compelling for the growing audience.

Among the changes is the arrival of celebrity cook Annabel Langbein, who joins Canvas as the weekly food columnist; the magazine also adds a new beauty column.

The changes to the Herald on Sunday bring it in line with the rest of the Herald family, adopting the blue masthead colour of its sister publication, the Weekend Herald.

The changes feature a streamlined, more reader-friendly layout, including the addition of a Review section, which will consolidate the features and columns from popular opinion writers into one easy to navigate section.

“The Weekend Herald and Herald on Sunday have defied global trends to grow in the latest readership results,” says weekends editor Miriyana Alexander. “The Herald on Sunday grew 1.3% to become the number one Sunday newspaper in New Zealand, while The Weekend Herald grew 3.8% to 412,000 readers.

“We know our readers have busy lives, and we’re proud to produce publications people want to spend quality time with on their precious weekends,” Alexander said.

“The growing readership is a testament to the quality of our content. We’ll continue to deliver long form, investigative journalism alongside our lifestyle content, and listen to what the readers who pick up our newspapers every weekend want. These changes reflect that.”

Canvas and Weekend will both unveil a “sophisticated” new design on Saturday, including new mastheads.

Books content will move from Canvas into Weekend, to complement the existing arts & culture section. In its place, Canvas will introduce a new section featuring the best in beauty and men’s grooming.

Langbein debuts in the Canvas Winter Food issue, out on Saturday.

New Zealand Herald head of lifestyle Jacqui Loates-Haver says she’s delighted to have Langbein on board. “Annabel’s approach to cooking is practical and inspiring,” she says.

“Her down-to-earth style has made her a household name not only in New Zealand but internationally, and we think our readers will respond well to her recipes and ideas.”

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