Buxton design highly desirable
A draper, a limemaker and a group of Catholic sisters don’t appear to have anything in common, but in the early 20th century they were united in their desire to have a ‘‘Buxton garden’’.
Spoilt for choice in herbaceous borders
Spoilt for choice in herbaceous borders
The Herbaceous borders this summer packed a lot of punch thanks to a wide variety of bright colours, contrasting heights and a wet summer. Not everyone in Dunedin would have appreciated that type...
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Poor excuses for poverty
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Poor excuses for poverty
One child in eight lives in poverty in this country. Bruce Munro asks Max Rashbrooke how this happened, why middle NZ is key to changing it and how a kid from a wealthy suburb became the go-to guy on poverty.
The world in its best light
The world in its best light
Photography is a colonial art form, historically feared by Māori people.
Your garden
Your garden
Potato crops can be harvested before the tops have died right away from the plants.
‘Vegelante’ vigour
‘Vegelante’ vigour
Eating with the seasons is easy when salad is involved, since so much of it is about knowing how to treat the vegetables in the first place, and often doing less with more, Alice Zaslavsky says.
Mainland island welcomes tīeke
Mainland island welcomes tīeke
Māui’s fingerprints are all over Orokonui’s newest inhabitants, Madison Kelly writes.
Parting the waters
Parting the waters
Reed waka were essential for life in the south, writes Seán Brosnahan.
London Fashion Week dealing with hard truths
London Fashion Week dealing with hard truths
Running for just four days, LFW needs British soft power and its prized creatives to bring some buzz, finds Jess Cartner-Morley.
A fresh look at the past
A fresh look at the past
The owners of this house relocated from a city where heritage homes are often replaced by high-rises due to limited land availability. Kim Dungey reports.
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Tiny Otago town has NZ's best burger
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Tiny Otago town has NZ's best burger
New Zealand’s best burger is being cooked on the Catlins coast right now by a husband-and-wife team.
Simple syrup, pastry, ravioli, Caesar dressing
Simple syrup, pastry, ravioli, Caesar dressing
Make a splash in the kitchen - top chefs and cooks share easy ways to take your dinner to the next level.
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Rising to the challenge when tasting Riesling
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Rising to the challenge when tasting Riesling
Riesling tastings can be a challenge.
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Stuffed kamokamo
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Stuffed kamokamo
Kamokamo work so well as an edible vessel for stuffing.
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Let summer flavours linger
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Let summer flavours linger
One of the best ways to make summer feel endless is to keep cooking summery meals. With daylight saving coming to an end in about a month, why not make the most of it with a barbecue.
Sculptural, shiny gowns on red carpet
Sculptural, shiny gowns on red carpet
Wicked star Ariana Grande walked the Oscars red carpet in sculptural flared pink top and a tulle skirt, one of several actors to make bold fashion statements.
A life in letters
A life in letters
In recent months Dunedin’s Neville Peat has received major recognition for half a century of writing about the southern environment.
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Sustainability via creativity
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Sustainability via creativity
Co-owner and chef at a top restaurant in Portugal, Dunedin-born George McLeod is passionate about making an impact with zero-waste, sustainable restaurant practices.
No shortage of treats in edible garden
No shortage of treats in edible garden
Sharon Fitzgerald, of Mosgiel, shares her garden with readers.
Watching goes both ways
Watching goes both ways
Too much watching tips over into paranoia, Eva Wiseman writes.
