Succulent mimics decaying meat
In the succulent house of the winter garden, there is a peculiar milkweed that is strangely captivating.
Your garden
Your garden
Garden maintenance is very important at this time of the year.
Discovering the key to life
Discovering the key to life
A Kaitangata couple have found the key to a well-balanced life, reports Louise Frampton.
Huge Christchurch estate sold for $6m
Huge Christchurch estate sold for $6m
A luxury home in one of Christchurch’s most expensive suburbs has sold for $6 million.
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Love of fashion started young
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Love of fashion started young
From teaching textile design at Taieri College to launching her own label, Brittany Nelson-Misa is a quiet force in the local fashion industry, finds Josie Steenhart.
A different island living
A different island living
Thirty years after hearing about the Inner Hebrides from a friend, Julie Orr-Wilson gets to experience the islands herself.
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Separating tall tales from true
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Separating tall tales from true
He was notorious for telling tall tales. So who, really, was Otago’s first harbour pilot, Richard Driver? Bruce Munro talks to two of Driver’s descendants.
Pride in part in revealing domestic chicken story
Pride in part in revealing domestic chicken story
When a new law was introduced not long ago that banned battery hens, there was a shortage of eggs.
Retirement gift shows us a moment in time
Retirement gift shows us a moment in time
A parting gift captured a moment in time at Oamaru’s post office, writes Elly Dunckley.
Box on into the new year
Box on into the new year
This is an ideal exercise to let off steam, release any frustrations and reduce stress.
Kāi Tahu holds strong to right to invite PM
Kāi Tahu holds strong to right to invite PM
Dame Naida Glavish had a crack at our iwi for hosting the Prime Minister on Waitangi Day on Banks Peninsula at Ōnuku, saying we were being used so he could avoid going to Waitangi.
Co-operative model picture of success
Co-operative model picture of success
Local artisans have been making a success of Guild’s crafty co-operative model for 10 years now, writes Kate Oktay.
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Flavour-filled sav blancs with a golden touch
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Flavour-filled sav blancs with a golden touch
Among the lineup of sav blancs today are a striking trio from Rapaura Springs sporting their brand new gold livery.
Make pasta more colourful
Make pasta more colourful
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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Apricot jam
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Apricot jam
Making jam is really a very simple process.
Condiments that win compliments
Condiments that win compliments
There is something intensely satisfying in opening the pantry door to see jars of preserves you have made yourself, food writer Rowan Bishop says.
Exploring Gemini
Exploring Gemini
This week, I invite you on a journey through the constellation Gemini, the Twins.
You are what your ancestors ate
You are what your ancestors ate
There’s a world of wisdom in the recipe books of our ancestors, writes Hagar Ozri.
Take it slowly with fermented foods
Take it slowly with fermented foods
If we can encourage good microbes in our gut, we can feel a lot better.
Your garden, February 14th
Your garden, February 14th
Onions have layers, and so too does your garden.
