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Suet? Dripping? Stuff that
A century ago, we did things differently - which extended to cooking. Peter Dowden decided to get a taste.
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Climate remains the crisis of our times
Climate remains the crisis of our times
The urgency of the climate crisis demands we remain focused on solutions, despite all the distractions, writes Prof Janet Stephenson.
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Shining light on autumn colours
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Shining light on autumn colours
A Mosgiel garden has plenty of colour in late autumn, and not just during the day, Louise Frampton discovers.
A tentacle’s tender embrace
A tentacle’s tender embrace
The documentary My Octopus Teacher is a true account of a common South African octopus with which the documentary film-maker and naturalist Craig Foster formed a close acquaintance.
Arizona: attractions and Americana
Arizona: attractions and Americana
Getting his kicks on Route 66, Mike Yardley recommends the Arizona section of the fabled road as it celebrates a major milestone.
Weaving a welcome
Weaving a welcome
Ana Teofilo’s design for a new carpet at Tūhura Otago Museum draws from the rich visual language of Pacific cultures, she tells Kim Dungey.
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Students give oats a 21st-century makeover
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Students give oats a 21st-century makeover
As NZ food production is threatened, Dunedin culinary students are looking at ways to support and change perceptions of locally produced products like oats, Rebecca Fox finds.
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Tasty ways to celebrate the longest night
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Tasty ways to celebrate the longest night
The longest night of the year later this month provides a perfect opportunity for a winter feast.
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Kimchi and tofu cabbage rolls
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Kimchi and tofu cabbage rolls
There’s something satisfying about wrapping a simple filling in cabbage and letting it cook gently in broth.
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Richer chardonnays pair well with autumn food
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Richer chardonnays pair well with autumn food
Today’s line-up revolves around a quintet of Central Otago offerings along with a interloper from Hawke’s Bay.
Welcoming treats with Southeast Asian twist
Welcoming treats with Southeast Asian twist
Homesickness and reality television led Raymond Tan to baking — to make the celebratory foods he missed from home and to see if doing so was as hard as the programmes made out.
A moon to watch with pumpkin soup
A moon to watch with pumpkin soup
A reporter called to ask me about the strawberry moon. That’s what they’re calling Sunday night’s full moon.
Perfect pairing
Perfect pairing
Lovely pears with succulent pork and crisp, crunchy crackling captures the turn of the season, writes Nigel Slater.
Be it ever so humble
Be it ever so humble
Entering someone’s house uninvited is not to be taken lightly.
7 Weight-loss myths exposed
7 Weight-loss myths exposed
Gary Dawkins dispels some myths about losing weight.
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Pieces from the past
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Pieces from the past
On a recent tour of China following the Silk Road, Dunedin dress historian Dr Jane Malthus was intrigued by the changes in dress practices.
We’re still subsidising emissions
We’re still subsidising emissions
Farmers should be supported to take climate action, not shielded from it, Sean Connelly writes.
New life for felled tree
New life for felled tree
A long-anticipated sculpture, created by artist Tavita Faafoi, was unveiled in the grounds of Olveston Historic Home earlier this month.
Abundance of white bloomers
Abundance of white bloomers
Aotearoa New Zealand is renowned for having an exceptionally high proportion of white-flowering plant species.
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Epic new epoch
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Epic new epoch
Four young Dunedin bands are drawing on the city’s rock ’n’ roll heritage to create new possibilities, Tom McKinlay writes.
