A year as University of Otago Frances Hodgkins Fellow has built on Patrick Lundberg's early excitement about his art. Charmian Smith reports.
Rosés used to be pink, sweetish and fruity but some are becoming more interesting, especially when matured on lees or fermented in old oak. The variety makes a difference too, with merlot and the cabernets usually giving more structure than pinot noir.
The 11th Central Otago Pinot Noir Celebration late last month was its usual mix of good wine, good food, good company and thoughtful presentations. More than 200 delegates, replete with fine food and wine are wending their way home to the US, Europe, Asia, Australia, and of course elsewhere in New Zealand. Charmian Smith reports on the maturing of the region.
The Royal New Zealand Ballet's new artistic director is Francesco Ventriglia, an Italian passionate about ballet and beauty. Charmian Smith reports.
New Year resolutions to live a healthier, happier life can easily fade but Claire Turnbull has some good advice to help you stay on track. Charmian Smith reports.
A vegetable renaissance is happening. Charmian Smith reports on a trend that's been growing steadily and looks at five new cookbooks that offer enticing plant-based recipes.
Villa Maria's Marlborough winemaker Helen Morrison sent a selection of her sauvignon blancs to highlight the characteristics of individual vineyards and subregions.
In a culmination of three years of study, the first bachelor of culinary arts students at Otago Polytechnic put on a memorable dinner last week for friends and associates.
Wine awards may may be a dime a dozen in New Zealand but do they make a difference? Charmian Smith looks at how they are judged.
Acting needs a completely different mindset from directing a play, says Lara Macgregor.
Amanda Ewing began baking oatcakes 10 years ago for her husband, who missed them from his years growing up in Scotland.
There's such variety in pinot noir depending on where it comes from and how ripe the grapes are, how it is made and whether it is aged or not - the 6-year old wine in this tasting is drinking very well, but may not be to the taste of those who like big fruity numbers.
Dunedin chef Ken O'Connell, owner of Bracken Restaurant in Filleul St, has been named a Beef and Lamb Ambassador for 2015.
Jessica Nadel's Greens 24/7: Quick easy and delicious recipes for eating leafy greens at every meal (Murdoch) offers lots of ideas and encouragement to help keep those healthy eating New Year resolutions.
Flavours of home is a series of recipes from around the world cooked by people at home in Otago. This week, Sue Bidrose, of Dunedin, shows us how to make mjadra at addis (lentils, rice and caramelised onions).
This year's Dunedin arts diary is filling up with a kaleidoscope of concerts, plays, exhibitions and other events. Charmian Smith reveals some of the delights in store for arts lovers.
A chilled sauvignon blanc is refreshing to sip over lunch or on a long summer evening. It's also good with salads and many other fresh summer dishes.
It's hard to beat a good chardonnay, one with fruit, oak and nutty characters in harmony anda crisp, long, satisfying finish.
Claire Barton's experience studying music and performing in Dunedin gave her an advantage over other emerging singers in London, the mezzo-soprano tells Charmian Smith.
Rose is a versatile summer wine, good with most foods - from turkey and ham to salads and fish. This batch of roses were deliciously refreshing.