Analemma proof science works
Analemma proof science works
The equinox slipped past us this week.
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Every week treats
Every week treats
Making healthy, tasty food from the supermarket is a challenge, but Nabula El Mourid took it on.
Music in the key of hope
Music in the key of hope
Eva Maria Ghannam will sing on Sunday for the mothers and children of Gaza, for the brave souls of the flotilla and all who hold out hope, she tells Tom McKinlay.
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A too tight an embrace
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A too tight an embrace
Custody disputes are dreadful times. The heightened emotions make people act crazy, writes Lisa Scott.
More to ‘weeds’ than meets the eye
More to ‘weeds’ than meets the eye
Author Andrew Crowe explores the culinary world of New Zealand’s non-native plants - the introduced plants that thrive in the wild in New Zealand.
Your garden
Your garden
What to do in your garden this week.
Morocco in the fast lane
Morocco in the fast lane
Train travel has had a resurgence in popularity recently. In this series Lonely Planet travel writers look at some of the most "epic" train adventures available.
Angular, simple design for a spa-like feel wins top bathroom awards
Angular, simple design for a spa-like feel wins top bathroom awards
Clean lines and a simple, understated aesthetic resulted in this Queenstown bathroom being recognised at the recent NKBA Excellence in Design Awards.
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A heady brew
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A heady brew
A decade after starting his own specialty coffee business in Dunedin, Jason Moore remains at the forefront of the scene, navigating rising costs, technological advances and shifting tastes.
Best ever chocolate cake?
Every day is all we have
Springtime usually calls for celebration.
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Ways to reduce uncertainty about dryness of Rieslings
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Ways to reduce uncertainty about dryness of Rieslings
Always a pleasure for me to taste flights of Riesling; one thing I’m mindful of is serving order, from the dryest wines, then gradually ascending sweetness.
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Boiled lemon, olive oil and polenta cake with rosemary syrup
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Boiled lemon, olive oil and polenta cake with rosemary syrup
Moist and fragrant, this cake is all about bold citrus with a rustic edge.
The spice of kitchen life
The spice of kitchen life
Masala is a whole different way of experiencing food.
‘A city of light’— and ice cream
‘A city of light’— and ice cream
The New Zealand and South Seas International Exhibition lit up the Dunedin night, writes Peter Read.
Partial eclipse a taste of the show to come
Partial eclipse a taste of the show to come
Early on Monday, September 22, Dunedin will wake to a sunrise that isn’t quite right.
Change happens close to home
Change happens close to home
There’s power in the local and right now it is in voters’ hands.
The art of being Miriam
The art of being Miriam
As she publishes a new book, British-Australian actress Miriam Margolyes tells Eva Wiseman about the perils and pleasures of being herself.
Americas’ ancients march back in time
Americas’ ancients march back in time
Who were in fact, the first humans to reach the Americas, when did they get there and what did they find?
Playing with texture
Playing with texture
These rich and rustic vege-forward dishes celebrate pleasing textural ingredients and contrasts of spices and seasonings, writes Helen Graham.
Regular light pruning best
Regular light pruning best
Thirty years ago, it was decided the addition of a collection of dwarf conifer cultivars at Dunedin Botanic Garden would link the rock garden to the arboretum and play an integral part in...
