Peasant-style flavours of Italy
Peasant-style flavours of Italy
A thread of cucina provera, or peasant-style cooking runs through all of Italy’s cooking.
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The evening in done right
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The evening in done right
Choosing to staying in means you’re in charge when it comes to wine choice - be it your favourite cheap and cheerful quaffer, a splurge, or trying something new.
Bacan’s beefy bee a big, boisterous bug
Bacan’s beefy bee a big, boisterous bug
I was recently asked to name the world’s largest bee. This giant is Megachile pluto.
Astronauts wearing Prada for moon mission
Astronauts wearing Prada for moon mission
Italian fashion house Prada has unveiled an inner-layer garment set to be worn by NASA astronauts heading to the moon.
When the hills come alive
![Anna Caselberg (née Woollaston, 1942-2004), Mihiwhaka [sic] Hills, 3a, 1980, oil on board:...](https://www.odt.co.nz/sites/default/files/styles/odt_square_2col/public/story/2026/06/hocken_image_3.jpg?itok=0LsWcoHG)
When the hills come alive
We need not regard our landscape as fixed, Phoebe Thompson writes.
Embracing textures of nature
Embracing textures of nature
Bigger doesn’t necessarily mean better, as this award-winning home demonstrates.
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Slow-cooked fare for momentous occasions
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Slow-cooked fare for momentous occasions
Deciding to gather immediate family to celebrate my father’s 80th birthday in May came with parameters: Mum and I preferred not to host at either of our Central Otago homes.
Sweet, spicy and satisfying
Sweet, spicy and satisfying
A hike inspires Nigel Slater to a spiced bake, a great use of a glorious apple crop.
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Suet? Dripping? Stuff that
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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.
Heat beneath the glass
Heat beneath the glass
How do you keep warm in a more sustainable and environmentally friendly way when your house is made of glass with no insulation?
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.
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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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.
Your garden
Your garden
What to do in your garden this week.
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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.
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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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.
