Ghost stories of Lyttelton: From the friendly gardener to spine-chilling encounters
Is Lyttelton truly haunted? Reporter Samantha Mythen compiles some of the scariest stories to come out of the port town.
Change in air for DHS
Change in air for DHS
The Dunedin Horticultural Society has a new show venue. Gillian Vine reports.
Nailing it on global stage
Nailing it on global stage
Otago's Anna Ross tells Rebecca Fox about her accidental path into the world of make-up.
Ruling the roost
Ruling the roost
A tie pin made from a gold nugget recovered at the height of the gold dredging boom in Otago was donated in the 1950s to Toitu Otago Early Settlers Museum by the family of the late Alexander Crow McGeorge.
Ways of knowing
Ways of knowing
Opportunities are going begging as we fail to recognise the potential of matauranga Maori, Prof Jacinta Ruru tells Tom McKinlay.
Learning to slow down and make positive change
Learning to slow down and make positive change
During the decade before menopause, women can notice changes in hormones, writes Deanna Copland.
Your garden: February 26
Your garden: February 26
What's happening in your garden this week?
Walking with dinosaurs
Walking with dinosaurs
North Otago features some of NZ’s most interesting geology and the area around Duntroon (on SH83 west of Oamaru) contains some fascinating rock formulations and fossils that are easily accessible from the road.
Climate friendly food
Climate friendly food
It's not just about cutting emissions on the farm, writes Sean Connelly.
The Russian scheme luring Kiwi investors
The Russian scheme luring Kiwi investors
Promoters are in Otago selling investments in a Russian-based, multilevel marketing company the Financial Markets Authority is investigating, Bruce Munro reports.
Roasted beets and tops with spicy chickpeas
Roasted beets and tops with spicy chickpeas
Try to use beetroot with tops as they are delicious. This warm salad is packed with flavour, texture and nutrients.
Opening your eyes to flavours, textures
Opening your eyes to flavours, textures
British chef Gill Meller believes that the moment that people stop relying on fish and meat their cooking will become more inventive and free.
Tuppence Cafe’s carrot and mushroom loaf
Tuppence Cafe’s carrot and mushroom loaf
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Depth, potential and interest
Depth, potential and interest
I’ve had a soft spot for Hawke’s Bay syrah since stumbling upon the Stonecroft cellar door some 30 years ago and discovering the 1989 syrah: the inception wine of our modern syrah category in New...
A dress for best
A dress for best
At work, I'm surrounded by beautiful young things who care about fashion, and style. I work alongside them feeling slightly dishevelled, but wearing a lot of make-up to balance things out, writes Kate Oktay.
Innovation at heart of build
Innovation at heart of build
Site constraints can lead to innovation, as these two houses on a small, steep plot of land show. Kim Dungey reports.
The spirit of optimism
The spirit of optimism
A touch of nostalgia, optimism, fantasy and a generous dash of ease mark this year’s back-to-work trends. Katie Day observes the looks of 2021 and offers insight for curating a fresh wardrobe.
From the ground up
From the ground up
The best ways to appreciate the architecture of Christchurch is on foot, writes John Walsh in this edited extract from Christchurch Architecture: A Walking Guide.
Too many decisions
Too many decisions
Why do we make unhealthy and unproductive decisions/choices, and not just about food, even when we know we could do better?
Your garden: February 19
Your garden: February 19
What's happening in your garden this week?
