Dunedin’s hot housing market has some prospective buyers sweating.
Life & Style
Investors from elsewhere are contributing to a shifting housing landscape in Dunedin, writes Shane Gilchrist.
These days the speed of change means that even adult-speak is not constant, parenting columnist Ian Munro writes.
The portraits at Toitu are well worth a second look, writes Sean Brosnahan.
Three years in the planning, a year in the making; the Back Beach Poetry Trail will evoke creativity for decades, writes Bruce Munro.
It is time to consign the black rocks that stoked the Industrial Revolution to history, writes Colin Campbell Hunt.
This week I’ve been thinking of using my powers for good, writes Liz Breslin.
The Dunedin Film Society is celebrating 70 years. Tom McKinlay looks at its programme for 2017.
This past week, the Dietitians Association of Australia has been promoting its Healthy Weight Week initiative, now in its 10th year, writes Kirsty Fairbairn.
Walking keeps you out of hospital, a study published in the Medical Journal of Australia says.
Dunedin Maori fashion designer Amber Bridgman has been selected to showcase her designs at next month’s Melbourne Fashion Festival.
Nurseries have changed over the years, as Gillian Vine learns from a man who spent more than half a century in the industry.
In July last year I wrote a Plant Life article on the stunning smoke bush Cotinus ‘Grace’. It’s a cross between the European smoke bush Cotinus coggygria and the American form, Cotinus obovatus.
Think global, sure. But when it comes to acting local, you can’t get more local than the vege patch, writes Ben Elms.
What do do this week: potato crops can be harvested before the tops have died right away from the plants.
With so much on offer in the garden over the warmer months, it’s easy to run up a surplus of all manner of fruit and vege, chef Bevan Smith writes.
Otago chefs have held their own in a national competition to see who can cook red meat the best, finds Rebecca Fox.
Longevity has become a topic of interest with many researchers exploring areas around the world that have unusually high concentrations of centenarians. These are called "Blue Zones", the most...
There are a large number of factors that affect the way a wine tastes and the particular site, or vineyard, is high among them, reviewer Mark Henderson writes.
It is always good to have a dessert that you know you can make in a few minutes anytime of the year. Today, I’m using apricots, but almost any fruit will work for this.