We are individuals

We are individuals

For years now I have fol­lowed the likes of Inter­­net-based blog­gers Scott Schu­man of The Sar­tori­al­ist, Yvan Rod­ic of Face­hunter and Tommy Ton from Vogue.com. These street style pho­to­graph­ers have an eye for find­ing that spe­cial some­thing about the men and women of some of the world’s big cit­ies. Each blog­ger has a slightly dif­fer­ent point of […]

Community

Community

As we were record­ing his pod­cast the oth­er day, former beer writer of the year Phil Cook said some­thing that has stuck with me. He said that 2014 was the year of the beer com­munity. Actu­ally, he said that too many of his com­munity ideas had happened at the end of 2014, so it was […]

Being Middle Earth in the Middle Kingdom

Being Middle Earth in the Middle Kingdom

Zhong­guo is the Chinese name for China, and trans­lates lit­er­ally as ‘Middle King­dom’. It is a coun­try that sits in the middle of the north­ern hemi­sphere, and with 1.4 bil­lion people is a power­ful, re-emer­­­ging eco­nomy. The say­ing usu­ally goes: ‘If 1 per­cent of China’s pop­u­la­tion enjoyed wine, then the prob­lems of the inter­na­tion­al wine […]

The Larder

The Larder

In the day­time, The Larder’s plain decor and food cab­in­ets suit its descrip­tion as a diner or cof­fee shop, but after dark it has lofti­er ambi­tions. After all, few cof­fee shops start the meal with an amuse-bouche, but we were served demi­tasses of sweet­corn soup with pars­­ley-infused olive oil. The emphas­is was on ‘sweet’, though […]

Say hello to halloumi

Say hello to halloumi

After fla­vour, I con­sider tex­ture to be the most import­ant ele­ment of any recipe. This salad com­bines three lay­ers of my favour­ite tex­ture — crisply crunchy, prefer­ably from being recently fried — to make some­thing very simple but rather spec­tac­u­lar. As the weath­er gets colder, it can start to feel like there’s lit­er­ally noth­ing fresh […]

The humble rice-paper roll

The humble rice-paper roll

Fresh spring roll, sum­mer roll or salad roll is a Viet­namese dish tra­di­tion­ally con­sist­ing of cooked shrimp, rice noodles, and plenty of fresh herbs and veget­ables for fla­vour and crunch. Once your ingredi­ents are prepped, the rolling fun begins as sheets of rice paper are softened in water and used for the wrap­pers. These light, […]

Let’s Active

Let’s Active

The first pas­sen­ger we put in the rear seats of the new BMW 2 Series Act­ive Tour­er promptly fell asleep before we cleared Ngaur­anga Gorge. “This is good,” I thought. “Peace and quiet all the way to Waik­an­ae.” On the return jour­ney, pas­sen­ger 1 swapped places with pas­sen­ger 2, mean­ing the 12-year-old could play with […]

Childspace celebrates 21 years

Childspace celebrates 21 years

In 1994, Child­space founders Toni and Robin Christie were work­ing in early child­hood edu­ca­tion in Christ­ch­urch, but they weren’t as happy as they thought they should be. “We were young, fresh and ideal­ist­ic,” Toni admits. “The stand­ard of early child­hood edu­ca­tion was really appalling at the time. I used to come home so upset.” Hav­ing saved […]

Stranded

Stranded

  Strand yarn was developed in the 1990s by Ruth Mary and Neville Beach in con­sulta­tion with the New Zea­l­and Wool Research Insti­tute as an embroid­ery yarn. They had been run­ning Angora goats on their Ohariu Val­ley prop­erty and were look­ing for dif­fer­ent uses for their mohair fibre. Strand yarn is com­posed of 50 percent […]

Hedge your bets

Hedge your bets

Every garden needs good bound­ar­ies. And while any basic fence can provide shel­ter and pri­vacy, a well-planted bound­ary hedge has added bene­fits of beauty, fra­grance, fruit or flowers, and hab­it­at for birds, bees and bene­fi­cial bugs. When we began Te Rito com­munity gar­dens in 2010, the first thing we planted on the bare-grass Kene­puru site was […]

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