The relationship between food and health has always been complicated, but right now, as a country, the health of our food system is not in a good way.
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In Te Ao Māori, we have been blessed with the Hau Ora Well-being model Te Whare Tapa Whā, gifted by Professor Sir Mason Durie.
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A wonderful seasonal recipe from the executive chef Mark McCracken at The Fig: fresh black garlic gnocchi with spring carrots, tarragon cream, and pistachio seed pesto.
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This is the recipe to use when entertaining, making the most of the freshest Akaroa Salmon from their farm just 10 minutes from Wainui and available at their shop on Treffers Road in Wigram.
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On the ground floor of The Mayfair Hotel (155 Victoria Street), Majestic at Mayfair has quickly gained a devoted local following since bursting onto the Christchurch hospitality scene a year ago.
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When New Zealander Kate Grubb and her Austrian partner Josef Fruhmann moved to Arrowtown from Asia in 2019, Josef was surprised by the relatively limited range of quality shade systems available in New Zealand.
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Southern Woods has an extensive nursery producing millions of trees from 500 species. From design to plant supply to aftercare advice, they can help you.
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Has the New Zealand winter got you yearning for a European escape? Perhaps you’re craving the picturesque landscapes, the warm embrace of history, or the exquisite food.
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The Chinese dragons guarding the entrance to The Terrace’s Zodiac restaurant offer a hint of its hidden treasures. Beyond the temple-like doors unfolds a realm of elegance.
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While the days of a crane-filled skyline in post-quake Christchurch might be behind us, construction remains steady in the city and throughout New Zealand. Architect Richard Dalman gets us up to speed.
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The Canterbury health landscape continues to develop with an exciting addition to the medical imaging space: Reform Radiology.
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As the cost of living increases and challenges persist in affecting the public system, the Charity Hospital continues to cater to otherwise unmet needs.
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When Professor Robert Julian Scott was appointed the first head of the Engineering department at Canterbury College in 1889, little did he know that his pioneering vision would lay the foundation for a future innovation hub.
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“As people of the Pacific, travel is in our blood, intrinsically etched into our DNA. In our pūrakau or creation stories, our Tūpuna were esteemed Kaihautu, navigators of the oceans, who mapped their path with the stars.”
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The Xiao Long Bao, a soupy pork dumpling, is one of Mia Zhao’s mother’s specialities at Eightgrains and Midnight Shanghai.
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Dubbed the most important meal of the day, I’ve always been intrigued by the variety of the global breakfast, says columnist Kate Underwood.
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This dish by Chef Rob Smith from Riverside Kitchen is fresh and light, making the most of Riverside Market’s ingredients – dry aged chorizo and fresh clams.
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What is it about travel – or the art of travel – that makes your heart flutter, and your senses soar? I like to think it’s the opportunity for new experiences and the chance to explore this breathtaking planet of ours.
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Richard Dalman explores boutique hotel design. “These are normally smaller, have a distinctive designer edge, and are often more in tune with their local culture and environment.”
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At Holly Lea Village, nestled in the heart of Fendalton, lies an unwavering commitment to placing residents first, ensuring personalised care, and delivering unmatched lifestyle experiences.
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