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4 cups flour (I used high grade) 1 teaspoon salt 250ml warm water (use more for a stickier dough) 1 teaspoon sugar 2 teaspoons dried yeast granules* 4 tablespoons olive oil olive oil, for cooking butter, to serve jam, to serve Put your flour and salt in a big bowl and give it a

Is cooking for yourself and eating well the perfect recipe for self-care? Here’s the psychology of getting creative in the kitchen. Whether you’re enjoying some freshly baked biscuits or sharing a meal at the dinner table with family and friends, eating makes us feel good. It’s comfort

Leading menswear designer Dayne Johnston has joined Kowtow as head designer, working with Kowtow director Marilou Dadat and the design team across all categories of the Kowtow Fairtrade organic cotton collections.He leaves Zambesi after a 20-year tenure, where he was menswear designer.“Dayne is one of

From issue 56. Words and recipes Vanessa Baxter. Photography Todd Eyre There is no doubt this is a decadent dish, but when scallops are in season you will love the simplicity of this idea, which allows the scallops to shine as the hero. Sage and capers are

How much plastic do you use each and every day? These Kiwi brands are helping us cut back, one product at a time. July shouldn’t be the only time of the year that we consider where the plastic waste we use ends up, and for many

Tē Ra, “the only known customary Māori sail in existence”, will soon be on display in New Zealand. The sail, which is on loan from the British Museum, will be in Christchurch Art Gallery Te Puna o Waiwhetū from July 8 for nearly three months before

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