How are you commemorating Anzac Day? What stories have been passed down through your whānau?
April 25 marks the 106-year anniversary of the Gallipoli landings, one of the most costly campaigns for the Allied Forces during World War I.
Anzac dawn and commemorative services up and down the country are scheduled to get underway after widespread cancellations last year, due to the nation being under Alert Level 4 restrictions.
The NZDF have advised of a reduced presence of military personnel at Anzac services due to deployment at MIQ facilities.
You can check out where the Anzac day services are on this interactive map on the RSA website.
Feel free and share your stories below and don't forget to type NFP if you don't want your comments used your local community paper.
Downtown Auckland is going through huge transformation with its various streetscape and transport projects. But in stark contrast, several plots of land worth hundreds of millions of dollars have sat as car parks since buildings were knocked down in the 1980s.
The Elliott St car park sits on a 4417 square metre plot of land, valued at $82.5 million.
The land has sat undeveloped as a car park - where an hour will cost you $19 - since the Royal International Hotel was demolished in 1987.
It was purchased by Singapore company NDG Asia Pacific (NZ) Limited for $53m in 2012, and in 2017 the company was given approval by the Overseas Investment Office to build and operate a 52-storey, five- star Ritz-Carlton Hotel, with 300 guest rooms, four floors for hotel facilities, six for retail and five for car parking.
The development is expected to cost $350m, with the start of construction dependent on the completion of City Rail Link. However, the resource consent for the tower is due to expire in October.
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Learning about plants and their purpose - from medicinal to edible, the legend of Maui and fire with Riki giving an impressive demonstration of traditional fire making with a Mahoe stick rubbed until it creates an ember. Meanwhile at NZSFW, the kai cooker smokes and steams our lamb, packages of plantain with coconut cream, wrapped in cabbage leaves, potatoes, spinach emulsion and finishing with golden syrup steamed pudding and caramelised coxes orange apples.
The next one will be in July this year.