By Sandy Cheeks* names changed for obvious reasons, you pervs "You like that, you little slut?” I looked down at the knot of tangled...

I’ll be honest, growing up I hated Chinese food. Well at least I programmed myself to hate Chinese food. The ambivalence towards the food...

By Nathan Limm Sports Writer 1598 test points. 112 test caps. Two rugby world cups. It’s no secret Dan Carter’s been one of the most...

By Nam Woon Kim Contributor Nam Woon Kim is a film geek and a food freak and here he takes us on a brief, but intimate, look at some of...

By Rebecca Zhong Editor Growing up, I spent my winters watching 奶奶(grandma) make Baos. 奶奶 was a small women, only made smaller over the...

By Justin Hu News Reporter Students and staff can begin farewelling Blackboard, as AUT begins to retire the aging software platform. At a...

What is intuitive eating? How does it work? And why is it all over my Instagram feed? By Dani Molloy Contributor Content Warning: This...

By Alana McConnell Feature Writer | Illustration by Yi Jong The hospitality industry is one that has long operated with an open secret, a...

By Lucy Wormald Lifestyle & Culture Editor | Illustration by @dmitrymoi I was ten and sitting at the dining room table the first time my...

By Justin Wong Student News Reporter The senior leadership team at AUT said some recommendations from a university-wide review on...