We love being able to admire the action-packed open kitchen.

The last time I came across these milk biscuits was at primary school in the late 60s, and my taste for them hasn't changed in the past 45 years, finds Wendyl Nissen.

Wine drinkers in the UK may face paying more for a glass of New Zealand sauvignon blanc.

The book was going to be published in hard copy by Pan Macmillan but was scrapped when health experts warned some of the recipes could harm infants.

When you reach Welcome Rock 800m above the homestead at Blackmore Station you can see why visitors are amazed by the breathtaking 360 degree scenery.

Want to dine out like a king, but worried the bill will see you surviving on Weetbix for the rest of the week? Fear not, writes Anna King Shahab.

The $3 million factory is being opened as Pitango increases production and looks to boost exports.

We’re keen travellers here at Bite so Lonely Planet’s latest book The World’s Best Brunches has been a welcome addition to the kitchen.

Menu at Wynyard Quarter restaurant is uninspiring.

New results from a nationwide survey show Kiwi women would most prefer cooking an indulgent meal for two during the chilly winter months.

Red, russet, carmine-coloured and crimson, earthy tones and splashes of spice — these arbiters of autumnal awesomeness will do more than fill your alliteration quota for the week ...

With every dish an exciting and original masterpiece, Phil’s Kitchen knows how to dazzle.

With a beautiful leadlight feature window, Mary’s is spacious and we liked the art choices

Thailand’s battery-raised chooks have better life than NZ’s but canned product has additives in mayonnaise, Wendyl Nissen writes.

First drinks were delivered pretty efficiently once we’d decided what to drink on a half-sunny, half-cloudy Sunday afternoon.

You cheddar believe it, feta-d up frequent fliers are taking to social media to express their distaste for the OTT cheese.

Research has established that, over time, we learn to associate the flavour of a food with its energy content. This learning is important because it comes to determine how and what we eat.

Head to Hawkes Bay for a weekend of culinary delights and top-notch drops, writes Shandelle Battersby.

Kiwi chocolate company will unveil some interesting new flavours, including Kaitaia Fire hot sauce, Marlborough sea salt and Oolong tea grown in the Waikato.

Find all your favourite bits from today's Bite magazine online. Follow the hyperlinks in Jo Elwin's editor's letter and lose yourself in bite.co.nz.

This article is dedicated to kids and their parents who believe that daily intake of sugar is harmless and just a function of childhood.

We've returned to dine at Molten since the online review incident. The official review is in.

The country is on the verge of a gluten-free boom, says Coeliac New Zealand.

A tasty winter warmer is putting more and more Kiwi children in hospital with serious scalds and burns.

Al Brown has been announced and Spy's sources say Josh Emett will return, leaving space for one more to replace Ray McVinnie.

Coffee drinkers want the gruntiest, tastiest, most fashionable brew, but they increasingly also want their daily fix to be an ethical one.

Home-baked goodies taste so much better if you know where the ingredients come from.

Don’t mess around with “medium” this week. Thankfully you don’t need to be a bungy-jumping, cross-fitting, skydiving fanatic to show your appreciation of the extreme ...

Eight Point Two’s scored a coup with the addition of top chef Des Harris.

The service was welcoming, with a bit of banter to take the edge off the obvious fact that the 5-month-old cafe was empty.