For sunset drinks overlooking the harbour. Call ahead to book your spot - this place runs at max capacity when the sun is shining.

If the proliferation of raw-food products at the health-food store is any indication, it's a trend that has gotten a serious foothold.

The South Island will soon see what all the fuss is about, with Lewis Road Creamery doing it's best to bring it's popular fresh chocolate milk to the people this winter.

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.

i never read the reviews on those dining-out sites. The opinion of a random, usually anonymous, stranger just doesn't cut it for me.

The season of succulent Bluff oysters kicked off this week, and we can't wait to slurp them straight from the sea-salty shell. The experts say they're the best Bluffies yet and the season looks promising.

What to do with an abundance of herbs now summer is at its end.

Fruit harvesting is a topical issue where I live. Once again, we're in the the eye of a biosecurity storm and troops of fluorescently clad officers are walking door to door to curb the spread of the dreaded Queensland fruit fly.

Plenty of new wine producers are vying for our attention. Meanwhile, the established “old guard” keep on doing what they know best — and getting even better.

Howick has a good number of eateries on the main strip but we liked the open space of Basalt, and the modern menu.

You can really work up an appetite watching all that cricket and we're in on the action, matching our TV snacks to the World Cup teams playing that day.

Easter will be upon us soon, and that is why you can barely move in your local supermarket for chocolate egg offerings.

Malaysia has its Prosperity Burger, the Indians tuck into McCurry Pan and in Israel there's the ever-popular McKebab.

We decided to go with the Spanish spirit of the place and ordered a jug of white sangria. It was delicious - a colourful mix of strawberries, mint, orange, lemon, and cloves.

Behind the appeal of Indian food - what makes it so novel and so delicious - is also a stranger and subtler truth.

Facebook sensation Jas McPhee, author of the recipe book Feed a Family of 6 for Under $20, talks with Emily Simpson about success, poverty and her famous father.

We've all pondered if (and how) you can send food back. Lee Suckling susses it out.

New Zealand wine company Invivo is aiming to raise up to $2 million through the equity crowdfunding platform Snowball Effect.

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.

But why does being poor make you fat? Here's a thought: it could be a lack of personal responsibility, writes Rodney Hide.

Restaurants do write some dreadful tosh about themselves. "Quality ingredients" are always "freshly sourced" and "expertly prepared" (as distinct from second-rate stale crap carelessly chucked together, presumably).

It’s the taste of home that many immigrants miss. Alexia Santamaria meets some who are sharing their foods with their new country.

For National Kids’ Day, open up the kitchen and give them free rein!

Tired of summer whites and rosé wines? Longing for a robust red even if you have to match it with fish and salad? Help is at hand ...

The Otago restaurant and its host are world famous — the seafood for its freshness and the host for her good humour.

The look is the big drawcard for The Garden Shed. As the name suggests there's a botanical, rustic theme throughout the establishment.

I'm making a bit of a departure today by reviewing two products that have very few ingredients. No lists of additives to wade through today.

A low-calorie diet isn't necessarily a healthy and balanced diet.

Everybody loves a burger but it would seem that some love them more than most.

This is a Jervois Rd stalwart where diners chatter over plates of perfect Italian food while others extend happy hour out the front.