Hands up if you know someone who's "gone paleo". Yep, thought so. This diet is like a new religion.

The Sawmill has a great range of craft beer brewed on site, and a more than decent wine list and cocktail menu, and the cheerful bar staff are always helpful in finding something to your tastes.

Ika’s delicious seafood and value for money will have you hooked.

McDonald’s audits leftovers as other stores explain policies on where discarded fresh produce ends up.

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.

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.

Perfect pairings of classic dishes and classic wines.

Here are our top five restaurants for BYO alcohol.

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.

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.

A New Zealand model has turned stereotypes on their head by scoffing a one kilogram burrito in less than two minutes.

It seems for some it's the season for monster fruit and Jayne Scales in Hamilton says she was amazed to find one that weighed 272g.

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.