Ethnic Auckland: Spicy lamb feet a delicacy that melts in mouth
Rizaydn Reyim, who hails from the Xinjiang Uyghur Autonomous Region in China, is eager to share his food with those in his adopted homeland.
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At this cafe, you pay what you want
How much is a cup of coffee worth? At a small cafe in downtown Auckland, the customer decides.
McDonald's sorry for trying to ban youths after 7pm
Bosses at a London branch of McDonald's have been forced to apologise after a sign was put up attempting to ban teenagers from entering the premises during the evening.
Crispy chicken skin ideal snack with a cold one
In her Thai homeland, a night out for drinks isn't complete without some crispy fried chicken skin on the side, says Bow Manoonpong.
Shark fin to stay on menus
Many of Auckland's Chinese restaurants say they will continue serving shark fin while it's legal despite a landmark ban on finning dead sharks in New Zealand waters.
Ethnic Auckland: Need to raise your IQ? Try duck head
It is a dish that's described as "Shanghai's weirdest foods" by CNN's Kellie Schmitt, but one that is believed by the Chinese to have powers to help your intelligence.
Look what's on sale already
While some Kiwis are yet to wind up their Christmas breaks - and get through their Christmas ham - hot cross buns have already hit the shelves.
Ethnic Auckland: Heads up for sweet, sour experience
The story goes that a chef in Singapore wanted his South Indian-style food to cater to Chinese customers.
Ethnic Auckland: Sweet memories in sour taste of home
Few dishes in the world can claim to have a festival held in their honour, but each year in December, Filipinos gather in Angeles City, Pampanga, for the Sisig Festival.
Nigella's trial was like reality TV - Jamie Oliver
British chef Jamie Oliver has expressed sympathy for Nigella Lawson, likening the trial of her former personal assistants to a reality TV show.
Ethnic Herald: How to make the daddy of all sausages
Holding up a 30cm pig intestine stuffed with coagulated pig's blood and nine other ingredients, chef David Cho describes it as "the most traditional Korean sausage".
Editorial: Right time to start battle of the bulge
The week after New Year is a testing time for resolutions to correct a bad habit. But it is a good time to make one new one - tackle the 'obesity epidemic'.
Dallying in a NY deli (+recipes)
Grant Allen plans some down-home dining when he ventures to New York with Annabelle White.
Ditch the pav: Top designer
This summer, World director and designer Denise L'Estrange-Corbet will ditch the pavlova for her favourite festive dessert from her childhood.
Dubai: Into the frying pan
James Lane limbers up for a gastronomic adventure with a long-overdue massage.
Ditch the pavlova: Kylie Bax
Kylie Bax will be ditching the pavlova in favour of her version of the classic trifle dessert.
Very sensational venison (+recipes)
Grant Allen masters the art of venison with Clooney restaurant's head chef Des Harris.
Best of food from 2013
We've pulled together a feast of the most popular foodie stories of 2013.
Roast lamb the ultimate kai
When TV chef Sachie Nomura arrived from Japan almost 17 years ago, she couldn't get over the size of NZ's vegetables.
Brews and barbecues: Pilsner and venison sausages
Experts share their favourite holiday tipples around the barbie.