The French elite may scorn McDonald's for what they see as an economic and gastronomic horror in the same bun, but citizens in a town in northern France have taken to the streets to demand a branch of the US fast food chain.

In a massive blow to our Aussie mates, NZ brews have taken out prized positions on the podium at the Australian International Beer Awards this week.

Unable to find jobs they enjoyed, two Auckland teens decided to open their own cafe - for charity.

Scientists reveal complex combination of chemicals that make the best foamy head.

Hard to believe, but it was only 40 years ago that New Zealand's first sauvignon blanc was produced by brothers Ross and Bill Spence of Matua Valley, West Auckland.

If lambs' brain tacos, sharing plates of bone marrow and a pig's head terrine sound more Fear Factor than restaurant fare - think again. The "forgotten cuts" are staging a comeback.

Japanese cuisine doesn’t have to be complicated; in fact simplicity is what makes the island nation’s food so satisfying. Award-winning Masu restaurant executive chef Nic Watt profiles five key ingredients to kick-start your Japanese pantry.

The worst-rated restaurants will soon have more trouble hiding a poor grading from diners.

A person might think that a lifetime of indulging in ice cream was all that is needed to qualify you as an expert of the sweet treat.

Our love affair with pinot noir shows no sign of disappearing and nor should it, with such great wines from diverse locations.

New Zealand foodies have taken out culinary royalty like Jamie Oliver, Neil Perry and Oprah Winfrey's personal chef to win at the world's biggest cookbook awards.

Next time you're running late and contemplating a fast food fix of burgers, pizza or French fries, check out some of these more nourishing options.

EU is to scrap "best-before" dates on long life food packaging as a measure to stop millions of tons of edible produce being thrown away every year.

Researchers have repeatedly attempted to establish the direct actions of drinking on health and wellbeing.

Sparrow droppings in brandy and pickled sheep eyeballs in tomato juice - this graphic reveals the 12 most bizarre hangover cures from around the world.

Restaurant reviewers should strive to eat unnoticed but sometimes you have to accept your cover is blown.

From edible stilettos to mini-cakes, Danielle Wright indulges her sweet tooth and finds out what’s new on the sugar-coated cooking circuit.

Forget additives, foam and froth, the success of Craggy Range’s Terroir restaurant comes down to using seasonal New Zealand ingredients, explains head chef Leyton Ashley.

Real men eat five-spice duck with kumara mash, plum sauce and bok choy - and they know how to cook it too.