The Indian Food and Spice Fiesta will serve up the kind of fare you won't get in restaurants.
Hospitality owner's worst nightmare: popular Wellington restaurant to remain closed for at least a week after fire.
In the latest in the Chop Chop series, Ginny Grant makes a speedy duck salad packed with fragrant Asian flavours.
Wondering about the food in this year's Plate of Origin? Here's a look at some of the dishes.
This simple Chinese-inspired recipe by Cuisine's Ginny Grant lifts the humble eggplant to new heights.
Goat meat and exotic Chinese ingredients feature on Christchurch food tours aimed at both locals and visitors.
Among the stalls offering international meals, Karaka Cafe will be keeping it Kiwi.
We're a cheese-loving bunch here at Cuisine, so we asked our contributors to share their New Zealand-made favourites.
In the latest in the Chop Chop series, Cuisine's Ginny Grant whips up a gingery Japanese favourite.
The magic combination of dark, slightly bitter, intense chocolate and plump, ripe blackberries sprinkled with the crunch of hazelnut praline is impossible to resist!
After 16 years of fine dining the Gallery restaurant in Palmerston North is closing.
This simple, flavour-packed rare beef salad from Cuisine's Ginny Grant is just the ticket for those long summer evenings.
The country's best cooks work to perfect their entries for Plate of Origin.
In the latest in the Cuisine Chop Chop series, Ginny Grant whips up an elegant, summery dessert.
A very elegant vegetarian entree that's well worth a try.
The traditional French green peppercorn sauce gets a North African makeover, paired with duck.
It's time for Kiwi consumers to embrace the superb, affordable rieslings being produced here.
"A veritable jewel in the crown of one of Auckland's most precious historic and social precincts."
Sometimes you come across a restaurant that is doing something so cleverly enticing, with a clear sense of passion, that it is hard not to get caught up in the excitement. For me, Pasture is one of those places.
Cosy, buzzy and fabulous views are all part of the experience.
The Monday Room's take-over means contemporary Euro-style food and sharing, but there's still a good focus on drinks.
Slow-cooked over a couple of hours, make sure there's plenty of bread.
This classic French dish is fast and flavoursome.
Pair these quick pickled plums with a delicious French-style cheese.
A Hamilton team has the knack for banter and barbecues.
This elegantly simple mousse au citron is lightened by the inclusion of yoghurt in addition to the traditional cream.
Set some time aside to make this French classic, which is similar to a rustic pâté, and you won't regret it.
This delicious soup plays with texture – some of the vegetables are very well cooked while the late-added vegetables retain a little crunch.
It's an ancient art, and some Kiwis are in the process of making their own.
A kind of rustic cousin of bouillabaisse, bourride is a real Provençal classic – a thick, flavoursome fish stew enriched with garlicky aioli.