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What’s going on at Cotto and the Leigh Sawmill Cafe?

Cancelled bookings, ‘temporary’ closures and customers left in the dark at two very different businesses with one very big thing in common.

By Stewart Sowman-Lund

Live updates editor

& Gabi Lardies | 1st December, 2023

The canned coffees of New Zealand, reviewed and ranked

We chug 25 iced coffees to sort the morning must-haves from the mediocre mud water.

By Group Think | 1st December, 2023

Would you like caviar with your corned beef?

A Sāmoan staple gets the fine-dining treatment at a new Auckland restaurant, and the result is as surprising as it is delicious.

By Madeleine Chapman | 27th November, 2023

Help us investigate how food shapes our country

Today we're launching an ambitious fundraising campaign to support an equally ambitious new editorial project for 2024.

By Madeleine Chapman | 24th November, 2023

The night I learned the truth about pine nuts

What happens inside one of New Zealand's most exclusive dining experiences?

By Alex Casey | 20th November, 2023

Greg Ryan’s book Continuous Ferment; and the last day of six o’clock closing at the Porirua Tavern, October 1967 (Photo: Evening Post, Ref: PADL-000185. Alexander Turnbull Library, /records/22348242)

How New Zealand’s beer culture came to be

A new book explores the history of Aotearoa through the lens of beer.

By Charlotte Muru-Lanning | 11th November, 2023

Watermelons have a long history of symbolism in Palestinian protest. (Image: Getty)

Notes on food in Palestine

In the ongoing struggle of Palestinians, food has always been central.

By Charlotte Muru-Lanning | 3rd November, 2023

The struggle to secure a table is just one of many unfairnesses of dining alone. (Images: Getty images)

A desperate plea to fellow cafe-goers

One simple trick that would make the cafe experience better for everyone.

By Charlotte Muru-Lanning | 31st October, 2023

Chef and co-owner of Tala Henry Onesemo. (Photo: Manja Wachsmuth/ Additional design: Archi Banal)

Dining that’s more specific than ‘Pacific’

Introducing Tala, the new Parnell restaurant taking a fine dining approach to traditional Sāmoan cuisine.

By Charlotte Muru-Lanning | 29th October, 2023

Wellington’s roti canai combos, ranked from worst to best

Wellington’s roti canai combos, ranked from worst to best

This Malaysian match made in heaven is a lunchtime institution in Pōneke – but not all are created equal.

By Preyanka Gothanayagi | 27th October, 2023

Sam Low’s new cookbook Modern Chinese. Image: Tina Tiller

What does it mean to cook ‘modern Chinese’?

Masterchef winner Sam Low on his new cookbook: 'It's very me: very queer and very Chinese.'

By Charlotte Muru-Lanning | 7th October, 2023

Images: supplied, image design: Tina Tiller

How recipes knit our past with our present

How a knitted yum cha feast pays tribute to the stories of generations of Cantonese New Zealand women.

By Nina Finigan | 6th October, 2023

Rude? Trade Me’s extremely NSFW ‘horny kiwifruit’ will show you rude

Rude? Trade Me’s extremely NSFW ‘horny kiwifruit’ will show you rude

Is this the most indecent produce to ever make it to novelty auction in New Zealand?

By Gabi Lardies | 2nd October, 2023

French vanilla… or is it? (Image: Archi Banal)

The French vanilla fraud

None of New Zealand’s commercial French vanilla ice creams contain the crucial ingredient.

By Dylan Jones | 1st October, 2023

Image: Archi Banal

A taste of democracy: What political leaders eat (or don’t eat) on the campaign trail

'A home-cooked meal is something I genuinely crave.'

By Charlotte Muru-Lanning | 29th September, 2023

Why Winston Peters should take over the Green Parrot Cafe

Why Winston Peters should take over the Green Parrot Cafe

It’s never too late to follow your culinary dreams.

By Charlotte Muru-Lanning | 22nd September, 2023