WINE

MINDFUL & KIND

Hyped hashtags aside, the move to intentional imbibing is starting to heat up, says STEPHEN WONG, MW.

BLUE-CHIP RED WINES

The annual release of Te Mata Coleraine is always an affair, but after a year of economic uncertainty, this year’s 2019 Coleraine launch was more…

MAKING GOOD SCENTS

We each have our own smell memory bank – mostly built up before the age of 10 – tucked away in the part of the brain that also stores our emotional…

NO FISH IN MY WINE, THANKS

If there is a food phenomenon of our time it’s veganism. Currently one per cent of the global population identifies their diet as plant-based or…

KIWIS DO IT YOUR WAY

In the world of New Zealand wine there is always something to celebrate and picking a favourite wine or winery can feel as daunting as picking a…

BAR BITES

BAR BITES / PARIS BUTTER

There’s just one thing head chef Zennon Wijlens wants to know about a dish before adding it to the menu at acclaimed Auckland restaurant Paris Butter: is it delicious? That might seem a loaded question – what’s delicious to one person might not be so appealing to another – but for the Paris Butter crew it neatly captures their raison d’être.

BAR BITES – PLANT-BASED EATERY, EAST

Growing up in Mumbai, Harmeet Singh Nanda was fortunate to be part of a food-focused family. Thanks to them, he discovered the power of a good meal…

BAR BITES / HIPPOPOTAMUS

Think you know all about fine dining? Well, if Jiwon Do has his way you’ll need to think again. As Hippopotamus – the restaurant within Wellington’s…

BAR BITES / The Sugar Club

Fifty-three floors up the Sky Tower with an unobstructed view over sprawling Tāmaki Makaurau, The Sugar Club is undoubtedly elevated in the physical…

BAR BITES / Captain’s Bar

Like most chefs at the top of their game, Callum Liddicoat is an energy bomb of creativity and anxiety. It’s written on his Instagram feed where,…