HOSPITALITY

Matakana. Comfortable and casual with exceptional beer, thoughtful food and a strong sense of place.

Auckland’s leafy slopes waited a long time for this. There’s nothing quite like a restaurant that identifies its audience and perfectly tailors the experience to suit those diners.

If you believe the art of formal dining has disappeared, an evening at Number 5 will convince you otherwise.

CHRISTHCURCH: As a born-and-bred Londoner, it’s very rare for me to walk into a restaurant, especially in Christchurch, and wonder exactly where I’ve been transported to.

AUCKLAND: New York is famous for some uniquely US eating-house genres – the deli, the diner and the grill – each of which run to a tried-and-true formula and service approach.

WELLINGTON: Hemming in atlas on one side is the Duncan Cotterill law firm and on the other side the giant Deloitte tower, both of which should supply this posh new restaurant with its natural clientele.

NAPIER: Built to a Prairie-influenced design in 1923 by noted architect Louis Hay, Napier’s old Central Fire Station served the city until 1969, when it was converted into offices.

AUCKLAND. Despite a couple of highlights, there were too many food flaws during our first foray into The Grange-land three months ago for us to leave completely satisfied.

CHRISTCHURCH. Sitting on the banks of the Avon River, new kid on the block Barberra is a sophisticated addition to the phoenixlike eating scene in the garden city.