January's almost over; the kids go back to school next week and routine will reign again. But this is no time to slip into a rut when it comes to wine. Push the boat out with these babies.

Hit the big time in oversized new-season pieces for both work and weekend.

After 25 years in the same spot, Swashbucklers is still showing how seafood should be done.

Kim Knight discovers how to successfully swear your way to self-fulfilment.

Tasty food and spot-on coffee are welcome additions to the neighbourhood.

I'm turning 21 soon and I was wondering if you could do a column of advice for 21-year-olds?

Here are the highlights from tomorrow's Canvas magazine.

Greg Fleming reviews the latest batch of crime fiction

During these summer days it's okay to be a bit of a white wine snob - but be warned, overchill and you'll kill the aromas, dull the flavours and ruin everything.

We're between seasons (in the fashion world at least), so invest in long-term trends that will offer up plenty of mileage.

The culinary offerings of a Ponsonby stalwart won't shake its primary reputation as a drinking destination.

There was a time when a so-called business lunch happily slid into dinner time with the help of someone's company credit card and a lot of fine champagne. Paul Little looks back nostalgically at a bygone era and compares then with now.

Are parents getting value for money at a private school, or would their children be just as happy, successful and rounded at the local state option?

About a month after I moved out of home, I began to collect plastic bags inside a larger plastic bag. It heralded the beginning of adulthood.

Weekend Herald editor Miriyana Alexander introduces the new Weekend Herald.

Try these apps to keep you focused and help your running goals for the year.

Japanese eatery takes a simple approach with unbelievable results, and continues to live up to its high standards.

Anthony Bourdain, the bad boy of New York restaurants and intrepid travel, talks to Kirsten Matthew about life on the road, mellowing with age and his new TV series.

"The restaurant where this pilaf is served has been in existence since 1923. It is a Bombay landmark," Madhur Jaffrey writes in Vegetarian India.

"Tell me what you eat," said the French gastronome Jean Anthelme Brillat-Savarin in 1825, "and I'll tell you what you are."