A generation ago, Chinese food meant fried rice and chop suey seasoned with MSG. Now, dinersare spoiled for choice, finds Living's restaurant reviewer, Peter Calder.

Here are our five favourite spots for an afternoon session in the sun.

How what you're eating and meal size contributes to that after-lunch-nap feeling.

Famous Chinese regional style is approachable.

"Are New Zealand's grocery prices driving people to takeaway?"

Graze to your heart's content with these simple, summer dishes.

For those of us who love nibbling on chocolate but feel guilty afterwards, this could be the news we've been waiting for.

Sales of eggs in Britain are up about 5 per cent on last year and have risen almost a quarter compared to seven years ago.

I recently spent some time in the UK and was reminded of how important a side of mushy peas is with your fish and chips, Wendyl writes.

As one of the more powerful women in property, Angela Bull acknowledges how few of her gender run big projects.

The Champagne and wine list is extensive and well-researched.

Items from the Titanic, including a lunch menu grabbed by a survivor, have been sold at auction.

If you're feeling tired then you should be pouring yourself an orange juice instead of coffee, say scientists.

Spanish hams hang from hooks to add to the authentic feel of this central Auckland restaurant.

To herald in World Vegetarian Day tomorrow, the 2015 hottest celebrity vegetarians have been announced.

Gordon Ramsay on the ring against the french chef Philippe Etchebest.

Find all your favourite bits from today's Bite magazine online. Follow the hyperlinks in Jo Elwin's editor's letter and lose yourself in bite.co.nz.

Do you pronounce the "nut" in Nutella? We feel your pain.

The professor says we eat too much meat. Since I'm the cook at our place, this is actually an instruction cleverly disguised as an idle observation.

The young 'uns have two weeks of no school stretching ahead of them. Here are some ideas to keep them occupied.

We all need protein so go for the best our country can offer.

Visit the world's top hideaway in tiny Tai Tapu.

We know that, as a nation, we are fat and getting fatter. Obesity is an ever-growing problem (pun intended), Niki writes.

This dish can be served as an entree with crisp lettuce, rocket or any salad green, or as a barbecue salad. Or cut the salmon more finely and serve on Chinese spoons as finger food.

Whitebait is a treasured delicacy in New Zealand - its wonderful taste piqued by its limited season and availability.

Syrah might be very sexy, but it is high maintenance. There are few places where this rising star will reach its full potential - but the North Island's east coast is definitely one of them...

Fort St is Auckland's latest food hotspot and Lucky Buddha is leading the charge.