Latest from Living

Recipe: Coq au vin

Recipe: Duck with morello cherries

Recipe: Pork chop with new potatoes and wholegrain mustard vinaigrette

Get the look: Winter style

Men's winter looks.

Fit for a Queen

On the eve of the official celebration of Queen Elizabeth II’s 88th birthday, Danielle Wright talks to Aucklanders who share regal passions.

Design: Designing for TV

Love it or hate it, Shortland Street has cemented its place firmly on New Zealand's pop culture mantelpiece.

Sean Connolly: Best of British

Think English food is stodgy? The Grill’s Sean Connolly believes it should be regarded as food for the soul.

Fashion: Winter woollies

Wrap up to keep out the winter chill with everything from the classic trench coat to sassy capes, says Leigh Matheson.

Recipe: Slow-roast rib of beef with yorkshire puddings

My happy place: Lily Edmonds-Anderson, teenager

Design: Loving Auckland

Auckland has finally been transformed, finds Ben Crawford.

Nic Watt: Five of the best Japanese ingredients

Japanese cuisine doesn’t have to be complicated; in fact simplicity is what makes the island nation’s food so satisfying. Award-winning Masu restaurant executive chef Nic Watt profiles five key ingredients to kick-start your Japanese pantry.

Stranger than fiction

Swiss writer Joel Dicker’s literary crime novel has taken Europe by storm. Now it’s out in English, and may be the creepiest, cleverest book you’ll read all year.

Recipe: White miso soup

Recipe: Molten dark chocolate pudding with matcha green tea powder

Recipe: Lamb cutlets roasted with asian hot pepper spices and sesame spinach

Recipe: Smoked chili roasted kingfish with cucumber and ruby grapefruit salad

Restaurant review: Farina, Ponsonby

Restaurant reviewers should strive to eat unnoticed but sometimes you have to accept your cover is blown.