Sid Sahrawat's modern Indian restaurant, Cassia, in Auckland's Fort Lane, draws on his cultural heritage growing up in India, as well as his flair for flavour and passion for New Zealand products.

One mouthful is all it took and the Marlborough sauvignon blanc legend was born. By Joelle Thomson.

As Downton Abbey prepares to close the green baize door for the last time, Stephen Jewell recalls highlights of the long-running series.

As recently as the 1970s, Beirut was where Europe and Asia met and danced in the streets. The great writer James Morris wrote in the

Each of her memorable characters contains a little bit of irrepressible Aussie. Toni Collette talks to Helen Barlow.

Make your meals match the light, fresh spring air.

It's fun, it's social and it gets you fit. Nicky Pellegrino quick-steps through Auckland's large and exciting dance scene.

The second season of My Kitchen Rules New Zealand debuts tomorrow night. Living talked to two Group One teams.

Gritty Glasgow, more known for grime and deep-fried chocolate, also has a sophisticated side, discovers Pam Wade.

Trust your judgment to find the right paint.

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.

Benny Tipene wants to be more than the guy who was on X Factor.

Mud, dirt, soil - call it what you like, but respect it. It's full of life.

Everything from straw to steel feature as Kiwis take on their dream designs, writes Sarah Ell.

Margaret Atwood takes a playful look at human failings.

Season two of The Leftovers opens boldly.

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

"Is there anyone actually left in New Zealand?" Stephen Jewell learns why Graham Norton is fond of putting Kiwis in the hot seat.

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.

It's all flash and colour as plants entice bees to spread the love.

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.

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.

As Sarah Lang found out the hard way, here's what to do - and what not to do - on holiday in Europe.