When dining is this good, it's like a dream. One from which I simply don't want to wake up.

French chef Nic Poelaert will cook for one night at The Farm at Cape Kidnappers.

When my daughter was about two there were seventeen foods she would eat – including apples, bananas, blueberries, bread, carrots, cheerio sausages, cheese, eggs, fresh squeezed orange juice, fish fingers, hummus, milk, spaghetti and Weetbix.

New Zealand chef Peter Gordon's dine restaurant in Auckland shuts this week so the area can be gutted and the SkyCity Grand Hotel's new hotel lobby bar can be relocated there.

Silver service? Who the hell does silver service these days? I doubt that one waitress in 100 would know what it is.

Joanna Mathers finds the cosiest spots to eat and drink.

They may well have complained when this building on the corner of Tamaki Drive was built, but now it's here the citizens of St Heliers are flocking to their slick new eatery.

It's been quite a project. First they lifted it, then they shifted it, and it was slid back into place and lovingly restored to its former glory, and then some.

It doesn't look much of a kitchen: the bench is barely a metre long and the chef has just enough space to swing a Sabatier.

A Mexico fan has been hassling me to go for so long that I've taken to scooting around corners when I see her coming. Now it's been 18 months and there are branches in Takapuna and Hamilton.

Danielle Wright finds Wellington alive with art events, food and popular culture this winter.

I didn't know this was here, to be honest. Usually, when I come out of Kingsland station, I tend to turn left out of habit, since that is where the bars and restaurants mostly are, but someone suggested we meet here and so we did.

Here are a couple of experiences I never thought I’d embrace — a boeuf bourguignon served at a Japanese restaurant and a macrobiotic dessert. They were delivered at Janken and I enjoyed both.

We came here because we'd been meaning to for ages, having noted its pretty steady popularity with the locals.

As one door closes, another opens. A truism for our dynamic dining scene, that's for sure.

After reading the responses to The Art of the Ultimate Sandwichin which people shared their favourite sandwich fillings, I decided that someone's sandwich preference can reveal a lot about their personality type.

Chef Che Barrington does to Chinese cuisine what Baz Luhrmann does to the classic story in film - he brings it into the now with such dazzling brilliance that you are swept away in the moment and left wanting more, more, more.

I have not been to Prague (the city). People who have tell me that it is fabulous. One woman I know who went years ago, long before it was fashionable, told me she could see half a dozen church clocks from her hotel window. I thought that was very cool.

A pleasurable experience at Rakino's.

The service is sharp, the food flavoursome but this oldie has something missing.

The hippest place to be this summer lives up to its well-earned reputation.

A private country estate north of Auckland will soon start selling lots set amongst New Zealand's largest truffle plantation.

If anyone other than Pic suggested sailing around the world, I'd dismiss it as an idle fancy. But Pic's fancies are never idle.

A menu with coquettish names provides an entertaining meal otherwise lacking in service.

If you're easily tempted by sensational edibles you'd be mad not to join the queues at Ripe Delicatessen.

Just opened. Fine food in casual space. Royal Oak. Chefs from the esteemed Meredith's kitchen. Asian-European fusion. Eek, that last bit worried me.