Expand your palate, there's more to white wine than sauvignon blanc.

There's little else more comforting food-wise than delicious flaky pastry filled with your favourite combinations of ingredients

Attention to detail is the all-important ingredient in the business of making champagne, says Francois Hautekeur.

Prepare to eat a lot when some of Auckland's top eateries team up for the annual Mercy Hospital Degustation Brunch fundraiser.

Cyan Corwine's career has been as colourful and eclectic as the costumes she designs.

Braised rabbit, olive and tomato.

Vegetable provolone torta.

Salmon, leek, dijon and wine

Sauce is more than tomato ketchup these day, and the Hawkes Bay region is home to a burgeoning hotbed of condiment producers.

Increasing taxes is not the right way to go about changing our attitude to alcohol

I'm always on the hunt for the perfect Thai meal and finding one that stands out from the crowd is not easy.

A new ammonia-free hair dye is revolutionising the process, writes Janetta Mackay.

Natural or eco-friendly "green" hair is the latest trend, writes Janetta Mackay.

A new exhibition celebrates the many achievements of one of New Zealand's earliest designers, Gus Fisher of El Jay.

London-based artist Emily Wolfe has returned to Auckland to exhibit her latest works.

As the world's most famous luggage brand opens a landmark store in London, Patrick-Louis Vuitton shares why we love LV so.

If you have a thing for shoes, check out new local blog The World at your Feat.

Chef Chris Donnellan is about to bring his special touch across the Tasman. He tells Viva about his favourite cuisine and what to expect from his visit.

Chilly nights are a good excuse to make warm desserts, writes Amanda Laird.

Put your glad rags on for a meal that feels like an occasion.

Viva talks to the four finalists of this year's Lewisham Awards.

Damaris Coulter, one of the owners of Coco's Cantina, loves finding hidden gems on her shopping expeditions.

Whatever your budget, a dinner party is always cause to celebrate.

Rosehip marmalade steamed pudding.

Tamarillo, pear and lemon crumble.

Poached pears with caramel sauce.

Herb and olive crusted lamb.

Pancetta lemon cabbage rolls.

Hot chocolate and hazelnut puddings.

Having made the jump from engineering to architecture, there was no stopping award-winner Ian Moore.