These waffles look and taste like a million dollars.
Viva Food & Drink Archive
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Advertise with NZME.Add a lemony twist to this staple roast dish.
The weighty cookware, which just turned 100, has inspired generations of home chefs.
From chocolate chunk biscuits to quick-to-make chocolate cake.
Lamb is ideal for an Easter celebration.
Plus, which restaurants are open on Good Friday.
These staples of the Easter season are worth the effort.
Chef Fabio Buonomo crafts Italian dishes with a touch of Roman heritage.
Plus, chilli-infused pickled vegetables for extra flavour and crunch.
These spots in Auckland, Wellington and Christchurch will be open on the public holiday.
Peanut butter, blue cheese and a hot cross/cream bun hybrid we wish we'd invented.
Plus, an unexpected option for vegetarians.
Serve the lamb dosa with mango pickle and homemade tomato salsa.
All it needs is a swipe of butter.
The ice-cold Cuban cocktail is revered by bartenders. So why don’t they sell more of them?
Put this season's most beautiful fruit on show with these sweet and savoury recipes.
There’s a fine line between communal dining and culinary chaos.
Heading to London? Finding a place to eat can be no small feat. Here's some hot tips.
'It’s truly exciting to watch something unfold, as we have, from the ground up.'
Everyone loves a comeback story and Otto is well worth a visit.
It's a recipe that prolongs the feijoa's fleeting season.
Global restaurant awards pick this NZ venue for its 'unparalleled dining experience'.
One local maker convinces dairy farmers with coconut and cashew milk ice cream.
Satisfy your cravings and have more time under your blankets as the nights draw in.
This breezy salad is enhanced with a little bit of heat.
The Venice region has recently become Italy’s largest wine producer.
The new opening promises generous servings and an astounding dessert.
You could also add potatoes, charred broccoli or poached eggs.
Plus, where to take a vegan for a special dinner.
A shower of Parmesan makes the savoury side a real treat.
Why dining alone feels daunting despite surging popularity.
Humble bread never looked – or tasted – so good.
The mille-feuille tests a pastry chef’s skill in creating crisp puff and perfect custard.
The lively street boasts a whole host of restaurants within one kilometre.
Maxine Scheckter gives this classic a contemporary makeover.
When you want wow factor, this sultry subterranean restaurant is the place.
Make the most of fresh corn while it’s still in season.
From the team that brought us Dulcie cafe in Devonport comes a relaxed inner-city deli.
From verduzzo friulano to fregolotta, here’s what to seek out (and bring home).
Why berries are the perfect addition to your brandy snaps.
If you've foraged a few too many feijoas, these are the best ways to use them.
These Auckland spots allow you to BYO, a rarity in a town swirling with great eateries.
This is your next picnic staple.
These caramel cakes draw flavourful inspiration from a breakfast mainstay.
Dubbed 'the dirty martini drinker’s wine', it is salty, fresh and tastes like sunshine.