A trip to South America fails to live up to expectations.

We came here because we were intrigued to visit the cafe housed in a historic Ponsonby building, the old Fire Station.

Investing in a new, fashionable brand pays dividends for an established Remuera eatery

Immigrants from African countries, in particular from the Horn of Africa, have proliferated in Auckland's inner southwest in recent years.

Revelry, the brain-child of restaurant designer Jason Rosen and bar manager Benjamin Taylor, rests somewhat uneasily beneath the International Food Hall on the corner of Ponsonby Rd and Pollen St.

We came here because this venerable old Ponsonby institution bagged a thumbs-up from global hipsterdom's fountainhead Tyler Brule, who, in an open love letter to Auckland published on the Financial Times' website

Kingsland's latest eatery aims to offer something for everyone

It was Andrew who ordered the crisps. He remembered having tried some nice Irish ones at this Irish pub and he asked the waitress for some brand names.

The Whiskey is dead, long live the Whiskey.

Fresh and zesty dishes lie in wait for those worn down by less authentic, gravy-laden imitations

Fresh, hearty and local food, prepared with care.

An ortolan is a bird. It weighs a mere 25g, but eating it is regarded as a peak experience for gastronomes and gourmands.

An innovative garden-to-table menu and great wines turn dinner at Ortolana into a culinary adventure

There's something very "Downunder" about the service in Queenstown. Waiters, bartenders, receptionists and shopkeepers take that relaxed, "she'll be right", Kiwi attitude to a new high.

We came here because we'd never been to Browns Bay - quelle horreur - but had heard it was the place to brunch beachside.

Boom. I'm excited. At last Auckland has its own Basque-style tapas bar complete with a counter laden with just-prepared, ready to eat pintxos, the name given to traditional tapas in northern Spain.

Where to go on Valentine's Day? Viva gives you some food for thought.

There’s something for all appetites at a French bistro in Newmarket

It's a worldwide trend - top chefs moving into gourmet fast food and now chef Sean Marshall (Roxy) is the latest restaurant chef to bring us fabulous food on the go.

In the gastro bar world, we are talking about tapas and sharing plates drawn from international cuisine. That's Libertine.

What makes a truly great restaurant and how does it reach into our consciousness

We came here because we're enjoying the vibe and Melburnian intent of this new Ponsonby development and have been slowly ticking off its eateries.