Latest from Life

The wine industry is in global decline but here, Felton Road swims against the tide.

Gen Xers have grown up in one world, only to hit middle age in a strange new land.

The nuggets of New Zealand history online are often the work of dedicated volunteers.

From Sydney food community Cornersmith, recipes for pickles, chutneys and relishes.

An airline-only Villa Maria selection and new entries from established favourites.

Visiting Wellington, it was fitting that a poet drove me around under a stormy sky.

There is something embarrassing about being thrown out the door at 64, but it's happened.

It's love at first sight all over again when two sheep return to their paddocks.

Melbourne food writer Ruby Goss gathered recipes for this new collection.

‘Greener’ wines come in a keg, with research showing it reduces the carbon footprint.

Unwanted visitors arrive at Lush Places when farm fences stop doing their job.

Tasty, warming recipes from the bestselling VJ Cooks.

Apple and lemon or peach and apricot – whichever you choose there’s a chardonnay to suit.

Netflix show Adolescence has everyone talking, but are the discussions missing the point?

Skipper's retirement could see DoC and countless scientific teams wondering where to turn.

Extraordinary NZers Kath Walker and Graeme Elliott and their conservation work.

A month after his daughter left home, Steven Braunias visits.

"Chickens have not just colonised the world, they have colonised our vernacular."

Recipes for red oil dumplings, spring onion pancakes and taro-filled biscuit sandwiches.

Experience shows in the wines coming from Marlborough’s oldest producer.

An old dog has just taught another old dog new tricks.

Jamie Oliver bows to public affection for air fryers with three simple recipes.

In a blind tasting, how well do our Bordeaux-style reds compare with the originals?

The angst over what to do with a leftover lamb bone to keep it out of landfill.

Lush Places has a new cow friend who turns out not to be a cow.

Longtime Hamilton cookbook writer Rowan Bishop turns her attention to tasty preserves.

Painstaking work has allowed Te Mata to harvest its finest cabernet sauvignon.

Evolutionary biologist has made his swansong tour but he’s not yet ready to make his peace

Why would someone want to burn such beauty as St Patrick’s Catholic Church to the ground?

British food editor Samuel Goldsmith takes the humble pea to new heights.