At an Argentinian asado restaurant one of my mates ordered chicken for entrée and main.

The décor might not score high on style but the attention to detail on the menu does.

We came here because a friend lives nearby and recommended this cafe, housed in a beautifully restored hotel that was built in 1854.

We had scarcely taken our seats at this small and well-reviewed Takapuna eatery before owner John Ingle was beside us.

Its chefs are televised but this Viaduct eatery is more than just a gimmick.

White's dining room offers the best of New Zealand produce in a restrained manner.

In the early 90s, I wrote a piece for the Herald in which I sought to demystify for readers (and myself) a cuisine that was newly making its presence felt on the local culinary scene: Japanese.

Have you noticed that Americans call a main course an entrée? (They probably say that we call an entrée a main course, but never mind that for a moment.)

When lunch is this good, who needs to go out for dinner?

Fish is the name of the game at a waterfront eatery where the menu, though simple, proves well done.

Every summer for 10 years I have spent a week with a bunch of about 100 men in a bush camp up north.

An authentic eatery in Glen Innes encourages adventurous dining.

There's no beating round the bush, Mt Eden’s Mulberry has its recipe right.

Heaven help us. Now it's Indian tapas. It doesn't say so on the menu, but Arun's website promises "a modern Indian experience ... ranging from flavoursome curries, succulent flavours of the tandoori and a mouth-watering tapas selection".

Gorgeous views and simply delicious Italian fare are getting tongues wagging in the Waitakeres.

Don't mention the "b" word. The new restaurant at the Langham, advertised by Broadway-size banners on the hotel's frontage and on K Rd, does not offer anything so vulgar as a buffet.

With all you can eat and eight cuisines to choose from, you need to turn up very hungry to the Langham's newest hotel restaurant.

The choice of meal options is impressive, less so the service on a busy evening.

We came here because we had a couple of decades-worth of clowning around to catch up on.

Not being a geologist, I cannot say exactly what kind of stones they were.

Exotic Latin flavours mingle with the sultry rhythms of fancy footwork.

A cosy evening out at a venue with a menu of a size to match.

"Sugar, salt, fat," said Robert, as we tucked into the churros con chocolate at the Basque Kitchen and Bar. "You can't beat them."

La dolce vita is just a ferry ride away at Poderi Crisci restaurant on Waiheke.