Alexia Santamaria

Ahead of the Auckland Diwali Festival this weekend, Perzen Patel of Dolly Mumma – who leads Indian food tours in Sandringham – and Lesley Chandra of Sidart share their favourite Diwali memories and top Indian food picks year-round.

Deep-blue hues and handcrafted timber details channel the beauty of Samoa in Meredith’s serene culinary ode to his birthplace – and a typically skilful menu offers new ways of eating traditional Pasifika cuisine.

The busy chef takes a moment to share her favourite hidden coffee shop, special-occasion yakitori, end-of-shift cocktail bar and where she eats Korean food when she’s not cooking it herself.

Yes, there’s Greek salad and gyros – but the menu is more far-reaching than the name suggests with Middle Eastern and wider Mediterranean influences. Go for the welcoming family-run vibe, stay for a feast.

The popular modern-Indian restaurant by Sid and Chand Sahrawat has faced the challenges of Covid and flooding – now it's celebrating a stylish new space in Skycity, with some new menu additions to mark the occasion.

Some of the city’s leading bars are pouring non-alcoholic distillations, brews and ferments to rival the real stuff, and drinkers and bartenders alike have noticed a spike in the desire for – and money spent on – low- or non-alcoholic drinks.

The Auckland CBD space, incognito by design, is where Dany Dentith, Sheena Thomas and Theo Tjandra will greet you with a warm welcome. Their creative cocktails will have you reconsidering the term "batch made".

The head chef shares his go-to spots when he’s off the clock, including “the best ramen in Auckland – hands down”, and the nostalgic Kiwi ice-cream that’s been a favourite since childhood.

The Bay of Plenty’s biggest food event is back for 10 days from tomorrow. Kitchen Takeover’s Stacey Jones shares her top picks – from an artisan chocolate factory tour and a “sausage celebration” to the chance to spin your own honey.

The food festival is back in May with a plethora of events that will celebrate both local and international culinary talents. Take your tastebuds on a journey with smoky, charcoaled Greek fare, Mexican Embassy-approved tacos, and North African cuisine from the Jewish diaspora.

After four years in the Coromandel after leaving Auckland, Wright is now based in the Bay of Plenty and has stepped back into the culinary hot seat at the bistro. He shares his plans for the menu, and some local favourites in his new home town.

Refreshing, botanical and slightly bitter cocktails are only becoming more popular. For your home collection, these boutique makers craft complex bottles with local ingredients – like a seasonal quince vermouth with saffron, dried jasmine flower and blood orange.