Following the challenges of the summer, many vineyards are taking stock and salvaging what they can, hoping to still produce a vintage. David Hoskins, co-founder of Heron’s Flight, speaks about his experiences.

Salash proudly uses dry-curing methods for their meat that has remained unchanged for over 300 years.

Passionate about real, good-quality and organic wholefoods and drinks, Nectar Café at Morris and James has recently opened its doors.

Bohemian Cider founders Justin and Cynthia Oliver say cider culture in New Zealand is on the rise, thanks to the increasing number of passionate small producers out there.