Charmian Smith

Murder, drunkenness, theft and bigamy are just some of the bad behaviour exhibited by characters in Jane Austen's early writing, and she behaves badly too, on occasion. Charmian Smith talks to Jocelyn Harris and Terry MacTavish about ''Women Behaving Badly'', their Austen readings.

When Jules Clancy's 5 ingredients 10 minutes (Penguin) arrived on my desk I thought at first it would be like the 4-ingredients books, worthy but fairly pedestrian.

Many things can affect your experience of wine - the company you drink it with of course, but also the temperature of the wine. While some lighter reds are best chilled, for most this emphasises the acidity, tannins and any herbaceousness. Too warm and the alcohol starts to evaporate and the flavours are muddied, but around 18-20degC the wine is likely to be at its best.

New Zealand Music Month is upon us. Charmian Smith talks to composer Gareth Farr and conductor Brett Kelly about the Southern Sinfonia's upcoming concert.

Because it is still relatively untrendy, riesling is great value. Without exception, all the wines in this tasting developed over two or three days, indicating their potential for cellaring. Although they are all exciting now, if you are patient, you'll find a more delicious, integrated wine two to five years after you buy it.

Samples of Dole's Real fruit bites (with yoghurt and whole-grain oats) arrived on my desk recently. At first glance, they look relatively healthy snacks.

For the adventurous, weeds and other wild plants offer an unusual resource, not only for cooking, but also for making cosmetics and remedies and dyeing. Charmian Smith talks to Johanna Knox, the author of The Forager's Treasury.

Feeling at the intersection of two races, three cultures and two genders, Shigeyuki Kihara brings an unusual perspective to her art. Charmian Smith talks to the New Zealand artist about her survey exhibition.

Resveratrol is getting a lot of attention these days.

Over a lifetime you come across many different types and styles of food, and when you have a passionate and professional interest in food, your experiences can be even more varied.