Irish actor Ciaran Hinds has spent five decades in the film industry, including distinctive roles in Harry Potter and the Deathly Hallows, There Will Be Blood, Munich and Game of Thrones.

His latest project, The Three Urns, will be available for Kiwi audiences too check out soon - as part of the upcoming British and Irish Film Festival.

He says the film follows the story of a man on a mission, but there's some extra details that won't surface until the end.

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Taika Waititi is well-regarded as one of New Zealand's most successful directors - and he's got a new project in the works.

He's known for directing films like Thor: Ragnarok, Jojo Rabbit, Boy, Hunt for the Wilderpeople and What We Do in the Shadows, but the new sci-fi film Klara and the Sun promises to show fans a different experience.

He says he didn't feel the need to 'Taika' this project up too much, and add as many jokes as he's used to using.

"Cause it's a really beautiful story, it's kind of bittersweet as well, and I want to retain all that and not make it a super silly film."

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Adam & Eve by Jeffrey Archer. Sadly, this is his last work of fiction but is a great way to end an extraordinary career. Many readers will recall Kane & Abel which is considered by many to be amongst his finest work - and lovers of that will love this one. It begins on Armistice Day, 1918, when two very different children are born. One is the daughter of an Earl, the other the son of a shepherd who works on the Earl's estate. Despite their different circumstances they form an extraordinary bond and on a September night in 1940 as Hitler prepares to invade Britain, their actions will change his mind.

Inter Alia by Suzie Miller. She wrote a wonderful play, and novel, called Prima Facie which was a legal story as is this. Jessica is a judge in London. Her husband resents that she’s been appointed to the bench when he hasn’t, and hey have a teenage son with social issues about whom they worry. They’re thrilled when he’s invited to a party, but things don’t go as planned and in the weeks and months afterwards, Jessica has to juggle the competing pressure of being a mother, an advocate for her child, a wife, a friend and a judge. As with Prima Facie it’s very well done - terrific storytelling with a moral dilemma at its heart.

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Travel expert Megan Singleton's on her latest adventure to Hawaii, and she's noticed it's still busy in the off-season.

She took a look at the Pearl Harbour memorial ahead of the infamous bombing's 85th anniversary, and experienced a sunset harbour cruise.

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This week on the Sunday Panel, journalist and editor, Jo McCarroll, and Director at 818, Chris Henry, joined in on a discussion about the following issues of the day - and more!

Do we know who we're going to vote for yet? Early voting opens next week - are we ready for it? What do we need to see in the coming days?

The Taxpayers' Union recently released a controversial attack ad directed at Labour - and made with AI. Do we think this is fair campaigning?

What's with the supermarket chicken bags being sold on eBay?

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The spring season is well underway, which means there's more pollen in the air.

Spring hay fever (allergic rhinitis) affects about 20 percent of New Zealanders, with symptoms typically peaking between September and November.

Naturopath and wellness expert Erin O'Hara explained why these conditions are more likely to impact some people, and how they can work around it all.

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Cook time: 30 minutes

Prep time: 10 minutes

Serves: 6

600ml vegetable stock

1 onion, finely chopped

4 cloves garlic, crushed

1/2 white wine

3 Tbsp sunflower oil

250 gm Arborio rice

100 gm butter

1/2 cup finely grated fresh Parmesan

1 cup fresh peas

1 bunch asparagus

2 small leeks

1/2 cup chopped fresh rocket

Shaved parmesan to serve

Blanch the peas, leeks and asparagus in some lightly salted boiling water and refresh in an ice bath. Drain and aside.

Next, make the risotto.

Start by frying the onions and the garlic together in a large frying pan with the sunflower oil.

Add the rice and toast on high for 5 minutes while stirring with a wooden spoon, we are looking for a toasty brown color. Turn the pan down and add the wine and reduce fully.

Gradually add the hot stock, a little at a time until the rice is al dente.

Turn of the heat and stir in the butter and the grated Parmesan. Add the blanched peas, aparagus, leeks and the rocket and stir to combine.

Serve with some shaved Parmesan and extra rocket.

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