This guide investigates the culinary landscape of Auckland, New Zealand, during the early 1980s to provide a comprehensive directory for local and visiting diners. The authors, Dennis Knill and Rosamund Rapon, leverage their local knowledge to categorize and evaluate the city's dining establishments. The text serves as a structured reference tool, organizing venues by cuisine type, price point, and geographical location to assist readers in navigating the city's restaurant scene.

The subject matter points to a historical snapshot of Auckland's hospitality sector, serving as a specialized reference for researchers or those interested in the evolution of the city's food culture. The framing suggests a practical, utilitarian approach typical of pocket-sized travel guides from the era.