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OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Five recipes for carrot cake

Whether paired with cream cheese, ginger, orange icing or caramel, carrot cakes are an autumnal sensation. Here are four to try.

Prince Wine Store to open a bar in Sydney

Manager Jacq Turner

Manager Jacq Turner

The Prince Wine Store set up shop in Sydney's Zetland more than a year ago and now, just like its South Melbourne mothership, it's getting its own wine bar where punters get to drink wines from one of the best independent wine shops in the country at retail prices.

Danielle Rensonnet, head chef of Bellota, the Prince's wine bar in South Melbourne, will oversee the Sydney menu, but the yet-to-be-named bar will be a different entity to its southern counterpart. Manager Jacq Turner says the food won't be "intense bistro" like Bellota; instead there will be a focus on standalone produce such as oysters and charcuterie, with just a few heartier dishes which will change every day. Turner says the quality and breadth of small producers in NSW is "off the chain", and produce will be displayed on the counter "to keep people snacking away on classic wine bar food". The venue will have a couple of private rooms and will house regular wine dinners focusing on different regions around the globe. The Prince Wine Store bar is expected to open in late June.

Prince Wine Store Sydney, 40 Hansard St, Zetland, NSW, (02) 9663 4665, princewinestore.com.au

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