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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.

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.

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.

Okonomiyaki with sticky soy pork belly

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.

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.

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."

The Immersery at Melbourne Food & Wine Festival

Okay, so water might not sound like the most promising theme for a cocktail event, but throw in the help of Australia's best bartenders and you might just witness a miracle. That's what is scheduled to go down this March at The Immersery: Festival Kitchen, Bar & Raingarden, a pop-up restaurant-bar hybrid running in conjunction with the Melbourne Food & Wine Festival.

Top bartenders from around the country will team up with local bars for a string of collaborative cocktail evenings based around the festival's theme: H2O. Each mixologist will design three cocktails inspired by the three states of water - liquid, solid and gas - and with talent such as Tim Philips from Bulletin Place in Sydney, Pasan Wijesena from Earl's Juke Joint and Chris Martinez from Brisbane's Alfred & Constance teaming up with the likes of The Everleigh, Black Pearl and Whisky & Alement, you know you're going to end up both shaken and stirred.

Regional Victorian bars get a shout-out, too, with the final weekend putting the spotlight on Geelong's Strasse and The Dispensary Enoteca in Bendigo.  The fun kicks off 28 February and will run Thursdays to Sundays until16 March.

The Immersery: Festival Kitchen, Bar & Raingarden, Queensbridge Square, 1A Queens Bridge St, Southbank, Vic. 

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