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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."

2016 Melbourne Food & Wine Festival line-up

May Chow, Little Bao, Hong Kong

May Chow, Little Bao, Hong Kong

Melbourne is no stranger to being flocked with top-flight international talent at the beginning of each year and, if the programming for the 2016 instalment of the Melbourne Food & Wine Festival is any guide, March will be no exception.

For starters there's a double-dose of exciting young talent on the Chinese food front. May Chow, chef and proprietor of Hong Kong hotspot Little Bao, is on board, maximising fun in a bun, and she's joined by none other than Danny Bowien, the Oklahoma-raised chef whose spicy-food-without-borders approach has made Mission Chinese the talk of both US coasts.

From a more classical background, but offering every bit as much star power, comes the mighty Pierre Koffmann, master of the stuffed pig's trotter, and mentor to a generation of Francophile British chefs (Marco Pierre White among them).

Tartine Bakery chef Chad Robertson will host a casual Sunday lunch at The Town Mouse's new wine bar, Embla. Robertson will put the wood-fired oven and grill to good use for each course (fingers crossed for a Tartine croque-monsieur).  

Piedmontese brothers Manuel and Christian Costardi from Hotel Cinzia will share their expertise in risotto (they have more than 20 on their menu), while Paul Cunningham from the restaurant of Denmark's Henne Kirkeby Kro inn and Paul Carmichael, head chef at Sydney's Momofuko Seiobo, will also venture to Melbourne for the event.

And it's by no means all about the imports. Local hero Guy Grossi will cook a lunch stretching the main straight of the Melbourne Grand Prix circuit, and this year's Festival Hub, Queensbridge Square, will transform into an Urban Dairy with local and international cheese, yoghurt and ice-cream makers. Who's hungry?

Melbourne Food & Wine Festival, 4-13 March

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