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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."

Tarte a la tomate

Make the most of end-of-season tomatoes in this delicious tart - perfect for a picnic spread.

Canturi 10th anniversary dinner, Melbourne

Gems weren't the only things to shine at a 10th anniversary dinner hosted by Canturi jewels in Melbourne, writes Michael Harden - the menu and lavish venue shared centrestage.

"It was about showing our appreciation for the amazing support from our Melbourne clients. And what better way to say thanks than to invite them to dinner?"

Patricia Canturi, wife and business partner of jewellery designer Stefano Canturi, is talking about the dinner party she and her husband hosted in Melbourne recently to celebrate the 10th anniversary of their Sydney-based Canturi jewels setting up shop down south.

As would be expected from a designer whose most famous creation is the dazzling "Satine" neckpiece worn by Nicole Kidman in Moulin Rouge, this was never going to be an ordinary affair.

There was the venue for starters. The Canturis' friends Deanne Bevan and Guy Russo offered their 1850s mansion, recently given a makeover by designer Iain Halliday. A mix of antique and modern, the house, described by Bevan as "glamorous chaos", is an unequivocal scene-setter.

Then there was the menu, served in the formal dining room to 36 guests, including Anthony Puharich (of Vic's Meat and Victor Churchill) and his wife Rebecca, developer Bruno Grollo and his wife Pierina, and Harper's Bazaar editor Kellie Hush. The guests were seated at black lace-topped tables sporting pink orchids and set with Noritake tableware.

The menu, designed by Shannon Bennett, was matched with Penfolds wines. The food was a blend of classics from Vue de Monde - smoked eel with white chocolate, truffle marshmallows, the theatrical liquid-nitrogen and cucumber sorbet dish that had guests crushing frozen flowers and petals in individual mortars. Dishes designed especially for the night included marron (flown in from Western Australia that day) simply steamed and teamed with a superb brown-butter emulsion and brilliant wagyu beef clustered sculpturally with a variety of onions, an onion jus and mustard greens.

And, of course, there was the jewellery. After dinner, a parade of models dressed in Alex Perry gowns drifted past tables, adorned with pieces that highlighted Canturi's intricate, playful, colourful style.

The party then moved to the living area where Bennett had arranged a Willy Wonka-esque dessert table, piled high with pistachio lollipops, macarons and a brightly coloured, multi-tiered cake. In a heartfelt speech to his guests, Stefano commented that the "love in the air is what motivates me to make beauty".

Not only do these words apply to his jewels but also to his ability to throw a great party.

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