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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.

Dee Nolan and Nolans Road

I can see both our olive groves from my kitchen: the Italian varieties we planted first in the old horse paddock to the south of the house, and to the north, beyond the verandah and across the dam, another grove with Spanish and Greek varieties. My mother and grandmother cooked in this same kitchen. When the fruit trees are laden, I find inspiration for preserves in the little ring-binder where Mum kept her recipes. Sometimes the fruit comes from the same trees she once picked. But nowhere in her beautifully handwritten recipes is there any mention of olive oil. Another generation, another era: now extra-virgin olive oil lies at the heart of all our cooking at Gum Park, the name my grandparents gave the farm.

My olive oil epiphany came in a precious bottle of green, just-pressed novello oil a friend brought back from Sicily. I was not long arrived in London, where I would live and work for 25 years. I couldn't believe something could bring such flavour and vibrancy to the simplest of ingredients. Nor did I know then that one day my husband, John, and I would buy back Gum Park, near Naracoorte in South Australia. My parents had sold it when they retired, just after I left to try my luck in the UK.

My life's gone in one full, glorious circle. We've been producing and selling our two blends of certified organic Nolans Road extra-virgin olive oils - robust and delicate - for a decade now. In summer, it's the only dressing you need on the bounty fresh from our garden: tomatoes, cucumbers and zucchini sliced paper thin with shavings of parmesan. In winter, it starts and finishes the braises we love, and we drizzle it on soups and pizza.

The extended Nolan family loves a get-together. We gather over long lunches or dinners of home-grown lamb and vegetables, seafood from the coast just an hour away and local Limestone Coast wines. Lamb has always been an important part of life at Gum Park. But we don't dare to think "chops" when we look at the Southdown sheep grazing under the olive trees. They're strictly for breeding. It's Malone lamb we eat, some of which is raised in the paddocks beyond the olive groves. The premium lamb bred by the Malone family - my cousin Rosie, her husband Jim, sons Will and Nick and their wives Jen and Michelle - has a growing fan club in the capital cities.

Now, in autumn, the productive year is nearly done - the cereal crops, chickpeas, lentils and grapes are all harvested. Another excuse for a family lunch. Our friends Chris and Michelle McColl, of Kalangadoo Organic, join us too, and come laden with just-picked organic apples. We caramelise the Jonagolds for the tart. I've already pickled the first of our quince in their organic apple cider vinegar and they pair perfectly with the roast lamb racks for our main course.

The olives are changing from green to black. One Sunday in a few weeks' time the local footy club will arrive to hand-pick them, their annual fundraiser. I'll wait for the first oil to come out of the press like a proud parent - never forgetting my first taste of novello all those years ago in London.

VIDEO JOHN LAURIE

Nolans Road lentils, chickpeas and olive oils can be ordered at nolansroad.com.

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