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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.

Okonomiyaki with sticky soy pork belly

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.

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."

Simon Johnson's 25th anniversary

Simon Johnson

Simon Johnson

Simon Johnson celebrates notching up 25 years of helping Australians furnish their kitchens and tables in style.

It might not surprise you to learn that Simon Johnson has seen more than his fair share of good parties. Thanks to the quarter-century he has spent as a pioneering providore, the New Zealand-born entrepreneur and former chef is a household name - in the kinds of households where Colonna oil, Forum vinegar, Valrhona chocolate and Ortiz anchovies are staples, at any rate. We thought on the occasion of this mighty milestone we'd hit him up for a few pointers on the matter of parties.

An eclectic guest list is always a winner, he says, citing the house parties thrown by Sydney art dealer Amanda Love as a favourite local example ("she keeps her food simple, serving it on a white table; everything is large, creating a sense of abundance") and he always likes a cocktail to kick things off with a bang. What's guaranteed to make Johnson's "NTRA list" (that is, never to return again) also makes plenty of sense: any lack of generosity with food or drink, or, worse, warm booze. "And one thing Australians could learn from the Europeans," he says, "is that there's nothing wrong with paying a bit more attention to the dress code."

If there's to be spectacle, it ought to be something integral to the party - someone shucking oysters on the spot, for instance. His own parties, Johnson says, are all about a few smart dishes presented en masse. "Entertaining is, in the end, simply about generosity and making your guests feel welcome and comfortable."

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What is rou jia mo?
28.04.2017
OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017
Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017
Our Hot 100 issue is out now
24.04.2017
Does Newcastle have Australia’s best eclair?
21.04.2017
Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017
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