Healthy Eating

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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.

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.

The Hotplate

Scott Pickett and Tom Parker Bowles

Scott Pickett and Tom Parker Bowles

Nine turns up the heat in a new culinary contest.

Does Australia need another TV cooking competition? Channel Nine hopes the answer is yes as it launches its own late entrant into the hotly contested field of primetime food TV. The Hotplate, produced by international entertainment behemoth Endemol, is an expensive gamble on the hope that the nation hasn't yet slaked its thirst with ratings-busters MasterChef and My Kitchen Rules.

Hosted by Melbourne-based chef Scott Pickett - the restaurateur behind Estelle Bistro, Saint Crispin and the forthcoming ESP - and English food writer Tom Parker Bowles (yes, son of Camilla, Duchess of Cornwall), The Hotplate boasts a format that might sound slightly familiar: a state-versus-state competition that involves contestants judging other contestants.

Parker Bowles, however, insists it has more credibility than its amateur-based competition. "This is about family restaurants that have already operated successfully for anywhere from two to 25 years," he says. "It's about the whole restaurant - front of house as well as the food - and they're not rank amateurs who think being on a TV show will somehow miraculously change their lives."

Pickett says the pair opted for a more "warm and fuzzy'' approach to the job of mentoring six restaurants through the competition, where $100,000 is at stake. "I think the world has seen enough of the Gordon Ramsays who storm in and yell at everyone," says Pickett. "It's all about the industry, so for me it's about respect."

The Hotplate launches in late July on Channel Nine.

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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
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