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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.

Talking pork with Oliver Gould

Oliver Gould at The Shorehouse

Oliver Gould at The Shorehouse

Does the Sunday roast need a shake up? Oliver Gould, currently chef at West Australian hotspot The Shorehouse, known pork enthusiast and a onetime GT Best New Talent nominee for his stellar work at Melbourne's Stokehouse, talks us through his favourite cuts, cooking tips and making the most of our tasty porcine friends.

What's your pork philosophy?
I believe in using the whole animal. I like to balance prime cuts with smaller components like a pork cutlet and pig's head kromeski or a little sausage out of the trotter casing with mince.

And the nose?
Snout's a tough seller.

What's your favourite cut?
The main cuts you'll find in a grocery store are loin, cutlet and chop but if you go to a market you'll find a little more variety and more consistent quality. The shoulder is the most versatile because it's easy to braise or roast. I like to confit it at a really high heat almost like a deep-fry then I let it steam in its own moisture before picking the meat off the bone. I press the shredded meat into little rillettes bricks with Dijon mustard, lots of garlic, onion, thyme and foie gras to really amp up the flavour.

Pink in the middle or cooked through?
I prefer cooking pork to medium because it keeps it juicy and tender.

What are the tell-tale signs of quality for you?
Typically it's a matter of colour and freshness. A nice light pink and a bit of white fatty marbling throughout the meat is always good. You can determine how fresh the meat is by feeling the moisture on the flesh. If it's dry - not sticky - it's generally a sign that it was cut close to when you bought it.

Top chop?
Berkshire is the best.

The Shorehouse, 278 Marine Pde, Swanbourne, WA, (08) 9286 4050, shorehouse.com.au

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