Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

Okonomiyaki with sticky soy pork belly

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

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The Producers: Kai Ho sea vegetables

Tasmanian konbu (top) and Mekabu.

Tasmanian konbu (top) and Mekabu.

Get your daily dose with sustainably grown, hand-harvested seaweed.

WHO Kai Ho, "ocean's treasure" in Japanese, is a joint venture between Tasmanian seafood processor James Ashmore and Dr Craig Sanderson, an academic who moved to Tasmania from Victoria more than 30 years ago to indulge his passion for seaweed.

WHAT Kai Ho harvests two introduced seaweed species considered invasive in Tasmania: Undaria pinnatifida, from which they produce wakame and mekabu, and Grateloupia turuturu, or red lettuce, a spectacular red seaweed. Providing that new government permits are approved, they'll soon also harvest Lessonia corrugata, native only to Tasmania and a substitute for Japanese konbu, and Chaetomorpha coliformis, or mermaid's necklace - strands of small, bright-green translucent balls that explode in the mouth with the taste of salt and cucumber.

HOW Tasmania's cool waters are ideal for harvesting seaweed. At present, Kai Ho's produce is harvested off the east and south coasts by diving or foraging in intertidal waters. Harvesters are trained to recognise the correct species (there are over 2,000 varieties in Australia and many look similar) and gather them in a way that's sustainable. Most Kai Ho seaweed is salted, frozen or dried for sale but some, such as mermaid's necklace, is sold fresh. As well as its capacity to add umami flavours to many dishes, seaweed is also packed with vitamins and minerals.

WHERE Dried wakame, Tasmanian konbu and mekabu are available from oceantreasure.com.au or nationally in various health-food stores. Kai Ho seaweed is also available direct from Ashmore Foods, 32 McIntyre St, Mornington, Tas. For a full list of stockists call (03) 6244 3188.

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