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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.

On The Pass: Kenny McHardy, Manuka Woodfire Kitchen

Manuka Woodfire Kitchen chef Kenny McHardy

Manuka Woodfire Kitchen chef Kenny McHardy

Tell us about Manuka Woodfire Kitchen, Kenny.

We're all about working with the seasons. We like taking underdog and side-dish ingredients and making them the stars. The wood-fired oven gets used some way in every dish on the menu.

You've worked in a number of really big kitchens. How did it feel to downsize to a one-man brigade?

It's probably been the scariest thing I've done. You only have yourself to depend on, so your skill set has to change and your mindset has to adapt to cooking on your own during service. It taught me to change my techniques to really simplify the cooking and to focus more on the quality of the ingredients.

What ingredients are you most excited about?

I'm tapping into a new producer from Pemberton that's doing baby leeks. We're doing them woodroasted with beurre blanc. It's a really traditional technique, but because the leeks are freshly harvested, they've got a beautiful sweetness you can't replicate when you buy from the market.

And what about on the protein side?

We have some sausages fermenting and we're ageing our own chorizo - we're taking the semi-cured approach and cooking them on the coals. We've also been able to turn the hind leg into ham - it's a seven-day brining process and we then glaze it with wild honey in the oven. Breaking down the animal ourselves forces us to keep coming up with new ideas and cooking dishes that really suit the season.

Has working with the wood-fired oven made you want to get one at home?

Oh yeah, I want to build one wherever I go.

Manuka Woodfire Kitchen, 134 High St, Fremantle, WA, (08) 9335 3527,  manukawoodfire.com.au

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