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.

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.

Does gluten-free flour give the same result?

It's hard to substitute gluten-free flours for wheat flours in particular recipes like pasta or pastry dough and achieve the same result...
My girlfriend is wheat intolerant. Which is the best non-wheat flour to use for making fresh pasta and pastry?
By Rob Black
Lisa Featherby, Gourmet Traveller food editor, writes:
It's hard to substitute gluten-free flours for wheat flours in particular recipes like pasta or pastry dough and achieve the same result, so we don't recommend cooking recipes that are meant to have a gluten base with another product. However, if you still want to try and make pasta and pastry dough with substitute flours, there are flours such as soy, tapioca, maize, rice and gluten-free plain flour that can be used. It's important to note that these flours don't necessarily deliver the same result and can't be substituted equally to wheat flour. You may be in for a bit of trial and error if you're not following a recipe that uses a specific brand of gluten-free flour. Plus, with so many great pastry and savoury recipes that are gluten-free and with no flour used at all, you may find searching our website for flourless recipes also useful.

Here are a few that may be of interest to you:

Vietnamese lemongrass beef and rice noodle salad

Dang myun noodles with raw tuna and kimchi daikon

Flourless apple, almond, raisin and ginger cake 

Almond lemon cake with roasted plums
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