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.

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.

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.

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.

Can I reheat hollandaise sauce?

Asparagus with hollandaise sauce

Asparagus with hollandaise sauce

I have finally made a successful hollandaise sauce, but how can I keep it warm or reheat it for a dinner party?

I have finally made a successful hollandaise sauce, but how can I keep it warm or reheat it for a dinner party of 12?
By Megan

Lisa Featherby, Gourmet Traveller food editor, responds:
You can't reheat a hollandaise as it will split, and, unless you can make it confidently, I would recommend you choose another sauce for your dinner party - it can be very temperamental if you haven't mastered it. Having said that, if you feel confident, you can make it just before plating up (have your reduction and warmed clarified butter ready to go beforehand). If you want to take the stress out of making it on the spot, you can also make it just before your guests arrive, transfer the made sauce to a warmed jug and leave it to sit in a bain-marie (water bath) on the stove on very low heat or in a warm spot above the stove (do not leave it on direct heat).  If the temperature remains around 32C it shouldn't split.

Here are some recipes for hollandaise sauce:
Roast blue-eye trevalla with spinach hollandaise
Poached ocen trout with hollandaise and peas
Mushrooms on toast with poached eggs and hollandaise
Asparagus with fried duck egg and hollandaise

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