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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.

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

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Anzac biscuits

A classic recipe everyone should have in their repertoire.

Does preparing raw seafood require special knife skills?

John Susman

John Susman

Not at all. Try cracking the lid off a couple of oysters and clams (the pre-blanched Cloudy Bay diamond-shell clams are perfect) and sit them on a bed of crushed ice and slurp them with a few drops of hot sauce, some grated frozen wasabi (available at most good Japanese grocers) and a drop or two of ponzu.

You don't have to be Shintaro to get a fast sashimi plate together either. Ask your fishmonger for a "saku" block (the traditional "hand" of skinless, boneless fish) each of tuna, salmon and snapper; place the heel of a sharp knife about half a centimetre in from the cross-edge of the saku and draw the knife down to the tip, cleanly making a classic sashimi slice. Continue until all the fish is sliced, then fan it out on a chilled plate. Serve it with some more grated frozen wasabi root and a good tokky-grade soy sauce diluted 70:30 with mineral water. Cleanse the palate between pieces with some chilled pickled ginger. With a glass of chilled Junmai-style sake, you'll have a super-fast and delicious feed, all in less time that it takes to get a pizza delivered.

Illustration: Lauren Haire

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