Healthy Eating

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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.

How to cook fish offal

Bottarga spaghettini with fiano

Bottarga spaghettini with fiano

We've all become pretty familiar with the nose-to-tail concept with land animals, but nose-to-scale is also worthy of attention.

Using all of the fish we buy makes good culinary and commercial sense, and there's some great eating to be found in what are often considered the lesser parts. Fish heads, often discarded in this country, are the basis of many popular South East Asian curries and are gladly thrown into stockpots the world over.

Bones, too, are extremely flexible in their use. Deep-fried, they give a satisfying crunch to many dishes, while used in stock they release collagen to give a velvety consistency. Scallops, frequently trimmed down to their sweet flesh, contain vast flavour in their cast-off roes and frills. The roes add depth to sauces and the frills can be dried and used for seasoning. Salt-cured tuna or mullet roe (aka bottarga) offers a salinity as complex as the finest ham; it's wonderful shaved over pasta. John Dory and snapper livers are heralded as the "foie gras of the ocean" thanks to their high fat content: a simple delicacy pan-fried and served with pickles.

And the wings, collars and fins are arguably the best deep-fried bar snack ever. So next time you're buying a whole fish, don't just look at the centre-cut portions.

Try bottarga spaghettini with fiano, malloreddus with prawns and smoked bottarga, or a Malaysian classic, the fish head curry (gulai kepala ikan)

Offal ingredients are available at local fish markets or seafood stores.

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