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.

Okonomiyaki with sticky soy pork belly

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."

Farmhouse Restaurant at Pialligo Estate
Modern Australian
Farmhouse Restaurant at Pialligo Estate
--35.306389,149.18

Down the end of a lane dotted with nurseries and the occasional horse, the Farmhouse is only moments from the airport, but feels perfectly rustic - of Canberra but apart from it at the same time. Farmhouse it may be, but the crackle of the grand fireplace and the height of the ceilings lend weight to the "estate" part of the name. There's ambition here, and money has been spent to realise it. The cellar is rich and deep and Vue de Monde alumnus Brendan Walsh strikes a winning balance in the kitchen between oomph and flourish. Good ideas power a dish of mushrooms, steamed egg and toasty croûtons in a rich kombu broth, while careful cooking over coals and the finely tuned flavour of turnip cream and a bitter-chocolate sauce take the tried-and-true pairing of (local) venison with red cabbage to new heights. The newer Garden Pavilions, meanwhile, offer a more casual way to savour the Farmhouse experience. A class act all round.  


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At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • 2 courses $65, 3 courses $95, Dégustation $120

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Brendan Walsh

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