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.

Okonomiyaki with sticky soy pork belly

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."

Vasse Felix
Modern Australian
Vasse Felix
-33.996736,115.054668

No longer just an add-on to the cellar door, Vasse Felix's upstairs restaurant is now a bona-fide attraction in its own right. The dining room's makeover by gun Melbourne designers Hecker Guthrie suggested the pioneering winery was stepping up its food offering: the introduction of a five-course, $85 tasting menu confirms the hunch. While the mini dégustation includes highlights from the carte - the savoury thrills of cured emu in a macadamia and parsnip soup, for instance - its exclusives make the tasting menu a compelling package. Seared triangles of meaty kingfish adorned with house wagyu pancetta and shaved cured egg yolk has flavour to spare; weightless goat's milk crisps atop passionfruit curd and a cookie-crumb rubble polls well for technique and taste. This is polished, contemporary cooking and a perfect accompaniment to the equally progressive handiwork of winemaker Virginia Willcock. Service, pleasingly, is back to its relaxed yet refined best.


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At a glance

  • Food:
  • One Star
  • Price:
  • E $18-$21

    M $34-$40

    D $16

    tasting menu $85

     

  • Feature:
  • Licensed
    Bar
    Outdoor dining
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Aaron Carr

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