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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."

The Chur Burger reborn

Burgers have trumped fine-dining - in one quarter of Sydney at least. On Monday 24 June, Warren Turnbull reopens his Surry Hills restaurant which was destroyed by fire in March - not as Albion St Kitchen, his recent reworking of two-star Assiette, but as a larger version of Chur Burger, the snack-shack he had been running out the back since the beginning of the year.

"We sort of went laid-back from Assiette to Albion St Kitchen, and now we're going fully laid-back," says the New Zealand-born chef. "We did a massive refurb in January and then obviously five weeks later when it all burnt down it sort of hit me for six. I need a bit of a break; I don't think I can build up another restaurant and start again."

Where the old snack venue offered a short-and-sweet menu of burgers, milkshakes and fries, the upsized Chur Burger will also serve more substantial dishes in the vein of jerk chicken and crumbed pork cutlets, as well as desserts, more shakes and a range of Australian and Kiwi craft beers and a handful of wines.

Chur Burger will run exclusively from the front of the restaurant until the end of winter when Turnbull hopes to open up the laneway where Chur made its début.

"The burger thing was so much fun and everyone seemed to love it, so we thought, 'Let's do a big one and people can love it lunch and dinner rather than just lunch'."

Choice, bro.

Chur Burger, 48 Albion St, Surry Hills, NSW, (02) 9212 7979.


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