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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.

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.

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.

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.

On the pass: Joel Valvasori-Pereza, Lalla Rookh

GT caught up with Lalla Rookh's Joel Valvasori-Pereza to talk all things Italian.

What's Lalla Rookh's take on Italian food, Joel?
Everything's handmade. We're trying to create beauty out of humble dishes, so we really wanted to take the humblest of dishes, take them that little bit further and apply our skills to them and really make them sing.

Do you focus on a particular region in your cooking?
We draw from across the board, but a lot of the flavour base comes from the north-east. That's my heritage; my family comes from a province called Pordenone in Friuli, and I guess a lot of the flavour that comes through my family's home cooking comes through in a lot of the dishes.

Can you give us a tasty example?
We've got bone marrow coming in from Blackwood Valley Beef down south. A lot of people roast bone marrow, but we braise it in what I call my nonna's sugo, which is basically the base sauce for a lot of my nonna's dishes. It's a lightly tomatoed vegetable ragù with cinnamon, rosemary, lots of herbs, so quite a rich dish. We give it a braise, then serve it with some grilled focaccia bruschetta, so you scoop the marrow out and put it on the bread, and away it goes.

What's your go-to Italian comfort dish?
Nonna's tagliatelle with chicken and vegetable ragù is my all-time favourite. Of all the pasta that she made growing up, that would have been the one that constantly really ticked all the boxes for me. Just smelling the chicken, rosemary and cinnamon cooking is like walking back into her house again. That's the dish for me.

Lalla Rookh Bar & Eating House, 77 St Georges Tce, Perth, WA, (08) 9325 7077.

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