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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.

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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."

Five recipes for carrot cake

Whether paired with cream cheese, ginger, orange icing or caramel, carrot cakes are an autumnal sensation. Here are four to try.

Burger Project: Neil Perry's casual burger joint

The Rockpool burger

The Rockpool burger

Last week we joked about breaking the news on the second Neil Perry venture in two weeks (Spice Temple Sydney's yum cha, the bar menu at Rockpool). Another week, another Neil Perry project, we thought. And what do you know? It looks like Perry has taken the idea to heart.

Yes, folks, he's at it again. This morning he announced the launch of Burger Project: a smart-casual burger joint, the first of which is set to open at World Square in Sydney's CBD in October.

The core offer is a more accessible (read: cheaper) interpretation of the burger served at the bar at Rockpool Bar & Grill (pictured), the one that sparked the burger wars of recent years.

The Burger Project version will be made from grass-fed chuck steak that's ground on the premises and teamed with top-notch lettuce, tomato, pickles, onions, cheese and a secret relish.

"It has been created from our desire to take what we see as one of the great burgers of the world to the people, making it the 'people's burger'," says Perry. "High quality, accessible and affordable."

The menu will also offer the likes of hot dogs, wings, chips, old-fashioned shakes and house-churned ice-cream alongside the main event. (We're hoping the spicy pork burger from the bar at Spice Temple also makes an appearance.)

Architect Grant Cheyne's design for the space alludes to the connection with the larger Rockpool family, and the World Square venue will feature an open kitchen and indoor-outdoor seating for up to 100 patrons.

Should this first outpost be a success (and it seems like a reasonable bet), Perry hopes to expand the Burger Project with outlets across the nation and, eventually, overseas.

Now, what's he got planned for next week?

Looking for more Sydney dining options? Check out our list of the best restaurants in Sydney.

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