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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."

Elyros, Melbourne

Angie Giannakodakis and Guy Holder, owners of Carlton restaurant and bar Epocha, have teamed up with floor manager Disa Dimitrakakis to open Elyros, a Cretan-inspired restaurant on the former Magic City site in Camberwell, tomorrow night.

The trio has done much of the renovation work at Elyros themselves, transforming the space into a smart neoclassical dining room with a hand-carved timber door, marble-topped bar and tables, and a blue and white ceiling.

Chef Yiannis Kasidokostas sticks to the Cretan creed of freshness and frugality. The food is colourful, with bright purple octopus, slow-cooked veal shanks, braised snails and crunchy fresh vegetables sitting alongside what is sure to become one of Melbourne's great bar snacks, kalitsounia, house-made fillo wrapped around mizithra cheese. There's also a brilliant take on the traditional Cretan seasonal salad, here a mix of parsnip, kale, cardoons, Jerusalem artichoke, carrot, sour mizithra and barley rusks.

Kasidokostas says his menu will depend on what's available from local producers, including a forager of herbs and greens whose name and whereabouts he's keeping to himself.

The wine list, put together by sommelier Thomas Eveno, encompasses plenty of Greek drops alongside Australian, European and African.

According to Giannakodakis, the next step will be a 40-seat function space upstairs. Camberwellians will be kicking up their heels in glee with this new addition to their fledgling food scene.

Elyros, 871-873 Burke Rd, Camberwell, Vic, (03) 9882 8877.

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


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