Healthy Eating

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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.

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.

Lorne's best new restaurants

Matthew Dempsey

Matthew Dempsey

Lorne food fans will be high-fiving each other with the news that Matt Dempsey of Gladioli and Tulip has signed a two-year lease at Lorne Bowls Club kitchen, now called Seastar Restaurant. But those expecting the meticulous dégustation menus or funky shared plates of his other restaurants may be in for a shock.

"It was never going to be flash," Dempsey says. "There are big shared tables. I'd call it homely. It's nothing like Gladioli or Tulip... it's a bowls club. You queue up to order your meal at the counter, buy yourself a beer and sit down."

But one man's homely is another man's slow-cooked lamb shoulder with roast carrot, raisin, mint and almond salad. Or gnocchi with pear and walnut. Or rhubarb and apple crumble.

"It's the sort of home-cooked food that I'd want to eat with my family if I was on holiday in Lorne," Dempsey says.

The kitchen will open for lunch and dinner daily in summer, but is now open Friday to Sunday, evenings only. Dempsey hopes to build a new west-facing deck at the club, doubling the dining capacity to 120.

Locals are raving about another new eatery as well. The Swing Bridge Café & Boathouse changed hands a few months ago and Argentine owner-chef Jorge Guerrero is already attracting a cult following for his Friday lunch, a rotation of barbecued ribs, brisket, pork belly and chicken served with crusty rolls, salad and traditional chimichurri or salsa criolla.

The Swing Bridge also does an organic breakfast teamed with St Ali coffee that makes early-rising worthwhile.

It looks as though Lorne is in for a tasty summer.

Lorne Bowls Club, 35 Mountjoy Pde, Lorne, Vic, (03) 5289 1377.

Swing Bridge Café & Boathouse, 30 Great Ocean Rd, Lorne, Vic, 0423 814 770.


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