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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.

Okonomiyaki with sticky soy pork belly

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.

Choux Patisserie Australia’s best eclair

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

10 brown rice recipes

Go wholegrain with brown rice in a bibimbap-inspired bowl of seaweed, amaranth and pickled shiitake mushrooms, serve it with Chinese roast duck, or simply fry it up Southern-style.

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.

Noma Australia booking details announced

Noma chef René Redzepi at Barangaroo, Sydney

Noma chef René Redzepi at Barangaroo, Sydney

Sync your calendars and start saving, folks - details on how to book a table at Noma's 10-week Sydney residency have just been revealed.

You have just over a week to rally your dining companions. Bookings for all sittings at the Barangaroo site will open on 30 October at 10am AEDST, via the Noma website - and will be taken for tables of two, four, six and eight only.

Unsurprisingly it's not going to be a cheap date, clocking in at $485 per person, not including drinks. It's not quite as hefty a fee as the Fat Duck pop-up (a not-insignificant $525 a head), but at the current rate of exchange, it's still pricier than the real-deal in Copenhagen (1700 kroner per person; around $355 Australian).

Chef René Redzepi has been on six research trips to Australia in the past 10 months. That, together with moving an entire team to the other side of the world, comes at a cost. "We can only put that expense one place, and that's on the menu," he told GT when the news broke in July that Noma was moving south.

While the final food offering is still in development, Noma sommelier Mads Kleppe says he has put together an all-Australian pairing of "lively and energetic" wines, spirits, beers and ciders, as well as an additional short supplementary list that extends to international labels. A non-alcoholic match will also be available.

In December, Noma's entire creative team will relocate to Sydney to develop the final menu before the 26 January opening. From the looks of Redzepi's adventures on Instagram, there's a good chance we can expect everything from mud clams and green ants from Arnhem Land to wild goose eggs and native blood limes when Noma Australia swings open its doors. "We've gone to as many regions as we can to get a good perspective on the amazing produce in Australia," he says.

Noma Australia, Anadara Building, Barangaroo, Sydney, NSW. Lunch and dinner Tue-Sat, 26 January to 2 April; for bookings and information visit noma.dk/australia


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