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.

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.

Marion Wine Bar, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Marion Wine Bar, Melbourne.

Sea urchin sits on a squid-ink cracker with finger lime and tiny discs of pickled cucumber. Ribbons of ox tongue and mortadella are sprinkled with shaved horseradish and a handful of purple chive flowers. Mussels, out of their shells, are hidden under a dark red pile of fiery 'nduja "crumbs". Andrew McConnell's latest venture, a wine bar called Marion, nails the bar-food brief confidently and emphatically.

Head chef Allan Eccles produces the kind of sharp, interesting and clean-flavoured dishes - a casarecce with zucchini flowers, grilled rock flathead, a porterhouse (from McConnell's new butcher shop, Meatsmith), house-smoked duck leg - that seem bound to make Marion an instant landmark.

The feel of the room is sophisticated but relaxed, blending concrete floors and whitewashed bricks from the building's light-industrial past with luxurious detailing - copper, marble, a very comfortable leather banquette - and a backdrop of floor-to-ceiling black metal wine racks.

Marion has its own 14-page wine list of buff-friendly labels that run the gamut from classic small-producer Chablis to funky, crunchy orange wines, but also has access to the cellar at next-door neighbour Cutler & Co. The length of the full list can be a little daunting, but with the calm Andrew Joy (formerly of Cumulus Up) directing the service charge, it all becomes very easy very quickly.

It's early days but Marion already feels like a Melbourne classic.

Marion Wine Bar, 51-53 Gertrude St, Fitzroy, Vic, (03) 9419 6262. Open Tue-Fri 5pm-11pm, Sat-Sun 8am-11pm.

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