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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.

Garagistes sold, closing

Luke Burgess

Luke Burgess

Garagistes is dead. Long live Garagistes? Not quite. A more fitting theme might be "energy doesn't die, it just changes form". And so it is with the restaurant that was as important to Tasmania's new culinary identity as MONA has been to its cultural profile. The Hobart two-star, opened by Luke Burgess, Katrina Birchmeier and Kirk Richardson in 2010, has been on the market for more than a year now, but today Burgess, the chef and co-owner, confirmed that contracts have been exchanged, a local family has purchased the lease, plant and equipment, and Garagistes will run just 12 more services in its current form.

The silver lining of sorts for Tasmanian diners is that Burgess, Richardson and the team have decided to wind the kitchen down in its final month, trading not as Garagistes but as The Self-Preservation Society from late March through to around April 25.

"We're retaining the Garagistes name, and the new owners will be doing something completely different, so we wanted to come up with something to space the gap for about a month," says Burgess. The Society will be far more casual than the Garagistes of today, harking back to its more bar-like early days, and unearthing some dishes from retirement, the much-loved lamb ribs and silk oolong cream among them.

"The final touches on the concept are yet to be signed off," he says, "but it'll be a casual affair and one very much in the spirit of having fun and enjoying the last weeks of being in a space that we built and have come to love."

Burgess, who will be moving back to his home-town of Sydney, intends to keep the Garagistes flag flying, but has no immediate plans to open another restaurant. He says that he's pleased with the way things have drawn to a close in Tasmania.

"It's a big relief, and I'm glad we can go out in a nice, positive way and say that it's been five years and we've done some good work."

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