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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."

Meatsmith, Melbourne

Andrew McConnell

Andrew McConnell

Andrew McConnell is getting down to the grassroots with his next business venture, an upmarket butcher shop with a heritage-breed focus and a support cast of his own charcuterie, sauces and marinades.

Taking over Smith Street's former Soul Food Café, Meatsmith - a partnership with Troy Wheeler, head butcher for the past 10 years at Hawksburn's upmarket Peter Bouchier - is due to launch its wholesale arm in May, with the retail side opening in July or August.

"Without Troy I wouldn't ever attempt a project like this," says McConnell of jumping the divide from restaurants (Cumulus Inc, Cutler & Co, Luxembourg and Supernormal) to produce. "I'm definitely the chef and he's definitely the butcher, but it makes a good combination. There will be placements for all my chefs to go and work with Troy, and with things like making our own charcuterie I really like the fact it's still closely connected to what I do every day."

The fit-out by Herbert & Mason (responsible for the likes of Maurice Terzini's Da Orazio Pizza + Porchetta in Bondi) will stick to the traditional butcher-shop mould, with a small wine shop "selling the boutiquey wines we like to drink", says McConnell. A grocery selection will be "a combination of things we do ourselves - the Builders Arms' mustard and relish, our own rendered duck fat - or else the best of the best in things such as anchovies".

Meatsmith has its seeds in McConnell's 2012 relaunch of the nearby Builders Arms Hotel, where Wheeler lent his expertise for the dry-aged meat.

"It's good to find someone with a similar vision for heritage breeds and focusing on Victorian producers," says Wheeler. "I've been speaking to a lot of small producers of things like Old World chicken breeds instead of generic chicken and heritage sheep and beef breeders to really bring something different to the table."

McConnell fans will also be pleased to see precooked items ready to go: "The Cumulus Inc lamb shoulder, for example," he says. "You can take it home and cook it in half an hour instead of eight."

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