Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

Olea, Adelaide

Our restaurant critics' picks of the latest and best eats around the country right now: Olea, Adelaide.

More than a few bob have been spent converting historic CBD building Electra House into a three-level bar, restaurant and event space, yet it's the clever, simple vegetable dishes and salads that are the stars of the show. At Olea, Spanish chef Alfonso Ales has been charged with designing a modern Greek menu with a few contemporary Mediterranean twists. His carte is led by a 10-hour braised lamb shoulder with tzatziki as the centrepiece of several dishes designed to share. The gemista, an entrée of peeled and poached tomatoes stuffed with seasoned rice, coated in kefalotyri cheese foam and seasoned with strong mint and dill, might be even more impressive still, while the clever salad built around wedges of char-grilled watermelon takes on an almost meaty textural chew, with haloumi, mint and baby cucumber.

Olea, level 1, Electra House, 131 King William St, Adelaide, SA, (08) 7123 4055

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