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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.

Nickel Kitchen & Bar, Brisbane

Chicken and waffles

Chicken and waffles

Nostalgia ain't what it used to be, as the saying goes - and in the case of this plush Fortitude Valley newcomer, that's no bad thing. Nickel Kitchen & Bar tilts at reviving a notional golden era of dining. The result is a twist on the trope, not a period-piece. Miles of dark wood panelling, a striking zinc-topped oak bar and soft leather upholstery in teal and camel tones create the backdrop for a boozy weekend brunch, say, or a Martini-fuelled Mad Men-style lunch - with Caesar salad, tossed and dressed tableside to boot.

A 300-gram Tajima wagyu sirloin is the base for a steak Diane juiced up with sherry vinegar, with the retro-appropriate but perfectly unnecessary option of a lobster tail for $17. There are oysters Rockefeller and Kilpatrick, plus a spin on chicken Kiev, which arrives looking like standing bone marrow: two cylinders of Barossa Valley chook breast wrapped around a punchy molten garlic butter filling. An eye-catching chandelier made from Champagne flutes sits centrestage and on the walls are images of Craggy Range, the family vineyard of co-owner TJ Peabody. Starting this week, a chalkboard detailing "wine of the week" lists regularly changing runs of big-ticket pours such as Cheval Blanc, Sassicaia and Romanée-Conti by the glass. In the meantime, there's a highly workable list of around 250 bottles, with much to pique interest by the glass. To finish? A share-size portion of bombe Alaska, of course: torched meringue around lemon curd, with vanilla parfait and a tart cherry gastrique. Swell.

Nickel Kitchen & Bar, 757 Ann St, Fortitude Valley, Qld, (07) 3252 5100, nickelkitchenbar.com.au

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