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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."

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These four desserts have one thing in common – Anzac biscuits.

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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.

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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

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Tarte a la tomate

Make the most of end-of-season tomatoes in this delicious tart - perfect for a picnic spread.

Black Star Pastry to open in Melbourne

Black Star's strawberry and watermelon cake

Black Star's strawberry and watermelon cake

Chris Thé is surprised that news of Black Star Pastry's migration from Sydney to Melbourne has caused so much fuss after posting the news on social media this week. But he's pretty much the only one. The creator of the strawberry and watermelon cake that took Instagram by storm has a knack for inventing the sort of dishes for which smart phones were invented; for three months from mid-February - and possibly beyond - Melbourne residents will be able to get their own hit of his click-then-consume cakes.

Related: Sydney's cult sweets.

Thé, who trained as a chef and pâtissier at Claude's and later worked at Bel Mondo and Quay, opened his first Black Star Pastry in Sydney's Newtown in 2008 and has since followed it with two more, in Rosebery and the CBD. "I've had my eye on Melbourne for a while now and thanks to my mate James Meehan from Café Italia, the opportunity came up to use Italia's little unused kitchen. It's a pop-up that might stick around for a while."

Opening on 20 February, Melbourne's Black Star is a tight space - only 20 seats with a courtyard - which means no bread or savoury items for now. But that's the extent of the bad news. The good news is that Thé's executive chef Samuel Yeo will be moving down to oversee the Carlton outpost's cake and coffee focus. It will be home to that strawberry and watermelon cake (they currently sell around 5000 slices a day) along with a host of other Black Star hits such as the raspberry lychee cake, orange and Persian fig cake, and richer-than-Croesus torte of Amadei chocolate and hazelnut anda newly developed black sesame and yuzu cake. Coffee will be from Sydney artisan roaster Little Marionette, tea will come from Tippity and like the Sydney outlets, it will aim for a carbon neutral or even negative rating thanks to initiatives such as biodegradable coffee cups and cake boxes. "We're constantly working out ways of being more sustainable without making people feel guilty, and how we can eliminate waste," says Thé.

For all his amazement at the powers of social media, Thé is confident that the Melbourne shop will fly.

"We'd love to have a permanent thing in Melbourne but this is just a little opportunity to get down without laying concrete and building a kitchen."

Watch a video demonstration on how to make Black Star Pastry's strawberry and watermelon cake.

Black Star Pastry , 56-66 University Street, Carlton, open Monday to Saturday 9am-8pm; Sunday 9am-3pm, blackstarpastry.com.au

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