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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.

Okonomiyaki with sticky soy pork belly

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.

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."

Hot Plates: Hardy's Verandah, Crafers, SA

Harry's Verandah

Harry's Verandah

The Adelaide Hills has funky innovation in abundance thanks to Basket Range winemakers, but flash hospitality has been pointedly absent up until now - the makeover of Hardy's Verandah restaurant at Mount Lofty House brings the bling.

Kingfish with cultured cream and yuzu kosho.

The aim of the property's owners, David Horbelt and Malcolm Bean, is to combine contemporary dining smarts and an air of colonial grandeur. The extensive makeover began with a transformation of former suites and an original long, enclosed veranda into an airy formal dining space and bar with gorgeous views across Piccadilly Valley. With heavy timber furnishings and discreet service staff, it's stately and politely dignified. Superbly balanced dégustation menus by chef Wayne Brown are more daring, drawing on Japanese inspiration to inform his measured treatments of local produce.

Luxurious air-dried wagyu topped with cultured cream and caviar is the star of a quartet of snacks, followed by sublime confit ocean trout with peas in a piquant soup of beetroot and fermented blueberry. Long, luscious flavours and silky texture define ox tongue cooked over binchotan charcoal and dressed with apple ginger and soy, and foie gras parfait melting into slices of dry-aged duck atop a sauce of jus blended with apricot. A clever dessert of soured plum dusted with popping citrus candy leads to a fun final note of torched mallow-coated passionfruit gel.

Ocean trout confit with beetroot and fermented blueberry.

A far-reaching international wine list and cellar developed by sommelier Patrick White is a key attraction, his careful recommendations perfectly in tune with the kitchen offerings. It all adds up to a significant, serious new player on the Adelaide dining scene.

Hardy's Verandah Restaurant, 74 Mount Lofty Summit Rd, Crafers, SA, (08) 8130 9263, hardysverandahrestaurant.com.au

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Fifty-four things that went through my mind while eating dinner at Noma Mexico
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Three Blue Ducks chef Darren Robertson to open Rocker in Bondi
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