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.

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."

Bathing beauty

The Sheraton Noosa's recent makeover is more than skin deep.

After looming large and flamingo-hued on Hastings Street for more than two decades, Sheraton Noosa Resort & Spa has shed the dated pink exterior and emerged in classic swan-white, looking thoroughly beach-worthy.

A year-long, $10 million renovation has brought the property into line with its sparkling surroundings. But the changes are more than skin-deep.

All 176 resort rooms, suites and villas have been updated. The clean-lined interiors, by Woods Bagot, feel light and airy, with timber accents, and relaxed ocean-friendly tones of cream and wet sand brightened by splashes of vivid orange.

Chef Peter Kuruvita is now in the house. In fact, he likes the new digs so much he's swapping Sydney for the Sunshine Coast and moving his family to Noosa in January.

As well as overseeing the resort's breezily beautiful Noosa Beach House Peter Kuruvita restaurant (replacing Cato's Restaurant & Bar), the chef has been giving diners a sneak peek at the inspiration for his next TV series, Mexican Fiesta with Peter Kuruvita, with a casual, all-day menu in the streetside bar that sees crab tacos and tostadas sit alongside the likes of spiced Sri Lankan fish cakes.

At the restaurant, there's a fitting seafood focus, featuring Kuruvita signatures such as flash-fried mud crab with curry leaf and black pepper, and his Sri Lankan snapper curry with tamarind chutney and punchy spiced raita.

Need a lie-down? Sheraton's Aqua Day Spa will be renovated early next year, but choose from a menu of 30 treatments and you'll hardly notice the décor. Rooms from $279. 14-16 Hastings St, Noosa Heads, (07) 5449 4888.


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