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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."

Baest, Copenhagen

Copenhagen's Bæst offers diners a truly hands-on experience.

Such is the rock-star reputation of Copenhagen chef Christian Puglisi that this year's hottest opening in the capital of new Nordic cooking is a pizzeria. Puglisi called his new restaurant Bæst, which means beast in Danish, because he wanted "everything to be a little bit animal", with grilled meats and pizza to eat with your hands. Fire from a Neopolitan pizza oven and a grill is the binding element, he says.

After focusing on vegetables at his Michelin-starred Relæ and its casual sibling Manfreds, Sicilian-born Puglisi is relishing the contrast and the chance to explore his roots. But this is no derivative Italian. One of the first Noma alumni to set forth, Puglisi determinedly does his own thing. He's spent nearly two years perfecting a mozzarella produced from local biodynamic, hay-fed Jersey milk. The pizza dough is a blend of Danish and Piedmontese flour, and the salami, 'nduja and other charcuterie are made in-house from Denmark's best organic pork. "We make not what is authentic but what is the best," Puglisi says of his philosophy. "Bæst's not an Italian restaurant but it's something that is respectful towards the traditions and the gastronomy."

The 70-seat restaurant, whose American head chef Kristopher Schram came from Manfreds, has an adjacent bakery, Mirabelle, selling Roman-style pizza slices and what Puglisi hopes are the city's best croissants. In conceiving Bæst, Puglisi and Schram wanted to create the place they dreamed of going on their nights off - though it's unlikely they'll have many of them in the near future.

Baest, Guldbergsgade 29, Nørrebro 2200, +45 35 35 04 63


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