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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.

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.

The Langham Sydney

The Palm Court

The Palm Court

It's been two years in the planning and an intense four months of construction, but the transformation of the much-loved Observatory Hotel is complete and it reopens today as The Langham Sydney.

It's a thoroughly luxe addition to Sydney's dress circle of harbour-view hotels and, with a $30 million refurbishment that includes lavish touches such as a million-dollar marble foyer, it's a bold piece of positioning.

London's GA Design, which has an impressive hotel-design pedigree (including Langham's Hong Kong and Chicago properties), was briefed to bring in the light. There's an art collection curated by Sotheby's in the foyer, alongside a series of splendid marble fireplaces and a soft, modern palette of amber and grey. "We wanted a grand transformation," explains general manager Sonia Lefevre, "And we got it. It feels light and luxurious - and expensive."

One thing that remains untouched is the size of the rooms. The Langham still lays claim to the largest rooms and suites in Sydney, with windows that actually open (a rarity in the over-conditioned world of big-city hotels) and balconies and terraces opening onto either a skyline or inner-harbour view.

Dining options are approachable rather than austere. The menu at Kent Street Kitchen, overseen by Est-trained chef Daniel Rudolph, opens with a generous charcuterie and raw-fish offering, seguing into the modern Australian likes of wagyu rib with daikon, sesame and roasted onion, and buckwheat risotto with heirloom carrots, asparagus and haloumi.

And, although the tearooms have changed, The Langham's famed afternoon tea endures. The Palm Court, its new home, is destined to be a Sunday favourite. Radically renovated with large-scale windows that take in the westerly view up Sydney Harbour, it's just made for sundowners. "This is where I want to be when the sun goes down," says Lefevre. "Welcome to Sydney's most exclusive address."

The Langham Sydney, rooms from $635 per night, 89-113 Kent St, Sydney, NSW, (02) 9256 2222.

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