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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."

And so to bed... restaurants in Italy with bedrooms

Pepe in Grani

Pepe in Grani

After a memorable meal in the Italian countryside, simply retire upstairs.

Some of Italy's finest kitchens and vineyards are fuori pista, so off-piste that finding a place to stay after a languorous meal or wine-tasting can be a challenge. A handful of entrepreneurs have responded by adding rooms to their menus.

When Franco Pepe, a third-generation baker and well-respected pizzaiolo, opened Pepe in Grani in October 2012 in his native Caiazzo, 50 kilometres north-west of Naples, diners flocked from all over Italy. They came to taste his flawlessly executed thick-rimmed pizze topped with locally sourced mozzarella, heirloom tomatoes, seasonal produce and cured anchovies. There was only one problem: there was no place to sleep off their pizza dinner. A first in Caiazzo, Pepe in Grani opened two simple yet comfortable rooms above the pizzeria in December, using local artisans to fit and furnish.

Pasticceria Besuschio, founded in 1845, is a landmark in Abbiategrasso, 26 kilometres west of Milan. Andrea Besuschio, a fifth-generation pastry chef, has added two well-appointed rooms above his bakery for travellers and overnighting Milanese, drawn to his Saint Honoré and tiramisù.

An hour's drive north-east of Venice, near the UNESCO-listed town of Cividale del Fruili, is Orsone, a tavern and restaurant run by celebrity restaurateur and vigneron Joe Bastianich and his mother, Lidia. In August, they opened four attractive double rooms upstairs, making this an excellent base for exploring vineyards in the Friuli-Venezia Giulia region and neighbouring Slovenia.

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