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.

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."

Zaborin, Hokkaido, Japan

The noble traditions of ryokan hospitality have been reimagined for 21st-century travellers at Zaborin, a luxe 15-villa property in the mountains of Hokkaido in northern Japan.

Though it's close to ski fields and the resort town of Niseko, Zaborin is shielded by forest and sits above a natural spring, affording each villa the luxury of a private indoor and outdoor onsen.

Guests can choose to sleep "washitsu" on futons, or "yoshitsu", Western style, in interiors that embody Japanese simplicity with a reverence for nature.

The ryokan traditions of kaiseki are overseen by Hokkaido-born chef Yoshihiro Seno in a private-room restaurant, teppanyaki bar and tearoom.

Zaborin, which loosely translates as "place among the trees to sit and forget", is the first hotel project for part-time Hokkaido residents James and Michele Marshall.

Villas from $1425, including breakfast and kaiseki dinner. 76-4 Hanazono, Kutchan-cho, Abuta-gun, Hokkaido, Japan.


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