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.

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.

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.

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.

Venice Resort & Spa

Private island luxury comes to Venice.

All eyes are on Venice's Isola delle Rose after JW Marriott opened its first Italian hotel and European resort on the private island, Venice Resort & Spa, in March.

Spanning 16 hectares with refurbished buildings scattered around the island, the resort comprises 266 rooms (some with private pools), a cooking school, wine academy and Venice's largest spa. Architect Matteo Thun's top-to-toe restoration deploys locally made glass, Venetian tiles and original brickwork, adding warmth and character to an otherwise sleek and modern fit-out.

On the dining front, ingredients from the island's olive grove and extensive kitchen garden are put to good use at the resort's four restaurants.

Come sundown, La Sagra poolside bar on the rooftop, which has 360-degree views extending to St Mark's Square, for cocktails and cicchetti has got to be the spot to beat. Rooms from $560 per night, including breakfast.

Venice Resort & Spa, Isola delle Rose, Laguna di San Marco, Venice, +39 041 803 59 06


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