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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.

Choux Patisserie Australia’s best eclair

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

10 brown rice recipes

Go wholegrain with brown rice in a bibimbap-inspired bowl of seaweed, amaranth and pickled shiitake mushrooms, serve it with Chinese roast duck, or simply fry it up Southern-style.

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.

Where to stay on Mykonos and Santorini

View from Chromata

View from Chromata

Ancient and modern Greece unite spectacularly in the Cyclades.

A brace of hotels with blinding white exteriors that evoke age-old Aegean landscapes but inside feature coolly contemporary interiors are the latest Greek additions to the Leading Hotels of the World's global portfolio.

Chromata Up-Style Hotel on Santorini and Bill & Coo Suites and Lounge on Mykonos are both preparing for a long and busy northern summer. Despite Greece's economic doldrums, visitor numbers are on the rise, and travellers report highly competitive service in restaurants and hotels. Greece notched up 23.6 million tourists last year, and that figure is expected to nudge a record 25 million this year. Tourism has propped up the economy during its long-running economic crisis, contributing about 18 per cent of the country's GDP.

Minimalist five-star Chromata, set in a cliff-face in the Santorini village of Imerovigli, has 25 rooms in classic Cycladic style and "balcony to the Aegean" sunset views. It joins its sister property Katikies in the LHW portfolio.

On Mykonos, the waters of Megali Ammos Bay are a stone's throw from Bill & Coo's 30 whitewashed, pared-back suites with balconies and poolside dining by chef Athinagoras Kostakos. Bill & Coo's second property opened recently on a beach about 3.5 kilometres away from the parent property, a sweep of 15 spacious suites with uninterrupted views of Delos island.

lhw.com

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