Food

This week we say ‘arigatou gozaimasu!’ to Meg and Zenta Tanaka of CIBI, the Japanese-inspired cafe and concept store, who have nurtured our minds and tums with their simple, nutritious fare. With a core philosophy of ‘head, hands, heart’, these recipes taken from their recently released cookbook allow you to recreate a bit of CIBI magic, wherever you are!

Be sure to take a look at the other recipes from this series: the famous CIBI soba salad; a gluten-free, vegetarian cabbage and corn okonomi-yaki; and a hearty winter miso gratin with cauliflower and mushrooms. For this final recipe, Meg shares a baked salmon dish she used to help her mother prepare when she was little.

Okonomi-yaki is derived from two Japanese words that literally translate to ‘grilled as you like it’. And we have a feeling you’re really going to like this take on this classic Japanese dish. Gluten-free and vegetarian, this savory pancake recipe is lighter than most, with grated cabbage and plenty of corn fried up to crunchy perfection.

Following on from last week’s miso gratin with cauliflower, tofu and mushrooms and before that, CIBI’s famous soba salad, this is the third part in our winter series with the beloved Collingwood cafe/concept store.  The recipes featured come from their recently released cookbook, which pretty much reveals ALL their tastiest secrets!

There’s no more denying we’re well and truly into winter on this side of the equator. With colder temperatures comes the temptation for something warm + more-ish, preferably with some sort of cheese involved.

This winter miso gratin from Meg and Zenta Tanaka, the team behind CIBI, hits the mark – and YES, has a cheese element. Their new cookbook, CIBI, is packed with nutritious Japanese-inspired dishes that have filled the tummies and hearts of customers to their Collingwood cafe for the past 10 years.

CIBI is one of those spaces that make a neighbourhood. Much more than just a cafe, CIBI is a meeting place for the community. Tucked away in a quiet backstreet of Collingwood, the loyal cast of regulars working and living in the surrounding streets have been coming to CIBI since 2008 for its humble, nurturing Japanese food in a space that cares for its community and fosters relationships.

With a core philosophy of ‘head, hands, heart’, founders Meg and Zenta Tanaka’s entire ethos is based around making the little, everyday things beautiful.

In their 10th year of operation, they have finally released a long-wished-for cookbook for people to recreate signature CIBI dishes in their own homes. We’re lucky enough to have them with us for the next month to share some of their simple, Japanese-inspired meals.

Any Australian worth their Vegemite on toast knows that part of our national identity is staunchly defending our right to ownership of the humble pavlova. Who would have thought that a sweet treat could cause a long-standing rivalry between our closest neighbours?!

With its chewy, nutty texture and unexpected hint of coffee, this version takes the classic Aussie pav into new territory. Whether you’re on team Australia or team New Zealand, if there’s one thing we can all agree upon, it’s that nothing pleases a crowd quite like a great pavlova.

Biscotti is one of those elusive treats that everybody loves, but nobody really knows how to make. Acquiring the crunchy, nutty biscuit usually involves a trip to speciality stores or visiting your (or someone else’s!) European grandmother – but TODAY is the day you gain your biscotti independence!

Chockablock with roasted almonds and pistachios, infused with espresso, orange blossom and dipped in glossy chocolate, this may be the ultimate biscotti recipe!

In our studio, there are two things that incite a resounding ‘YESSSS!’ when offered: coffee and ice cream! You can only IMAGINE our delight when the idea of an affogato was put out there for this special caffeine-infused food series. This isn’t your run of the mill affogato though – topped with crunchy honeyed pecans and shards of sweet toffee, this dressed up recipe is a sure to impress.

At the very least, it passed the ‘YESSS!’ test in the TDF studio!

For this month in food, we’re looking to our own team for a series of sweet treats that are just a little bit grown up! Over the next few weeks, Lucy and Annie (you may remember her from this epic food series with her mum, Carmen, last year!) will be sharing some of their own tried-and-tested recipes, with a little caffeine kick.

Today we hear from our founder and editor, Lucy Feagins, who shares her favourite, fail-safe chocolate and espresso cake, with an easy buttercream icing.

For the last month, author and food-blogger Emiko Davies has taken us with her to the dinner tables of Tuscany, with a quartet of incredible recipes, specific to the region.

Emiko’s final offering is inspired by memories of a tiny little pizzeria she and her family frequented during a coastal stint in the south of Tuscany – but we’ll let her tell you more about that!

Ciao for now, Emiko – see you in Italy sometime!

Last week, half of the TDF office made their way to Italy for Milan Design Week (you can keep up with their travels via our Instagram!). While the other half of us remain in the office in Melbourne only dreaming of Italian adventures, our Florence-based contributor, Emiko Davies, is back with another Tuscan treat to help us through the FOMO!

The Japanese/Australian author, photographer and food blogger living with her family in Florence has so far graced us with a couple of simple and delicious (simply delicious!) pasta dishes from her second cookbook, Acquacotta: a rigatoni alla buttera sure to please even the fussiest of eaters, and her tagliolini con ceci, the ultimate comfort food.

This week Emiko sweetens the deal in the form of a ricotta and pear pie, or crostata as they say in Italy.

Grazie, Emiko!