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.

At this time of year, our gardens and markets are overflowing with a long-awaited rush of fruits and vegetables. From soups to ferments, learn how best to capture the abundance of the season for enjoy

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.

Most people (us included) leave Wilsons Prom exclaiming that they just can’t believe it’s in Victoria – the landscapes are THAT incredible!

Even if you’ve visited the spectacularly scenic national park before, you may have unknowingly missed out on all the charms of a little township known affectionately as ‘The Turning Point’ en route.

Meeniyan local, stylist and interior designer Andrea Moore has made sure we won’t ever do this again, with her guide to her hometown and surrounds, a two-hour drive south-east of Melbourne.

Are we reaching peak collaboration? Possibly. But stick with us – this one has us genuinely intrigued.

The Collectionist Hotel is a new hotel in Sydney, in which four Australian design studios have come together to create a unique hotel experience, where no two rooms are the same.

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!