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.

Today we farewell nutritionist and author Lola Berry as our final Tasty Tuesday columnist for 2015! For her last recipe she has shared with us her ‘Carob Halva Heaven’ smoothie, from her new book Lola Berry’s Little Book of Smoothies & Juices. 

This recipe is a healthy take on the classic choc/banana combo, and combines tahini, carob and frozen banana. Lola says this exact breakfast smoothie got her through all of her uni degree!

Thanks so much for reading Tasty Tuesday this year! We look forward to bringing you more delicious recipes in 2016!