Combine cafe...

Combine is a contemporary cafe located on the canal-like river at Naka-meguro, a residential district of Tokyo known for its great shopping, 'hip/cool' vibe and cherry blossoms. The area around Combine is peaceful and leafy - it's hard to believe you are a very short block from the noisy main road.

The menu borrows from many influences and has an international feel. On the day that I visited there wasn't a vegetarian option but the staff were happy to arrange a tofu salad, which was very nice. This was followed by coffee and cheesecake. It was a lovely relaxed place to pass the time on a rainy day.

Naka-meguro is well worth a visit. The banks of the river are lined with cherry blossoms and this pretty area is transformed into something totally spectacular in spring. Another feature along the river are the small independent retailers - great shopping and cafes.

How to get there?
Catch the Tokyu Toyoko Line from Shibuya Station. Go one stop to Naka- meguro station.

How to find Combine cafe:
Cross over the main road from the station. Turn right and walk along the main road for approximately 2 blocks until you reach Komazawa-dori. Turn left walk a short distance and take first right. Walk along the river for approximately 50 metres [see 2nd picture for exterior photo]

Nachtmarkt food....

Ahh, the food at the nachtmarkt. There's no mystery as to where those extra kilos came from but it was worth every bite. Sadly, nachmarkts around Europe are about to finish for the year and I'm sure there will be many lamenting the disappearance of the fried pastries, roasted raclette served over boiled potatoes, spaetzle, roasted chestnuts, spicy sweet traditional biscuits and gingerbread-like creations.

The top photo is a pizza-like pastry that's apparently German in origin. Once your order is placed, the stall owner flattens out the dough and places on the toppings you have chosen. It then goes into the wood fired oven. Just before it is served a 'sauce' is spooned over the top [seemingly a garlicky herb oil].

The next is langos [pronounced 'langosh'], a fried pastry made from a potato dough and hails from Hungary. It was served as a sweet or a savoury pastry. Delicious. My favourite option was the one featured in this photo: sour cream, garlic, cheese and salt. Keen to try making your own? Have a look at this recipe: http://homepage.interaccess.com/~june4/langospotatocakes.html

Last but not least is spaetzle which is, in my opinion, somewhat addictive. It's an egg noodle/dumpling which is considered to be a "Swabian specialty". Konstanz is a part of the medieval territory of Swabia, however spaetzle is found throughout Germany, Austria, Switzerland, Hungary, Slovakia and the Alsace region of France. On this particular day, I ordered spinach spaetzle with mushrooms and Dr H couldn't resist the sauerkraut/speck version.

I'll post my spaetzle recipe, with photos, soon. So get your spaetzle maker, or even your colander, so that you're ready to go. How can you resist?

Hot chestnuts!

Such fun roasting chestnuts on a chilly night at the Konstanz nachtmarkt. As I remember, this was followed a steamy mug of gluhwein. Can you tell I'm daydreaming about spending 6 months in Konstanz next year?

Baked ricotta...

I love ricotta and it's versatility. This is a recipe for baked ricotta that I tried recently. The whipped egg whites give the ricotta a lovely lightened texture. It serves 8 - 10 so it's great for a large gathering or party.

When buying ricotta, choose 'fresh ricotta' and not the industrial type sold in plastic tubs in the supermarket. Source a good providore [I use Samios Delicatessen in Annerley, Brisbane, Australia] to ensure you are buying the best as, like all whey cheeses, it only remains fresh for a couple of days.

Your deli server will cut your ricotta from a large, domed round. When the cheese is being made the curds are drained in a colander and then left to further drain and set in a mould, giving it this shape.


800g fresh ricotta
1 cup fresh breadcrumbs
1 3/4 cups chopped herbs approx [eg: parsley, basil, chives]
1/4 cup parmesan
ground black pepper
2 egg whites

1. Combine ricotta, bread crumbs, herbs, parmesan and pepper [I mash with a potato masher]

2. Whisk egg whites until stiff peaks form and fold through ricotta mixture

3. Press into a greased and lined 20cm springform pan

4. Bake at 180 C for 45 minutes. Allow to cool slightly before removing from the pan.


* Try including roast capsicum or fresh chili, or whatever else takes your fancy*

Baked ricotta is nice served with: tomato salsa [chopped tomatoes, spring/spanish onions, olive oil, balsamic]; roast pumpkin; roast beetroots; a garlicky homemade tomato sauce; chili oil; green salad. Also great sliced on crusty sandwiches with any of the above.

Lazy Sunday lunch...

A very hot summers day was spent on our friend's breezy balcony, overlooking the river. We always look forward to Anne's cooking and Geoff is a formidable sommelier and barista.

Today wasn't a disappointment. Young zucchini flowers stuffed with chevre were the entree; followed by a baked ricotta that was accompanied by a salad of cos, lentils, roast pumpkin and herbs. The final course was perfect for the Queensland summer. It was a simple combination of thinly sliced pineapple, that had been marinated in a light sugar syrup made with fresh ginger and star anise, and fresh mango finished with mint. Really delicious!

Japanese grapes...

These huge, luscious grapes are grown in Japan and were wonderful to eat. The variety seems particular to Japan or at least that's how it seems. The nashi were also exceptional. A much larger variety than we see in Australia and very juicy. Both were readily at department store food halls and fruit and vege shops.

A touch of France in Tokyo...

French [and Italian] cuisine is popular in Tokyo. These 'too perfect to eat' macaroons made a beautiful display in Aoyama Dori. Lovely to take back to your hotel.