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.

Caffeine bliss in Harajuku...

Yes, good coffee can be difficult to find in Tokyo but it seems that it's not as hard as it once was. Cafe Luigi is one that you can count on for a strong espresso - just what you need after doing the Omote-Sando strip. Located in a laneway between Omote-Sando and Takeshita Dori [the well known epicentre of the Harajuku youth scene] this stylish and individual cafe is a great place to spend some quiet time.

The owner [a Japanese man, incidentally] also serves a range of cold drinks including alcohol. Food is not the focus. However, a small selection of snacks to accompany drinks is displayed on the end of the bar.

The cafe reflects the owner's style and affection for Italy, but is in no way cliched. For example, the walls at the rear of the cafe are decorated with items related to the futuristic industrial designer Luigi Colani. It did occur to me that the cafe was perhaps a dedication.

The area surrounding Luigi's is a maze of laneways full of great shopping and little restaurants. So much to explore! Perhaps you'll need another of Luigi's espressos before you get going.

Farmer Bob's beets and other delights...

The Farmer's Markets at the Powerhouse in Brisbane [Queensland, Australia] is full of inspiration at every turn. You never know what you'll find and as the season changes there's always something new.

Just in were the first cherries of the season, from our favourite Stanthorpe apple grower. Freshly picked and delicious. The tomatoes are from a grower that specialises in heirloom varieties. They are so full of flavour and the range is so unusual.

The zucchini flowers were also excellent. I love using the female flowers. I stuffed these with ricotta and fetta and fried them in a crispy batter.

The beetroot, onions and juicy garlic are from one of my favourite stall holders, Farmer Bob. You can always count on Bob for some great seasonal surprises. Whether it be ruby or rainbow chard, silverbeet, nicola potatoes or honey it's fresh and wonderful. Bob's also good for a recipe or two. After trying his recipe for roast beets, I don't do them any other way now!

Farmer Bob's roast beets
Beetroot
olive oil
honey [approx 1 tbsp]
fresh orange juice
orange rind
few knobs of butter
fresh ginger [optional]

Place all ingredients in a covered baking dish or baking tray and cover tightly with alfoil. Bake at 200 C for approximately 1 hour [depending on the size of the beets]. Remove from the oven frequently to swirl around or rotate and baste, to ensure they have plenty of chances to suck up that sauce. Pierce with a skewer - done when tender.

Baking this way produces great flavour and a moist texture. Last night I ate them with cous cous made with zucchini and other vegetables, currants, mint, parsley, walnuts, sumac coriander, cumin and finshed with lemon juice and caramelised onions. I also love them with baked ricotta or with fetta, walnuts and dressed spinach.

Roadside charm in Putney

Putney apples, pumpkins and maple syrup

While I'm on the the subject of apples, I can't resist posting these pictures of this roadside shop in Putney, Vermont.

Delicious local apples, pumpkins and inside was a huge range of maple syrups ['fine' being the lightest in colour and flavour] as well as other maple products.

Dr H and I stocked up. To help the decision making process, all were available for tasting. Mmmm, delectable.

Autumn Apples

As we head into summer here in Australia, I can't help but feel melancholic about autumn in America. It's a great time to head out to the countryside and do some "leaf peepin' ". On this particular weekend we went to beautiful Vermont to check out the fabulous autumnal colour. Needless to say I was on the look out, when I could take my eyes of the scenery, for local produce.

Scott Farm [www.scottfarmvermont.com], in Kipling Road, Dummerston, grows an amazing range of apples and specializes in heirloom varieties from around the world. If you're lucky, you'll meet Zeke, the orchard manager, whose knowledge of apples is astounding.

Talking with Zeke about old varieties led to a trip to the shed to view some even more amazing varieties not on display at the stall. These included Belle du Boscoop; Duchess of Oldenburg; Hubbarston Nonesuch; Lamb Abbey Pearmain; Dolgo Crabapples; Winter Banana; Wolf river and perhaps the most endearing name of all, Black Cauliflower or Sheep's Nose [a dark tapered apple, seen in the top right hand corner of the photo].

Zeke considers Orleans Reinette to be "one of the most handsome apples on the planet" due to it's lovely russeted, rosy cheek and flattened shape. As for me, it would be impossible to decide - so many different colours, shapes and textures. They were all so attractive in their own individual way.

Many of the varieties have been grown for centuries and some since ancient times, like the Lady Apple - one of the oldest apples grown today. It was well established during the Roman Empire. It was also popular during the Renaissance when woman would keep one tucked in their bosom and taken out to freshen their breath. A nice idea in such 'smelly' times.

Even older than the Lady Apple, according to legend, is the Greenings Rhode Island apple which is reputed to have come from the tree of knowledge in the Garden of Eden!

It was really inspiring to see the effort that Scott Farm puts in to ensuring these varieties are here, hopefully for many centuries to come.

On our next visit we plan to stay in the old 'sugarhouse' [an historic building in which maple syrup was once made]. Other properties on the farm are available as accommodation and all are listed with the Landmark Trust, USA.

Interestingly, the neighbouring property belonged to Rudyard Kipling and is supposed to be where he wrote The Jungle Book. He spent as much time as he could here and was a favourite place to work. We could certainly see the attraction. It's a very beautiful place and one to add to your short stay list.

Take it away!

Too tired from a big day, taking in all that Tokyo has to offer? Well, if you're heading through Ginza station on your way home, why not make a quick stop at the Matsuya department store food hall, basement level, and pick up some of these irresistible gyoza [AUD $8 for 6 large]. You'll be on the next subway and back at your hotel before you know it! So convenient - dinner is solved.

The chef also made the pickles, which I couldn't stop eating. I wasn't able to identify the vegetable, although I was reminded of choko. There's so much to choose from at the department store food halls, it's often very difficult to reach a decision resulting in repeated laps of the aisles. It's all amazingly desirable.

Also check out the Mitsukoshi department store at Mitsukoshi-mae station, which is handy for subway travellers changing to another line as there's an entry to the food hall from the subway. The feel at Mitsukoshi is more formal but the choices are as extensive and the quality is high. A slice of heaven!

To say that there isn't any cheap food to be found in Tokyo, is to quote a popular myth. It's everywhere from the little noodle shops down lanes and under railway lines, sushi shops down in the 2nd basement, food halls and ramen shops at the larger subway stations. So keep your eyes open. It's all around you.

Little ghost, little ghost...

Happy Halloween to all who celebrate this spooky fest!

These clever little ghost chocs, from L. A. Burdick in Walpole, New Hampshire, are too cute to eat. Underneath their scary white chocolate exterior you won't find anything resembling ectoplasm. Instead be treated to a luscious rich, dark truffle. Much nicer.

The L. A. Burdick store in Walpole is so lush and beautifully presented - it's a joy to be in. Needless to say, their extensive range of chocolates are fresh and delicious. Dr handsome scored a free choc because the attentive assistants liked his glasses. Nice for some!

But don't stop the gourmet treats there. Next door is a French-style bistro where we enjoyed a relaxing lunch - very nice. Further along is a neighbouring providore that specialises in local produce. Those of you who know me will understand the degree of my delight as I gazed at the display of local handmade cheeses [not a plastic wrapper in sight]. Just glorious!

More mushrooms ....

So many mushrooms....

I always check out the extensive range of fungi whenever I'm in Tokyo, which must be a source of amusement for the Japanese shoppers as I stare in wonderment at the variety, freshness and cheap, cheap prices. It's a strange mix of elation and disappointment as I can't buy any because I have nowhere to cook. Yes, I have contemplated eating them straight from the pack and cutting out the middleman. I wouldn't mind at all.

Crunchy chrysanthamum at Miyakawa

Ah, yes - more tempura from the wonderful Miyakawa restaurant, Aoyama-dori, Tokyo. Just look at that chrysanthamum flower! A thing of beauty to be sure. This was part of the Dr Handsome's Tempura Set - just fresh out of the wok. He particularly liked that the freshly cooked tempura was delivered by the chef in a steady, seemingly never ending, continuous flow. A tempura fantasy realised.

Tempura at Miyakawa, Aoyama

Miyagawa is a lovely little restaurant in Aoyama that serves Kansai-style tempura and apparently has had a loyal following of regulars for over 40 years.

My favourite place to sit is at the counter so that I can watch the chefs work, but there are a couple of tables if you prefer.

For lunch there are two options: ten-don [delicious rice topped with mouth watering tempura, 1500 yen] and tempura lunch set [2300 yen]. The chef was happy to make mine vegetarian and the result was inspirational!

The seasonal flowers and vegetables were fresh [as was the seafood on display] and the tempura, crisp and light. Included that day was a chrysanthamum flower, crysanthamum leaves, ginger flower buds, garlic cloves, a clump of mushrooms, green chilli, eggplant, pumpkin, a type of sweet potato and a small round green vegetable threaded onto a skewer [a type of eggplant?]. Soup, tea and 3 kinds of pickles are also served with the set.

The service is great and the staff are really friendly. Well of course we had to go back for a second time!

Nearest station: Omote - Sando [Cross to the other side of the street and continue left away from the intersection. Continue down the street past Prada and Comme de Garcons until you reach the main road. Miyakawa sits on this corner in a small, white building. The entry is through a single door at the top of a few stairs.]

Address: Palace Aoyama 1 F 6-1-6 Minumi-Aoyama, Minato-Ku, Tokyo

Telephone: 03-3400-3722

Hours: 11.30am-2.00pm, 5.00pm-9.00pm; Closed Sunday

Welcome to Truck Patch!

Finally, after much discussion, deliberation, procrastination and encouragement; my blog site is a reality. Mind you, it's early days yet but I have so much to post, it's hard to know where to begin. So, stay tuned for lots about food and travels.

Just to get you in the mood to hear about my latest travels to Tokyo, I've included a photo of the main gate at the Sensoji Temple at Asakusa - just restored and very beautiful.