Julia Busuttil Nishimura
Julia Busuttil Nishimura
Julia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.
Chocolate and almond pasticcini
These gluten-free, soft and chewy Italian cookies are simple to make, and are a great way to use up egg whites.
- < 30 mins
- Julia Busuttil Nishimura
Chicken, prawn and garlic chive gyoza
These Japanese dumplings are juicy on the inside, crispy on the bottom and full of flavour.
- 30 mins - 1 hr
- Julia Busuttil Nishimura
Creamy rice pudding with rhubarb and cardamom
Creamy rice pudding is a great spring dessert that can be served hot or cold. This variation is topped with stewed rhubarb
- 30 mins - 1 hr
- Julia Busuttil Nishimura
Pea, ricotta and anchovy bruschetta
This bright and fresh bruschetta recipe is perfect for the first weekend of spring.
- < 30 mins
- Julia Busuttil Nishimura
Julia Busuttil Nishimura’s five-ingredient spaghetti is the perfect Friday night food
With just a handful of ingredients, the key to this dish is to source the best produce you can find.
- < 30 mins
- Julia Busuttil Nishimura
Beef soboro don
Soboro don is pure comfort food and a real crowd-pleaser in my house. Soboro in Japanese means to crumble; here it refers to a protein – fish, meat, eggs or tofu – that’s cooked down to a crumbly texture. I’ve chosen beef mince, but chicken mince is a great alternative. While the traditional don (or bento) would commonly be served with scrambled eggs, I like the simplicity of half a soft-boiled egg. This sweet and salty dish loves the company of blanched vegetables, such as sugar snap peas or green beans. Serve with a leafy green of your choice: mizuna is nice, or shiso for extra flavour.
- < 30 mins
- Julia Busuttil Nishimura
Vanilla and ricotta cake with lemon icing
This is a super-simple cake that I like to make for my children’s birthdays since it’s delicious (of course!) but also stays very moist, thanks to the extra virgin olive oil and ricotta. I love the contrast of a light cake with zingy lemon icing; for topping, choose slivered pistachios, flaked almonds or celebratory sprinkles.
- 1-2 hrs
- Julia Busuttil Nishimura
Mushroom, comte and mascarpone galette
A free-form tart with the flakiest pastry filled with a classic combination of mushrooms, thyme and cheese.
- 1-2 hrs
- Julia Busuttil Nishimura
Zuppa frantoiana (Tuscan bean and vegetable soup)
Seek out the most recently pressed local extra virgin olive oil you can find for this seasonal soup.
- 2 hrs +
- Julia Busuttil Nishimura
Julia Busuttil Nishimura’s lighter, brighter spin on your Sunday roast lamb
Baharat – a heady mix of spices –complements the lamb’s sweetness wonderfully. A tabbouleh-inspired salad and tahini yoghurt are the perfect accompaniments.
- 30 mins - 1 hr
- Julia Busuttil Nishimura