Julia Busuttil Nishimura
Julia Busuttil Nishimura
Julia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.
Julia Busuttil Nishimura’s simple blueberry sour cream cake
Scented with lemon and vanilla and topped with blueberries, this is the perfect cake for afternoon tea.
- 1-2 hrs
- Julia Busuttil Nishimura
Make brunch for mum: Chive pancakes with smoked salmon and creme fraiche
This is my idea of a perfect breakfast: quick and simple enough and yet, when all the toppings are in place, almost cafe-like.
- < 30 mins
- Julia Busuttil Nishimura
Julia Busuttil Nishimura’s beef short-rib ragu
The cooler weather calls for slow braises and hearty meals, such as this ragu made with beef short ribs.
- 2 hrs +
- Julia Busuttil Nishimura
Julia Busuttil Nishimura’s Roman-style chicken drumsticks
Serve this hearty one-pot wonder with polenta or grilled bread.
- 30 mins - 1 hr
- Julia Busuttil Nishimura
Julia Busuttil Nishimura’s yakisoba with pork belly and cabbage
This Japanese noodle stir-fry is quick, easy comfort food.
- < 30 mins
- Julia Busuttil Nishimura
Grilled, marinated chicken with salmoriglio
Salmoriglio is a versatile sauce, brightly flavoured with plenty of lemon and oregano.
- 1-2 hrs
- Julia Busuttil Nishimura
End-of-summer spaghetti with tomatoes
My favourite version of my mum’s spaghetti was always at the end of summer, with the sweetest cherry tomatoes that were almost bursting from the sun’s warmth.
- < 30 mins
- Julia Busuttil Nishimura
Sashimi rice bowls (donburi)
Rice bowls are a real favourite in our house. They're simple to put together and can be varied, depending on what you have on hand. Whenever I buy sashimi-grade fish, I love to make sashimi don, here with shiso, apple and topped with a vinegary soy dressing. Just before eating, use your chopsticks to mix everything together. The dressing will then season the rice and all the other ingredients beautifully.
- < 30 mins
- Julia Busuttil Nishimura
Mussels, guanciale and cannellini beans
Mussels are a favourite of mine in the kitchen. Not only are they delicious, they're also affordable and very quick to cook. And whether it's pancetta, chorizo or bacon, there's something irresistible about the combination of briny mussels with fatty pork. Here, I'm using guanciale – cured pork jowl – which adds real richness. Serve the mussels in the pan at the table with plenty of grilled bread on the side to mop up all the flavoursome juices.
- < 30 mins
- Julia Busuttil Nishimura
Chocolate swirl pavlova with raspberries and creme fraiche
This meringue has a wonderful texture – slightly chewy on the inside yet light and airy. Other fruits such as strawberries, figs or blackberries are wonderful here, too.
- 1-2 hrs
- Julia Busuttil Nishimura