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 go-to midweek fish with tomatoes, harissa and fennel
This is one of my go-to dinners during the week; it’s quick, nourishing and versatile.
- 30 mins - 1 hr
- Julia Busuttil Nishimura
Strawberry galette with rose cream
Baked until the strawberries are bubbly and the pastry flaky and golden, this rustic tart is heaven.
- 2 hrs +
- Julia Busuttil Nishimura
How to make pan bagnat AKA the ultimate picnic sandwich
Think of is as a salade nicoise, squashed inside a crunchy baguette.
- < 30 mins
- Julia Busuttil Nishimura
Torrone semifreddo (Italian ice-cream cake with nougat)
Add in your favourite flavours to this creamy frozen dessert, no ice-cream maker required.
- 2 hrs +
- Julia Busuttil Nishimura
Maltese-style whole roast snapper with caper, olive and tomato stuffing and salsa
Half of this punchy double-duty mixture becomes a stuffing while the remainder is a salsa to serve.
- 30 mins - 1 hr
- Julia Busuttil Nishimura
Soba noodles with ginger ponzu and prawns
Too hot to cook? This bright and zingy cold noodle salad is the dinner solution.
- < 30 mins
- Julia Busuttil Nishimura
Spaghetti alla nerano (Spaghetti with zucchini)
A simple and summery vegetarian pasta hailing from Nerano in Southern Italy.
- < 30 mins
- Julia Busuttil Nishimura
Oyakodon (chicken and egg rice bowls)
These Japanese chicken and rice bowls are an adaptable and easy midweek dinner option.
- < 30 mins
- Julia Busuttil Nishimura
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