Julia Busuttil Nishimura
Julia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.
These gluten-free, soft and chewy Italian cookies are simple to make, and are a great way to use up egg whites.
These Japanese dumplings are juicy on the inside, crispy on the bottom and full of flavour.
Creamy rice pudding is a great spring dessert that can be served hot or cold. This variation is topped with stewed rhubarb
This bright and fresh bruschetta recipe is perfect for the first weekend of spring.
With just a handful of ingredients, the key to this dish is to source the best produce you can find.
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.
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.
A free-form tart with the flakiest pastry filled with a classic combination of mushrooms, thyme and cheese.
Seek out the most recently pressed local extra virgin olive oil you can find for this seasonal soup.
Baharat – a heady mix of spices –complements the lamb’s sweetness wonderfully. A tabbouleh-inspired salad and tahini yoghurt are the perfect accompaniments.