Julia Busuttil Nishimura on Muck Rack

Julia Busuttil Nishimura

Australia
As seen in: Australian Gourmet Traveller, MSN Ireland, MSN South Africa, MSN UK, The Guardian, ABC Everyday, Australian Broadcasting Corporation (ABC), Good Food, Sydney Morning Herald, Naked City, The Age and
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Articles

Julia Busuttil Nishimura’s king salmon ochazuke

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By Julia Busuttil Nishimura, Monique Foy
| Australian Gourmet Traveller Verified
A classic and comforting bowl of Japanese rice and simple, savoury toppings ready in 15 minutes. Traditionally, ochazuke is a soothing Japanese comfort food made by pouring hot green tea (or dashi stock) over steamed rice and savoury toppings. Highly customisable, quick to prepare and a favoured way to use up leftover rice, you’ll find this homely dish on the menu of many Japanese restaurants. Not a fan of fish?
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Chef’s Kiss: Supermarket Tinned Tomatoes Tested and Rated

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By Julia Busuttil Nishimura
| Broadsheet Australia
This may be controversial to say, but tinned Italian tomatoes aren’t inherently superior to Australian varieties just because of where they’re grown. I will always look for the best quality rather than just relying on the country of origin alone. Likewise, I’d sooner choose a high-quality Australian olive oil or pasta brand in my own cooking if the alternative is an inferior import. But with Italian imports dominating the supermarket aisles, it can be hard to know where to start.
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Fresh tomato risoni with ricotta and basil

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By Julia Busuttil Nishimura, Alexandra Harris Verified
| Australian Gourmet Traveller Verified
This recipe for tomato risoni makes for the ideal weeknight dinner. We’ve made the most of end-of-season tomatoes using them in two ways in this dish – as the base for the sauce the risoni cooks in, and topping with a fresh and vibrant medley of sweet cherry tomatoes.
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