James Moffatt

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gourmettraveller.com.au

Articles

Mediterranean-style whole flounder recipe with green olive salsa

Jan 28, 2025 | gourmettraveller.com.au | Tamika O'Neill |James Moffatt |Lucy Busuttil

Mediterranean flavours, including briny capers, lemon and toasted almond, form the base of this lightly fried whole flounder showstopper. The best part? It’s ready to serve in just 30 minutes.
Garlic mussels recipe with ouzo and saffron

Jan 27, 2025 | gourmettraveller.com.au | Tamika O'Neill |James Moffatt |Lucy Busuttil

Styling by Lucy Busuttil Stylist and Recipe Developer Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years.
Oregano and honey pork cutlets with watermelon salad

Jan 26, 2025 | gourmettraveller.com.au | Tamika O'Neill |James Moffatt |Lucy Busuttil

These honey pork cutlets make the perfect weeknight dinner. Mediterranean flavours of oregano and lemon add freshness to these pork cutlets, while a hit of honey dials up the sweetness.
Pork skewers with chimichurri recipe served with grilled potatoes| Gourmet Traveller

Jan 8, 2025 | gourmettraveller.com.au | James Moffatt |Lucy Busuttil

Styling by Lucy Busuttil Stylist and Recipe Developer Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years.
Grilled eggplant salad recipe with freekeh and labne

Jan 7, 2025 | gourmettraveller.com.au | Tamika O'Neill |James Moffatt |Lucy Busuttil

A dreamy spoonful of labne cuts through the richness of this Mediterranean-inspired grilled eggplant salad. Serve at your next summer feast, or have the hearty salad for a nourishing midweek dinner.
Lamb scottadito with mint salsa verde and roast crushed potatoes

Dec 2, 2024 | gourmettraveller.com.au | Maxwell Adey |James Moffatt

This recipe takes the classic lamb cutlet up a notch. Scottadito translates to burned fingers and is named for just how quickly you want to eat the lamb cutlets once they come off the grill.
Coconut rice pudding with star anise and rhubarb

Oct 29, 2024 | gourmettraveller.com.au | James Moffatt |Maxwell Adey

Maxwell Adey Senior Food Editor & Stylist Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney.
Chickpeas with steamed eggplant, almonds and harissa

Oct 29, 2024 | gourmettraveller.com.au | James Moffatt |Maxwell Adey

Steaming eggplant gives it a lovely silky texture and makes a lighter alternative to frying. The addition of almonds for crunch and a hit of harissa for spice makes this vegetarian recipe a must-try.
How to make onigiri

Oct 28, 2024 | gourmettraveller.com.au | James Moffatt

Onigiri can be simply described as a rice ball, with origins dating back more than 1000 years to the Heian period, it evolved as a portable meal for travellers, warriors, and farmers. These days it can be found in konbini (convenience stores), onigiri-ya (specialty shops) and cafés across Japan, and now increasingly in Australia. “Many people might confuse it with sushi, but sushi is made with vinegared rice, while onigiri uses regular rice,” says Parami chef Mica Kazato.
Ricotta gnocchi with cavolo nero and pine nuts

Aug 27, 2024 | gourmettraveller.com.au | James Moffatt |Lucy Busuttil |Maxwell Adey

Julia Busuttil Nishimura shares her simple ricotta gnocchi, an easy entertainer best shared.