Julia Busuttil Nishimura

Jan 9, 2025 | smh.com.au | Julia Busuttil Nishimura

6 thin slices of sourdough bread4 tbsp extra virgin olive oil, plus extra for drizzling400g cooked prawn meat (from about 1kg of whole cooked prawns)1 avocado, diced into 5mm piecesfinely grated zest of 1 limejuice of 2 limes1 long red chilli, finely slicedlarge handful coriander, finely choppedsalt and pepper, to tasteStep 1Preheat the oven to 180C fan-forced (200C conventional). Line a tray with baking paper and arrange the bread on it.

Dec 12, 2024 | smh.com.au | Julia Busuttil Nishimura

1.4kg chicken, butterflied 2 garlic cloves, finely grated 1cm piece ginger, finely grated 3 tbsp extra virgin olive oil flatbread, to serve FOR THE HAWAIJ SPICE MIX 1 tbsp coriander seeds 1 tbsp cumin seeds 2 tsp cardamom seeds 1 tsp peppercorns 1 tsp ground turmeric 1 tsp sea salt FOR THE CUCUMBER SALAD 3 Lebanese cucumbers, roughly chopped large handful dill, finely chopped 1 tbsp extra virgin olive oil juice of half a lemon 100g full-fat natural yoghurt Step 1 To make the spice mix, toast...

Nov 28, 2024 | smh.com.au | Danielle Alvarez |Helen Goh |Julia Busuttil Nishimura

Recipe collectionSeason’s feastings: The Good Weekend Christmas menuPrepare a Christmas celebration for the ages with this mouth-watering spread from Good Weekend contributors Danielle Alvarez, Helen Goh and Julia Busuttil Nishimura. Just add champagne!6 recipesSaveYou have reached your maximum number of saved items. Remove items from your saved list to add more.

Nov 28, 2024 | smh.com.au | Julia Busuttil Nishimura

For the meringuesStep 1Preheat the oven to 100C fan-forced (120C conventional). Line two trays with baking paper and set aside. Step 2In the clean bowl of a stand mixer fitted with a whisk attachment, place the egg whites, cream of tartar and a pinch of salt. In a separate bowl, combine the sugar and cornflour and set aside. Step 3Whisk the egg whites on medium-high speed for 1 minute, until foamy. Gradually add the sugar mix, one tablespoon at a time. This will take 8-10 minutes.

Nov 28, 2024 | smh.com.au | Julia Busuttil Nishimura

100ml extra virgin olive oil2 tbsp red wine vinegar2 tsp dark muscovado sugar1kg heirloom tomatoes of different colours, varieties, and sizeslarge handful of mint, finely chopped, plus extra to serve½ red onion, finely sliced3 yellow peaches, cut into wedgeslarge handful of coriander leaves, to serveFor the smoky almonds80g whole blanched almonds2 tsp extra virgin olive oilflaky salt, to taste1 tsp sweet smoked paprikaStep 1Preheat the oven to 180C fan-forced (200C conventional).