Dani Valent’s Cooks and Chefs Series: Julia Busuttil Nishimura
For the third instalment of her new iso-appropriate monthly series, Cooks and Chefs, food writer Dani Valent has put together three spring-inspired menus – and desserts – with the help of popular Melbourne cook and author Julia Busuttil Nishimura.
Busuttil Nishimura recently released her second (already bestselling) cookbook A Year of Simple Family Food, which is full of generous, uncomplicated dishes to feed families all year round.
For Cooks and Chefs, she and Valent have collaborated on three dinners, including a vegetarian option starring silverbeet and ricotta dumplings served with brown butter. Those come with pumpkin, rice and raisin pie; lemony roast potatoes; crunchy runner-bean salad with almonds, and more.
The lamb dinner starts with lentil and chickpea soup with fried onions and poached egg, followed by lamb shoulder spiced with cumin, coriander and sumac, served with green-olive-and-pomegranate tabbouleh and garlicky roast potatoes.
The third option is a luxe chicken casserole with golden-seared chicken braised in white wine and tomato with a smattering of green olives, a bunch of inventive sides.
For dessert, choose between a classic baked cheesecake, dark-chocolate brownies with lemon, and spiced rhubarb crumble cake.
The dishes will be prepared by one of the city’s top caterers, Cookes Food, under Busuttil Nishimura's guidance and delivered ready to heat up.
Order online by 8pm on Tuesday September 29 for pick-up or delivery on Saturday October 3 between 9am and 5pm. There's a minimum order of $80 with free delivery for orders over $250.