Ostro: The pleasure that comes from slowing down and cooking with simple ingredients.
In Julia Busuttil Nishimura's cookbook 'Ostro', she guides us through the uniquely satisfying experience of making pasta or pizza dough from scratch, with recipes such as ricotta tortellini with butter, sage and hazelnuts or taleggio and potato pizza. She also shares plenty of flavourful salads and simple meals for days when time is scarce, such as roasted cauliflower and wheat salad or tray-roasted chicken with grapes, olives and walnuts. Baking and desserts, too, needn't be overly complicated.
"Slow down, take your time, savour the details. These are the things that make cooking and eating so enjoyable"
Since launching Ostro online in 2014, Julia Busuttil Nishimura has gained a strong and loyal following for her generous, uncomplicated, seasonal food. As an Australian of Maltese descent and a fluent Italian speaker, who is married to a Japanese man, Julia and her food represent everything that is good about modern Australian eating. She deftly brings together a broad range of cuisines and culinary influences using the very best produce on offer.