With so many talented cooks sharing their skills and making us hungry daily, we’ve decided it’s time to celebrate these food aficionados with a new series. Let us introduce Cook With Us, a platform for our favourite chefs and home cooks to share a recipe a week over four weeks.
Our fourth creative cook is Julia Busuttil Nishimura. Julia is renowned in Melbourne for her beautiful rustic cakes and her generous and thoughtful approach to food and cooking. Her recipes (also found on her beautiful website OSTRO, and on Instagram @juliaostro are nothing but divine, and we couldn’t think of anyone better to cook us a meal made with love.
Yes folks, the day of individually wrapped heart-shaped truffles and wittily worded declarations of love is almost upon us. In this world of standardised hipsterdom, it’s tragically uncool to admit that you enjoy something as mainstream as Valentine’s Day. But hey, give us hearts and flowers, and a home cooked meal made with love. So, in celebration of February’s day of love, we’ve asked Julia to create four recipes that are guaranteed to sweep your someone special of their feet.
Her second recipe for Smudge Eats is a very special version of potato salad – using confit ocean trout.
Potato salad is one of those things that never gets old. However, I’m always looking for new ways to make it a bit more special, and this version with confit ocean trout really hits the spot. It’s just perfect to take for a picnic, served simply with some buttered rye bread or as part of a larger spread. If you can’t find trout, salmon would work equally as well. Cooking the trout at such a low temperature in oil means that the fish stays extremely moist and just falls apart. If you wanted to avoid this step, pan-frying the fish would be a suitable substitute. This salad is even better the next day!
Find the recipe here.
Missed Julia’s first #CookWithUs recipe for grilled calamari and salsa verde? Don’t fret, find it here.