Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients by Julia Busuttil Nishimura

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    • Categories: Canapés / hors d'oeuvre; Italian
    • Ingredients: baguette bread; butter; anchovies; buffalo mozzarella cheese
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    • Ingredients: zucchini; French shallots; basil; ciabatta bread; mint
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    • Ingredients: active dry yeast; caster sugar; rosemary; tipo 0 flour
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    • Ingredients: Stracchino cheese; tipo 0 flour
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    • Ingredients: tipo 00 or pasta flour; caster sugar; active dry yeast; olive oil
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    • Ingredients: tipo 00 or pasta flour; caster sugar; active dry yeast; olive oil; cherry tomatoes
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    • Ingredients: tipo 00 or pasta flour; caster sugar; active dry yeast; olive oil; pumpkins; onions; rosemary
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    • Ingredients: active dry yeast; semolina; tipo 0 flour
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    • Ingredients: active dry yeast; semolina; chicory; mozzarella cheese; provolone cheese; salami; tipo 0 flour
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    • Ingredients: active dry yeast; semolina; buffalo mozzarella cheese; cherry tomatoes; basil; tipo 0 flour
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    • Ingredients: active dry yeast; semolina; Taleggio cheese; rosemary sprigs; mozzarella cheese; potatoes; tipo 0 flour
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    • Ingredients: active dry yeast; semolina; buffalo mozzarella cheese; guanciale; zucchini; basil; tipo 0 flour
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: red onions; balsamic vinegar; thyme sprigs; sourdough bread; walnuts; parsley; wild rocket
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    • Categories: Salads; Side dish; Summer; Vegetarian
    • Ingredients: flaked almonds; zucchini; red chillies; mint; buffalo mozzarella cheese
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    • Categories: Salads; Side dish; Summer; Vegetarian
    • Ingredients: baby beetroots; walnuts; mint; burrata cheese
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    • Categories: Salads; Side dish; Italian
    • Ingredients: crusty bread; broccoli; garlic; lemons; anchovies; pecorino cheese
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    • Categories: Side dish; Italian
    • Ingredients: kipfler potatoes; cherry tomatoes; anchovies
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    • Categories: Pies, tarts & pastries; Main course; Fall / autumn; Vegetarian
    • Ingredients: plain flour; butter; pearl barley; leeks; cavolo nero; mixed mushrooms; tarragon; parsley; lemons; crème fraîche; black peppercorns
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    • Categories: Pies, tarts & pastries; Main course; Winter; Maltese; Vegetarian
    • Ingredients: leeks; greens of your choice; ricotta cheese; pure cream; lemons; nutmeg; plain flour; cheddar cheese; butter
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    • Categories: Side dish; Summer; Vegan; Vegetarian
    • Ingredients: red capsicums; salted capers; basil
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    • Categories: Stews & one-pot meals; Side dish; Breakfast / brunch; Main course; Cooking ahead
    • Ingredients: dried cannellini beans; fresh bay leaves; tomato passata; guanciale; parsley; rosemary sprigs; smoked paprika; fennel seeds
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    • Categories: Dressings & marinades; Salads; Main course; Side dish; Vegetarian; Vegan
    • Ingredients: blanched almonds; cauliflower; mint; parsley; pitted prunes; salted capers; tahini; apple cider vinegar; whole wheat grains
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    • Categories: Salads; Dressings & marinades; Side dish; Vegetarian; Vegan
    • Ingredients: mixed salad leaves; celery; bulb fennel; fennel fronds; parsley; raisins
    • Accompaniments: Slow-roasted chicken and stovetop potatoes
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Notes about this book

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Notes about Recipes in this book

  • Almond chocolate cake

    • debkellie on March 23, 2018

      Absolutely divine.. great dessert cake. Freezes well.

    • melba on August 08, 2021

      This is seriously good. Just a classic dense chocolatey cake. Next time, I think I'd halve the Amaretto.

  • Whole orange cake with candied fennel seeds

    • debkellie on October 31, 2021

      seemed too simple.. but it works ;-). A very light, very moist delicately flavoured cake, which isn't over-sweet. The suggested caramelised fennel seeds/praline didn't work too well for me .. so I decided to grind them a little.. made for a nice, but unusual, flavoured topping (I subbed mascarpone for crème fraiche). Would make again. Nice one for All saints' eve...

    • ChelseaP on July 07, 2022

      Stunner of a cake! So easy just blending the oranges raw. The creme fraiche topping was a bit runny but popped the cake in the fridge and it set up beautifully. I had the same issue with the praline and so just bashed it up with a rolling pin between some parchment and sprinkled on top of the cake.

  • Braised lamb with chickpeas

    • Melanie on January 29, 2019

      We enjoyed this with mashed potato on the side to soak up the sauce.

  • A nice plum cake

    • melba on July 31, 2021

      Added a sprinkle of cardamom to the crumble and used canned plums and it was seriously delicious

  • Ricotta gnocchi with a summer tomato sauce

    • Lepa on July 23, 2021

      These ricotta gnocchi are easy to make and dreamy with the sweet cherry tomato sauce. This was one of our favorite meals over the last couple of months. Just delicious.

  • Spaghetti with pancetta and vongole

    • Lepa on March 17, 2021

      This was delicious- possibly the best pasta with clams I have ever made. This is going on our regular rotation.

  • Roasted broccoli with lemon, garlic and anchovy crumbs

    • Lepa on March 11, 2021

      This is pretty good- and I loved those breadcrumbs- but it probably won't replace our favorite broccoli sauteed in garlic and olive oil.

  • House salad

    • Lepa on March 10, 2021

      This is a nice combination of flavors but I like a more assertive dressing. I might experiment with this, as I liked the fennel and raisins in the salad.

  • Ribollita

    • Lepa on April 04, 2021

      Nothing unusual here, but it was easy to cook and very satisfying. I cooked dried beans and followed the directions on page 21 to use 110 grams. I used the bean water with a bit of bouillon paste instead of stock.

  • Orecchiette three ways: orecchiette with walnut and herb sauce

    • Lepa on October 05, 2021

      I just made the sauce for dried pasta. I used dill and basil for the herbs. This was okay but not as good as the walnut sauce I usually make with cream, walnuts and bread. Patricia Wells' recipe in Trattoria is my standby and this was more complicated and not quite as good.

  • Garganelli with pancetta and zucchini

    • Lepa on September 09, 2021

      This pasta dish takes minutes to prepare and it's rich, delicious and satisfying. I used dried egg pasta instead of making the garganelli. I think egg pasta is good here because the sauce is so simple.

    • murphyfrank on September 20, 2021

      This is not a difficult pasta shape to make but it is definitely time consuming. The outcome however makes it all worthwhile. The pasta was silky smooth and an absolute delight to eat. The sauce was simple & complemented the shape. Highly recommend.

  • Chocolate, rhubarb and walnut cake

    • ChelseaP on May 21, 2021

      A lovely cake. The combination of rhubarb, chocolate and walnut works really well.

  • Tray-roasted chicken with grapes, olives and walnuts

    • angrygreycat on July 14, 2018

      Made this tonight, after reading the review and picking up some grapes. I did add more garlic than called for in the recipe. It was fine and very easy to make and looks very pretty. I just feel like there should have been some more seasoning/spices for the chicken.

  • Trofie with pesto alla Genovese

    • LisaH19 on February 03, 2021

      Really nice, trofie takes a bit of time though!

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Reviews about this book

  • Eat Your Books

    Julia's Ostro feels like home warm, safe and filled with great food.

    Full review
  • ISBN 10 1760552275
  • ISBN 13 9781760552275
  • Linked ISBNs
  • Published Aug 29 2017
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries Australia
  • Publisher Pan Macmillan Australia
  • Imprint Plum

Publishers Text

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. This truly is good food, made by hand.

Julia guides us through the uniquely satisfying experience of making pasta or pizza dough from scratch, clearly explaining the processes and demystifying the reasons behind them. She also shares plenty of simple, flavourful salads and one-tray bakes for days when time is scarce. Baking and desserts, too, needn't be overly complicated - as Julia shows us, some of the best go-to recipes are the ones passed down the generations. But we also need the odd show-stopper on standby for special occasions!

This is simple food that is comforting and generous in spirit. Slow down, take your time and enjoy it.


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