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Julia Busuttil Nishimura On Nailing The Father’s Day Feast
If the most beautiful gifts are those that come from the heart, what could be better than a few hours in the kitchen preparing a feast you know Dad will love? After all, they say the way to a man’s heart is through his stomach.
It’s something Melbourne-based cook and author Julia Busuttil Nishimura knows all too well and the reason that, come Father’s Day, her first thought isn’t what she’ll buy the dads in her life, but what she’ll cook for them.
When it comes to curating a Father’s Day menu to delight, you needn’t be a super foodie or moonlight as a mixologist to craft something spectacular. That’s where Julia comes in (she’s known for her delicious, produce-driven dishes that are as beautiful as they are simple). We discover what she’s whipping up, the drinks she’ll be pouring and how to get everything on the table without breaking a sweat (a little forward planning and working smarter, not harder, are Busuttil Nishimura’s secrets to success). This year, she’ll be celebrating Father’s Day at home in Melbourne with her husband Nori and their two sons; a game of tennis in the morning before a spectacular lunchtime feast.
How do you celebrate Father’s Day with your family?
We usually celebrate with a nice breakfast, probably crepes with spring berries. Nori loves playing tennis so we would go to our local tennis club and have a hit with the boys. Then it’s onto lunch – a delicious home cooked meal that stretches into the afternoon.
So what's on the menu this Father’s Day?
This year I really wanted to keep it simple yet elegant.
For entrée…
I’m making a crispy-on-the-outside savoury potato pancake, which I’ll top with crème fraîche, salmon roe and chives. It’s the perfect starter.
For the main course…
you can’t really beat a roast chicken. I’m making it al mattone, which translates to “on a mattress”, which, in this case, is slices of sourdough bread. The chicken cooks on top of the bread and becomes all buttery and golden as it cooks — it’s extremely decadent and delicious. Topped with some spring greens, it’s a lovely main course (find the recipe below).
For dessert…
I’m ending on my creamy and rich panna cotta which I’m serving with gently stewed rhubarb.
And for the grown ups, what will you pair each course with?
I’m serving the entrée with a gin martini. My husband is Japanese so I’m using Roku Japanese Gin, adding Dolin Dry Vermouth, green olives and a dash of olive oil too. It’s a bold way to start a meal, but also celebratory and the martini is clean and punchy, which goes really well with the potato pancake. For the main course I’ve chosen a Bird in Hand Sauvignon Blanc. I’m originally from Adelaide and love a local wine, so I went with this one as it’s aromatic and fresh and really cuts through the richness of the roast chicken and buttery croutons. For dessert, it has to be the Moët & Chandon Rosé Brut NV, which not only complements the colours of the dessert, but pairs so well with the creaminess. It feels fun and joyful — a great way to end the meal.
Sounds delicious! What inspired your menu?
I’m usually always inspired by the seasons when designing a menu and this one is no different. Spring is such a beautiful time when you shed some of the winter layers and the food feels light and fresh. I first was inspired by the spring vegetables and built the menu around that. My partner also loves creamy desserts so I knew I had to make panna cotta.
Any genius tips on pairing food and drinks?
I think it’s important that it feels harmonious and that not one thing, either food or drink, overwhelms each other. I also like to not take it too seriously and think there is no right or wrong way to pair alcohol with food. Choose what you like and if in doubt, ask for advice from your local Vintage Cellars.
Even though it’s just family, there’s still an element of hosting involved in pulling off a special lunch for loved ones. What do you always try to keep in mind?
Keep it simple. Don’t try to overcomplicate things in terms of both food and drinks. I like to think about timings and having something like the dessert made in advance can really take the pressure off. Think about what dishes you might like to serve the different courses in and small details like flowers, napkins and glassware can really make a lunch feel special. Give yourself enough planning time so you can focus on the food.
And besides a fabulous feast, have any other brilliant Father’s Day gifts caught your eye?
Making a thoughtful Father’s Day feast is a labour of love, but it’s always nice to give something little too. This year, I’m thinking this slouch contrast stitch T-shirt from Bassike will make a great year-round staple, this spicy, leathery scent from Vilhelm Parfumerie, Apple Airpods Max (for when he needs a little time out from the kids) and this Takumi Fry Pan, because what’s better than a Father’s Day gift you can use too?
Recipe: Roast chicken al mattone with spring greens
Ingredients (serves 4-6)
1 x 1.4 kg chicken, butterflied
Sea salt
2 slices sourdough bread
100g unsalted butter
4 cloves garlic
2 tbsp extra virgin olive oil
100 ml dry white wine
200 g broad beans
1 bunch asparagus, finely sliced
150 g freshly podded or frozen peas
60 ml water
Small handful each of mint and dill, roughly torn
Juice of half a lemon
Method
1. Preheat oven to 180C.
2. Season chicken with salt and set aside.
3. Prepare roasting tray: Place bread, topped with garlic and half of the butter. Add the chicken, skin side up, add remaining butter, drizzle olive oil and add wine and water to bottom of tray. Place a heavy oven safe pan or tray onto the chicken to weigh it down.
4. Roast for 1.5 hours or until chicken is golden. Rest.
5. Prepare veggies: Blanch and skin the broad beans. Blanch the asparagus and refresh in an ice bath. Repeat with the peas. Drain and add to a bowl, along with the herbs and lemon juice. Season to taste.
6. Joint the chicken and arrange onto a serving plate with the bread and spring greens.
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