Lucy Busuttil started her culinary journey training at some of the most renowned Michelin star restaurants in England, studying classical French cuisine.

After 6 years of high pressure and long hours it was time for a lifestyle change so she moved to Sydney where she continued to work in some of the best restaurants, including Banc and Sean’s Panaroma. Lucy fell in love with the great diversity of Australian cooking culture and what the country had to offer, eventually making it her permanent home.

Lucy temporarily left Sydney to work in France, followed by cooking up a storm for the rich and famous aboard super yachts in the Mediterranean, using the best produce Europe had to offer.

She moved into food publishing 8 years ago and has worked on numerous notable publications, writing recipes and cooking at photo shoots. Lucy now joins us as Food Editor on our weekly publication, delicious. on Sunday in Stellar magazine, where she will be working closely with our chef contributors to make their amazing culinary executions practicable for our readers and continuing her culinary obsession and journey.

Lucy’s approach to food is far more relaxed these days. She enjoys creating fast, delicious recipes for the family and whipping up show-stopping entertaining feasts.

Follow @lucybuzz101 for regular updates on what to create in the kitchen for family and friends.