Barossa Gourmet with Justine Schofield

Episode 2

Episode 2

Justine and her chef friend Cullum make beetroot risotto with fetta and hazelnuts, and tomato bruschetta; Justine returns to the Barossa Valley Wine Company to cook crumbed lamb cutlets.

Episode 3

Episode 3

Justine travels to the stunning Trevallie Orchard to prepare a fresh poached peach fool, then meets with head chef Derek Salmon to make gin cured ocean trout with crème fraîche.

Episode 4

Episode 4

Justine starts with grilled nectarine and halloumi, then cooks shaved beef cheeseburgers, followed by a wine tasting with goat curd ravioli.

Episode 5

Episode 5

Justine makes pizzettas with pear, prosciutto and rocket to pair with Gravel Track Shiraz. She also makes noodles with pink oyster mushrooms, and duck and mushroom tagliatelle.

Episode 6

Episode 6

Justine makes a German-inspired mettwurst and sauerkraut toasted sandwich at Steiny's Traditional Mettwurst.