Barossa Gourmet with Justine Schofield – Season 1
Episodes
Episode 1
Justine explores traditional French cooking, making a vino cotto French shallot tarte Tatin, and braised zucchini with lemon and garlic, pairing it with local wines.
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
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
Justine starts with grilled nectarine and halloumi, then cooks shaved beef cheeseburgers, followed by a wine tasting with goat curd ravioli.
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
Justine makes a German-inspired mettwurst and sauerkraut toasted sandwich at Steiny's Traditional Mettwurst.