Barossa Gourmet With Justine Schofield
Catching up on Barossa Gourmet With Justine Schofield?
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23:40 Expired
Justine visits Steiny's Traditional Mettwurst to make the ultimate German inspired mettwurst and sauerkraut toasted sandwich. 24:23 Expired
Justine makes pizzettas with pear, prosciutto and rocket to pair with Gravel Track Shiraz, followed by stir fry noodles with pink oyster mushrooms, and everyone's favourite, duck and mushroom tagliatelle ragu. 23:56 Expired
Justine starts with grilled nectarine and halloumi, then cooks shaved beef cheeseburgers, followed by a wine tasting with goat curd ravioli. 24:16 Expired
Justine travels to the beautiful Trevallie Orchard to make a fresh poached peach fool, then meets with head chef Derek Salmon to make gin cured ocean trout with creme fraiche. 24:37 Expired
Justine and her chef friend Cullum create beetroot risotto with fetta and hazelnuts, and tomato bruschetta. Justine then heads back to the spectacular Barossa Valley Wine Company to make crumbed lamb cutlets. 25:18 Expired
Justine tastes some delicious local wines, then ventures into traditional French cooking with vino cotto French shallot tarte tatin, followed by braised zucchini with lemon and garlic.