Barossa Gourmet with Justine Schofield

Justine explores traditional French cooking, making a vino cotto French shallot tarte Tatin, and braised zucchini with lemon and garlic, pairing it wi...

Justine and her chef friend Cullum make beetroot risotto with fetta and hazelnuts, and tomato bruschetta; Justine returns to the Barossa Valley Wine C...

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 ocea...

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

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

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