Barossa Gourmet with Justine Schofield — Season 1, Episode 3: Episode 3
Documentary • 24 min • 1 season, 6 episodes
Episode synopsis
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.
About Barossa Gourmet with Justine Schofield
Explore all the beautiful food and wine that Barossa Valley has to offer with one of Australia's favourite home cooks, Justine Schofield in Barossa Gourmet.