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