Barossa Gourmet with Justine Schofield
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.
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.