Gourmet Guest Series

Published on 14 September 2017

Some of Australia's most loved chefs, cooks and food personalities come together for our Gourmet Guest series.

Each month, our Gourmet Guest will create a delectable dish in a live demonstration, showcasing the best seasonal ingredients in the heart of our fresh food precinct. Pick up a recipe card and learn the tips and tricks to replicate gourmet cooking at home for your family and friends. 

We're pleased to announce Justine Schofield as our Gourmet Guest for December.

Justine Schofield

Thursday 21 December | 10am & 11am | Fresh Food precinct, Level 1, in front of Coles.

Justine Schofield, our next Gourmet Guest, is a familiar face on the Australian food scene. When she’s not hosting the popular Everyday Gourmet on Channel Ten, Justine is running her own boutique catering company and writing a column for taste.com.au magazine.

Bilingual Justine inherited a passion for French cuisine from her mother and a 'roll up your sleeves and get stuck in attitude' from her Aussie father. Appearing on the first season of MasterChef, Justine’s cheeky ‘give it a go’ personality combined with her extensive food knowledge and resourcefulness impressed the judges and audience alike.
In 2016 Justine released her first cookbook, Dinner with Justine, celebrating the food she loves to cook and eat at home with family and friends. Justine’s second book, Simple Every Day was released earlier this year.

On Thursday 21 December Justine will be demonstrating two dishes splendid for a summer Christmas table - zingy haloumi and citrus salad, and barbecued butterflied lamb with green tahini sauce, which pair perfectly together. Download the recipe card or view the recipes below.


Zingy haloumi and citrus salad

Serves 4

Ingredients

  • 1 orange
  • 1 blood orange
  • 1 ruby red grapefruit
  • 2 tablespoons extra-virgin olive oil
  • 250 g haloumi, cut into 1 cm thick slices
  • pinch of salt flakes
  • 2 teaspoons honey
  • 1 teaspoon dried oregano
  • 2 spring onions, white and a bit of the green part, thinly sliced

Method

1. Top and tail the citrus fruit and remove the skin and the pith. Segment the grapefruit and slice the oranges into 5 mm rounds.

2. Heat a large frying pan over medium–high heat. Drizzle a small amount of the olive oil over the haloumi and fry for 45–60 seconds on each side until golden brown.

3. Arrange the citrus on a large plate and season with salt. Add the haloumi slices and drizzle over the honey and the remaining olive oil. Scatter on the oregano and spring onion and serve.

Barbecued butterflied lamb with green tahini sauce

Serves 6

Ingredients

  • 2 tablespoons smoked paprika
  • ½ teaspoon ground cinnamon
  • 1 teaspoon freshly ground white pepper
  • ½ teaspoon cayenne pepper
  • 4 bay leaves, torn
  • salt flakes
  • 2 tablespoons olive oil
  • 1 x 1 kg butterflied leg of lamb, fat and sinew removed
  • handful of flat-leaf parsley leaves, to serve

    Green Tahini Sauce
  • 80 g (¹⁄³ cup) tahini
  • 185 g Greek yoghurt
  • small handful of mint leaves

Method

1. Mix together the spices, bay leaves, 2 teaspoons of salt and the oil in a large shallow bowl or container. Add the lamb and massage the marinade all over. Cover and marinate in the fridge for 2 hours or, even better, overnight.

2. Remove the lamb from the fridge 1 hour before cooking.

3. Heat the barbecue to hot or a chargrill pan over high heat. Cook the lamb for 3–4 minutes on each side until charred. Turn the heat to low and cook for a further 6–8 minutes on each side for medium. Remove from the heat, place on a plate, cover loosely with foil and rest for 10 minutes

4. For the green tahini sauce, blend all the ingredients with a pinch of salt until smooth and pale green in colour. If it’s a little too thick, blend in a few tablespoons of water.

5. Slice the lamb and place on a platter. Serve with the green tahini sauce on the side and a scattering of parsley leaves.

Check out our exciting line up of Gourmet Guests for the coming months: 

Thursday 25 January  |  Tasia and Gracia

Plus more to be announced in the new year.

Previous Gourmet Guests

Thursday 23 November  |  Diana Chan

Thursday 26 October  |  Reynold Poernomo

Thursday 28 September  |  Julie Goodwin