Gourmet Guests Series - Justine Schofield

Published on 22 December 2017

Justine Schofield, our Gourmet Guest for December, 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 demonstrated 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


  • 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


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


  • 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


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.

All ingredients can be found in our fresh food precinct.

Find out more about our Gourmet Guests series.