Corner Café

April 15, 2011

Everyday Gourmet with Justine Schofield (2011)

Filed under: Miscellaneous & TV Shows — SeaDragon @ 12:00 am
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Click here for recipe links from Series 2 of Everyday Gourmet with Justine Schofield (beginning April 9, 2012)

Note: This blog has nothing to do with the show or its presenter, I’m only a fan of the show like you. The reason I’m posting the links here to the recipes from the show is so I don’t have to search for the recipes in the future when I want to try out the recipes. If you have any queries regarding any recipes, please go to Everyday Gourmet Facebook Page or Justine Schofield Facebook Page and ask your questions there. Thanks all for visiting here.

How to Search for a Recipe in this Page:
Press “Ctrl” key and “F” key simultaneously. The “Find” tool bar will appear on your browser. Type in the search keyword, for example “chicken”, and all the recipes with “chicken” in the title will be highlighted in yellow, press “Enter” key to scroll through the highlighted text, or just click the “Next” button.

Channel TEN sure is slow to take advantage of the ‘stars’ they churned out from their hit show MasterChef Australia. ABC was quick to sign up Poh Ling Yeow to do her own cooking show after Season 1 and NINE followed quickly with the signing of Julie Goodwin to be their resident cook for their morning show. Now Marion Grasby has made her own TV show and I’m surprised TEN hasn’t jumped in and grabbed it yet…
Well at least now TEN has picked up this show from Season 1’s Justine Schofield. Produced by the same company that made Good Chef Bad Chef, H-Squared, Everyday Gourmet will premiere on Monday April 18, 2011 on TEN at 4:00pm for a 65-episode run, taking over the timeslot of the aforementioned Good Chef Bad Chef which has finished its 65-episode run of Series 3.
And look out for appearances from some former contestants of MasterChef Australia in the show as Justine catches up with them, including Lucas Parsons, Skye Craig, Callum Hann, Marion Grasby and Fiona Inglis. The show will also feature professional chefs, including Jacques Reymond, Shane Delia, Scott Pickett, Miguel Maestre and Dominique Rizzo. Thank goodness it is more in the style of Poh’s Kitchen rather than Home Cooked!, with guests from professional chefs rather than the so-called celebrities. This definitely sounds good, set your recording!

Preview Recipe: Veal Parmigiana

Update April 18, 2011: Below is a preview of the show with guest, Lucas Parsons from Season 1 of MasterChef Australia. At the end of the clip there’s an address for the official website to get the recipes from the show, but I can’t find it yet, hopefully they upload the website after the first episode today.

Roast Spiced Pork Belly with Apple Sauce (Lucas Parsons)

Update again: Apparently they are having some problems with the official website today, so the recipes for today’s show is temporarily available on the facebook page. Thanks to TV Tonight for the info.

Update again: LOL, looks like the facebook page has disappeared too, too many hits from fans and crashed the system? This looks like what happened when Good Chef Bad Chef 3 first went to air earlier this year and it took them nearly a week to set up the website…

Update again: Recipe links now available below for Ep 1 April 18, 2011…
Moroccan Honey Lamb Ribs
Moroccan Raw Carrot Salad
Salted Caramel, Walnut & Chocolate Brownies

Update April 19, 2011: LOL, the facebook page is useless, it is unavailable half the time… Here are the links to Ep 2 April 19, 2011…
Beetroot & Walnut Mini Tart Tatins With Goat’s Cheese
Beetroot & Grilled Haloumi Salad with Eggplant Mash
Mexican Chicken & Bean Pizza (WeightWatchersLucy Kelly)

Update April 20, 2011: Thank goodness, the official website is finally up, so you can go there and get all the recipes. I’ll add the episodes as they air with links to the recipes here…

Update May 12, 2011: After two weeks of MasterChef Australia encores in its timeslot, next week Everyday Gourmet returns at 4:00pm weekday afternoon.

Update February 16, 2012: Thanks to a couple of enquiries from viewers in the comment section below, I just found out that Everyday Gourmet official site has been down since Sunday, February 12, 2012 due to site maintenance. So all links to the site for the recipes are not working at the moment until they finish their site maintenance, however you may access some recipes from the earlier episodes at LifeStyleFOOD.

Update February 22, 2012: Good news! Everyday Gourmet official site is finally back online, meaning all links are working again.


Ep 1 Monday April 18, 2011:
Moroccan Honey Lamb Ribs (Tom Niall, Butcher)
Moroccan Raw Carrot Salad
Salted Caramel, Walnut & Chocolate Brownies

Lettuce Cups with Chilli Tuna / Chilli Tuna San Choy Bao (transcript)
Drain a tin (about 95g?) of Chilli Tuna. Flake the drained tuna into a mixing bowl. Add roughly 1/2 cup each of finely chopped capsicum, finely chopped spring onion, diced tomato, and finely chopped coriander leaves. Add juice from 1/2 a lime, season with a little salt (not too much as tuna is already salted). Mash the ingredients together with a fork to mix through. Spoon into lettuce cups and serve drizzled with a little olive oil.

Mascarpone and Lemon Stuffing for Roast Chicken (transcript)
Mix together 200g mascarpone cheese, about 1 tablespoon chopped fresh rosemary or thyme, finely grated zest of 1 lemon, juice from 1/2 lemon and a good pinch of salt and freshly ground pepper. Stuff the mixture between the skin and meat of a free-range chicken before roasting.

Ep 2 Tuesday April 19, 2011:
Beetroot & Walnut Mini Tart Tatins With Goat’s Cheese
Beetroot & Grilled Haloumi Salad with Eggplant Mash
Mexican Chicken & Bean Pizza (Lucy Kelly, WeightWatchers)

Ep 3 Wednesday April 20, 2011:
Roast Spiced Pork Belly with Apple Sauce (Lucas Parsons)
Individual Summer Meringues With Summer Berries

Soy and Chilli Dipping Sauce (transcript)
Mix together 1 tbsp Sambal Oelek, 1 tsp grated ginger, juice from 1/2 a lime, 1 tbsp soy sauce (Kikkoman brand), 1 tsp fish sauce and 2 drops of sesame oil. Serve with steamed dim sims.

Ep 4 Thursday April 21, 2011:
Sourdough Leaven (Al Reid, Baker)
Plain Sourdough Bread (Al Reid, Baker)
Seeded sourdough bread (Al Reid, Baker)
Fruit sourdough bread (Al Reid, Baker)
Prawn Cocktail with Saffron Angel Hair Pasta and Citrus Mayonnaise (Adam Swanson, Chef)

Ep 5 Friday April 22, 2011:
Slow cooked Tomahawk, Pine Mushrooms, White Anchovy & Herb Butter (Scott Pickett, Chef)
Speck, Porcini and Pine Nut Pasta

Monday, April 25, 2011:
Anzac Day/Easter Holiday

Ep 7 Tuesday April 26, 2011:
Creamy Chicken and Pumpkin Pasta (Lucy Kelly, WeightWatchers)
Beef in Red Wine Pot Pie

Baked Field Mushrooms with Tuna and Goats Cheese (transcript)
Drain a 95g-tin of Lemon & Pepper Tuna, add about 1 tbsp of capers, about 2 heaped tbsp (100g?) of soft goats cheese, juice from 1/2 a lemon, a good pinch of salt and freshly ground pepper, a couple sprigs of fresh thyme (leaves only), and a good lug of olive oil. Mix well to break up the chunky tuna and divide the mixture into the cups of 4 field mushrooms. Drizzle a little more extra virgin olive oil over each filled mushroom and bake in a 180°C oven for about 15 minutes until the cheese is gooey. Finish with a squeeze of lemon juice and garnish with parsley.

Ep 8 Wednesday April 27, 2011:
Zucchini Salad with Pomegranate Dressing (Fiona Inglis)
Carrot Falafels With Yogurt and Tahini Dipping Sauce (Fiona Inglis)
Brioche Eggy Bread with Honeyed Banana and Blueberries
Stir Fried Greens

Baked Potato with Tuna and Cheddar (transcript)
Bake 4 potatoes (Royal Blue or brushed, washed well) for 1 hour at 200°C oven. In the meantime, mix together a tin (95g?) of Italian-style Tuna in Oil, 200g grated Tasty (cheddar) cheese, 1 chopped spring onion, a little salt and a good grind of pepper. Let the potatoes cool a little so that they are easier to handle, then cut a cross on each potato and fill the cavity with the cheese mixture. Return to oven for 5 minutes until the cheese is nice and gooey.

Ep 9 Thursday April 28, 2011:
Fresh Pappardelle Tossed in Olive Oil, Rocket & Fresh Walnuts (Adam Swanson, Chef)
Olive Oil, Orange, Garlic & Pumpkin Puree
Duck Breast with Sauce Aigre Douce and Warm Haricot Bean Salad

Ep 10 Friday April 29, 2011:
Lasagna with Fresh Salmon and Mascarpone (Dominique Rizzo, Chef)
Warm German Sausage and Potato Salad

Monday May 2, 2011 to Friday May 6, 2011:
No episodes of the show will be broadcast for the week due to TEN screening repeat episodes from the previous night in the first week of MasterChef Australia 3 in that timeslot.

Monday May 9, 2011 to Friday May 13, 2011:
More encores of MasterChef Australia for the week.

Ep 11 Monday May 16, 2011:
Roast Pork Scotch Fillet with Caramelised Onions (with Tom Niall, Butcher)
Tuna Puttanesca, Macaroni Cheese
Crepes with Caramel Apples

Ep 12 Tuesday May 17, 2011:
Hotcakes with Blueberries & Ricotta (Lucy Kelly, WeightWatchers)
Hummus with Tuna and Sumac
Soy Chilli Sauce
Mushroom Persillade Vol au Vents with Shredded Confit of Duck
Super Fruity Muesli

Ep 13 Wednesday May 18, 2011:
Chicken & Pancetta Roulade with Madeira Sauce (Lucas Parsons)
Omelette with Chunky Tuna, Chives and Corn
Warm Haricot Bean Salad

Ep 14 Thursday May 19, 2011:
Braised Carrots with Cream
Roast Purple Carrot Salad (Sam Herde, Green Grocer)
Honey Soy Drumettes
Veal Ragout with Strozzapreti Pasta (Adam Swanson, Chef)

Ep 15 Friday May 20, 2011:
Salmon Curado with Chilli and Star Anise (Miguel Maestre, Chef)
Churros with Chocolate Sauce (Miguel Maestre, Chef)

Ep 16 Monday May 23, 2011:
Goat Ragu with Pappardelle & Ricotta (Tom Niall)
Bruschetta with Tuna Slices, Pesto and Walnuts
Homemade Raspberry Yoghurt on Pikelets
Rum and Raisin Ice Cream

Ep 17 Tuesday May 24, 2011:
Simple Sweet & Sour Chicken (Lucy Kelly, WeightWatchers)
Steamed Sweet Corn Custards with Crab and Coriander Salsa
Soy and Ginger Tuna Savoury Pancakes
Homemade Baked Beans with Eggs and Chorizo

Ep 18 Wednesday May 25, 2011:
Finger Lime Tart with Coconut Cream (Skye Craig)
Chicken Finger Sandwiches
Baked Field Mushrooms with Tuna and Goats Cheese
Caffeine Amigo Cashew Cream (Skye Craig)

Ep 19 Thursday May 26, 2011:
Veal Meatballs with Large Rigatoni (Adam Swanson, Chef)
Earl Grey Tea Cake with Bergamot Icing (Kath Clarke, Pastry Chef)
Stir Fried Greens

Ep 20 Friday May 27, 2011:
Salt Bush Lamb Loin, Roasted Onion and Cavalo Nero (Jacques Reymond, Chef)
Vanilla and Honey Pannacotta with Coffee Caramel Sauce
Mascarpone and Lemon Stuffing for Roast Chicken

Ep 21 Monday May 30, 2011
Crumbed Duck Sausage (Tom Niall, Butcher)
Whole Roast Duck with Apples and Cider

Ep 22 Tuesday May 31, 2011
Sourdough Leaven (Alan Reid, Baker)
Wholewheat Sourdough Bread (Alan Reid, Baker)
Baked Potato with Tuna and Cheddar
Roast Chicken & Avocado Salad with a Coriander & Ginger Dressing
Veal Stroganoff (Lucy Kelly, WeightWatchers)

Ep 23 Wednesday June 1, 2011
Beef Ribs Braised in Soy and Wheat Beer (Chris Badenoch)
Caramelised Pineapple, Chilli Honeycomb and Coconut Sorbet (Chris Badenoch)

Ep 24 Thursday June 2, 2011
Bianco Marinara with Fennel Linguine (Adam Swanson, Chef)
Chicken BLT
Poached Pears in Red Wine Served with Mascarpone

Ep 25 Friday June 3, 2011
Chicken Shank, Eggplant and Fig Tagine (Shane Delia, Chef)
Nut Pesto
Turkish Delight filled Doughnuts (Shane Delia, Chef)

Ep 26 Monday June 6, 2011
Tuna Croquettes with Wasabi Mayonnaise
Chilli Beef Brisket (Tom Niall)
Super Fruity Muesli
Honey Soy Drumettes

Ep 27 Tuesday June 7, 2011
Onion Tart
Omelette with Chunky Tuna, Chives and Corn
Pannacotta with Poached Cherries (Lucy Kelly, WeightWatchers)

Ep 28 Wednesday June 8, 2011
Thai Green Curry (Marion Grasby)
Bruschetta with Tuna Slices, Pesto and Walnuts
Thai Fried Rice with Prawns (Marion Grasby)
Rum and Raisin Ice Cream

Ep 29 Thursday June 9, 2011
Risoni Funghi (Adam Swanson, Chef)
Chilli Con Carne with Skirt Steak
Soy and Ginger Tuna Savoury Pancakes

Ep 30 Friday June 10, 2011
Baby Snapper En Papillote, Shaved Fennel & Citrus Salad (Scott Pickett, Chef)
Potato Gratin
Lemon, Tuna and Smoked Paprika Spread

Ep 31 Monday June 13, 2011
This episode not broadcast due to Queen’s Birthday holiday.
Smokey Bacon and Duck Egg Sandwich
Chilli Chicken
Asian Marinated Steak with Bok Choy and Noodles
George Calombaris’ Olive Oil Chocolate Mousse with Fresh Berries (with Pablo Canamasas)

Ep 32 Tuesday June 14, 2011
Baked Vegetarian Spring Rolls (Lucy Kelly, WeightWatchers)
Wasabi Beer Battered Fish, Potato Wedges and Tartare Sauce
Seared Tuna with Soy and Cream Sauce

Ep 33 Wednesday June 15, 2011
Lamb Rogan Josh & Raita (Lucas Parsons)
Tuna Puttanesca, Macaroni Cheese
Braised Witlof Wrapped in Ham Gratin

Ep 34 Thursday June 16, 2011
Eggplant, Chicken & Gorgonzola Orrechiette (Adam Swanson, Chef)
Plum and Hazelnut Upside Down Cake (Kath Clarke, Pastry Chef)
Baked Field Mushrooms with Tuna and Goats Cheese

Ep 35 Friday June 17, 2011
New Zealand king salmon with ponzu dressing, cucumber and nashi pear (Matt Moran, Chef)
Lamb Shoulder with Beetroot and Feta (Matt Moran, Chef)

Ep 36 Monday June 20, 2011
Lemon and Garlic Butterflied Chicken (Tom Niall)
Easy Sticky Pork Fillet
Sticky and Spicy Pork Ribs

Ep 37 Tuesday June 21, 2011
Pavlova with Fresh Summer Fruit (Lucy Kelly, WeightWatchers)
Stuffed Tomatoes
Stuffed Tuna Ratatouille Capsicums

Ep 38 Wednesday June 22, 2011
Quesadilla with avocado salsa (Fiona Inglis)
Osso Bucco Lasagne

Ep 39 Thursday June 23, 2011
Algerian Lamb Shanks
Grilled Crispy Salmon with Rocket & Almond Pesto Tagliatelle (Adam Swanson, Chef)
Soy Poached Chicken
Bruschetta with Tuna Slices, Pesto and Walnuts

Ep 40 Friday June 24, 2011
Ricotta, Mascarpone and Blood Orange Jelly Tart (Dominique Rizzo, Chef)
Rum and Raisin Ice Cream
Eye Fillet with Béarnaise Sauce
Lettuce Cups with Chilli Tuna / Chilli Tuna San Choi Bao

Ep 41 Monday June 27, 2011
Fettuccine Carbonara (Natalie Von Bertouch)
Rib of Beef with an Easy Sauce Marchand
Celeriac Remoulade

Ep 42 Tuesday June 28, 2011
Chicken & Lychee Thai Curry (Lucy Kelly, WeightWatchers)
Chai Tea and Honey Cake (Kath Clarke)
Gourmet Beef Burger

Ep 43 Wednesday June 29, 2011
Lemon Myrtle and Raspberry Semifreddo (Skye Craig)
Bitter Chocolate and Pomegranate Tarts (Skye Craig)
Mini Fillet Mignon Wrapped in Bacon with Horseradish Crème

Ep 44 Thursday June 30, 2011
Amatriciana Sugo with Bucatini Pasta (Adam Swanson, Chef)
Blanquette of Veal
Confit of Duck Salad
Soy Chilli Sauce
Baked Potato with Tuna and Cheddar

Ep 45 Friday July 1, 2011
Eggs a la Flamenca (Miguel Maestre, Chef)
Calasparra Rice-Crusted Sardines with Green Beans and Chorizo (Miguel Maestre, Chef)
Chilli Chicken
Cinnamon Maple Macadamias

Ep 46 Monday July 4, 2011
Jerusalem Artichoke and Chicken Pie (with Sam Herde)
Rhubarb and Sour Cream Muffins
Stuffed Tuna Ratatouille Capsicums

Ep 47 Tuesday July 5, 2011
Salmon and Scallops Terrine with Gremolata
Chicken Finger Sandwiches
Triple Chocolate Cheesecake (Lucy Kelly, WeightWatchers)

Ep 48 Wednesday July 6, 2011
Sage Roasted Chicken with Crispy Baked Potatoes (Julie Goodwin)
Pecan and White Chocolate Chip Cookies (Julie Goodwin)
Cassata Nuda (Sabino Matera)

Ep 49 Thursday July 7, 2011
Chicken & White Bean Broth with Wholemeal Elbows Pasta (Adam Swanson)
Sausage Rolls
Cauliflower Soup with Pancetta and Parmesan Croutons

Ep 50 Friday July 8, 2011
Black Mussels Scented with Coriander (Jacques Reymond)
Baked Mushrooms (Jacques Reymond)
Chocolate Fondant

Ep 51 Monday July 11, 2011
Roast Porchetta (Tom Niall)
Tomato Couscous Salad
Fish and Prawn Curry
Cinnamon Maple Macadamias

Ep 52 Tuesday July 12, 2011
Vegetarian Nachos with Guacamole (Lucy Kelly, WeightWatchers)
Tuna, Olive and Chorizo Pasties
Blueberry & Pear Slice

Ep 53 Wednesday July 13, 2011
Miso Grilled Fish with Daikon and Cucumber Salad (Callum Hann)
Cheesecake, Mousse, Ginger Crumbs and Passionfruit (Callum Hann)
Skate with Burnt Butter Sauce

Ep 54 Thursday July 14, 2011
Spiced Veal Osso Bucco with Herbed Couscous (Adam Swanson, Chef)
Calamari a la Americane / Slow Braised Calamari
Fillet Steak Sandwich

Ep 55 Friday July 15, 2011
Malaysian Rojak (Allen Woo, Chef)
Allen’s Laksa Lemak (Allen Woo, Chef)
Sago Pudding in Coconut Milk (Allen Woo, Chef)
Croque Monsier

Ep 56 Monday July 18, 2011
Tuna Pasta (Natalie Von Bertouch)
Lamb Souvlaki
Lemon Verbena Crème Brulee

Ep 57 Tuesday July 19, 2011
Rabbit With Prunes
Steak & Mushroom Pies (Lucy Kelly, WeightWatchers)

Ep 58 Wednesday July 20, 2011
Halva Balls (Lola Berry)
Avocado and Pistachio Dip (Lola Berry)
Baked Potato with Tuna and Cheddar
Pumpkin Soup with Tahini

Ep 59 Thursday July 21, 2011
Mushroom, Pea & Pancetta Linguine (Adam Swanson, Chef)
Stir-fried Greens
Skirt Steak Rolly Polly
Floating Islands

Ep 60 Friday July 22, 2011
Braised Brisket with Roast Bavette (Colin Fassnidge, Chef)
Vanilla Rice Pudding (Colin Fassnidge, Chef)
Eggplant Parmigiana with Manchego Cheese

Monday July 25, 2011 to Friday July 29, 2011:
No episodes of the show will be broadcast for the week due to TEN screening repeat episodes from the previous night in the premiere week of The Renovators in that timeslot.

Monday August 1, 2011 to Thursday August 4, 2011:
No episodes of the show will be broadcast from Monday to Thursday this week due to TEN screening repeat episodes from the previous night in the second week of The Renovators in that timeslot.

Ep 61 Friday August 5, 2011
Organic Banana Mini Muffins (Lola Berry)
Confit of Salmon with Beetroot Purée (Pablo Canamasas)
Daube of Beef

Ep 62 Tuesday August 9, 2011 – episode not aired
Wild Mushroom Risotto
Raspberry & Macadamia Galette (Lucy Kelly, WeightWatchers)
Crispy Prawn Cigars with Coconut Dipping Sauce

Ep 63 Wednesday August 10, 2011
Flourless Orange and Poppy Seed Cakes with Cardamom Ice-cream (Callum Hann)
Crispy Skin Salmon with Mint Salsa Verde
Curried Yoghurt Chicken with Turmeric Rice

Ep 64 Thursday August 11, 2011 – episode not aired
Veal Parmigiana with Tomato, Carrot and Pea Sauce
Smoked Salmon & Crème Fraiche Roulade
Smocked Duck, Frisee and Ruby Grapefruit

Ep 65 Friday August 12, 2011 – final episode?
Yemista (Stuffed Tomatoes) with Risoni (Adam Swanson)
Salmon Tartar with Crushed Peas and Crab
Giant Meatballs Stuffed with Mozzarella
Tuna Puttanesca, Macaroni Cheese

Wednesday August 17, 2011
Broadcast of Episode 62 (see links above Ep 62).

Wednesday August 24, 2011
Haloumi, Chorizo & Broccolini Salad
Mascarpone and Lemon Stuffing for Roast Chicken
Smooth Banana & Pineapple Frappe
Cinnamon Maple Macadamias

Salmon Tartar Crostini

Friday August 26, 2011
Broadcast of Episode 31 (see links above Ep 31).

?day August ?, 2011
Broadcast of Episode 64? (see links above Ep 64).


  1. Hi, just watched your show. The recipe for ‘roast chicken with mascarpone & lemon’ and while it looks very good, I was amazed to see that you took the chicken right out of the Hannockburn chicken casing and did not wash it at all before continuing on with the recipe. Also, I thought you shouldn’t use a wooden cutting board with raw meat – especially chicken? Nice show, but I was just surprised you cooked a bird without a good washing, rinse thru the center and pat dry.


    Comment by Lisa — April 18, 2011 @ 4:31 pm | Reply

  2. What a great show, but having a problem finding todays receipe, especially the moroccan lamb.

    Thanks for the show!

    Comment by Lorraine Sheppard — April 18, 2011 @ 4:44 pm | Reply

  3. Loved the first show,would love the recipes and can’t seem to find them. However,please wash and dry the chicken before cooking Justine. Want the mascapone stuffing for the chicken, please. Great to see you back Justine.

    Comment by Patricia Sondergeld — April 18, 2011 @ 4:55 pm | Reply

  4. great show, but I cant find the recipes….was hoping for the moroccan dishes???

    Comment by Jo — April 18, 2011 @ 5:10 pm | Reply

  5. Just watched your show today – great at last a show that cators for the everyday home cook not the professional cook. Keep it up. Would like the recipe to the Brownies – does your website have recipes up yet. All the best hope the show stays.

    Comment by Suzy — April 18, 2011 @ 5:17 pm | Reply

  6. Thoroughly enjoyed the show. Would like all the recipes, where can I get them?

    Comment by Annette Burns — April 18, 2011 @ 5:22 pm | Reply

  7. Wow, so many people looking for today’s recipes. BTW, this is not Justine’s website, I’m only a fan, but you can reach Justine at her facebook page. For all of you looking for the recipes, I just found out from TV Tonight that the recipes from today’s show is temporarily available here on the facebook page as they are having some problems with the official website today.

    Comment by SeaDragon — April 18, 2011 @ 5:26 pm | Reply

  8. good work for getting everyone on the right track-clearly we are all fans too!

    Comment by Jo — April 18, 2011 @ 9:59 pm | Reply

    • You’re welcome. Clearly there are a lot of fans out there for Justine. I nearly fell off my chair because within one hour of the show ending this page got viewed over 300 times, and before the show started, less than 20 views for the previous 16 hours…

      Comment by SeaDragon — April 19, 2011 @ 7:33 am | Reply

  9. Thanks for posting the recipes.

    Comment by Marlene — April 19, 2011 @ 6:16 pm | Reply

  10. could you email me the recipe for prawns&capers all so all that day


    Comment by beverley — April 20, 2011 @ 1:42 pm | Reply

    • Huh? Not from this programme. Wrong show… All the links to recipes to Everyday Gourmet are already given above.

      And anyway, I cannot send out recipes on request because the recipes do not belong to me.

      Comment by SeaDragon — April 20, 2011 @ 4:59 pm | Reply


    Comment by keila enriquez — April 21, 2011 @ 8:04 pm | Reply

  12. I have enjoyed watching the sourdough bread episode. Can you please tell us how to make the sourdough culture as we will not be able to do the recipe if we do not have the culture.
    May be if you could ask the baker because you will not be able to publish it without his permission or perhaps he can come back to the show and explain the procedure.
    It will be great.
    No one has ever invited a chef to do what he did on television and I congratulate you for making it so interesting.
    I always wanted to learn the procedure and I hope you will be able to bring him back to show all the people like me who are interested.
    Also if you could ask him about gluten free if he does this as well. I really look forward to your reply to my request.

    Comment by Paulette Blackman — April 21, 2011 @ 10:15 pm | Reply

  13. Have been watching your show since it started last week.I taped the one with Lucas Parsons & his pork belly & watched it today.I’m amused by the enthusiasm with whitch Justine shows when tasting the food cooked on all shows & wonder in amazement how she is not the size of a barn!Keep up the good work;the show is great & very entertaining.

    Comment by Rod Thompson — April 24, 2011 @ 7:51 pm | Reply

  14. I like the show so far but have tried to get the recipes for certain dishes and cannot find them.
    Also I wish the young lady would stop saying gonna all the time. Very agravating. will be good if we can ever get the recipes and I hope goodchefbadchef comes back again. Also has Huey gone for ever. I miss him.

    Comment by Barbara Green — April 26, 2011 @ 4:28 pm | Reply

  15. I tried to make the the Moroccan honey marinade today but it ended up like toad in the hole.The spices & sugar absorbed some of the oil & honey but it ended up like a ball floating in the liquid.The concoction wouldn’t coat the ribs;it just kept sliding off.I then microwaved the liquid for 1 minute which helped until the liquid cooled & coagulated.I must have done something wrong in the preparation.Can anyone set me right for next time?

    Comment by Rod Thompson — April 27, 2011 @ 8:20 pm | Reply

    • Unfortunately I can’t help you with that, you can ask Justine directly at her facebook page, see my answer to Comment#12 above.

      Comment by SeaDragon — April 27, 2011 @ 9:23 pm | Reply

  16. Great show. Explantion of method and preperation very simple to understand.
    The list of recipies is wonderful and not outside the scope of the domestic cook like myself.
    Well done.

    Comment by Les Bryant — April 29, 2011 @ 4:53 pm | Reply

  17. The show is great!! Love the simple quick recipes ‘slaved for hours’ type that pack flavour & punch!!
    That’s ‘gourmet’ without fuss……keep it up & I hope the Ch10 keeps you too.

    Comment by Therese — May 18, 2011 @ 11:07 pm | Reply

    • I have looked on all your websites for recipe Chicken and Proscuitto Roulade,18th May 2011, found the recipe but it won’t print how do I get it.

      Comment by Val Forrester — May 21, 2011 @ 7:02 pm | Reply

      • Unfortunately I can’t help you with that as I have nothing to do with the show or the official website with all the recipes. I’m only posting the links here so I don’t have to search everytime I’m after a recipe in the future. However, if you can’t print directly from the page, what about just copy the recipe onto your Word document and print it from there, just a suggestion.

        Comment by SeaDragon — May 22, 2011 @ 5:15 pm | Reply

  18. hi,
    i have the churros with chocalate sauce recipe by Migues Maestre and Justine. Is it possible to prepare the dough for the churros two or one hour before i start frying them? i want to organize a big breakfast with friends and family and thats why i thought to do the dough before they come like this they wont have to wait too much. if i make too much dough could i leave the dough in the fridge? how many days?

    I love Justine cooking show, is easy, quick ,fresh and delicious!

    Comment by Nuria — May 27, 2011 @ 1:01 pm | Reply

    • Please see the note on top of this page for links to the show/Justine where you may direct your question to. Thanks for visiting.

      Comment by SeaDragon — May 28, 2011 @ 9:46 am | Reply

  19. Very helpful site, I’ve been having trouble finding her recipes. Thanks 🙂

    Comment by Amber — June 1, 2011 @ 4:22 pm | Reply

  20. Wonderful show Justine, lots of great dishes to cook very easy,quick and certainly delicious.
    Keep up with your great show with some wonderful guests as well.
    Thank you.

    Comment by Kerry — June 4, 2011 @ 9:59 am | Reply

  21. 14.10.2011
    Are wraps from the Weightwatchers spring rolls gluten free?

    Comment by Rosa Paparella — June 14, 2011 @ 4:53 pm | Reply

    • Sorry, I have no idea. You have to go to WeightWatchers website to ask them.

      Comment by SeaDragon — June 15, 2011 @ 10:22 pm | Reply


    Comment by PETER M SILCOCK MEDOWIE NSW — June 23, 2011 @ 4:57 pm | Reply

  23. Justine, Could you please help as to where to purchase Agave and cacao powder from the show dated 25th May?This was used by Skye Craig in her dish * Caffeine Amigo Cashew Cream*. Thank you for your help.

    Comment by Kerry — June 30, 2011 @ 11:02 am | Reply

    • Please read the note on top of this page and go to Justine’s FaceBook page and ask your questions there as you won’t get an answer here.

      Comment by SeaDragon — June 30, 2011 @ 3:38 pm | Reply

  24. Thankyou so much for the recipes and for being so polite in answering all the Emails to people who do not seem to understand that this is NOT Justine’s website. You are a saint!

    Comment by leanne — July 2, 2011 @ 4:21 pm | Reply

    • Thanks for the kind words and support. Yes, what can I do but just have to accept the fact that some people just don’t bother to read first, no use getting mad and waste my energy… LOL.

      Comment by SeaDragon — July 3, 2011 @ 3:00 pm | Reply

  25. Hi Justine I really like the show I watch it everyday what I would like to know is where I can buy the Hannockburn chicken here in Melb.?
    Thanks Yvonne

    Comment by Yvonne — July 6, 2011 @ 5:14 pm | Reply

  26. Hi Justine love your show and all the great recipes we watch your show each day, the only thing is can the camera man move in front of the bench so we can see what your doing instead of your hand he is always in he wrong place
    Keep up the good work

    Comment by Tracy — July 14, 2011 @ 9:06 pm | Reply

  27. Dear Justine,
    l LOVE your show. The fresh and fantastic AUSTRALIAN produce that you use have inspired me to try many of your recipes. Your sausage rolls are a staple now each week along with you wonderful baked beans and chorizo all of which are shared with my regular customers in my shop. l dont have a cafe but a clothing and jewellery business in Melbourne but sometimes it is more like a chat room with people asking what have whipped up now!. I have also given out many of your recipes to them with great feedback. I Look forward to watching and learning from many more of your shows and cannot wait to cook through all of your great food. Sounds a but like Julie and Julia, Ha!!!!
    Again thank you for a wonderful easy to follow show.
    From one FOODIE to another

    Comment by Jo Davis — August 2, 2011 @ 8:27 pm | Reply

  28. Was just looking back through old episodes, and noticed that episode 31 did air in Perth on that day (guess our queen has a different birthday here 😎

    Comment by Tom Chin — August 6, 2011 @ 10:20 pm | Reply

    • LOL… They have done the same thing with Good Chef Bad Chef earlier this year too, omitting episodes during public holidays and never broadcast them… Now the annoying repeats of the sinking Renovators has also cut into the final few episodes.

      Comment by SeaDragon — August 14, 2011 @ 4:13 pm | Reply

  29. Barbara Green mentioned Justine repeatedly saying “gonna”. The highest irritation factor for me would have to be mis-pronouncing “here” as “heaaar” eg. What I’m gonna do HEAAAR is add sugar etc. etc.
    Apart from that, am watching repeats on Food channel at the moment and she has some great/simple affordable recipes.

    Comment by Sam — January 30, 2012 @ 6:22 pm | Reply

  30. Awesome recipe. Looks like it would be delicious 🙂 Thanks so much for sharing.

    Here is brownie recipe you might like also.


    Comment by Jenny — February 11, 2012 @ 3:49 pm | Reply

  31. where can I get recent recipes such Feb 9th hazelnut and plum upside down cake and witlof and many others , realize that they repeates
    Daphne Feb 14th 2012

    Comment by Daphne — February 14, 2012 @ 6:22 pm | Reply

    • The link for the cake is in Ep 34, and the witlof in Ep 33. If you click the links and nothing happened, your browser probably is set to block pop up. The ways to get around that is to hold down the “Ctrl” key at the same time as you click (left button on your mouse), or use the right click and choose “Open in new tab” or “Open in new window”.

      Comment by SeaDragon — February 15, 2012 @ 4:50 pm | Reply

      • Just realized that the Everyday Gourmet website is down. So for the two recipes I will post them here temporarily.

        Plum and Hazelnut Upside Down Cake

        500g Butter
        500g Sugar
        2 lemon zest
        2 orange zest
        2 chefs spoons vitamised orange (Kingfisher Oranges)

        8 eggs
        2 tsp vanilla extract

        560g plain flour
        100g ground hazelnuts (Mt Buffalo Hazelnuts)
        Pinch salt
        2 tsp baking powder

        300g caster sugar
        300ml water or juice from zested fruit

        Sufficient par-poached fruit to line bottom of cake tin.

        Recipe by: Kath Clarke, Frank Food & Me
        Time: 60 minutes
        Serves: 8
        Cost: Moderate

        Print Recipe →

        Spray and line cake tin with canola spray.

        Beat sugar and butter on speed 1 for 2mins, then speed 6 for 3-4mins until white and light and creamy.

        Add zest and vitimized fruit , and vanilla return to speed 1 for 1min.

        Add eggs 1×1 beating well after each mix (on speed 1: for 1 min for first egg, upto 3 mins after last egg).

        Combine dry ingredients together.

        Fold butter mix into dry ingredients

        Bring to boil and reduce in pan on stove top, until caramel colour

        Arrange generous amount of par poached sliced fruit, covering bottom of the tin. Spoon cake mix over fruit.

        Bake at 160deg for about 40mins, until cake springs back to touch.

        Turn out upside down.

        Braised Witlof wrapped in Ham Gratin

        4 witlof (endive)
        Juice of ½ an orange
        30g butter
        4 slices of doubles smoked ham
        ¾ cup gruyere cheese grated

        Béchamel Sauce
        30 g plain flour
        30 g butter or margarine
        ½ litre milk
        Salt, nutmeg & pepper

        Recipe by: Justine
        Time: 30 minutes
        Serves: 6
        Cost: Budget

        Print Recipe →

        Preheat the oven to grill

        Peel the witlof of any outer leaves

        Melt butter in a wide braising pan over medium low heat. Lay endives in one layer in the pan. Sprinkle salt, pepper and orange juice over the endive. Cook for 15-20 minutes. A knife stuck easily into the core should tell you they’re done. Remove from pan.

        Wrap a slice of ham around each witlof and lay them in a baking dish.

        Pour the béchamel sauce on top of the wrapped witlof and sprinkle the grated gruyere cheese all over.

        Bake it for about 4 minutes until golden brown.

        Béchamel sauce

        Melt the butter in a sauce pan at medium heat. Add the flour into the melted butter and stir it well with a wooden spoon. Continue to stir vigorously until you obtain a mousse like mixture.

        Stir in the milk a little at a time (make sure it’s well incorporated), stir vigorously to avoid getting lumps.

        When half the milk is incorporated, start adding larger amounts milk, stirring constantly (I use a whisk at this stage).

        Whisk it until it thickens.

        Season it with salt, nutmeg and pepper.

        Comment by SeaDragon — February 15, 2012 @ 5:15 pm | Reply

  32. Hi, just wanting the recipe for the chocolate fondant from ep 50. Thanks for your help 😊

    Comment by Flora — February 15, 2012 @ 12:14 pm | Reply

    • Hmm, I think the Everyday Gourmet website is down at the moment as I could not access it. So for the moment here it is temporarily, I will delete it as soon as the website is up again.

      Chocolate Fondant

      Chocolate Fondant:
      200g Dark cooking chocolate
      200g Unsalted Butter
      4 x Eggs
      4 x Egg Yolks
      100g Castor Sugar
      50g Flour
      20g Cocoa

      Almond Brittle:
      ¾ cup sugar
      3 tbs water
      handful almond flakes

      Recipe by: Justine
      Time: 2 hours
      Serves: 6
      Cost: Budget


      Chocolate Fondant:
      Grease and dust with cocoa six dariole moulds

      Place chocolate and butter into a bain-marie over a medium heat and stir until melted and combined

      In another bowl, whisk eggs and sugar until the sugar has dissolved.

      Allow the chocolate to cool slightly and then combine into the egg mixture.

      Now sift the flour and cocoa into the rest of the ingredients and fold through gently.

      Pour the mixture into the dariole moulds and fill ¾. Place in the fridge to chill for a couple of hours.

      Preheat oven to 220 C.

      Place chocolate fondant into the oven and cook for 10-12 minutes.

      Remove from the oven and let rest for 1 minute before turning the dariole mould upside down onto a plate.

      Serve with a dollop of crème fraiche and some almond brittle.

      Almond Brittle:
      Dissolve sugar and water in a small pan until golden in colour

      Spread almond flakes evenly onto a tray

      Pour caramel over almond flakes evenly and place in a dry area until caramel has hardened

      Comment by SeaDragon — February 15, 2012 @ 4:52 pm | Reply

  33. Hi, Love this cooking segment. This young Chef is wonderful. Could I please have today’s recipe/ prawn and fish curry? Thank you very much.

    Comment by Elizabeth Swanson — February 16, 2012 @ 3:26 pm | Reply

    • Wow, this site maintenance is causing quite a havoc, so many viewers looking for recipes. Luckily I saved quite a lot of the recipes last year…

      Fish and Prawn Curry

      2 tbsp vegetable oil
      600g fish fillets (firm flesh fish such as: gemfish, monkfish or barramundi)
      200 g uncooked green prawns
      1 onions, diced
      1 tbs. fresh ginger, grated
      2 garlic cloves, finely chopped
      ½ chilli, finely chopped (optional)
      1 tsp. lemon grass
      2 tbs. of curry powder
      1 pinch cumin powder
      1 pinch turmeric
      1 kaffir lime leaf (optional)
      Juice 1 lime + extra wedges for garnish
      1 tomato, chopped
      1 cup sweet potato cut into 2cm x 2cm cubes
      400ml coconut milk
      Salt and pepper
      ½ bunch coriander, leaves picked

      Recipe by: Justine
      Time: 30 minutes
      Serves: 4
      Cost: Moderate


      Cut the fish into 2.5 cm x 2.5 cm cubes. Peel and devein the prawns.

      Heat the oil in a large saucepan or wok. Fry onions and garlic for 1 minute until translucent and soft, then add the curry powder, cumin, turmeric, lemon grass and the kaffir lime leaf.

      Add the tomato and sweet potato and stir well. Pour in the coconut milk and lime juice, bring to the boil and reduce the heat. Cook for about 8 minutes and season to taste.

      Now add the pieces of fish and prawns and stir gently. Cook for a further 6-8 minutes over a very low heat. Sprinkle with fresh coriander, and serve with slices of lime and some steamed rice.

      Comment by SeaDragon — February 16, 2012 @ 5:19 pm | Reply

  34. Do you have the recipe for the tomato cous cous salad from today’s ep (16/2/2012)? Thanks

    Comment by Jane — February 16, 2012 @ 10:53 pm | Reply

    • Here it is:

      Tomato Couscous Salad

      500g (2 ½ cups) instant couscous
      400ml (2 cups) boiling water
      100ml crushed tomatoes
      4 tbs olive oil
      Juice of ½ a lemon
      250 ml boiling water
      1 punnet cherry tomatoes, cut into 4 pieces
      ½ tsp. cumin, toasted in a pan for 30 seconds
      1 red onion, finely chopped
      1 bunch mint, leaves picked and roughly chopped
      Salt and pepper

      Recipe by: Justine
      Time: 45 minutes
      Serves: 6-8
      Cost: Budget


      Place the couscous in a salad bowl with the olive oil, crushed tomatoes and lemon juice and a good pinch of salt. Use your hand to rub the couscous grains with these ingredients. Let sit for 3 minutes. Now add the boiling water and couscous and cover the bowl with foil. Let sit for 6-8 minutes until tender. Now, with a fork fluff the couscous until all grains are separated. Add the onions, mint, cherry tomatoes and cumin. Season again if necessary.

      TIP: It is really important to cover the couscous when you have added the water. This will ensure it steam evenly and all the grains are cooked through well.

      Comment by SeaDragon — February 17, 2012 @ 6:39 am | Reply

  35. Watched everyday gourmet and Justine did this great recipe (blueberry and pear slice) did take the measurements, thinking I would get it on line. So upset as I wanted to make it on the weekend and spent all day today trying everywhere to get it? Channel Ten’s Website is Not Friendly To Use.

    Comment by Chris Mystek — February 17, 2012 @ 5:12 pm | Reply

    • Here it is:

      Blueberry & Pear Slice

      200g caster sugar
      2 eggs
      Zest ½ a lemon
      1 vanilla pod, seeds removed
      150ml milk
      110g butter
      150g almond meal
      5 tbs flour, sifted
      1 ½ tsp baking powder
      2 pears, roughly chopped
      100g fresh blueberry

      Recipe by: Justine
      Time: 60 minutes
      Serves: 10-12
      Cost: Moderate


      Pre heat oven to 180C.

      Grease and line a rectangular slice tin with baking paper.

      In a large bowl, whisk the eggs, sugar, lemon zest and vanilla together until sugar has dissolved.
      Melt butter and add to milk. Mix into the egg mixture until well combined.
      Now add the dry ingredients into the wet ingredients and fold together with a wooden spoon until an even batter has formed.
      Add the blueberries and pears and combine.

      Cook for 40-45 minutes or until a skewer inserted comes out clean.

      Comment by SeaDragon — February 17, 2012 @ 6:17 pm | Reply

  36. i would love the recipe for the chocolate fondants you did on 15/2/12
    can you help

    Comment by — February 18, 2012 @ 12:04 pm | Reply

    • Please see comment #32 above, I’ve already posted it there.

      Comment by SeaDragon — February 18, 2012 @ 4:58 pm | Reply

  37. such clever people out there who can solve problems – thankyou so much for the pear and blueberry recipe – the tv show failed to give quantities and I was so frustrated trying to find the recipe. Thank you

    Comment by shirley spencer — February 19, 2012 @ 6:20 pm | Reply

  38. Could you please send the receipe on Fridays show ( 19/02/12 ) for something wrapped up in pastry???. Just caught the end of the show…..and yes trying to get the reciepe from channel 10’s website….impossible!

    Comment by kylie — February 20, 2012 @ 8:40 am | Reply

    • Oh dear, will have to make an educated guess here as I’ve not been keeping up with the repeats. Seeing there is a pastry recipe in the same episode as the blueberry pear slice that someone else asked for above, would this be the one?

      Tuna, Olive and Chorizo Pasties

      1 large can tuna in olive oil, drained a little
      ½ cup olive tapenade
      1 chorizo, diced
      1 French shallot, finely chopped
      ¼ bunch of parsley, finely chopped
      2 sheets of puff pastry, cut into 4 circles
      1 egg lightly beaten with some water

      Recipe by: Justine
      Time: 20 minutes
      Serves: 2
      Cost: Budget


      Pre heat the oven to 190 C.

      In a large bowl mix the tuna, olive tapenade, chorizo, shallots and parsley.

      Place a heaped tablespoon of the tuna mixture in the centre of the pastry circle. Lift both ends of the circle and crimp the pastry together to form a half moon. Brush with some egg wash and place on a greased baking tray. Bake for 15-20 minutes, or until golden brown.

      Comment by SeaDragon — February 20, 2012 @ 1:29 pm | Reply

  39. Chai Tea and Honey Cake

    230g raw sugar
    1 tsp vanilla
    1 tbsp Honey
    1 egg

    75g butter
    3g bicarb soda
    150g Chopped dates and prunes (Happy Fruit)
    310ml chai tea (or tea of your choice) (amount after boiling)

    225g plain flour
    1 tsp mixed spice
    1 tsp cinnamon
    1 tsp garam masala
    1 tsp ginger powder
    1 tsp baking powder
    1 tsp salt

    Recipe by: Kath Clarke, Frank Food & Me
    Time: 60 minutes
    Serves: 8-10
    Cost: Moderate

    Print Recipe →

    Preheat oven to 160 deg.

    Spray cake tin with canola spray and line base with baking paper

    Boil chai tea for 5 minutes. Meanwhile, put dates and bicarb soda and butter in a large metal bowl. When tea is boiled measure out 310ml and pour over dates, butter and bicarb mix. Leave until its at room temperature at least 20mins.

    While chai mix is cooling, beat sugar, honey, egg, vanilla for 5 minutes on speed 3 until white and light and creamy. Combine dry ingredients together.

    Pour date mix slowly into sugar mix on speed 1, until combined (2 minutes). Handful by handful, add the dry ingredients to this mix. Do not overbeat, mixer should be on for maximum of 2 minutes.

    Pour into loaf tin and bake for about 40 minutes, until springy and bounces back on touch and nice and brown all over.

    Let cool for 10 minutes before releasing from tin.

    With Almond and Sultana Caramel.

    Comment by SeaDragon — February 21, 2012 @ 2:43 pm | Reply

  40. Could I please have the recipe to Bitter Chocolate & Pomegranate Tarts aired today’s episode of Everyday Gourmet 24/2/12. Thank you.

    Comment by Suzi Nubile — February 24, 2012 @ 12:06 pm | Reply

    • The link for Bitter Chocolate and Pomegranate Tarts is given in Ep 43 above.

      1 ½ cups of pecans
      4 medjool dates
      70g dark chocolate

      350g crème fraiche or sour cream
      100g plain yoghurt
      45g brown sugar

      1 pomegranate, seeds removed.

      Recipe by: Skye Craig, Wild Sugar
      Time: 2 hours
      Serves: 6
      Cost: Budget
      Print Recipe →


      To make base: Blitz the chocolate and 1/2 cup of the pecans in the food processor until you have small chunks. Set aside in a bowl.

      Take the pits out of the dates and throw into the food processor along with 1 cup of pecans. Process until you have fine crumbs and the mixture presses together easily. Mix the chocolate and pecan pieces with the crumbs.

      To make tartlet shells: scoop about 2 tablespoons of the crust into each shell. Using your fingertips, firmly press the crust into the tartlet cup, leaving a cavity in the centre to hold the cream.

      To make cream: Mix crème fraiche, plain yoghurt and brown sugar together in a bowl. Scoop 1 tablespoon of the cream into each tartlet shell and place in the fridge to set.

      Now for the best part, serve tarts on plates. Top with the pomegranate. You can cover these and put into the fridge for later if you have the discipline. If you are anything like me, several tarts will have to be shared immediately with a friend while licking your fingers in utter delight.

      Comment by SeaDragon — February 24, 2012 @ 3:47 pm | Reply

  41. I just heard the music from your section on the twice cooked pork belly baguette. It is wth a predominant harmonica sound. Please could you let me know what it is ? The baguette looked superb and I’m going to try and make it. Thank you.

    Comment by Patrick Johnson — May 21, 2012 @ 3:46 pm | Reply

    • You have to check with the producers, I’m afraid as I am only a fan of the show.

      Comment by SeaDragon — May 23, 2012 @ 7:42 pm | Reply

  42. Hi does anyone know what cake mixer is used on the show? Thanks very much and thumbs up for the dedication in replying to all the queries. U are very kind indeed!

    Comment by rowena — July 11, 2012 @ 3:20 pm | Reply

    • It is Breville. Are you referring to the Apple Teacake made using the mixer? If you go to my 2012 post of Everyday Gourmet ep 58, the recipe will tell you the exact name of the mixer used in that recipe.

      Comment by SeaDragon — July 13, 2012 @ 8:29 am | Reply

  43. love your show Justine keep the recipes coming never miss your cooking show, even if I am out will tape your show and watch later.
    Thanks Di Adelaide

    Comment by Di Hoskins — July 15, 2012 @ 2:56 pm | Reply

  44. can’t find recipe for georges chocolate mousse with oil

    Comment by cheryl loveridge — September 4, 2012 @ 1:57 pm | Reply

  45. I have tried to enter the competion in the Hearld for a copy of Peter Gordon’s recipe book, but no matter what I dod I couldent get into it. Can you help me as I would love to be able to have one of his books , or at least try….Mrs Hanson

    Comment by Mrs Andrea Hanson — January 15, 2013 @ 12:43 pm | Reply

    • LOL, I was mystified by your question until I googled Peter Gordon and found out you are in NZ! Unfortunately I’m in Australia, so could not help, maybe other NZ readers may be able to help.

      Comment by SeaDragon — January 15, 2013 @ 2:57 pm | Reply

  46. Hello can someone help with a fried chicken recipe that Justine said was the best! I made it once but cannot remember the name of it thanks

    Comment by Heather — October 8, 2014 @ 4:34 pm | Reply

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