Food Philosophy: Justine Schofield

By Kate Hassett

Food Philosophy: Justine Schofield
Inspiring cook, passionate foodie and Bulla brand ambassador Justine Schofield gives us her go-to meal, talks "death row" delicacies and her most important kitchen rules.

What is your first food memory?

I remember being a very little girl and picking raspberries with my grandma in Normandy, France. I must have been only 4 or 5 at most, but I can still taste how sweet and warm they were ripening in the hot sun.

What are your three most important rules when creating honest and delicious food?

1. Be generous
2. Cook from the heart
3. Always check seasoning throughout the cooking process. It will taste better every time!

How important is local produce to your food philosophy?

Probably one of the most important things. I feel that I spend majority of my time in pursuit of the freshest local eggs, seafood that has come from our coasts and seasonal fruit and vegetables. I think that we all need to do our part and make that little extra effort to support our Aussie brands and their products. At the end of the day it is always going to taste better and fresher the littler the footprint is.

What is your favourite meal to cook at home?

One of my favourite meals would have to be veal scaloppini with sauté mushrooms and cream sauce. Such a basic recipe with 4 ingredients but it’s perfect for a mid-week quick dinner.

What would be your ‘death row’ meal?

Steak, chips and béarnaise.

Talk to me about how your cooking has evolved over the years.

I’ve become a lot more relaxed in the kitchen and concentrate on keeping dishes as simple and honest as possible for the home cook that showcase local, seasonal produce wherever possible.

What’s your number one cheat’s tip for making the best chocolate mousse?

I must admit one of the most amazing ways of making chocolate mousse is combining whipped cream, melted chocolate and olive oil. It’s like an instant chocolate mousse that is light, yet luxurious. Unfortunately, I can’t take credit for it. George Calombaris taught me how to make it in a Master Class many years ago and I’ve been making it ever since


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