What Every Day Gourmet With Justine Actually Is
Every Day Gourmet With Justine is a daily cooking show that airs on Australia's GoHome channel, hosted by Justine Schofield. It started back in 2010 and is still running. The format is straightforward: Justine walks through a recipe from start to finish, usually covering everything from prep to plating in about 8 to 12 minutes per episode. Some days feature guest chefs, other days it's just her working through something she thinks viewers should try at home. It's not a prestige food documentary. It's not trying to be that. It's a practical, daily cooking show aimed at people who want to cook something decent without spending their whole evening in the kitchen. That's it.
How to Watch Every Day Gourmet With Justine
The primary way to watch is through the GoHome channel on Australian free-to-air TV. It airs multiple times throughout the day, so you can catch it in the morning or late evening if you miss the first slot. The times change occasionally, so checking the local TV guide is useful if you're planning around it. There's also the 7plus streaming platform, which carries past episodes and sometimes current ones depending on what's available at any given time. It's free but requires an Australian IP address. If you're outside Australia, you'll hit geo-restrictions pretty quickly. I've tried working around this with various methods over the years and it's never worth the hassle. Just stick to the broadcast if you're down under.
What to Expect From the Show
Each episode typically features two to three recipes. The host gives you the ingredients list right up front, walks through the technique, and then plates it at the end. There's no dramatic music or artificial tension. It's just someone cooking food on camera. The recipes range from quick weeknight meals to slightly more involved weekend projects. Justine tends to lean toward approachable dishes with a bit of flair — things like her famous lemon drizzle cake or a proper beef wellington. She's not doing molecular gastronomy or fusion nonsense. She does food that most home cooks would actually make. One thing I've noticed over the years: the show often sources ingredients from Australian suppliers. If you're watching from overseas and trying to replicate a recipe, some items might be hard to find. I ran into this specifically when trying to make her rhubarb and custard tart — the rhubarb variety used there has a different thickness and sweetness level compared to what you get in North American grocery stores. My workaround was to buy standard rhubarb and add a touch more sugar than the recipe calls for, plus a splash of water to help it break down since American rhubarb is stringier.
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Recipes You Can Actually Use
The value here is in the recipes. They're tested and designed for home kitchens. Some of the more well-known ones include the vanilla slice, beef osso buco, and various seafood dishes that Justine returns to regularly. A few things most beginners miss when trying these recipes: The show often assumes you have basic equipment. If a recipe says "fold through," they don't explain what folding is. If you're new to cooking, that's going to be a gap. Similarly, ingredient quantities are written in metric measurements, which is standard for Australian cooking but confusing if you're used to cups and tablespoons.
Another pitfall: Justine sometimes uses professional techniques in a home context without noting the difference. A recipe might say "sear the scallops" and assume you know to get the pan properly hot before anything else goes in. If you skip that preheating step, you'll end up with steamed scallops instead of seared ones. I learned this the hard way on the garlic butter scallops episode — took me two tries to get the crust right, but once I stopped putting the scallops in the pan too early, it worked fine.
Download Options and Recording
There's no official app for the show itself, but you can record episodes through your digital TV recorder or capture them via 7plus if the content is available there at the time. Some viewers use screen recording software for personal use, though I wouldn't recommend distributing any of the content anywhere. The copyright situation is straightforward and not worth complicating things. If you want to save recipes specifically, justine's website sometimes has text versions of what she makes on the show. They're not always complete, but they're better than nothing and they're the official source.
Who This Show Is For
It's aimed at Australian home cooks who want ideas for dinners, weekends, and special occasions without too much fuss. The pacing is reasonable. The host is knowledgeable without being pretentious. The recipes work. It's not for people who want avant-garde cuisine or ultra-technical cooking demonstrations. If that's what you're looking for, there are plenty of other shows that fit that better. This is for people who want to make good food at home and don't need a five-hour process to get there.
The Limitations
The show has some real constraints. The daily format means they sometimes rush through recipes that need more attention. A risotto in 8 minutes is not going to come out the same as one you make properly. The show also doesn't always account for dietary restrictions — gluten-free, vegan, or dairy-free alternatives are rare unless the episode is specifically themed that way. Another issue is the ingredient sourcing. Justine has access to wholesale markets and specialty suppliers that most viewers don't. When she uses a specific brand of saffron or a particular cut of meat, those aren't always available everywhere. The recipes still work with substitutes, but the show doesn't always suggest alternatives. For all that, it remains one of the more reliable daily cooking shows available. The host knows what she's doing, the recipes are practical, and there's no pretending that what's on screen is anything other than food you can make at home.
