Episode 3
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Justine travels to the stunning Trevallie Orchard to prepare a fresh poached peach fool, then meets with head chef Derek Salmon to make gin cured ocean trout with crème fraîche.
Justine travels to the stunning Trevallie Orchard to prepare a fresh poached peach fool, then meets with head chef Derek Salmon to make gin cured ocean trout with crème fraîche.