Kitchen Spy: Justine Schofield, TV chef and caterer

Being fascinated rather than repulsed when her French grandmother killed, gutted, plucked then cooked a partridge was the first sign Justine Schofield might have a future in food. She'd regularly spend school holidays in France with that grandmother, looking on as the pressure cooker hissed and gorgeous smells emanated from the kitchen. She was a finalist in MasterChef's first series and has since worked at Aria in Brisbane and Sydney. She also runs a catering business and hosts Everyday Gourmet on Channel 10. Her time is split between Melbourne, when shooting, and Sydney, but she squeezes in a month each year with relatives in Bordeaux.

The staples

My pantry: I like good quality tuna in jars for nicoise salads and quick pastas after work. I always have a big stash of canned and bottled tomatoes. They're organic and really good quality because it makes a big difference to my pasta dishes. I can't live without Pukara Estate olive oil and vinegars of all kinds. Once a week I do a big fruit and veg shop, I'm not a massive sweet tooth but I'm addicted to fruit. I also love the fruit bowl to be a centrepiece on my table because it looks fantastic.

My fridge:

French butter is a favourite for brekkie on my toast or to finish sauces. You can taste the difference – it's quite unique. I have a variety of Beaufor mustards which are crucial – dijon, wholegrain, hot English – with a quick steak, always in salad dressings. I just brought some eggs back from a farm in South Australia where I was shooting. Nothing gets me more excited than fresh, warm eggs, so I'll be having them soft boiled for breakfast with toast for the next two weeks. The best roast potatoes are roasted in duck fat so I always keep a stash of that in the fridge.

I'm cooking

Last dinner at home: I had a beautiful grass-fed beef steak with sauteed Dutch cream potatoes which I served "persillade" with garlic and parsley, with a big green salad.

Secret vice

Hamburgers. I'd kill for one. As soon as I arrive in Melbourne I have to go and get a Huxtaburger and I could probably have two of those in one sitting.

I'm drinking

It's always milky coffee in the morning for me, cappuccino, which I go out for, then after lunch it's a little short black, which I make myself. I make juice each morning with any fruit I have. I change my mind all the time on wine but at the moment I'm really into pinot noir from Mount Gambier. I just got a wonderful Pooley pinot from Tasmania. I love a shiraz with cheese, particularly the 1996 Bowen Estate Coonawarra one. It's spectacular.

Saturday night tipple: A really nice chilled French champagne. Any form of French I love.

My toolkit

My oyster shucker is indispensable – I hate oysters that've already been opened. My microplanes and wooden ginger grater are really important. My Shun knife is so sharp and, because I adore salads, I can't live without my Laguiole​ salad servers. I've had my casserole pot for years and years and years. It's one of those never-fail pots that cooks the ultimate winter slow braise. I have beautiful tiny copper pots which are perfect for creme brulee. I have a Breville juicer which is really good. Thermomix takes centre stage in my kitchen. I use it pretty much every day because it's multifunctional, accurate and consistent. I love collecting platters, and anything earthy-looking gets me.

Favourite

My grandmother's pressure cooker is brilliant. It's so old but works just as well as the new ones.

Inspiration

We have guest chefs on Everyday Gourmet once a week and they're incredible. I'm like sponge with them, I learn so much. And there are three cookbooks I take with me whenever I move – Justin North's French Lessons, Philippa Sibley's New Classics and my Larousse Gastronomique.

Food discovery

D'aucy​ tinned peas from France are the best peas you'll ever have. I just saute a French shallot in oil, put the peas in with chicken stock, cook them slowly and serve with roast chicken.

Most memorable meal

We were on a friend's boat in Sardinia eating the ripest tomatoes, fresh buffalo mozzarella, ricotta made that morning, fresh bread and the local wild boar salami. Of course we drank a local Sardinian red wine – in plastic cups!