Justine Schofield

TV cooking show host/author, 36, Bulimba

Go-to weekend breakfast?

Bacon and egg rolls cooked on the BBQ is a bit of a ritual in our home. It is usually my day off from the kitchen so head chef Brent (Staker, 37) takes the reins. Crispy Australian streaky bacon, organic eggs sunny side up and it always has to be built on a soft bread roll (not brioche).

Favourite market for fresh produce?

Northey Street Organic Market. One of the stalls grows the most amazing broad-leaf rocket and another vendor sells sweet, in-season tomatoes, which I use to make salads with buffalo mozzarella.

Local coffee haunt?

Ministry of the Coffee Bean, Bulimba, or Microlot Coffee House, Hawthorne.

Favourite picnic spot, hamper must haves?

The top of Kangaroo Point cliffs, with gorgeous views of the river and city, with friends, especially at dusk. The girls bring the chilled rosé and I’m usually on picnic-packing duty: Petit d’affinois double-cream cheese, baguette and cold cuts like salami and prosciutto.

Best spot for date night?

Rooftop drinks at Agnes (Fortitude Valley) on a balmy summer’s night. After a few Tommy’s margaritas, dinner at same same (Valley) for my favourite dish, prawn coconut turmeric curry.

Favourite restaurant?

This year, Brent surprised me with a birthday dinner at La Cache a Vin, Spring Hill. It is so authentic and I loved it so much I took my French mum, Françoise. She’s a harsh critic but she also fell in love with it.

Favourite pub/bar to catch up with friends?

Felons at Howard Smith Wharves. It’s central, has a great vibe and a reliable wine and food menu.

What and when do you exercise?

I try to get to my local gym F45 Bulimba two or three times a week.

Best hidden treasure in Queensland?

Picturesque Gordon Country in the Goomburra Valley is a magic spot for camping and hiking.

What’s your idea of a perfect Saturday?

We leave around 6am to drive to Currumbin Beach and get back by 1pm, with breakfast en route at Next Door Espresso Burleigh. Then invite some friends for a BBQ and games of petanque in the back yard. Lately I’ve cooked whole fish like coral trout, served Mexican-style in the middle of the table, with soft street tacos and accoutrements. I’ll finish the meal with a gorgeous cheeseboard including a double cream like Fromager d’affinois Le Fromager and a buttery blue like Fromager d’affinois Bleu, and perhaps a few more bottles of wine.