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Fancy Dinner At Home? Here Are Some Everyday Gourmet Recipes You Can Cook, Easy!

The secret to a “gourmet” dish is not just the presentation or the fanciness of the ingredients. Sometimes, you don’t even need highfalutin ingredients like gold leaf, caviar, or truffle mushroom for something to become gourmet. All you need are fresh and good quality produce, the right technique, and lots of love for your dish.

Justine Schofield is a celebrity chef from Australian television cooking show Everyday Gourmet, where she shows us easy-to-prepare dishes that taste and look as gourmet as restaurant dishes.

Preparing for a fancy dinner at home? Maybe to celebrate an accomplishment at work or entertain some close friends? Here is an easy but super tasty 3-course dinner that you can take inspiration from.


READ: Enjoying Freshwater Clams Cooked Three-Ways On A Floating Cottage In Lake Danao


Chicken and Winter Vegetable Salad

This is something you can just throw together and leave in the oven while you prepare your main course and dessert. Perfect when you’re a one-man team preparing for a feast!


  • 2 tablespoons olive oil
  • 2 parsnip, peeled and cut into chunks
  • 1 bunch of baby beetroots, washed cut in half
  • 1 bunch of Dutch carrots, washed
  • 1/2 bulb of garlic
  • 2 large flat mushrooms, peeled
  • 1/2 cup roasted hazelnuts
  • 2 chicken breast, skin on
  • 1/2 bunch sage, leaves picked
  • 1 handful of baby beetroot leaves
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • Salt and pepper


  1. Pre-heat the oven to 180C.
  2. In a large baking dish, add the parsnip, baby beetroot, carrot, and garlic. Drizzle with olive oil, season with salt and pepper, and put in a few sage leaves. Place the beetroot to one side of the dish to ensure they do not stain the other vegetables while cooking. Bake for 25-30 minutes.
  3. In the meantime, season the chicken with salt and pepper.
  4. Heat oil in an ovenproof pan and sear the chicken, skin side down. Turn over and cook for a further 5 minutes.
  5. Add the mushrooms around the chicken.
  6. Add the remaining sage and bake chicken in the oven for 15-20 minutes.
  7. Remove the vegetables and chicken from the oven and allow the chicken to rest for 10-15 minutes before slicing.
  8. Place all the vegetables in a large bowl, including the mushrooms, garlic, and sage leaves. Now add the beetroot leaves and hazelnuts, balsamic and olive oil. Toss to coat all the vegetables in the dressing. Place on a platter and finally arrange the sliced chicken on top.


Spelt Spaghetti with Prawns, Lemon, and Parsley

Spelt Spaghetti is like normal spaghetti—but better! It’s a good source of fiber and is 98 percent fat-free, perfect for those who are keeping their cholesterol levels in check. One of the main differences of spelt spaghetti from normal spaghetti is that it has a nutty taste.



  • 250g Spelt Spaghetti
  • 410g tomato puree
  • 300g prawn meat, deveined and finely diced
  • 1 tablespoon crushed garlic
  • 2 tablespoons butter
  • 1/4 cup mint leaves, finely chopped
  • 1/2 cup olive oil
  • 1/4 cup white wine
  • Zest of 1 lemon and juice of 2 lemons
  • 1/4 cup flat leaf parsley, chopped
  • Salt and pepper to taste


  1. Cook pasta according to packet directions.
  2. In a large pan, heat olive oil and butter on medium heat until butter has melted.
  3. Next, place garlic and prawn meat into pan and saute for 3-5 minutes or until prawns are cooked.
  4. Add lemon zest and juice, and white wine and reduce heat to a simmer.
  5. Add the tomato puree. Cook for a further 3 minutes.
  6. Season to taste with salt and pepper.
  7. Add parsley and mint to pan, stir through and turn off the heat.
  8. Finally strain pasta and toss through the sauce. Serve with extra cracked pepper.


Coffee Caramel Panna Cotta with Hazelnut Praline

Panna Cotta is one of the easiest desserts to do when something is already cooking in the oven. It is also one of the most versatile, with so many flavors to infuse it with. But while it’s fairly easy to make, the challenge is in following the recipe and procedure to the T to achieve that perfect balance of wobbly and creamy texture.



Panna Cotta

  • 2 tablespoons water
  • 1 teaspoon powdered gelatine
  • 1/2 cup freshly made espresso coffee
  • 1/4 cup brown sugar, packed
  • 1 ½ cups double cream
  • Pinch of salt


Coffee Caramel

  • 100g caster sugar
  • 50ml water
  • 50g espresso coffee


Hazelnut Praline

  • 100g caster (superfine) sugar
  • 50ml water
  • 40g hazelnuts roughly chopped
  • Sea salt, for sprinkling


  1. To make the panna cotta, pour the water into a small bowl and sprinkle the gelatin over it. Allow this to stand and absorb as you get on with making the panna cotta.
  2. Pour the coffee and sugar into a saucepan and stir until the sugar dissolves.
  3. Add the cream and salt and put the saucepan over a low heat. Cook until it is just under the boil.
  4. Remove the pan from the heat and gently whisk in the gelatine until it dissolves.
  5. Pour the mixture into a jug, then evenly pour into 4 serving glasses. Refrigerate until set, at least four hours.
  6. Meanwhile, make your coffee caramel. Combine the sugar and water together in a medium saucepan. Bring to the boil and allow it to cook until it reaches a deep amber colour.
  7. Add the coffee and stir until the caramel is smooth. Pour into a bowl and set aside to cool.
  8. To make the praline, combine the sugar and water together in a medium saucepan. Bring to the boil and again, allow it to cook until it reaches a deep, amber colour.
  9. Quickly stir in the hazelnuts and pour onto a lined baking dish.
  10. Sprinkle with a little sea salt and allow it to cool.
  11. Once the hazelnut praline has hardened, blitz in a food processor until fine.
  12. To serve, pour some coffee caramel over each panna cotta and top with praline.


READ: Holiday Desserts That Make Your Taste Buds Go “Ho ho ho!”


Watch how these recipes are made and more easy-to-make but delicious recipes from Chef Justine Schofield on Everyday Gourmet, new episodes premiering this week on Metro Channel, channel 52 on Sky Cable and channel 174 on HD. New episodes premiere 6:00 p.m., Mondays to Fridays, with replays at 10:00 a.m.

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