Welcome to Jacican

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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


rough puff


300 grams flour

Pinch salt

1 egg yolk

½ cup water

Squeeze lemon juice

185 grams unsalted butter


  1. Sift flour and salt
  2. Beat egg yolk with water and lemon juice
  3. Place ‘walnut’ size pieces of butter into the flour. Do not rub in.
  4. Add liquid to flour and mix into a soft dough, without breaking up the butter. I use a small palette knife for this.
  5. Turn out onto a floured surface and shape into a rectangle.
  6. Roll the pastry away from you, keeping the rectangle shape to 7 mm thick.
  7. Sprinkle lightly with flour and fold in three. Place the lower third over the centre third, then the top third over the lower third. Rest for five minutes.
  8. Turn the pastry ‘quarter of a turn’, so that the folded edge is on your left. Repeat the rolling, folding and resting process three times.
  9. To keep pastry for a week in the fridge, cover with plastic wrap.

This recipe is used for many things - homemade sausage rolls and pies, potato or beetroot tatin. Basically anything you need to use a quick puff pastry for.

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