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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.


Mum Me at 4 weeks dog

Mother's Day is coming up, I'm going to share something of myself with you.

When I was growing up, I don’t remember my mother teaching me to cook anything but as the oldest of many children, it was my job to cook the family dinner each night – mainly teaching myself by reading the cookbook in the bottom kitchen drawer.

Each night, once I got home from school, I would visit Mum in the cowshed where she was milking the cows and be told “I’ve left out mince,” or “There are sausages – make curried sausages tonight.” Whatever it was, it was always served with mashed spuds.

As a dairy farmer and wife, it was also part of Mum’s life to be a member of the local CWA branch. Grandma was; so was Mum. Grandma always took the flowers and cooked the Christmas pudding and Mum was relegated to the sausage rolls and a pav.

Thirty years on and Mum still brings the pav. Here’s her recipe.


3 egg whites

1½ cups castor sugar

1 teaspoon cornflour

1 teaspoon vinegar

4 tablespoons boiling water


ingredients  in the mix master  

Place all ingredients into the bowl of an electric mixer and beat on high speed until the mixture stands up by itself.

stand up  to be baked  

Transfer mixture onto a cooking tray lined with baking paper and with a spatula, form into the desired shape. Bake in a low to moderate for 1 hour, then turn the oven off and leave the door ajar until the pavlova is completely cool.

baked pav  to be topped  lemon curd  cream 

Serve with whipped cream and fruit, as desired. I finished this one off with lemon curd and cream.  Now, save for a few passionfruits, it will be finished in time for Mum's Day.


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