Nestled in the picturesque Gippsland township of Mirboo North, we offer a unique culinary experience, Walk Amongst the Weeds. 

Walk Amongst the Weeds enjoy mulled wine in front of the fire pit Jacican Mirboo North 

Embark on a delightful journey through our kitchen garden with our interactive five-course pick-and-cook lunch, during which you harvest the ingredients for your meal. 

The next Walk Amongst the Weeds coincides with the festive spirit of Christmas in July.

This allows me to create a warm and joyful winter wonderland menu. 

Lunch starts with a pick-and-cook tour of our vegetable garden, where you harvest the ingredients for your five-course meal, which I cook.

Walk Amongst the Weeds toast homemade marshmellows over the fire pit Jacican Mirboo North

Guests will be guided through the kitchen garden as I explain what grows over winter, what garden preparation for spring is underway and what fruit and vegetables grow best in Gippsland. 

Once I’ve shown everyone around the garden, we will gather around the fire pit for the first course of the five-course lunch.  

We will start with mulled wine and spiced hot chocolate while toasting homemade marshmallows over the open fire pit.

Walk Amongst the Weeds warm yourself in front of the fire pit with a cup of mulled wine Jacican Mirboo North

Depending on the weather, the second course will either be served around the fire pit in the kitchen garden or moved to inside the Jacican studio. 

At this point, I think the second course will be something like foraged chestnut soup with Mirboo North sourdough and Gippsland cheese, maybe flame-grilled on the smoker.  

The main course will be ribeye roast beef with all the sides, including purple potato dumplings, Yorkshire pudding and cauliflower cheese. 

Everything served as a side dish with your main course is grown seasonally in the kitchen garden. 

We adapt our sides to what the garden offers guests on the day, ensuring a unique and flexible dining experience. 

That is the benefit of growing and cooking seasonal produce, as many items on the menu change between lunches. 

Over the summer, summer peaches and berries were preserved so guests can enjoy them now, along with native Blood limes and lemon myrtle from the kitchen garden, making up the fourth course.

Always looking for ways to preserve produce, the plum pudding has already been made using the Fowlers Vacola preserving method, served with whipped brandy butter and fresh creme anglaise.

Walk Amongst the Weeds - Christmas in July can accommodate various dietary requirements. 

Please let me know your specific needs when booking, and I will ensure your meal is tailored to your preferences.  

Take advantage of this unique culinary experience on July 20 and 21, 2024.

I look forward to sharing Walk Amongst the Weeds - Christmas in July with you all. 


Walk amongst the weeds

jacican harvest lunch

Cooking Classes

jacican preserving cooking class

Private Classes

jacican pastry cooking class pasties

Acknowledgment of country

Hello, I’m Jaci Hicken, from the lands of the Brataualung clan, which is where I’ve spent most of my life.

I would like to acknowledge all of us here today to cook together and share a meal.

I love sharing my dream of growing the food this country has to offer and share it with you.

The traditional place that we come together today is on the lands Gunaikurnai people

And I’d like to pay my respects to our elders past, present, emerging leaders, along with all the young people in our community.

Visit Jacican
32 Giles Street, Mirboo North Victoria 3871
Contact Jacican
Telephone: (03) 5668 2475

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