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.


Sausage Rolls

No one ever told me, that when you become a chef you have to be able to make the best sausage roll and that you will be making a lot of them!

At Jacican I serve them as part of the High tea canapes, on the lunch menu on the tasting plate or as a giant with a side of salad. I even teach your kids how to make them at home for everyone's lunch.

For this recipe, I use Sweet Black Tomato Chutney as the flavoring, but you could use any flavor you like, along with any type of mincemeat you like. Another combination I have made includes chicken with Green Tomato Kasoundi and pork with plum sauce.


1 pack of puff pastry

1 carrot, peeled and grated

1 zucchini, grated

500 grams mincemeat – Beef, pork, or lamb

1 jar of Sweet Black Tomato Chutney (or tomato sauce or chutney of your choice to taste)

1 cup breadcrumbs

1 egg



Preheat the oven to 180oc.

Lay out puff pastry on the bench top. Cut each sheet in half so you have 12 rectangles of pastry.

Mix remaining ingredients together in a bowl.

Place the mince mixture along with the middle of a piece of pastry. Rolls the sides over to seal the mince in the pastry. Repeat for the remaining mix/pastry.

Cut to size.

Place the rolls on baking trays and cook for 20 minutes until crispy.

Serve alongside your favorite sauce or chutney.



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