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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.


I feel a bit like sharing stories from my younger days when I was a poor student. Back then, eating out (I'm talking the grunge 90s) was a visit to the Hari Karsin restaurant in the city. I think it was four dollars for a vegetarian meal with dessert and a lassi drink.

Fast forward to today and now I am cooking my own Indian inspired meal to share with everyone - Curry in a un-Hurry - Saturday 8th August 2015. In memory of those days, I am serving up a raspberry lassi as part of the Indian vegetarian course, even through raspberries are not very Indian.

A recipe for Raspberry Lassi from Jacican

Recipe - Raspberry Lassi


1 &1/2 cups plain yogurt

2 Tb cream

1 cup fresh raspberries

1 Tb rose water

1 pinch salt

1 Tb Honey

Please forgive me, I forgot to include the honey in the ingredients picture

  The ingredients for Raspberry Lassi 


Combine all ingredients in the blender and blend until smooth. Pour into glass and drink.


Raspberry Lassi served as part of the Curry in an Unhurry dinner at Jacican


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