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.


roast pork GCLM Winter 2018 Wattlebank Park farm

This is the continuing story of Nadine, from Wattlebank Park Farm, taken from the Winter 2018 edition of Gippsland Magazine. The article was put together by me, using Nadine's recipes ...

 ... Before Nadine could cook the pork, we were interrupted, by a piglet visiting the back door to say hello, creating a farming interlude. This is the real meaning of free range farming.

roast pork GCLM Winter 2018 Wattlebank Park farm piglet

Nadine free-range farms, Wessex Saddleback Pigs. A black and white pig, that are known for their placid nature and natural mothering skills. At Wattlebank Park farm the pigs roam freely (in a large fenced paddock), living on a lower protein diet, without any commercial feed. All piglets are raised by their mothers, before weaning at 12 weeks.

To get your pork to cook to the optimal result, it is a good idea to have a meat thermometer handy.

1 kg boned rolled pork loin

Salt and pepper

Olive oil


  1. 1. Preheat oven to 220c
  2. 2. If your pork has not been scored by the butcher, you will need to do this first. Dry pork skin. Massage olive oil salt and pepper into the dry scored pork skin.
  3. 3. Place pork on a baking tray and into your preheated oven bake for 20 mins then turn down to 180c. Cook for 40 min per kg of pork or until internal temp reaches 71c.

roast pork GCLM Winter 2018 Wattlebank Park farm 2

Nadine served the pork with a jar of pickled quinces from my pantry.

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