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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.


chip 2

One of the things I remember from chef school was the chips you get from your local Fish n Chips shop should be triple cooked.

Frozen chips are normally pre-cooked before they are snapped frozen – the first cook. The second cook is to blanch the chips in the deep fryer set at a temperature of 150C. The third cook is to deep fry the chips until golden brown and very crispy at 190C. At home, this may take you up to three days to create the best triple cooked extra crispy chips possible.

For this recipe, I used Cream Royal potatoes from Cummaudo farms.

1-kilogram potatoes.

Vegetable oil for deep frying



  1. Peel your potatoes and wash very well. And I mean very well, as mine come with a little of the famous red Thorpdale dirt still on them.
  2. Cut your potatoes into large chips, by hand. Place your cut potatoes chips in a large saucepan of cold water with a little cooking salt and bring to the boil. Reduce the heat to medium and continue to simmer, until your potatoes and cooked through and very soft.
  3. Drain your potatoes very gently, as they will be so soft that they will want to fall apart. Line a tray with a clean tea towel and place the potato chips on the tray, not touching each other. Place your tray of potatoes chips in the freezer overnight.
  4. The next day, heat the oil in your deep fryer to 150C. Slowly and carefully place the chips in the deep fryer and fry until a light golden colour and cooked through. Drain your potatoes well and once cool enough to handle, place back on the tea towel lined tray, not touching and return to the freezer. They will need to be in the freezer for at least two hours, but overnight would be ideal.
  5. On day three, heat the oil in your deep fryer to 190C. Slowly and carefully place the chips in the deep fryer and fry until deep golden-brown colour and the chip are extra crispy. Drain well and season with salt.


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