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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.


golden kipher pan fried

There is nothing better than golden kipflers, fried in Gippsland butter, seasoned with a little pink salt and rosemary. Mirboo North farmer – Tony Cummaudo has taken this variety of potato to market, just this year. I was lucky effort to be given some of the first dig for 2018.


Golden Kilper potatoes

Unsalted butter

Pink salt



  1.  Finely chop rosemary. You will only need a little bit, as Rosemary is a very strong flavoured herb.
  2. Clean your kipfler potatoes under running cold water. Scrub the dirt off, but not peeled the potato.
  3. Steam the whole potatoes for 15 minutes, or until they are cooked through when pierced with the pointed end of a knife. Remove from heat. You can let the potatoes cool a little, to become easier to handle.
  4. Cut each potato in half long ways. Heat a teaspoon of butter for each potato you are going to cook in a frypan, until foaming. For example, if you are going to cook 2 potatoes, 2 teaspoons of butter, if 8 potatoes, 8 teaspoons of butter.
  5. Place the potatoes in the foaming butter, cut side down and fry until golden brown colour. Be careful, as the butter may spit. This should take about 2 minutes. Turn over the potatoes and fry the skin side until the same golden brown.
  6. Remove from hot butter. Place on serving a dish and sprinkle with pink sea salt and chopped rosemary.

golden kipher pan fried 2

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