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.


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I remember cooking my first roast pork at the age of 9, while Mum was away having my little brother. I took it upon myself to cook a pork shoulder with roast spuds and pumpkin. I guess I was trying to show how grown up I was.

I now braise my pork at a very low temperature for a long time, until the internal temperature of the meat reaches 55C. There is always a meat thermometer hanging out the side of the oven, where I can read the internal temperature of the meat. This can take upwards of 20 hours depending on the size of the cut and whether it has been boned or not. To serve and form the crackling, the pork is then blasted at 250C to serve. This lovely piece of pork has come from Amber Creek Farm, Fish Creek.



1.2 kg shoulder of pork

500 ml pork stock (you can use chicken stock if you can't get pork stock)

250 ml white wine

1 carrot – peeled and finely diced

2 stick of celery – peeled and finely diced

large sprig of thyme

1 star anise

1 strip of orange rind

4 peppercorns



  1. Turn your oven on low – very low. I use the 70C warning setting on mine.

  2. Place the finely diced carrot and celery in a roasting tray that allows you to cover the pork with the thyme, star anise, orange rind and peppercorns.

  3. Stick a kitchen probe thermometer into the middle of the pork from either end of the piece of meat. 

  4. Place the pork on top of your vegetables and cover with stock and white wine.

  5. Place a piece baking paper, followed by aluminum foil on top of the pork to seal in the roasting pan.

  6. Place in the warmed oven until the internal temperature of the pork reaches 55C. This will take at least 8 hours at 70C

  7. Once the internal temperature of the pork has reached 55C, remove from the oven. Remove the pork from the braising liquid. roast pork 031

  8. Strain the braising liquid to remove the vegetables and seasonings. Place the braising liquid in a saucepan and reduce over medium heat until you have a serving jus.

  9. To serve, turn the temperature of the oven up to 250C. Place the pork in a clean roasting dish and place in the very hot oven for 45 minutes to heat through and form crackle on the top.

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I served on a bed of sauerkraut mixed with shredded purple cabbage and date stuffed apples.


Two-thirds of the photo's on this recipe blog post have been taken by Marc Morel.

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Roast Chicken has always been a family favorite. I learned to cook a chook very early on, I was maybe 10 years old and have always made it with bread stuffing. For this recipe I have used a loaf of soda bread I baked myself, but you could use anything from fluffy white bread to sourdough. For this recipe, I have used a very large No27 pastured raised chicken from Korumburra Pastured Poultry. The chicken number refers to the size, in this case, No27 means 2.7 kg.

I used a seasoning in the stuffing from a Gippsland Bush Foods producer – Jindi Farm flavored with Lemon Myrtle and Mountain Pepper.



No 27 pastured raised chicken

250-gram loaf of soda bread (or bread of your choice)

2 tablespoons Jindi farm's Lawson Falls Seasoning

2 eggs

1 cup of cream

50 grams Pickled Lemon

150 grams unsalted butter

Salt & pepper.



  1. Pre-heat your oven to 200 C.

  2. Cut your bread into 2cm cubes. Finely mince the pickled lemon. Roast Chicken 023 Roast Chicken 020

  3. Combine the bread cubes, seasoning, eggs, cream and pickled lemon in a large bowl. Mix together to combine well. Roast Chicken 024 Roast Chicken 019 Roast Chicken 017 Roast Chicken 014 Roast Chicken 016 Roast Chicken 013  

  4. Wipe out the internal cavity of your chicken with a piece of paper towel. Season the inside of your chicken with the salt and pepper. Roast Chicken 009 Roast Chicken 008

  5. Stuff your stuffing into the internal cavity of the chicken. Lift the skin of the chicken away from the breast meat and place the butter between the skin and the breast meat. Be careful not to break the skin.  Roast Chicken 010  Roast Chicken 007

  6. Place your chicken on a roasting tray and roast until the juices run clear from the leg bones. The rule of thumb is 70 minute per kg of raw chicken. As this chicken weighted 2.7 kg it would have taken just over three hours Roast Chicken 004 Roast Chicken 003 

I served my chicken alongside roasted potatoes and purple garden beans.

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Happy roasting!


Photo's in this recipe blog have been taken by the lovely Marc Morel.



I'd like to thank local man Michael, who dropped around 150 quinces to me here at Jacican. I'm going to make some of my Quince Paste with them and I thought that I'd share the recipe with you. You will only need 10 quinces to make enough quince paste for your household for the whole season. It's amazing served with a cheese platter.


10 quinces

1 lemon (juice and zest)


Sugar (depends on weight of quinces)





1. Peel and chop quinces but leave the core and seeds in for cooking as they add the extra pectin needed for the thicker paste.

2. Add them to a big saucepan cover them with a little water,  add lemon juice and lemon zest.

3. Boil down the quinces until they are tender.

4.  Take out cores and puree quince mixture until smooth.

5.  Weigh the cooked quince mixture, then measure out 3/4 of the mixture weight in sugar and add both back into the pot.

6.  Cook on low height until the mixture turns into the dark quince paste, it will be thick and the mixture will leave the side of the pan.

7.  I store the paste in 250ml jars.  Should make about 6 jars. 






In 2014, I opened Jacican Food Studio in the old Mirboo Nth Dairy on Giles Street.  That same year I won the Gippsland Business Award for  best “New Business”, and since then Jacican has gone from strength to strength.

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