Welcome to Jacican

blog header

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'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.

Hello. How are you going?

Lets eat cake

I have met many of you over the last 5ish years that Jacican has been in operation. For me it's been a slow process, starting with only being open for appointment, then on one Sunday a month. In 2015, I started opening every Sunday, with plans to extend open hours as soon as I could. But alas, things always happen in small business, or as I like to call them 'road blocks' occur.

Finally in November 2016, we over came Jacican's largest road block and gained a permit to trade Friday, Saturday and Sunday for breakfast, lunch and dinner. It was almost Christmas, so the business discussion was taken to hold off until now, before spreading the words to tell everyone - and I mean everyone - whats happen at Jacican.

So we made this commercial, to be play during Master Chef 2017 on the WINTV network, only for Gippsland (and to feed the internet).

Let me know if you see Jacican anytime this week or over the next 3 weeks on the WIN News Gippsland in either MasterChef Australia or the The Project. I would love it if you could tag someone who would love a cooking classes, share this post, comment (as long as it's nice) or just plain old LIKE it. There will be a Jacican cooking class gift voucher for two up for grabs.

While I was waiting for now to come around, I've been working on new cakes. This also could be called a new way of making the same cakes. This has led me to developing the cakes you will make as part of my domes cooking class. Black forest - with white chocolate mousse on the outside and bright shiny mirror glaze. I've made mine yellow today, but next week it maybe a differnet colour. I will even share with you the secret of how to make your own globe shaped glazed cake, like the one pictured.  

  Berry globe pink glaze

Thanks for watching.


PS I will run this until Thursday 18th of May 2017, once week three of Master Chef AU has finished and randomly selected a name from the shares, comments, like and tags on the 19th of May. There will be a catch, you will have to be able to get your self to Mirboo North on a Saturday afternoon for a cooking class sometime over the following 12 months. This is for over 18 year olds only.


Once a month I make a fresh batch of lemon curd. This year has been a great year for lemons and my first from my own trees. This year I've have had regulars turn up with buckets of lemons and at one stage having about 200 lemons to use up. There was lemon curd, lemon marmalade, pickled lemons, lemons preserved in salt and sugar.

We make lemon curd and other flavor curds in my Pastry - tarts cooking classes, as well as occasionally at a Long Lunch



3 fresh lemons (juice and zest)
150gms cream
195gms caster sugar
4 eggs plus
1 large egg yolk

Copyright @2019 Jacican.com.au  Privacy Policy | Security Policy | Shipping Policy | Terms of Use Accomodation | Sitemap