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.


As it is Thursday, I thought I would throw back to a dish created for my Wild game Dinner in 2015. Rabbit - 3 ways

Wild Game Dinner is making it's return to Jacican, a 6-course dinner using locally sourced game meats, native ingredients and local seasonal produce.

A recipe for Braised Rabbit from Jacican

As a young child (I would have been 5 or 6 years old), I remember my father holding a dinner party, possibly for some work colleagues, for which my mother cooked a rabbit. It is more than likely Dad had trapped the rabbit on the weekend for Mum to cook that week. I remember one of the guests asking Mum if she had any blackberry jam to have with the rabbit. As it turned out, she did. (Blackberry picking as a kid... well, that's another story for another day.) 

Let's skip 40 years into the future and now I'm making Braised Rabbit with Blackberry Jam for you.

This is not so much a recipe but the story of how I cooked braised rabbit.

Braised Rabbit


2 rabbits

carrot, celery, onion, thyme, garlic, extra chopped herbs

chicken stock, dijon mustard

duck fat


I jointed the rabbits, separating the back and front legs, fillets, and racks. I wanted to use the racks as little cutlets to garnish the finished dish but when it came to it, it was going to take two days to prep the rabbit and I was afraid that the cutlets would have spoiled by the time they could be served to guests (in this case, Husband). I browned off all the rabbit bones and trimmings I didn't need and added them to chicken stock to make a rabbit stock for later use.

I marinated the back legs in dijon mustard with some finely chopped sage, savory and thyme overnight in the fridge.

Portions of rabbit  Rabbit marniate 

Next day I browned off the finely diced carrot, celery, and onion in a little duck fat and olive oil. Once the vegetables were brown, I removed them from the pan and browned off the rabbit legs.

Fry off the vegetables  Brown the rabbit

After removing the rabbit from the pan, I returned the vegetables, added a bundle of thyme and placed the rabbit on top of the vegetables.

The menu at Jacican changes each week, depending on what I have at hand, what is growing in the vegetable garden and what local farmers and artisans are growing, harvesting and producing on any given day.

Food miles are important to me. I do my best at reducing the distance produce has to travel to reach Jacican. The three thing I do to reduce food miles are:

I grow as much fruit and vegetables as I can in my kitchen garden.

I receive a veggie box from I love farms, just outside of Mirboo North, each week for the extra stuff.

I purchase directly from Gippsland farmers and producers: cheese, potatoes, onions, proteins, small goods, sourdough, honey, drinks, herbs, and spices.

Why the menu changes

I am not saying that I only use Gippsland producers (the sugar and chocolate have to come from somewhere), but I try my best to make everything as local and seasonal as possible. This is why the Jacican menu changes every week.

If you would like to know what is on the menu this week, feel to ask or check out Facebook or Instagram for menu updates.


Welcome to my website version 2.0.  We have all been working hard at Jacican the last couple of weeks to bring you the new and improved www.jacican.com.au. I hope you like it and that we can work together to fulfil my dream of a restaurant, food studio and online business.  I look forward to sharing my food adventures and life in Mirboo North, Gippsland, with you all.

Here's an update on what's been happening:

- the development of this website with online bookings, shop, blogs and very soon a YouTube channel;

- Jacican is now open every Sunday for High Tea and light refreshments;

- the employment of more staff - we now have a part-time chef, so I can spend more time creating new menu ideas;

- the up-keep of the garden never stops - this week we've started to plant out the edible forest and we loaded up the citrus grove with fresh mulch;

- and we have a new puppy to keep me on my toes.


See you soon.  Jaci

Join me from 9 am - 5 pm Friday, Saturday or Sundays for lunch or high tea. Cooking classes held Saturday afternoons in the food studio.

I would love to host your private dinner, family get together or work function. Private classes, meals or corporate training designed to your needs.


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