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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.


Don't forget to book in for Curry in an Un-Hurry this Saturday night, you're running out of time to join me and my guests on a spicy world tour.

When I was in the research stage of developing my new goat curry recipe I was shocked to discover that it’s origins were not in Sri Lanka but instead Jamaica.

Curry was introduced to Jamaica in the seventeenth century by indentured East Indian workers. They paired the new cuisine with the most readily available source of protein on the island, the goat.

Jamaican Goat Curry

For anybody that hasn’t eaten goat before it is best described as tasting halfway between lamb and beef whilst having some gamy characteristics. The gaminess can be reduced of course by using the correct preparation techniques and cooking methods.

On the 10th of September at Curry in an Un-Hurry Night the goat will be cooked with a slightly different method to last year. This time around it will be oven roasted with a Jamaican jerk glaze and served with traditional Coco Bread (does not contain chocolate) and roasted Yams.

I hope to see you on Saturday night when we tuck into the Curry in an Un-Hurry menu I've prepared.

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