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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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