Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

Roasting is not all about the meat. There are some great things you can do with vegetables as well. Char grilled cauliflowers make a fantastic alternative roasted meal. A friend gave me the pickled green walnuts to balance of the dish.

roast cauliflower 01



1 head of cauliflower

Olive oil

Pumpkin – peeled and cut into roasting chucks

2 cloves of garlic

2 carrots – peeled

65 grams unsalted butter

½ cup almond meal

100 mls cream

Salt & pepper to taste

Pickled Green Walnuts – sliced


  1. Pre-heat oven to 200C

  2. Place the pumpkin, carrots and cloves of garlic on a roasting tray. Sprinkle ½ a cup of olive oil on to the top of the vegetables. Roasted in a hot oven for 1 hour or until cooked through.

  3. Once the pumpkin, carrots and garlic are cook to soft, puree in the food processors. I would then press the mixture through a sieve to make the mixture really smooth. Put aside until needed.

  4. Slice the cauliflower into 4 'steaks'. This is done by slicing through the cauliflower from the top of the plant through to the core.

  5. Heat a char grilling pan until smoking hot. Brush with a little olive oil to stop the cauliflower sticking. Place the cauliflower steaks on the char grill for 5 minutes per side to make char -grilled lines in the vegetable.

  6. Place the cauliflower steaks in a hot oven for 6 minutes to finish cooking through.

  7. While the cauliflower is cooking, melt butter in a medium saucepan. Add cream and heat through. Stir in pumpkin puree and almond meal. Season to taste with slat and pepper.  roast cauliflower 02

  8. To serve place pumpkin puree on place. Top with chard cauliflower steak and scatter with pickled walnut slices.



Copyright @2017 Jacican.com.au  Privacy Policy | Security Policy | Shipping Policy | Terms of Use Accomodation | Sitemap