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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.


tatin 2

There are many potato farmers surrounding my food studio in Gippsland, so there is not much point growing normal potatoes in my vegetable garden. By normal potatoes, I mean white fleshed, great for frying, gnocchi, and chips. For this dish I use the potatoes I grow in my vegetable garden, a purple variety that has the brightest purple fresh.

You don’t need to use a special potato for this recipe. The golden kipflers would be fantastic to use as well.


500 grams of washed potatoes


2 tablespoons unsalted butter, plus 2 tablespoons of unsalted butter and extra for greasing the tin.

2 red onions, peeled and sliced

½ cup of brown sugar

¼ cup red wine vinegar

Fresh oregano

Fresh thyme 

1 sheet puff pastry


  1. Pre-heat oven to 180C. Line the bottom of a 20cm loose bottom cake tin with a round of baking paper. Grease the walls of the cake tin with butter. Place the cake tin on a large sheet of aluminum foil. Bring the sheet of aluminum foil up the outside of the cake tin, to enclose the tin. This is to prevent leakage.
  2. Wash your potatoes very well, but do not peel. Place the potatoes in a large saucepan of boiling water, with a pinch of salt. Bring to the boil, reduce heat to a simmer. Cook until potatoes are cooked through, but do not fall apart. Drain and put aside to cool.
  3. Heat the first 2 tablespoons of butter in a frypan, until foaming. Add the sliced red onion and reduce the heat. Allow the red onion to cook down and caramelize. This may take half an hour. Once the red onion has caramelized, remove from the heat and place in a bowl. Set aside until needed. Wipe out the frypan, you will need it again.
  4. Return the frypan to the stove and heat the extra two tablespoons of butter, until melted over a medium heat. Add the brown sugar to the pan and continue to cook for 5 minutes, until the brown sugar has melted. De-glaze the brown sugar with the red wine vinegar. Remove from heat. Stir to combine vinegar with brown sugar to make a toffee.
  5. Pour the toffee into the bottom of the lined loose bottom cake tin. Sprinkle fresh oregano and thyme over the toffee.
  6. Slice the potatoes into 2 cm lengths and place potatoes atop of the toffee, cut side down. Cover the bottom of the cake tin with the potatoes. Top the potatoes with the caramelized onion. Let the onion fall between the potatoes.
  7. Cut the corners of the sheet of puff pastry. This is to make it easier to fit in the cake tin. Place the sheet of puff pastry on top of the onions. Place the tart into your pre-heated oven. Bake for 30 minutes, or until the pastry is golden brown.
  8. Remove the tart from the oven and allow to sit for 5 minutes, before turning out on a plate.


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