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.

My annual Curry in a Un-Hurry dinner is just around the corner at Jacican. This year I will be featuring as Sri Lankan beef curry as one of the main courses and the hotest curry on the menu.

The most important part of learning to cook curry is balancing your base spices. So let's start with the authentic Sri Lankan curry powder I'll be using in the resturant.


You will need:

1 tablespooon of coriander seeds

1 teaspoon of cumin seeds

1/2 teaspoon of fennel seeds

1/2 teaspoon of fenugreek Seed

1 cimmon quill

Dry roast everything off in a pan. For this batch I have made 4 times the recipe so that I have plenty of the mix to use later. The beauty of roasted spice is that it can be stored for lengthy periods of time in an airtight container without losing potency of flavor.

In the pan

Once the aroma is lifting off of the pan, grind the mix in a food processor or with a mortar and pestle until you have a fine powder.


This Spice mix is a great base to start experimenting with in your curry crusade. Simply add your fresh and liquid ingredients and work towards something like my hot Sri Lankan Beef Curry.

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