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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.


This is one of the recipes you will learn, cook and take home in my Winter preserving cooking class.

Beetroot Dip

Each year I grow a garden bed of just beetroot – they are so versatile you can use it in everything. Chocolate cake, ice cream, roasted whole with dinner or as part of a fresh salad.

I make mine into beetroot relish, which we eat with everything savory – meats, on canapes, in sandwiches. I regularly combine the beetroot relish with cream cheese to make a beetroot dip.


  • 1 kg Beetroot

  • 500 grams onion - finely chopped (can be finely chopped in the food processor)

  • 625 ml white vinegar

  • 10 grams salt

  • 450 grams Sugar

  • 5 grams Allspice

  • 2 grams Peppercorns

  • 5 grams ground ginger

  • 100 grams arrowroot

  • 100 ml vinegar, extra

beetroot relish 2


Cook Beetroot in salted water until cooked

Mince beetroot (can be done in the food processor).  Cook beetroot with onion in 625ml of white vinegar until onion is tender

Grind allspice (if using whole), peppercorn with ground ginger.  Be careful with the amount of spice, sometimes less is enough.

Add salt, sugar and ground spices and cook for 25 minutes

Mix Arrowroot with extra vinegar to form a paste, stir into beetroot and cook for 5 minutes

Bottle and seal in sterilized jars.




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