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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

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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.




I've just finished up putting together the second of my three gluten-free bliss ball recipes for the week and this time around they're date and almond flavored. With those two key ingredients rolled up and finished with a dusting of shredded coconut, you've got a truffle-like bliss ball that looks just as good as it tastes. So why not give my recipe a try? It makes 8 x 50 gram balls but feel free to roll them into whatever size suits your mouth. 

Date and Almond Bliss Balls



225 grams of Dates

60 grams of Almonds

20 grams of Cocoa

35 grams of Shredded Coconut

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Place the dates in a heatproof bowl and cover with boiling water. Leave the dates to soak for 15 minutes or until soft and then drain away the water.

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 Place the almonds into the food processor and process until they begin to form a paste.

Add the dates, cocoa, and coconut then process until a thick paste is formed.

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With damp hands or gloves (helps prevent the mixture sticking to your skin), roll the mixture into balls and then roll in shredded coconut to coat.

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 Refrigerate for one hour before serving.

Can be stored in the fridge for a month or a little bit longer in the freezer.

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And there you have it, everyone, my Date, and Almond Bliss Balls. I hope you all enjoy them and that we see each other in the Food Studio for a class or just a coffee sometime soon,



Sometimes it's great to make something delicious in no time at all and leave a clean kitchen behind in the process. The feeling of snacking on something tasty with such a low amount of effort is bliss! With that in mind it's time to make some of my new Chocolate Hazelnut Bliss Balls. This recipe makes 7, 50 gram bliss balls.

Choc Hazelnut Bliss Balls



150 grams of Dates

8 grams of Coffee Substitute

50 grams of Cocoa

5 grams of Vanilla Bean Paste

150 grams of Hazelnuts

50 grams of Copha

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First add the dates, coffee substitute, cocoa powder and vanilla bean paste to the food processor and mix until well combined.

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Add the Hazelnuts slowly whilst the processor is still in motion and allow to combine until well chopped in.

Use damp clean hands to roll the mixture into balls. Damp hands will help prevent the mixture sticking to your skin.

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Store in the fridge or freezer to prolong shelf life.

I hope you enjoy them as much as I did and to see you in the Food Studio soon,



It's time to finally show off the final Gluten Free Bliss Ball recipe that I worked on last week, my Raw Apricot and Chia flavor. These treats are packed with natural, tasty ingredients and have really striking colors that make you want to tuck in. So take a look at my recipe which makes 14 x 50 gram balls.

Apricot and Chia Bliss Balls


500 grams of dried apricots

60 milliliters of hot water

200 grams of shredded coconut

120 grams of raw peanuts

60 grams of honey

15 grams of cocoa

35 grams of sesame seeds

160 grams of pepitas

35 grams of chia seeds

90 grams of rolled oats

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Place half the apricots in a heatproof bowl and cover with hot water and soak for 15 minutes.

Place the peanuts on a tray and roast them in the oven for 7 minutes.

Place the peanuts into the food processor and puree to a paste.

Drain the soaked apricots and add to the food processor along with the coconut honey and cocoa then process to form a thickened paste.

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Finely chop the remaining dried apricots (use the food processor as a shortcut) and combine with the sesame seeds, chia seeds and oats.

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With damp hands roll the mixture into balls and then roll them in the apricot, seeds and oat mix to coat.

Place the balls in the refrigerator for an hour or until they become firm before serving. They can then be stored in the fridge for a month or the freezer for slightly longer.

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Thank you so much for checking our my Apricot and Chia Bliss Balls everyone, I hope you take the time to give the recipe a go because they're such a great guilt-free treat. As always I look forward to seeing you in the Food Studio for a coffee,



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