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Cooking Classes

Jacican offers skills based cooking classes and harvest lunches. Pastry - domes desserts, macarons, gluten-free baking, pastry, croquembouche, fruit tarts, along with pasta cooking classes are on offer. 

These classes are suitable for all - those who are qualified chefs, home cooks, those who do not usually cook or just for those who would like to experience my way of living. Jacican cooking classes and harvest lunches include foraging, harvesting, cooking, learning, eating and drinking.
All Cooking classes include light refreshments and beverages, based on what is being taught in the cooking class. Harvest lunches and dinners include a 3-course meal and a selection of Gippsland beverages. Extra drinks packages are available upon request.
Please let us know if you have any dietary requirements. Gluten-free and Vegan cooking classes and harvest lunches can be tailored to your requirements.

Lolly Making classes

Learn how to make handmade lollies. You'll leave with your own lollies, recipes and take-home tips.

  • Make musk sticks, gums, fruit pastilles and lollypops
  • Learn fondant, sugar heating techniques and lollies from fruit juice.
  • Take home what you make to share with family and friends, along with a Jacican lolly recipe booklet.
  • Afternoon tea of Jacican lollies will be served at the end of this cooking class.

If you would like to book a class on a different date than the dates listed, please contact Jacican directly.

Macaron - Learn to make

I love macarons!

Learn how to make Macarons with a variety of sweet fillings. You'll leave with your own biscuits, the recipes and take-home tips.

  • Make a batch of macarons and their fillings from scratch.
  • Learn to make Italian meringue, chocolate ganache and fruit paste center.
  • Fill and finish your own batch of macarons to take home, along with a Jacican Macaron recipe booklet.

Afternoon tea of macarons will be served as part of this cooking class. 

Jaci

If you would like to book a class on a different date than the dates listed, please contact Jacican directly.

Pasta

Jacican offers cooking classes and harvest lunches to suit everyone's cooking ability – beginners through to the seasoned foodie.

Pastry classes, Harvest lunches, Summer and Winter preserving

All classes include a take-home recipe booklet, and in many, you take home what you learn to cook.

All Jacican cooking classes, harvest lunches and dinners are available as a private booking.

If you would like to stay up to date, with Jacican's going on, please sign up for the newsletter.

Pastry Classes

As a young girl, I would read the cookbooks that mum kept in the bottom kitchen drawer. As there was always flour, butter, milk, and eggs in the house, I continuously searching for new recipes to bake. As a girl, I would make spend my weekend baking puff pastry to make tarts, creating new versions of candies and baking all the colour rainbow cakes. This is where I got my drive to make perfect French fruit flans. 

I now share this love of baking with you!

Together, we will make pastry from scratch – puff, rough puff, shortcrust, and choux. We will learn that gluten-free baking doesn’t mean sacrificing taste and that you can build your own box of lollies or a croquembouche!

My pastry classes are suitable for everyone – those who are qualified chefs, home cooks, those who do not usually cook or just those who would like to experience what I bake day today. All my pastry classes include cooking, learning, eating and drinking.

If you like, I could design and hold a private pastry class, teaching you any pastry skills that you would like to learn for you and up to 8 guests. This includes macarons, dome desserts, pastries, tarts, lollies or any pastry skills you can think of.  For more information on arranging a private pastry cooking class, please contact Jacican.

Preserving Classes

Preserving is seasonal, which is why I make jam when I can.

This first fruit of the year is the berries, peaches, and plums, which means making jam, breaking out the Vacola and lots and lots of my hot plum sauce.

Each year I grow from seed upwards of 100 tomato plants, all different shapes, sizes, and colours, along with zucchinis and cucumbers. The fresh young green fruit makes relishes, followed closely by the long cook chutneys and sauces.

Most years, you will unlikely find a 'normal' red tomato in my patch, which has led me to develop Sweet Black Tomato Chutney.

As I come to the end of autumn, quinces appear from the neighbours - many, many quinces - jelly and paste are made to serve with cheese or pickled to go with dinner.

The cooler months produce citrus – lemons, orange, limes, and cumquats.

Marmalades and butter curd emerge from the kitchen, and brandy-soaked fruit for a little tipple later.

If I've had my planting right, this is followed by the brassicas, meaning buckets of sauerkrant and kimchi can be found on the kitchen bench.

The start of spring identifies the beginning of the kitchen garden lifecycle, with the elderflower the first to bloom.

By now in the year, I am looking forward to planting next year's seeds, watching and waiting for the kitchen garden lifecycle to begin again for the year.

If you want to learn about my kitchen garden lifecycle and make your own preserve, join me for one of these seasonal preserves-making cooking classes.

The class is seasonally and can only be offered as a private class for groups of up to 6 guests when seasonal fruit and vegetables are in abundance in the Jacican kitchen garden. For more information on arranging a private class, don't hesitate to contact Jacican.

Private Classes

Book a private class at Jacican for up to 8 guests or a Walk Amongst the Weeds meal for 2 to 12 guests. All Jacican cooking classes and Walk Amongst the Weeds meals are available as a private booking.

To find a date that suits contact Jaci. 

This page lists any private classes or meals for prepayment by guests.

These classes are suitable for all - those who are qualified chefs, home cooks, those who do not usually cook or just for those who would like to experience the Jacican way of living. Jacican cooking classes and Walk Amongst the Weeds meals include foraging, harvesting, cooking, learning, eating and drinking. 

All Cooking classes include light refreshments and beverages, based on what is being taught in the cooking class. Walk Amongst the Weeds lunches and dinners include a 3-course plus meal and a selection of Gippsland beverages. Extra drinks packages are available upon request.

Please let us know if you have any dietary requirements. Gluten-free and Vegan cooking classes and Walk amongst the Weeds can be tailored to your requirements.  

The classes can be offered as private classes for groups of up to 8 guests. Private meals, Walk Amongst the Weeds can be offered for up to 12 guests. Jacican is fully licensed. For more information on arranging a private class or dinner please contact Jaci.

Walk Amongst the Weeds ...

... is a celebration of all that Gippsland and my kitchen garden offer.

Every day, I pick the produce I need from the kitchen garden, watching the garden's life cycle.

All my produce is grown using organic principles without herbicides and pesticides, meaning my produce is flavourful and just how nature intended it to be.

It does, however, leave me open to the elements, meaning uniform shapes and sizes cannot always be achieved, an aspect of my garden story that I am proud of.

There is always an assortment of greens growing wild in my kitchen garden; kale, nasturtiums, rocket and this year, self-seeded red leaf lettuce has lined the patch around the citrus tree all by itself.

I am always cooking blanched and braised green, and I love mine braised with white wine, seasoned with a little salt and pepper and finished with some cream.  

At the end of the garden, I have built a native herb garden as a windbreak and a place for the birds to live.

There, you will find native herbs for your lunch, and if you are lucky, you will spot a koala in the trees.

Gippsland farmers supply beef, lamb, pork and poultry directly to my kitchen with produce; bread, fruits, wine, beer and spirits are sourced directly from the people who make it to my kitchen door.

I even forage in secret Gippsland locations as well!

I'll see you in the garden soon and together we can see what weediness we can find.

Jaci

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This garden-to-plate cooking experience is suitable for all - those who are qualified chefs, home cooks, those who do not usually cook or just those who would like to experience my way of living. The day includes foraging, harvesting, cooking, learning, eating and drinking. 

Vegan and Gluten-free Walk Amongst the Weeds are offered throughout the year, or you can request a private lunch.

Harvest lunches can be offered as a private lunch or dinner for groups of up to 12 guests. For more information on arranging a private Walk amongst the Weeds, please contact Jacican.

Walk Amongst the Weeds ...

... is a celebration of all that Gippsland and my kitchen garden has to offer.

Every day, I pick the produce I need from the kitchen garden, watching the garden's life cycle.

All my produce is grown using organic principles without herbicides and pesticides, meaning my produce is flavourful and just how nature intended it to be.

It does, however, leave me open to the elements, meaning uniform shapes and sizes cannot always be achieved, an aspect of my garden story that I am proud of.

There is always an assortment of greens growing wild in my kitchen garden; kale, nasturtiums, rocket and this year, self-seeded red leaf lettuce has lined the patch around the citrus tree all by itself.

I am always cooking blanched and braised green, and I love mine braised with white wine, seasoned with a little salt and pepper and finished with some cream.  

At the end of the garden, I have built a native herb garden as a windbreak and a place for the birds to live.

There, you will find native herbs for your lunch, and if you are lucky, you will spot a koala in the trees.

Gippsland farmers supply beef, lamb, pork and poultry directly to my kitchen with produce; bread, fruits, wine, beer and spirits are sourced directly from the people who make it to my kitchen door.

I even forage in secret Gippsland locations as well!

I'll see you in the garden soon, and we can see what weediness we can find together.

Jaci

---

Vegan and Gluten-free Walk Amongst the Weeds are offered throughout the year, or you can request a private lunch.

Harvest lunches can be offered as a private lunch or dinner for groups of up to 12 guests. For more information on arranging a private Walk amongst the Weeds, please contact Jacican.

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32 Giles Street, Mirboo North Victoria 3871
Contact Jacican
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Telephone: (03) 5668 2475

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