... 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 it is flavourful and just as nature intended it to be.

However, it does 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; 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 deliver them 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.

---

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.

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