Monday, October 3, 2016

Honey and Vanilla Pancakes

A long weekend at our place usually means a sleep in and late breakfast together on the holiday Monday, and today was no different. Pancakes are always a favourite to cook when it is a slow morning without schedule. This recipe originated on a rainy morning in Hobart, where we were holidaying for a few days. There was abundant produce available, including delicious local honey, stoneground spelt flour, a succulent selection of well-priced berries and some very tasty wood smoked bacon. The recipe is included in the breakfast chapter of my new cookbook Our Delicious Adventure - Recipes and Stories of Food and Travel. 
I hope you enjoy x j


On the only rainy day we had of our few days in Hobart, I cooked these sweet pancakes. Served for breakfast with a berry compote and smoked bacon, it was just the sustenance we needed to spend the rest of the day playing poker together in our pyjamas!

makes 12 pancakes
what you need
6 rashes smoked bacon
2 cups (260g) white spelt flour
2 tsp baking powder
2 eggs, lightly beaten
1 cup (250ml) milk
½ cup (125ml) natural yoghurt
1/3 cup (80ml) honey
1 tbsp vanilla paste
2 tbsp butter, melted
4 tbsp coconut oil, for cooking
to serve:
1 cup berry compote (see below)
1 cup (250ml) natural yoghurt
½ cup (125ml) pure maple syrup
what you do
1. Preheat the oven to 180°C (160°C fan forced) and line a baking tray with non-stick baking paper. Place the bacon rashes onto the prepared tray and cook in the oven for 15 minutes.
2. Sift the dry ingredients into a large mixing bowl. Make a well in the centre, and add the eggs, milk, yoghurt, honey, vanilla and butter. Whisk to make a smooth batter.
3. Lightly grease a large frying pan with 1 tablespoon of coconut oil, and heat over medium heat. Drop ¼ cupfuls of batter into the pan, spreading out to 10cm rounds. Cook for 2 minutes, then turn over and cook for further 1 minute, until golden brown. Add more coconut oil to pan as required.
4. Serve the warm pancakes with the bacon, berry compote, natural yoghurt and a drizzle of maple syrup.
Note: You will probably only be able to cook 3-4 pancakes at a time, depending on the size of your pan. Either serve in shifts, or keep warm on an oven tray in a very low oven, covered loosely with foil, while you cook the rest.
V option: Omit bacon.
GF option: Many people who have wheat allergies can tolerate spelt flour, use your own discretion. Use gluten-free baking powder.

honey is a thick sweet liquid and the accomplishment of bees using the nectar from flowers. Honey is gathered from wild bee colonies or domesticated beehives. Flavours vary depending on the nectar source. Once the honeycomb is removed from the hive, the honey is then extracted and filtered to remove beeswax and other debris. Known for its medicinal properties when raw, unfiltered honey can be used orally to treat gastric complaints, and topically for ulcers, burns and wounds.


This is a simple way to use up a glut of seasonal fruit. You could use one type of fruit or a mix of berries, apricots, plums, apples or pears. Served warm or cold, it is great for breakfast as an accompaniment to pancakes, yoghurt or your favourite muesli, or for dessert with ice cream.

makes 1 cup
what you need
2 cups (250g) berries,
(fresh or frozen depending on season)
¼ cup (45g) rapadura sugar
1 cinnamon stick
½ vanilla bean, split
what you do
1. Place the berries into a small saucepan with the sugar, cinnamon stick, vanilla bean and ¼ cup (60ml) water. Bring to the boil, stir, then reduce the heat to low and simmer for 10 minutes, until the sugar dissolves and syrup thickens.
2. Remove from heat and serve warm, or refrigerate and serve cold.

Note: Rapadura sugar is a whole sugar that undergoes minimal processing. This allows it to retain a higher nutrient content than white sugar, which when refined to create crystals loses much of its nutrients. Rapadura sugar is simply the product left behind after evaporating the water from the sugar cane juice and has a unique, caramel flavour. Substitute the same quantity of rapadura sugar for regular sugar in any recipe. It is available from health food shops, and is usually an organic product.
When cooking fruits such as apricots, plums, apples or pears increase the simmering time to 20 minutes.
Storage: Berry compote will keep in the fridge for up to one week, or in the freezer for up to 3 months.

is French for "mixture" and refers to fruit cooked or stewed in a sugar syrup. Commonly served as a dessert, whole fruits or their pieces are cooked in water with spices and sugar. The syrup may be seasoned with lemon or orange peel, vanilla, cinnamon sticks/ ground cinnamon, dried fruit or cloves. Serve either warm or cold.

Tuesday, September 13, 2016

"Our Delicious Adventure" - All the action of the Sydney Launch Party

Last Saturday or was it the one before? Time is racing by....I saw Christmas Puddings in the shops yesterday and wondered where has this year got too!
I digress...back to the topic Jane, it was on Saturday 3rd of September, in the words of my special guest and food-writer Barbara Sweeney - "family, friends and fans gathered to celebrate with me - the arrival of my new book - Our Delicious Adventure - Recipes and Stories of Food and Travel."

It was a delightful afternoon and with the help of my family and some very precious friends it all came together beautifully. Many of you were there to share in the moment, others were unable to make it due to just as important occasions elsewhere or travel miles that simply made it geographically impossible for you to attend. However whether you joined me in person or were enthusiastically cheering me on from afar - I thank you for your love and support.

An original 1830's one room, weather board school house, with a sprawling lawn dotted with grand old trees, natives shrubs and blossom trees in flower, and sunshine instead of rain made the setting sing. Gorgeous tunes from songwriter and music maker Ruby May, Sweet Pea Organic Moscato from Spring Seed Wine Co. and Flour and Stone Panna Cotta Lamingtons were all devoured, resulting in much praise. It was such a winfall to have such willing, clever, passonate and creative friends contribute to the afternoon. For the gluten-free peeps in the crowd my Double Chocolate and Quinoa Muffins filled the void. Pork and Fennel Sausage Rolls, Potato, Leek and Gruyere Frittata and mum's (now even more famous) Chicken Sandwiches with celery and almond went down a treat.

The formalities were jovial, Mr G said a few kind words and then introduced Barbara and I to converse about the journey of creating and publishing this second book of mine. Barbara has a gift for drawing out the story behind the product that people see. She easily makes her obvious intelligence so palatable for those listening, I did my best to answer the questions and seem just as articulate! A hearty toast to another book completed and a moment of thanks, to the wonderful team who helped make it happen and we were done.

A book signing followed and an opportunity to unveil my new range of linen aprons and tea towels based on the 'almost edible' illustrations by local artist Nicky Hodgson, that appear in the pages of both my books. My daughter Molly Grover designed the pattern, and the fabric was printed and apparel made in Melbourne. They are available for sale online at or from my stall at The Beaches Market every Friday.

There are lots more events planned over the coming months, as I travel far and wide to launch and promote Our Delicious Adventure - visits to Brisbane, Northern Rivers of NSW, Yamba and East Gippsland, Victoria are all planned and you'll find all the details here soon. In the meantime I'll be doing a book signing with The Lost and Found Department at The Final Flea sale this Saturday 17th September at 81 Dickson Road, Artarmon, NSW from 10am - 4pm and I'll be at The Beaches Market with my stall of cookbooks, linen aprons, tea towels and home-made preserves every Friday 8am - 1pm.

Gratitude to Tyler Antcliff Photography for capturing the record of the day with such beautiful images - he comes highly recommended! x j

Saturday, August 6, 2016

Pork and Fennel Sausage Rolls

Once the site for an historic one-room school, there is a tiny little school house nestled in the Oxford Falls Peace Park surrounded by a large tranquil garden. It is here we will celebrate the launch of my second cookbook Our Delicious Adventure - Recipes and Stories of Food and Travel with a delightful afternoon tea.

A little about the book:
Yearning to break with the routine of the everyday, Jane Grover and her family – fisherman husband Mr G and their brave teens – spent a season exploring Australia’s southern coastline from Sydney to Perth and recorded their adventures in delicious, juicy detail.
Enjoying the simple life, they camped under the stars, fished for dinner and cooked on campfires on the beach as they took on this beautiful country.
As a chef and author of best-selling cookbook Naked Food, Jane is always on the lookout for food experiences. Join her as she gathers cockles on the Fleurieu Peninsula, nets blue swimmer crabs in Streaky Bay, savours local raspberries from Albany Farmers’ Market and eats freshly shucked oysters from the shoreline of Bruny Island in Tasmania.
In Our Delicious Adventure – Recipes and Stories of Food and Travel, Jane entertains with the family’s travel adventures and shares more than 75 of her simple, healthy, wholefood recipes designed for health and happiness. Who knows, her travel tales might inspire you to embark on a delicious adventure of your own.

A favourite recipe from the new book:
I’m not sure who was the first to think of this wonderful combination of pork and fennel, it’s food genius and works as well as the pairing of pork and apple sauce. These simple to make and delicious to devour sausage rolls won’t last long on anyone’s kitchen table.

makes 40 bite-sized rolls
(or 16 meal-sized rolls)
what you need
3 tbsp fennel seeds
1 tsp cumin seeds
1 tsp ground white pepper
1 tsp ground paprika
2 tbsp olive oil
1 onion, finely diced
200g celery, finely diced
4 garlic cloves, crushed

2 tbsp thyme leaves
800g pork mince

2 eggs, lightly beaten
1 tbsp sea salt

½ cup (60g) dry breadcrumbs or rice crumbs
4 sheets ready-made butter puff pastry

¼ cup (60ml) milk for glazing
2 tbsp fennel seeds, extra
2 tbsp sesame seeds, extra

tomato chutney or tomato sauce, to serve
(see below)

what you do
1. Preheat the oven to 220°C (200°C fan forced) and line 2 large baking trays with non-stick baking paper.
2. Place the fennel and cumin seeds into a dry frying pan. Cook over medium heat for 2-3 minutes, tossing frequently, until toasted and fragrant. Cool slightly, then grind the seeds, pepper and paprika in a mortar and pestle or spice grinder.
3. Heat oil in a frying pan over a medium heat, add onion and celery cook for 10 minutes until soft and mushy, then add the garlic and thyme and cook a further 1 minute. Allow to cool.
4. In a large bowl, combine the pork mince, ground spices, onion mixture, eggs, sea salt and crumbs. Use your hands to mix thoroughly.
5. Cut the pastry sheets in half and divide the pork mixture into 8 equal portions. Using wet hands, roll each portion into a long sausage shape and place into the centre of each piece of pastry. Fold the edges of the pastry over and overlap slightly to enclose the filling.
6. Place the sausage rolls onto the prepared trays, seam-side-down. Using a sharp serrated knife cut each roll in half or into 5 smaller pieces. Brush with milk to glaze and generously sprinkle with the extra fennel seeds and sesame seeds. Bake for 20-25 minutes, until golden brown. Serve hot with your favourite tomato chutney or tomato sauce.

GF option: Use gluten-free pastry, and rice crumbs instead of breadcrumbs.

Note: Rice crumbs are a natural, gluten-free alternative to using wheat breadcrumbs, they are available from health or organic stores or your local supermarket.

fennel is from the celery family and its bulb, foliage and seeds are typically used for both culinary enjoyment and medicinal benefits. The plant’s delicately flavoured leaves are similar in shape to those of dill. Dried fennel seed is an aniseed-flavoured aromatic spice, which is brown or green when fresh, turning a dull grey as the seed ages. The bulb itself is a crisp vegetable with a subtle aniseed flavour and can be braised, stewed, sautéed, grilled and even consumed raw. Fennel seeds are a key ingredient in the making of Italian sausage.

This is a rich, flavoursome tomato sauce, the perfect alternative to store bought sauce or ketchup. It will match perfectly with sausage rolls, meat pies, spread on a classic beef burger or dolloped in a crispy bacon sandwich.

makes 600ml

what you need
2 tbsp olive oil
1 onion, finely diced
1 carrot, finely diced
2 celery sticks, finely diced
2 garlic cloves, grated
200g tomatoes, quartered, deseeded and roughly chopped
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1 tbsp honey
handful of thyme leaves
1 tsp salt
½ tsp ground white pepper
400g can diced tomato

what you do
1. In a large saucepan on a medium heat, heat the oil and sauté the onion, carrot and celery for 3-5 minutes until softened. Add the garlic and fresh tomato and cook for a further 5 minutes with the lid on.
2. Add the tomato paste, Worcestershire sauce, red wine vinegar, honey, thyme, salt, pepper and canned tomato. Cook for a further 10 minutes with the lid on. Remove the lid and cook for a further 15 minutes stirring regularly to prevent the sauce from sticking and burning.
4. Allow the sauce to cool. Puree with a stick blender, or in a blender or food processor. Transfer to a glass jar.
Storage: Tomato sauce will keep in the fridge for up to 2 weeks or in the freezer for up to 2 months.

Local retailers are now stocking Our Delicious Adventure 
You can grab a copy at Avalons Organics, Little Paper Lane Shop, The Lost and Found Department, The Source Bulk Foods (Willoughby and Crows Nest), Tongue Teasers Gourmet Delicatessen, Warriewood Health Shop, Berkelouw Books and many more very soon.  

A little about the Sydney launch party:
Join Jane Grover in conversation with our special guest Barbara Sweeney. Barbara is a Sydney-based food writer. She is also the founder of Food and Words - a delightful annual food writers’ festival and the Talking Cookbook at Carriageworks Farmers Market. Simply put, she has a thing for food and books.
A scrumptious afternoon tea of my pork and fennel sausage rolls, chicken sandwiches made by my mum and decadent Flour and Stone lamingtons, with fabulous live music, a champagne toast and book signing by Jane. We'd love you to join us Saturday 3rd September 2.30pm - 4.30pm 

Limited tickets $25 can be purchased here

Sunday, July 24, 2016

Citrus in the City

Wintertime means citrus season with an abundance of oranges, lemons, limes, grapefruit, cumquats and Seville oranges hanging on neighbourhood trees and at farmers market stalls. There are even Rangpur limes, a type of 'mandarin lime' or 'lemonadrin' – loosely translated as a mandarin orange – rough lemon hybrid. Although we don’t all have a citrus tree or two in our front or backyard, no doubt you know someone who does and so often there is an excess of fruit available beyond the needs of the average household.

Alex Elliott-Howery and husband James Grant stumbled upon a neighbourhood laden with an abundance of citrus in Sydney’s inner west suburb of Marrickville. Their café Cornersmith has remained a community favourite since 2012, a place for locals to gather and eat great food. I wrote about it here.

‘From day one the locals flocked in, and Cornersmith has since grown to incorporate a picklery, cooking school and trading system where customers can swap home-grown produce for a coffee or a jar of pickles.’
(Excerpt from - Cornersmith – Recipes from the café and picklery
– Murdoch Books 2015)

A couple of weekends ago I headed out to Marrickville to the picklery to participate in the Citrus in the City workshop. I was eager to learn any and every tip on preserving the citrus harvest and I wasn’t alone, surrounded by a class of twelve enthusiastic would-be preservers. It was a relaxed class with Alex at the helm sharing her passion and knowledge that only comes from years of simply having a go at the preserving life. Alex’s delight in experimenting and utilising every bit of produce that comes through the door is infectious, you can’t help but be excited and intrigued as she talks about her flavoured vinegars and boozy cumquats.

For three hours we were consumed with the fragrance of citrus; a marmalade bubbling away on the stove, sitting alongside the beginnings of a humble spiced lime pickle.  Meanwhile we preserved limes packed in salt and then pondered the question of adding either chilli and spices or a boozy sugar syrup with cinnamon and clove to our jar of cumquats. In between we savoured tasters of a variety of jams and pickles. Once we were finished we gathered around a platter of hand-made labne cheese, pickled cucumbers, an onion and mustard pickle, cultured butter and sourdough bread, with the option of a locally brewed beer to wash it all down. We all left with armfuls of jars of preserves, inspired and empowered by Alex to preserve the future harvest. Now I find myself wandering with eyes wide open, around my neighbourhood looking for citrus trees that are looking lonely, laden and ripe for the picking.

Citrus in the City runs again Saturday 6th August, plus a range of other wonderful workshops here
Alternatively you can grab a copy of the Cornersmith Cookbook a delightful story filled with wonderful recipes to try at home.

Friday, June 24, 2016

Our Delicious Adventure - Recipes and Stories of Food and Travel

Two advance copies of my new baby ‘Our Delicious Adventure – Recipes and Stories of Food and Travel’ arrived at my front door this week. It’s a moment I’ve waited for for months, feelings of both excitement and trepidation intertwined as I opened the package, all the while wondering will it be all I have hoped for.

I recently heard a conversation between Kevin McCloud the host of the British television series Grand Designs (a favourite program we enjoy) and a designer. Kevin asked the high-end designer working with a fussbudget client, one who was nit-picking at every crossroad of the project, ‘How do you manage someone who demands so much in both the design process and the installation of the finished product?’ His answer was so incredibly helpful to me, he said ‘my aim is to guide the client toward the understanding that the end result will be excellent, not perfect, as perfection is in fact unattainable’.

So letting go of the concept of perfection I’m thrilled to convey that we as a team have produced an excellent publication, I’m happy with the end result and I know you are going to love it too.
We are all go for receiving your pre-orders here.
(Pre-orders will be posted out end of August and we are offering (for the pre-order period July 1st to September 1st 2016) a flat rate of $10 postage Australia wide per order regardless of how many copies you purchase!)

For now enjoy an exclusive little taste of what is to come...
Plus SAVE THE DATE Saturday 3rd September 2016 from 2.30-4.30pm for our Sydney Afternoon Tea / Book Launch and Signing Celebration – more details on that real soon.