Hello and welcome to the first newsletter. Almost exactly a year to the day that this crazy jam adventure began.
Who knew back on that rainy day in Bilpin last February that fruit picking with friends would be the catalyst for such immense change in my life.
I'm so happy that you have joined me on this sensorial journey.
in the kitchen
Stone fruit season in Australia has to be our favourite season. Maybe it's all those childhood summers spent in the South of France eating big juicy peaches from the roadside farmers but we really can't say no to peaches and nectarines.
It has to be the quintessential taste and smell of summer.
Figs too are great at the moment so we've been cooking up a storm this week ready for our first in-store tasting this weekend. (More on that below).
We'll be in store on Saturday 27 February doing tastings from 10.30-1pm so please do come and say hi!
It's also the weekend of the Kings Cross Festival, so what better time to head this way.
You can also find our jams on the menu at Ouroboros Organic Café on the corner of Devonshire & Holt Streets in Surry Hills.
If you'd like us in your local grocer or café please email us with details and we'll see what we can do.
You can also order direct from us online with Australia-wide postage (enquire about overseas) and if you live in Sydney, we will even deliver your jam to you at home or work by Vespa for free!
(Easter Suburbs, CBD and Inner West only at this stage I'm afraid).
Jam for breakfast or a late night snack without even leaving home. What could be easier?
Inspiration comes in all forms for me when I'm thinking about and making jam. It's always been so much more than just cooking with fruit!
Coming from an artistic background, the creative food process has, I admit, surprised me in it's richness and unnerving ability to reveal so many sensorial memories and experiences. Like all true creative processes, everything we surround ourselves with; what we touch, hear, see, read, smell and sense is reflected in what we create.
So too with food and what we choose to eat. It's this alchemy that fascinates and excites me and gives me so much joy.
This month I have been reading about curator Hans Ulrich Obrist and chef Michael Pollan who created human cheese from amongst other bacteria, Olafur Eliasson's tears.
Sounds romantic yes? Perhaps not for the faint hearted but so very fascinating.
I discovered chemist and artist Sissel Tolaaswho has a personal library of 7,000 smells and 2,500 molecules. Reading about her experiments will challenge everything you thought you knew about smell.
You are receiving this email because you LOVE JAM and want to be the first to know what we're cooking.
No hard feelings if you choose to unsubscribe below but we really, really hope you don't. We promise not to spam you - just jam you!
