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).
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.
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!