Just Kasz Cooking

Just Kasz Cooking All things cooking, seasonal produce, dining and more 🍅🍓🌶

What is Good Friday is not good food and even better company. Start to fin,Smoked Trout roe and creme fraiche tartelett...
06/04/2026

What is Good Friday is not good food and even better company.

Start to fin,

Smoked Trout roe and creme fraiche tartelette

Fat warmed Shark Bay scallops, Passionfruit marigold and pepper emulation w Cape gooseberries

(A Foccacia also came out around now to start the sauce mop ups)

Spencer Gulf King Prawns in Vegemite and Tamarind

Whole Baked Murray Cod w Parsnip pure and

🍅 Nothing but Tomatoes 🍅A carousel of nothing but tomatoes related projects, market hauls and life goods.My dress getti...
19/03/2026

🍅 Nothing but Tomatoes 🍅

A carousel of nothing but tomatoes related projects, market hauls and life goods.

My dress getting a solid work out. Tomato tea for Vue de Monde (is any one supplied there?).
Tomato vermouths and tomato Martinis
Tomato, strawberry and vanilla kohakutou
MORE incredible market tomatoes
The best tomato chips you'll ever eat
Matching tomato tattoos in Bologna 🍅❤️

🍅 Nothing but Tomatoes 🍅A carousel of nothing but tomatoes related projects, market hauls and life goods.My dress getti...
19/03/2026

🍅 Nothing but Tomatoes 🍅

A carousel of nothing but tomatoes related projects, market hauls and life goods.

My dress getting a solid work out. Tomato tea for Vue de Monde (is any one supplied there?).
Tomato vermouths and tomato Martinis
Tomato, strawberry and vanilla kohakutou
MORE incredible market tomatoes
Matching tomato tattoos in Bologna 🍅❤️

A good bunch of food things from the last 6 weeks. Many tomatoes where harmed in he making 🍅 1 When I tell people I hav...
02/03/2026

A good bunch of food things from the last 6 weeks. Many tomatoes where harmed in he making 🍅

1 When I tell people I have ALWAYS hated people singing happy birthday to me, I mean always. Me on my 5th birthday, me on y 32nd. Some things never change 😂

2 Basil about to get the royal kiss and yeet treatment before dessert.

3 Birthday taco's. Slow roasted beef picanha, Jerk chicken, tonnes of grilled salsa and crema. Consensus, messy as f**k but well worth it.

4 for a cheeky Thursday steak dinner with the Love,

5 Best Korn is all the land, thank you Hamish /

6 Can absolutely understand why these waffles and smoked troat row are a signature at .

7 Holy Joey cocktails all round at . One of their vintage cocktails that really is on another level and something special.

8 Love not only the contents of .or.two.melb newest whisky, but the art is so dang cute.

9 Current fav breakfast. Pumpernickel with Pumpkin seed oil cream cheese, peak season tomatoes, pea shoots and Cantabrian anchovies.

10 Basil really was not sure about the big dino egg. Finally got to process a whole bunya cone, thanks

11 Valentines day was the perfect "girl" dinner with our favourite sardines and caramelised onion foccacia(YES, my recipe will be up soon ahaha)

We're really about to get into a Tomato moment, tis the season

12 Ripe Tomato Martini: 60ml Green Ant Gin 30ml, Just Kasz Ripe Tomato Vermouth, 5ml Olive Brine, 2 Drops MSG Solution Cherry Tom and Green ants for garnish 🍅🐜

13 I was a walking advertisement for tomatoes.

14 Quite literally the best tomatoes I've ever had, coming out of Yarragon VIC, so naturally you bug 5kg of them.

15 All 5kg have gone into a tea, just for Vue . Summer Tomatoes green tea is light, fresh, a little salty and savoury.

16 Compressed in the released syrup from previous macerated tomatoes.

17 A very special new bite from

18 Marron and savoury custard , enjoyed with a Holy Joey and the best company, good lord.

19 The before mentioned best company,

Lemon Myrtle Blossoms 🍋🌼The seasons take and the seasons give. This year's incredibly extreme weather has decimated man...
03/02/2026

Lemon Myrtle Blossoms 🍋🌼

The seasons take and the seasons give.

This year's incredibly extreme weather has decimated many micro/short-season ingredients. I work with many hyper-seasonal ingredients, and one that plays a big part in tea blends, tea sweets, and ferments every year is elderflower(stick with me for a moment). This year, almost all suppliers who work with fragrant elderflower had such little supply that it was available for a mere week. This year I missed out, which is the nature of the game sometimes, however disappointing it can be.

I had a tea blend that had been an idea in my head for a long time now, hinging on elderflower infused into honey as a beautiful top note. I have that final tea on the backburner until next year now; but Summer did give me a little gift I haven't been able to hand-harvest myself since I was living in South Australia.

Lemon Myrtle Blossoms

Local to me, there are bushes of Lemon Myrtle that are blossoming for the first time. This was in an area I tend to not walk to often, so it was pure luck I was in the right place at the right time. Lemon Myrtle blossoms, once bloomed, only keep their stamens for a few days; the bush can look like a big, white puffball one day and then go back to a leafy bush the next.

For those who know the teas from the "Tea For Who" days, Lemon Myrtle blossoms were used in a few of my key blends,specifically one dear to my heart, Little Para Chai. This tea reminded me of walking through the Little Para River as a kid. Peppermint and lemon gum trees, river mint, lemon myrtle, and pepper trees, all warmed up by the summer heat. Lemon Myrtle blossoms were such a key ingredient to hitting this warm, floral, citrus note that completed this nostalgic experience for me.

I guess this is a long-winded way of saying I'm always grateful for these kinds of gifts from the season, and I am excited to be bringing a new take on one of the most meaningful teas I have made.

Smoked Fermented Seeded Mustard Recipe 🍯🥪This is my infamous seeded mustard recipe that I have been making for nearly 10...
31/01/2026

Smoked Fermented Seeded Mustard Recipe 🍯🥪

This is my infamous seeded mustard recipe that I have been making for nearly 10 years and now, you can have a crack at making your own. Store bought cannot be compared, the smokey finish, zing and heat to the exact way you like it. A perfect beginner friendly, low risk ferment too.

Save this post for your next Sunday prep session!
Full detailed recipe on website Justkasz.com or the link in my bio.

The Goods:

260g Yellow Mustard Seeds

260g Brown Mustard Seeds

620g Filtered Water

80g Raw ACV

80g Sauerkraut Juice (or Whey)

40g Verjuice (or crisp White Wine)

15g Honey (Smoked is best!)

12g Red Gum Smoked Salt + 12g Cooking Salt

The Method:
1️⃣ Add all seeds to a 1.5L, sanitised swing-top jar.

2️⃣ Whisk ACV, juice/whey, verjuice, and honey until dissolved. Add to seeds.

3️⃣ Dissolve salts into your water and pour into the jar. Stir well for 30 seconds, reaching the bottom corners!

4️⃣ Close the lid and keep in a dark spot. Stir 2x daily for the first week.

5️⃣ After 3 weeks total, pulse with a stick blender until 50% of the seeds are crushed.

6️⃣ Taste and adjust salt/honey/vinegar. Let it rest for 1–2 weeks more to mellow out.

7️⃣ Jar it up and keep in the fridge!

🔥 Heat Control Tip: Use ice cold water for a spicy "nasal hit" or lukewarm water for a mild, mellow vibe! 

Whats you favourite thing to put a good mustard on?

Basil has decided the Parm lamp makes a great leering post.Hope everyone stays nice and cool. Be sure to pop some water ...
08/01/2026

Basil has decided the Parm lamp makes a great leering post.

Hope everyone stays nice and cool. Be sure to pop some water outside for your local wildlife, even if your in an apartment. Your balcony can be a nice spot of refuge for our feathered friends.

Recap of the last few months of food things:1. Lemon and Lemon Thyme Pappardelle.2. Home-made Sticky Date pudding, need ...
03/11/2025

Recap of the last few months of food things:

1. Lemon and Lemon Thyme Pappardelle.

2. Home-made Sticky Date pudding, need I day more?

3. Bush Bash cocktail, absinthe, white cane spirit, scented emu bush cheong 

4. Emu Bush Cheong 4 months in the making was something special

5. Artichokes where too pretty to not

6. House Warming shenanigans

7. ( ) hospitality knowing no bounds as per usual(this was pretty bonkers, even for him though) Still my favourite dish I've ever had. Marron, steamed egg and fingerlime.

8. Good Sardines, Good Bread, Good Butter and the best company

9. The opening of , and the start of a new obsession

10. Krispies and very good company

11. Prawn bisque laksa

12. Bachi time

13. Cured Emu Egg Yolk stage 2, time to hang try

14. Slow-cooked Moroccan lamb shank stew and goats cheese pastries, a very tasty use of left overs.

15. Spring short season goodies. Green Almonds, Green Apricots and Janerik Plums.

16. Just a casual 1.1kg potato

17. Fresh Crescentine, last years Nocino and some dang good weather.

18. The absolute animal I turned into when, I had to re-order my cheese and onion tart after adam stole mine

19. By all accounts, the best potato salad out. Double cook(Boil and then crush roast) your potatoes for your tater salad, people.

20. A fine way to end the last day of my employment.

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Melbourne, VIC

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