Growing up in the country has given me a deep sense of appreciation and respect for seasonal produce.
I was born and raised on a dairy farm in East Gippsland. As a child, I was in awe of my mother’s pantry, brimming over with homemade preserves. Each jar sealed, capturing the intense flavour of produce while in season.
I stayed in the country, where I married my husband, a local potato farmer and raised two children before I moved to Melbourne, in pursuit of my passion, creating exceptional food.
Over 40 years, I’ve held chef and catering manager positions for some big corporate names such as Deloitte Touché Tomatsu, Pacific Dunlop, ABC and more recently Head Chef to the US Consul General.
In 2007 I moved to the North East of Victoria, joining my daughter in a business opening The Butter Factory Café, which later became The Myrtleford Butter Factory, producing award winning butter and dairy products.
The High Country’s rich diversity of local, seasonal produce has proved irresistible. Drawing on my knowledge and family recipes, I am producing jams, preserves and biscuits hand made with love at our new site the King Valley Dairy.
When choosing a name for my range of exceptional jams, preserves and handcrafted delights, who better than an old family name, the one who gave me a love of cooking and inspiration, and whose recipes I use today, but my mum.
And so Ninn’s Panty was born.
I am now lucky enough to pass on these recipes to my beautiful grand children who love cooking with me in the kitchen!