A career as a town planner hardly seems like the best start for a future in baking and cooking but it was being a not particularly good or interested town planner that led me to the kitchen. Along the way I established Brisbane’s first tea shop, completed a Graduate Diploma in Gastronomy and spent a lot of the time in the kitchen trying new recipes. I cooked, baked, pickled, preserved and made jam and it was when the shelves started to groan under the weight of far too many jars of jam and chutneys and the freezer could take no more cakes and biscuits that Julia’s Pantry began. There is only so much that a family of four can eat! So rather than stop cooking a stall at our local farmers markets seemed like the ideal solution.
Home baked cakes, loaves, scones, biscuits and slices, pies and tarts, jars of jam, pickles and chutney, homemade cordials and sauces are mostly what you’ll find at Julia’s Pantry. The majority of my cakes, biscuits and slices, pies and tarts incorporate fresh fruit and vegetables. Apples, pears, bananas, pumpkins, zucchinis, citrus fruit, tomatoes and lots more all make their way into the baked products when they are in season. Using seasonal produce means that what is available at the markets changes from week to week (although you will find a couple of the very favourite items make regular appearances!). For example if my dad has a surplus of pumpkins you’ll find lots of pumpkin themed cakes and things that week. Unfortunately it does mean that you won’t find you favourite apple cake when apples are out of season.
You’ll find the latest offerings at the Moggill Markets held on the 1st and 3rd Saturday of each month at the Brookfield Showgrounds.