By Chelsea Keim // Place Coorparoo
Have you found your passion?
Naomi Zavackas, Chef and Owner at The Jam Pantry, she discovered her passion for food and cooking later in life and hasn’t looked back.
We had a chat and found out her story.
What makes The Jam Pantry different?
We focus on the seasons, preserving foods and NO waste.
Our wholesalers have connections with local farmers through Food Connect and Loop Growers as well as other larger supplier who can get their hands on other interesting things.
If you like fermented foods, we make our own white cabbage, turmeric and dill sauerkraut and a traditional kimchi or Korean fermented wombok, which can be bought off menu or to take home along with some fridge pickles, jams, salts, chutneys and other delicious jars of things.
How do you come up with your menu?
We get sent a list from our wholesalers of what they are harvesting and we build our menu off that. Our menu is changed monthly.
What is your speciality?
We use produce to create our own fermented soft drinks, like kombucha. We make a sourdough lemonade, flavoured booch to match the menu and sodas using whole fruits, raw honey and water.
Apart from serving delicious food and drink, what else do you do at The Jam Pantry?
We like to teach people how to make their own drinks. We hold Kombucha and fermented soda workshops on a Wednesday and Saturday.
We aim to engage the local community with our #bringusyourexcess campaign and swap out their backyard harvesting for preserves off our shelves.
Our shelves currently have cumquat marmalade, rosemary salt and lime marmalade from their garden harvest.