And that's how we roll


It's mid-winter here in Orange and our orchards and berry farms are being pruned and bedded down till spring. So, aside from citrus, and cold-storage apples and pears the fruit basket is looking a little sorry. Not to worry - it's time to put those preserves into action!

Inspired by the wonderful Food in Jars blog, we are starting a new series today on Local is Lovely called Raising the Jar. It will be a scrapbook of recipes and ideas for your preserves, bought or made, and to get the ball rolling I've just started a Raising the Jar pinterest page, if you like, you can take a look at it here. Please also send through any ideas via the comments page below.

For now though, we'll kick off with a lovely little jam roll (recipe below).

I'm a fairly keen on the odd jam session but am also happy to admit most of our preserving is currently outsourced. It's a time thing. Anyway, this afternon Alice, Tom and I swung by our favourite shop in Orange; the Guildry. You can (and really should) find it in a sweet little cottage in the middle of our beautiful Cook Park (here it is in warmer days). A team of clever (voluntary) country women keep the store stocked with jams, chutneys, slices, biscuits, cakes, hand knitted jumpers, beanies, baby blankets and so on. It's all good, all incredibly well priced and open every day from 10-4pm. Tim courted me with their chocolate caramel slice and I promise it's as good as it sounds.

Apricot jam roll

3 eggs, separated
185g caster sugar
100g self-raising flour
1/4 cup pouring cream
1/2 cup apricot jam

Pre-heat the oven to 180C and line a lamington tin with baking paper. Whisk the egg whites until stiff, gradually add 3/4 of the caster sugar and continue whisking until the mixture is thick and glossy. Whisk in the yolks one by one and then fold through the (sifted) flour. Gently spread the cake mixture across the prepared tray, it should be an even 1.5cm thick (or thereabouts). Cook for 10 minutes or until the top is a pale golden colour. Meanwhile place a clean tea towel flat on your kitchen bench and very lightly sprinkle with the remaining caster sugar. Remove the cake from the oven and carefully turn it out onto the prepared tea towell, over the sugar. Remove the baking paper and gently roll the cake, with the tea towel and leave all wrapped up to cool.

Unwrap the cake, gently, and spread with the cream then jam. Re-roll with out the tea towel. Serve immediately or keep in an airtight container for a couple of days.


  1. Such a gorgeous, inspirational blog Sophie. Makes me want to visit your farm kitchen and the surrounding area, to see all you favourite places, sounds like the place to be!

  2. Hi Amelia, thanks so much for your comment - please come and see us some time soon!


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