Paddock to plate cooking
Jessie Spiby is a cook defined by a strong paddock to plate mentality, with a love for Asian cuisine that is driving her to create a ‘new’ Australian/Asian fusion using native Australian ingredients.
Jessie approaches cooking very much like she approaches design; she thinks about the colour of the food and how it will look on the plate, but a little bit of natural imperfection is always welcome. Jessie is a food writer for Broadsheet, as well as the gracious and generous host of intimate dinners across Adelaide.
Jessie is the founder of ethical eatery My Grandma Ben at Plant 4 Bowden.