Interview by Liv Williams
Best known for her time on MasterChef, Jessie has since carved out her own corner of the South Australian food scene; running Bowden café and picklery My Grandma Ben, cofounding Good Company Catering, and growing her pickle branding to a cult favourite (hello, ZING! Zucchini Pickles). All while raising two little ones and somehow still finding joy in the kitchen… even when dinner feels more like a short-order service.
We caught up with Jessie to chat about the juggle of business and babies, her best kitchen hacks, and how she’s managed to turn a love of local produce and pickled things into a family-friendly, flavour-packed career.
You’ve got a brand-new baby and a bunch of growing businesses. How are you balancing it all right now (or at least trying to)?
To be honest, the only way I can balance work and family life is by having an amazing bunch of people working in My Grandma Ben. My biggest supports are my super understanding business partners Taylor Peplow Ball and Jodie Zerna. Without them, there would be no cafe!
Has life with little ones reshaped your approach to cooking, business or daily rhythm in any unexpected ways?
Absolutely! At home it’s all about fast and nutritious meals. I try to focus on creating meals the whole family can enjoy, even if that means it is deconstructed for the little ones. Sadly the biggest change in my cooking post having a family is my use of chilli, or lack there of, which for those that know me has been a major blow *sigh*.
What does food look like in your house on a regular day…chaotic, comforting, or a bit of both?
Aside from occasionally feeling as though I am a personal chef to an unrelenting snack requesting tyrant, cooking at home is generally something that still fills me with joy. We make a lot of food from scratch and the kitchen is definitely a focal point in the home. Cooking for my family is a true labour of love and I care deeply about creating nourishing meals for my family.
Do you have any clever food shortcuts or hacks you swear by as a busy mum?
Over the years I have found that on the odd occasion I get into a bit of a rut with repetitive dinners. One change I made that totally reinvigorated mealtimes was to meal plan.
Planning ahead has been an absolute game changer in both me feeling more inspired and also being far more organised. My partner works away week on, week off (FIFO) so being organised is paramount for me in making sure we have food in the house. Writing down the week’s ‘menu’ allows us to not only eat more interesting foods, but we also save money by shopping to a more structured list
What’s one dish that never fails to please everyone at your dinner table; even the littlest critics?
We all get around a ‘red sauce’ spaghetti. A garlic and tomato sugo spiked with a homegrown basil pesto from the freezer, topped generously with parmesan. Ready in no time at all, it is my definition of fast-food, whipped up in the time it takes the pasta to cook and served alongside a salad scrounged up from the fridge
My Grandma Ben has really struck a chord with local food lovers. What inspired the brand, and where did your love of pickling begin?
The organic evolution of My Grandma Ben over the past 7 years is something I have really enjoyed. Every staff member has left their mark over the years as we’ve continued to grow and refine what we do. From our humble beginnings as a little hole-in-the-wall cafe come eco store, to busy cafe and picklery, it has been a really amazing journey and one which feels, in many ways, as though we’re just beginning. Perhaps a little cliche, but my love of pickling and pickled foods really became a focus in my cooking after being on MasterChef some 10 years ago. Thinking about the structure of a plate of food,
and how each element can elevate the dish really showed me the power of acid and sour foods.
Nowadays, even at home, I still think about how I can add a ferment or a pickled flavour, even a squeeze of lemon can make other flavours pop. You mentioned Grandma Ben’s pickle co is expanding.
What’s that journey been like, and how does it feel to see your jars stocked in places like Tony & Marks?
What started as an idea to line our shelves with pretty pickle jars, has slowly evolved into the more sophisticated offering you see today. The last year has seen us undergo a total rebrand and we’ve launched into both retail and food service products. It has been a long process to get to where we are today. Taylor, Jodie and I couldn’t be more proud and can’t wait to share what’s coming next.
What’s your personal favourite product in the range and is there a secret fan favourite we should all know about?
Hit me with the spice, my favourite jar hands-down is the BOMBA Calabrese Style Chilli. It’s bloody delicious on literally everything and has a decent enough kick to spice up my kid-friendly spice free meals
As for a fan favourite? It absolutely has to be ZING! Zucchini Pickles. We have regular customers come to the cafe for their weekly fix, and the true hardcores buy a jar to crack at the table to eat with their brekkie.
If you could pickle anything and make it delicious, what would it be?
Could we make a Spicy Margherita into a pickle?
Tell us about Good Company Catering. How did it come about and what’s the philosophy behind it?
The catering arm of the business has been operating for nearly 10 years. Somewhat falling into catering post MasterChef by saying ‘yes’ whenever people asked me to cook, things just rolled on from there until suddenly I realised I had events booked in for the next few years. Good Company Catering is all about fresh made food, interesting flavours and simplicity.
You do a mix of intimate events and weddings; what makes a celebration feel special to you when you’re behind the food?
We aim to make organising your event as easy as possible. We love to work with our clients to create
menus that align with their vision of the day, and with extensive front of house and event experience we know how to make things run smoothly.
You’re such a passionate champion for South Aussie produce. What are your top local ingredients or producers you love to support?
I love getting to farmers markets and buying direct from growers, especially for protein and fresh produce. True happiness for me is wandering the markets and being inspired by what I see in season. I always buy a little too much, and usually another jar of pickles I don’t need… but hey, isn’t that what life is all about?
Where do you go in Adelaide to feel inspired… be it for food, produce, or just a fresh creative reset?
Nothing beats a long beach walk at Grange with my dog when I need to find some inspiration. Getting outdoors, switching off and being on my own occasionally (very occasionally now I have two kids) is the ultimate reset and I find that moving and being outdoors is the best medicine when I’m feeling creatively clogged.
What do you love most about raising your family in Adelaide?
Hands down, the best thing about Adelaide is the lifestyle. I love that we get all four seasons and we’re so close to so many beautiful nature spots. You’ll find us at the beach in summer, in the Adelaide Hills during winter and at the Central Markets year-round. It is a true privilege living here in Adelaide.
Quick Bites with Jessie
Midnight snack of choice: Our ZING! Zucchini Pickles – straight from the jar.
Catering disaster that you can laugh about now: When I was about 12 I made my step dad Lynn’s birthday cake with tbs instead of tsp measurements for bicarb. It was basically inedible. Truly the worst thing I’ve ever made.
The one meal I’d cook just for yourself – no sharing required: A super spicy chicken noodle soup, with an interesting and complex broth topped with lots of crunchy.
MY GRANDMA BEN
5 Third St, Bowden
jessiespiby.com | @jessie_spiby
mygrandmaben.com | @my.grandma.ben
@good.company.catering
