Hospitality and fine dining
Years in food and drink built the practical craft: service, palate, pace and respect for the work behind every ingredient. Serbian baking from the neighbours. Ukrainian cooking with her aunt. A diverse foundation.
Meet the maker
Hello, I'm Kasz.
Food innovator, award-winning tea maker and lifelong flavour chaser. I turn seasonal ingredients, clever process and a very curious kitchen into things worth sharing.
Welcome to my kitchen
15+ years in food and drink
Why Just Kasz?
Cooking is an act of love
I have spent more than 15 years following flavour through hospitality, fine dining, tea, fermentation and native Australian ingredients. Every part of that path taught me to pay closer attention: to season, place, process and the people who make good food possible.
Just Kasz is where those threads come together. It is a place for useful recipes, small-batch pantry things, deeply researched ingredients and the stories behind what ends up on the plate.
A career built by following curiosity.
From service and tea to ferments and a now fast-moving jar of chilli crisp, the work keeps changing. The instinct underneath it does not.
Four Golden Leaf Awards
At 16, Kasz started blending her own teas. Her first tea business moved from market stalls to a retail store, supplying 50+ businesses wholesale, to national recognition, winning four medals at the 2019 Golden Leaf Awards.
Fermentation and native ingredients
Research, preservation and close work with hyper-seasonal produce opened up new ways to build flavour and waste less. Kasz delights in partnering with hyper boutique growers and foragers.
Just Kasz
Recipes, field notes and bold small-batch products made for people who want to taste, learn and have a good time doing it.
Curious by nature. Generous on purpose.
Adventurous
Follow the ingredient, test the odd idea and stay open to surprise.
Energetic
Make the learning lively, useful and genuinely fun to join.
Resourceful
Respect seasons, preserve carefully and find more value in what is here.
Respectful
Credit place, people and tradition, then make with attention.
What is cooking now
A very different kind of chilli crisp.
Salted duck yolk, curry leaves, sesame and a lot of texture. The current small batch is a pantry shortcut, a conversation starter and the jar people keep eating by the spoonful.