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The Jam Pantry


An All Day Breakfast cafe on Brisbane's Southside
owned by Gideon and Naomi (nims xx) Zavackas.
Our focus is on seasonal produce,  
preserving, fermenting, pickling and brewing. 

 

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The Jam Pantry


An All Day Breakfast cafe on Brisbane's Southside
owned by Gideon and Naomi (nims xx) Zavackas.
Our focus is on seasonal produce,  
preserving, fermenting, pickling and brewing. 

 


 

We aren't your average cafe.

We focus on seasonal (sustainable where possible), produce & preserving, so you can experience a creativity and passion for flavours from the heart of our kitchen and our local farmers. 
If you're curious for a quirky brunch experience or you're looking for inspiration for the heart of your kitchen, 
come and try something beautifully unexpected at The Jam Pantry.


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Eat seasonally


Eat seasonally



We like to take the phrase "playing with your food" to another level

By choosing farm fresh ingredients in hyper season from our local region, we are able to showcase our produce in ways that will surprise you; making brunch fun. 

There's a "Classics" menu for those that appreciate the familiar,but we're at our creative best when our installation of 12 blackboards are "flipped" each fortnight to highlight our chosen ingredients.

You’ll find all manner of methods from fermenting, pickling and jamming to salt preserving and smoking with jars of our menu specific preserves lining our shelves for your own pantry.

We also invite the community to be a part of our seasonal romance by bringing us the excess from their garden harvest, in return for jars off our shelves. 

 




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Our seasonal Kitchen


Our seasonal Kitchen



The Heart of The jam Pantry

As a team, we are continuously learning and even though we have 50 years of experience between us, there’s still so much we don’t know.
Our Flipping Boards, designed and implemented by me each week, give us an excellent excuse to hone our skills and perfect new ones.
We adore utilising the real cooking skills of a time gone by and employ a lot of traditional techniques in our quest for flavour. 

You’ll find Kombucha and other fermented sodas, brewing for our drinks menu. 
Crocks filled with seasonal deliciousness fermenting all manner of things to incorporate into our flipping boards or jar for our pantry shelves.  
We might also be making ice cream, jarring jams and marmalades or salt preserving citrus for a well thought flavour bomb.There could also be this season's herbs drying for next seasons use. 

It’s a continual dance and we love every spin in the rhythm of the season. 
nims xx

 



Nicholas Richards

SOUS CHEF/FLOW FACILITATOR

Nick is such a lovely guy. He operates with real integrity from a very big heart. This humble man has a great eye for our stock levels and making the kitchen hum. This is his first stint as Sous and I'm so glad on a daily basis that I entrusted him with it.  He's doing an awesome job. Thank you for rallying the troops, keeping me accountable  and maintaining our kitchen in 5th gear!
nims xx



Drew Mckenzie

CHEF/FERMENTING WIZARD

Truth be told, Drew was the last little bit of oomph we needed to step fully into the world of fermenting. He came with a serious passion for real food and has been an integral part in driving my passion even further. I might make the kombucha, but it was Drew who convinced me brewing it in large quantities for the cafe was easily achievable; now look at us! Thank you for pushing me off more than one cliff Drew and having faith in me.
nims xx 



Harry Thiele

APPRENTICE

Harry is a young man who came to us desperately seeking a kitchen with passion. His desire to learn and really engage in his own growth is extremely admirable. We as a team are very exited and honoured to teach you Harry. May you never lose your wonder. nims xx