For Jocelyn, both the kitchen and garden are places of contemplation and pleasure – they’re not about the work that’s involved, but a place to be creative and resourceful.
Jocelyn spent her childhood on a cattle farm in Buxton, Central Victoria, where her frugal mother made the most of everything on the land, from the blackberries that grew as noxious weeds, to the productive veggie garden, an orchard and their own beef and laying chickens. To Jocelyn’s family, understanding the provenance of their food was a necessity rather than a mindful way of life.
After working for 15 years as an interior designer, Jocelyn decided to return to her farming roots on a whim and began Petite Ingredient, an organic edible flower business, in a large greenhouse in the Yarra Valley in regional Victoria. In the seven years since its inception, Petite Ingredient has grown to become the most sought-after edible flower brand, supplying Australia and Asia’s best chefs.
