Before taking on this role I was the stud manager on a fine wool sheep station and worked full-time on farm.  However, as our house filled up with the squawks of laughter and pitter patter of little feet, I found myself stepping back from the on-farm jobs and concentrating more on raising our three girls, tending to an extensive flower and vegetable garden, nurturing the orphan animals and providing meals for our farm team.  Along with this I have also started my Instagram account @jaz.mathisen which provides inspiration and ideas for both in the kitchen and garden and also offers an insight into our life on a high-country station.

I cook smoko (morning tea) and lunches for our shepherds. There are six full time workers on Awakino, who help tend to the fine wool sheep, cattle and deer that roam the 20,000 acres. I am extremely passionate about utilising what we can grow here on Awakino. Creating nutritious meals to sustain our family and farm staff is extremely important to me. The meals I create can often find their origins on our farm with lamb, beef, pork and venison.

Most meals are seasonally driven and bottles of jams, chutneys and fruits fill the pantry. This allows us to have a continuous supply of fresh flavours despite what month the calendar reads. There really is something quite special about opening a jar of peaches when a light dusting of snow sits on the hills outside.

The recipes I cook for our family and farm team can be found on this website, to provide a page of inspiration and fresh ideas. My meals are hearty and comfort driven. Providing a nourishing meal to drive the energy for an afternoon on the farm.