Carter’s Kitchen No. 4
Jana Brunclikova, Byron Bay, Australia
Jana Brunclikova, Byron Bay, Australia
I met Jana when Dorothy was a baby and her son was just a few months old too. We instantly bonded and have been friends ever since, seeing each other most weeks. Jana comes from the Czech Republic and I love hearing her stories from home. She has the biggest heart and I’m so lucky to have her as a friend.
Where is your kitchen, and what does it look out onto?
My kitchen sits at the back of our home in the Northern Rivers. It’s an older-style space that I like to turn into a cosy little kitchen and pottery nook. It looks out over green fields, which I feel very grateful for. The afternoon light is dreamy, and lately we’ve even been lucky enough to see a few rainbows.
What’s the first thing you do when you walk into it?
I tidy up after my partner, who works from home, because I enjoy cooking in a clean and organised kitchen.
What’s usually left out on the bench or within reach?
A few pots and pans, a set of knives and a coffee grinder. Herbs: either culinary herbs from my cooking basket or garden, or medicinal herbs for my teas.
What do you have when you don’t feel like cooking at all?
It’s hard to give a single answer, as my cravings tend to change from day to day. I always gravitate toward home-cooked food, but on the rare occasions I don’t feel like cooking, I find myself wishing for an invitation to share a home-cooked meal at a friend’s table, as our families live overseas. Otherwise, I would say at my mum’s or sibling’s table.
What do you eat or drink almost every day?
good chai tea - made with real leaf tea.
I also love fresh green salad with meals .
What’s the last thing you made, even if it was simple?
We had creamy mushroom squid pasta last night with garden salad - my sons favourite.
.Is there something you make on repeat without thinking?
Organic Earth Cakes - it’s one of my passion projects. For those who are not familiar with Earth cake: it’s a cake created to be nourishing and good for you. I customise them for various events and celebrations. They are always gluten-, dairy-, and refined sugar-free, made mostly from organic ingredients. They are predominantly plant-based, although I sometimes use our own chicken eggs if requested.
As a naturopath and herbalist, I love infusing my cakes with medicinal herbs and gut-supportive ingredients, creating something that’s good for both you and the environment. You can find healthy alternative baking recipes in my second book, Earth Cakes.
The other dish I can make with my eyes closed is organic healing kitchari. I’ve been making this recipe for many years : in the past for Organic cafés, events, and catering : and it’s become a staple in our home. You can find the base recipe in my first book, Intuitive Eating, and the variations are endless.
What do you have late at night or early in the morning?
I enjoy a cup of herbal tea before bed to help me relax. In the morning, my partner makes delicious oat or tiger nut milk coffees. These habits became part of my life after I became a mum.
Is there a drink you make all the time?
I enjoy a variety of good herbal tea blends throughout the day, though I don’t stick to any one blend all the time.
Is there something you always order when you’re out?
I don’t have a go to order because I truly enjoy exploring different foods, flavours, and cultural styles of cooking. Experimenting with new tastes and traditions keeps me inspired in my own kitchen.
What’s something you’ve eaten recently that stayed with you?
I recently returned from a trip to India, where I stayed in an ashram and was cooked for over seven days. It stayed with me in a simple way: the food was humble, and nourishing, and each dish felt meaningful. Perhaps it was also the experience of being cared for through food, something I hadn’t felt in a long time, that I appreciated most.
Where do you eat your meals most of the time?
When the weather is kind, we enjoy simple dinners by the beach, cooking over a small fire. My partner loves fishing, so if the conditions allow, we’ll cook the catch as the sun sets. Otherwise, we’re just as happy at home, sharing a cosy meal around the table.
What do you like listening to in your kitchen?
Just the sounds of nature and food cooking.
What’s something slightly imperfect in your kitchen that you still use?
Most of my kitchen utensils are perfectly imperfect, much like my life itself. I like using them all.
A meal or food moment that stays with you:
Definitely some memories from childhood, cooking or baking with my mom or grandma.
Follow Jana’s work here:
Cook books and website:
https://www.thesecretkitchen.net/shop
Instagram:
Substack:
https://thesecretkitchen.substack.com/about
We love to make mushroom pasta too, especially when we have vegetarian guests for dinner, it’s also in my second cookbook (I have these in stock and am shipping them now! My third book is still on it’s way but it’s close). Here’s how I make it..
