Introducing Caroline Jones

Food, family, love and laughter were the cornerstones of Caroline Jones’s country kitchen upbringing. Every dish she plates up evokes that sense of community and camaraderie that sharing good food together brings. Generous serves, big flavours, simple fresh seasonal ingredients, and a touch of love. 

Deciding that a 9-5 professional role wasn't for her after university, Caroline headed into the kitchen of Kym Pitt at Anthill Deli, and then David Pugh at Two Small Rooms – cementing her love of food and her passion for locally sourced produce. She continued to work across Brisbane, honing her impressive pastry and dessert skills. Long before it was considered cool, she was working with farmers and providers on good quality food. 

Now 20 years in, she has taken comfort food back to its roots. Her current venture Three Girls Skipping has become a local institution at Graceville, with her simple flavor-filled dishes and friendly “at home” service achieving an almost cult following. A no-nonsense chef, she puts quality produce and simple dishes above fancy techniques and every bite is testament to the success of this ethos.

Caroline is still playing around with recipe ideas but at the moment but planning to showcase the following dishes:

  • Sweet and Savoury Free Form Tarts - using seasonal, local produce
  • Carrot Relish (that can also be turned into a salad dressing)
  • Basic Buttermilk Cake with Variations (different use of flours, fruit etc)

Caroline says “I guess my approach to cooking is that even the simplest recipe is science in don't have to be cooking in liquid nitrogen!!”

You can see Caroline and other celebrity chefs at the Felton Food Festival on 26th March 2017.  Check out for more details.