Dervish Delights Gourmet Jam is a First Nations owned business based in Southeast Queensland.

Dervish Delights Gourmet Jam is not your traditional sweet jam.

Our jams are specially created with a slight tang to sit perfectly on your next grazing table with some extra sparkle to make your experience feel just a little bit special.

Why jams?

 Everybody loves jam, you can put it on almost everything, it’s delicious and it's traditional. We all have some memory as a child that involves eating a jam sandwich.  

Why the sparkles/edible glitter?

The reason for the sparkles is because jams are traditional, and I wanted to do something different. I wanted my jams to stand out. Food is about bringing people together and connecting, it’s about having a shared experience with friends, family and loved ones. The reason for the sparkles is to elevate that experience, give people something they haven’t seen before and provide something to talk about.  

Why did you decide jams were your thing?

I started making jams during COVID lockdown. We were bored and home and needed something to cheer us up. I decided to make some jam. The batches were too big for me and my partner, so I would give the leftovers to neighbours and work mates. Before long, they were requesting them from me.  

Was there anyone in your life that taught you to cook?

No one really taught me how to cook. Growing up, Friday night was “get your own” so I guess you could say I taught myself. My grandparents' style of cooking was very traditional English. So, I learned to appreciate the simplicity and just allow the natural flavours of the ingredients to come through without trying to over-complicate it.  

How did you choose your flavours? 

It may sound silly, but I think “what would I like?” I then go through the process of researching to see if it is something that could work because not all fruit is meant to be in jam. I also consider the availability of the fruit.

Is there anything you're hopeless at in the cooking department?

I don’t consider myself a cook, I’ve had no formal training and have just learnt through trial and error. So, while I may be good at the basics like meat and three veg or a pasta dish, I’m not very good at the technical stuff. I don’t even know what half the equipment is called, I just ask to be handed the “thingy”.