In My Own Kitchen

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In My Own Kitchen

In My Own Kitchen, a chef restaurant, prides itself on creating fresh, exciting and delicious meals. With a passion for food and joyful cooking experiences, the owner offers personalized cooking lessons in the comfort of your own home to help you discover the enjoyment of preparing luscious meals for yourself.

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29/05/2026

Sometimes the seemingly simple recipes teach kids more than it seems

So what about corn fritters you ask? They are perfect for:

✔️ Heat control
✔️ Hot pans
✔️ Measuring
✔️ Mixing
✔️ Pouring
✔️ Flipping

And the most important one of course

✔️ Taste testing!

Getting kids into the kitchen doesn't need to be complicated. Simple recipes teach many skills that we don't always immediately see

Repeating these recipes reinforces these skills so kids can become confident cooks and start to practice these skills independently

And the best part? You get to eat the end result! Win win I'd say 😉

Corn Fritters

Ingredients

1 can corn kernels drained
1 cup plain flour
1 tsp baking powder
Salt and pepper
2 eggs
1/3 cup milk
1/2 cup shredded cheese
2 teaspoons finely sliced chives
Vegetable oil for frying

Instructions

1. In a bowl, mix flour, baking powder, salt and pepper
2. In another bowl mix eggs and milk until combined.
3. Whisk the mix into the flour until it forms a smooth batter
3. Fold in corn, chives and cheese
4. Heat a thin layer of oil in a frying pan over medium heat
5. Drop spoonfuls of batter into the pan and flatten slightly.
6. Cook 2–3 minutes per side until golden brown.
7. Drain on paper towels and serve warm.

22/05/2026

Behind the scenes of a kids birthday dessert cooking party 🍓

Messy benches, lots of laughter, and some seriously proud little chefs by the end.

This is hands-on cooking at its best — where kids make everything themselves and get to take it all home (if it survives the car ride 😄).

DM to book your next party

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19/05/2026

Meet Maddison — she and I have been cooking up a storm over multiple lessons!

What originally started as a few cooking lessons gifted for Christmas, quickly turned into many more, after she discovered just how much she loved being in the kitchen. Her grandparents and parents kindly continued booking lessons to help nurture and grow her passion for cooking

Together we’ve made macarons, fresh pasta, crème brûlée, ratatouille, chicken tikka masala, and finally these gorgeous Portuguese tarts and quick donuts

It has been such a pleasure teaching Maddison and watching her confidence, skills, and techniques develop with each recipe we’ve tackled together

As much as I love cooking myself, what I truly enjoy most is sharing that joy and knowledge with others. There’s something incredibly rewarding about seeing clients create dishes like these and feeling proud of what they can achieve ❤️

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06/05/2026

Introducing the potato waffle - your game changing breakfast menu item

Why am I making this claim?

This simple waffle allows you to create a delicious anchor to your breakfast that is able to be prepped the day before or even a week (or more) before and frozen

It is based on mashed potato, perfect for using up leftovers

You can throw in your cheese, herbs, spice of choice and upgrade the sides to suit

Poached egg?
Crispy bacon?
Roast tomato?

Perfect friends with these waffles

Plus making waffles is a bit of fun. I know a waffle iron isn't in everyone's cupboard so in that case cook these up like a fritter/pancake and they are good to go

From mashed potato to waffle - the glow up every leftover deserves

Recipe

2 cups mashed potato
1/2 cup self raising flour
1/3 cup milk
1/3 cup plain yoghurt
2 eggs
1 shallot sliced
2 tbsp parmesan cheese
1/2 cup grated cheddar cheese
Cracked pepper

1. Thin out mashed with milk and eggs
2. Stir in yoghurt and flour
3. Add cheeses and shallots
4. Season with cracked pepper
5. Allow to sit for 10 minutes
6. Warm waffle iron
7. Spoon in and cook as per appliance instructions
8. Enjoy!

30/04/2026

Would you believe these ravioli were Gluten Free if I didn't tell you? Me either!

One of my long time clients and I love to try and create gluten free dishes the whole family can get on board with and having received a pasta machine from her brothers cupboard she was keen to give these a go

Xanthum gum and eggs are very forgiving with the flour and create a delicious texture. I won't lie to you and say they are as silky as traditional wheat noodles but they definitely make gluten free eating much more appealing

The filling was some beautiful diced beef from her family farm down south married with sauteed mushrooms, garlic and onion. A match made in heaven 👌

And a bonus chef tip I've found with cooking mushrooms - cold man (trust me), sliced mushrooms and a a decent splash of water. Bring them up to heat and allow to saute until softened and the moisture evaporates. Results? Beautiful mushrooms that aren't greasy from using oil or butter and are squeaky and weird from cooking with nothing in the pan. Try it - you'll be impressed im sure!

Pasta dough

2.5 cups plain gluten free flour blend
1 ¼ teaspoons xanthan gum (skip of your blend has it already)
3 eggs
1 tbsp olive oil
2-4 tbsp water - add 2 and then more if dough is too crumbly

Best made in a food processor

1. Add eggs, oil and water into food processor
2. Blend for a minute until combined
3. Add in flour and process until it comes together in a ball
4. Allow to rest for 10 minutes

What youre looking for:

- smooth pliable dough
- no cracking when you roll it
- holds together when pressed

To use it:

- dust the bench with extra flour as it's more delicate
- don't roll too thin it will just break
- watch it when cooking as it does cook within minutes

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15/04/2026

Love a Shepherd's Pie? Come cook with client Katie and I!

Katie is one of my regular clients and we love to revist comfort foods that are easy to prepare and have leftovers with - and this one definitely ticks all the boxes!

Combined with family favourite dessert if sticky date pudding Friday night dinner was sorted and everyone was enjoying the delicious smells in the kitchen

What's your favourite comfort food?

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13/04/2026

If ever there is joy to be had it's in a kitchen with kids able to be creative and make a mess!!

I had an impromptu group of kids join me last week for a class and they loved the simplicity of decorating some arrowroot biscuits as one of the main tasks

This to me is all the nostalgia of my own childhood with icing these biscuits - the biscuits are such a great base to decorate and the kids had so much fun experimenting with all the colours and piping bag techniques

Some endeavours were slightly more successful, some bore the brunt of sugar sprinkle explosions but all of them were taken home with beaming smiles

I used to over complicate my classes but now I have learnt the most important thing when working with a young group of kids is just being able to express yourself and make a mess. Peak childhood fun done right!

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05/04/2026

Happy Easter! It has been a lovely break so far and slowing down and spending time with my family vs racing off to sports or errands or clients.

The kids and I made some bickies ready to share for Easter lunch. The Jnr sous was all over it as soon as she saw my mixer come out

Whilst trying to bake with kids can honestly be a task there are also the moments of joy as I watch them learn. The Jnr sous and I talked about what ingrdients went in first, what else we needed and how to know it was ready

The Sous chef joined for the rolling and cutters, taking turns was a little hairy but we got there

By the end of the day I was pooped as I had made these, prepped brekky for my family coming over and some salad for in law lunch

So I decided it was only fair to sit down in the cool breeze and take a moment to ice the bickies

I found a recipe that was more like a buttercream and I have to admit im kinda sold on this version!

The Jnr sous came along for the sprinkles and enjoyed making the bunny tails colourful

Great success!!

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03/04/2026

Client Cook up - Hot Cross Buns

We made these using my client’s Thermomix which does make dough very easy with the prompts, but you definitely don’t need one – a mixer or even just hands works fine!

She’s a regular client and we’re always trying new things, so Easter baking felt like a good excuse to give these a go

Dough outside to prove (very satisfying when it puffs up), divided into 12 and piped on the crosses.

Bake, glaze and of course eat warm from the oven with lots of butter!

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26/03/2026

This week: two teen clients, same week, same dish—pesto pasta—without me even mentioning it. 🍝

Funny how ideas seem to echo around here sometimes!

One client had never tried pesto before and was pleasantly surprised—it made me laugh when he was a bit taken aback by its simplicity, but hey, Italian cooking at its heart is just that.

My other client threw me a little curveball, making pasta from scratch without a machine. Not the easiest for someone who hasn’t been doing it her whole life like a Nonna, but we got there. She chose to make it creamy pesto style— less traditional but still delicious!

It’s moments like these that make cooking with teens so much fun—simple, surprising, and full of learning (and laughter!). Who else has seen kitchen ideas “echo” like this?

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25/03/2026

Looking for a simple school holiday activity for younger kids?

Limited spots available in a small group Easter cooking class for ages 4–8 🐣

A relaxed, hands-on session designed for beginner cooks, where children will create and take home their own Easter themed food.

📅 Wednesday 8 April
⏰ 10am (approx 1–1.5 hrs)
📍 Everton Park
👩‍🍳 Small supportive group
💲 $65 per child

Bookings via link in bio at https://inmyownkitchen.com/upcoming-classes/

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22/03/2026

Ever gone back to the recipes your mum used to make?

I’ve started revisiting some of the old Woman’s Day cookbooks I grew up with — because sometimes the simplest recipes are the ones that just work.

They might not look glamorous, but they were properly tested and written for real home cooks.

This apple cake is light, golden, and exactly how I remember it.

Sometimes the classics really do just work.

Woman's Day Norweigan Apple Cake

2 eggs (60g each)
1 cup sugar
125g butter
3/4 cup milk
1 1/2 cups flour
3 tsp baking powder
3–4 apples

Whisk eggs and sugar until thick and pale.

Heat butter and milk together until just boiling.

Pour hot milk mixture into the egg mixture and whisk gently.

Fold in sifted flour and baking powder.

Pour into a lined roasting tray.

Top with peeled, cored and sliced apples. Sprinkle apples lightly with sugar.

Bake at 200°C for 20–25 minutes until very golden.

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18/03/2026

Choux pastry swans vs childhood me: absolutely not.
Choux pastry swans vs 20+ years as a chef… redemption is mine.

First time around, this recipe was a complete fail.
Now though? My inner child is very impressed — and very happy.

They’re actually pretty straightforward once you’ve got a bit of confidence in the kitchen.

I genuinely can’t explain how happy these make me

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15/03/2026

Creme caramel: beautiful in theory, nightmare in practice as a teenager. Here’s the story of why I became the family dessert legend.....for all the wrong reasons......

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10/03/2026

How good is chicken parmigiana for a weeknigjt night dinner? 🍽️

Client Katie nailed this twist on the Italian classic — eggplant parmigiana — and no doubt there wasn’t much left for seconds!

Now for the recipe recap:

- 2 chicken breasts, sliced into thin fillets
- 1 egg, beaten
- 1 cup breadcrumbs
- 2 cups tomato sugo
- 1 cup shredded mozzarella
- Vegetable oil for frying

Method:

1. Crumb chicken and shallow fry until golden.
2. Top with tomato sauce & mozzarella.
3. Bake until bubbling and melty.
4. Serve and enjoy!

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04/03/2026

Chef Chat: Season to Taste

This is one of the most confusing lines in recipes — and one of the most important!

It doesn’t mean “guess.”
It means taste, adjust, and trust yourself

If your food feels flat, it might not need more salt or it might need balance and that's where other seasoning such as lemon juice (acid), chilli (spice), umami (miso), sour (vinegar) or sweetness (honey) can help

Save this for the next time something doesn’t taste quite right

25/02/2026

Some thoughts on favourite foods, childhood memories and the recipes that raised us vs who we are today

19/02/2026

1 Minute · 1 Meal: End-of-Week Mexican Mince 🌮

It’s not authentic. It’s the end of a busy week.

Brown the mince properly (let it catch a little — that’s flavour), throw in whatever veg needs using up, add your Mexi beans and tomatoes and let it simmer. Those beans are the shortcut — already seasoned, thick, and doing half the work for you.

Tonight it’s nachos.

No pressure. Just dinner that gets eaten

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12/02/2026

One of my favourite parts of what I do is helping people see how much they can actually make with what’s already in their kitchen.

These simple habits can turn a small shop or food parcel into multiple meals, reduce waste, and make weeknight cooking feel less stressful.

If you’ve ever looked at your fridge and thought “there’s nothing to cook” — this is exactly the kind of stuff I love teaching.

What’s something you always seem to end up with too much of?

02/02/2026

Taralli + grissini + pane — proof that simple dough, done well, is everything.

Finished baking these at home after a workshop and loved the final result. Sometimes it really is about getting back to basics.

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29/01/2026

I adapted this one from a classic Thermomix recipe using what I had on hand: swapped almond butter for a nut-free spread from previous cooking classes, and used rice malt syrup instead of honey to use it up — no waste, all flavour

Sticky Chicken with Rice & Greens 🍗🌿
Ingredients (serves 4–6):

4–6 chicken thigh fillets (≈600 g)

40 g nut-free spread (replaces almond butter; can use peanut butter or tahini too)

40 g tamari or soy sauce

20 g rice malt syrup (or honey)

1 fresh red chili

Juice of 1 lime

1 bunch fresh coriander, leaves & stems

1–2 cups rice

1–2 bunches broccolini

200 g green beans

Method:

Blend nut-free spread, tamari, rice malt syrup, chili, lime juice & coriander until smooth.

Pour over chicken thighs in a lidded container, shake to coat, and marinate 3+ hours.

Grill chicken gently, watching the heat.

Steam broccoli & beans on top of rice while chicken cooks.

Serve sliced chicken on rice and greens and top with fresh coriander & lime.

Who else loves a quick, flavour-packed dinner? 🙌

InMyOwnKitchen

25/12/2025

And a very Merry Christmas to all! This was our Christmas Eve feast with my brother and family. Today was a quiet family day with a sneaky visit to the movie to watch Zootopia 2 with hubby's family celebrations tomorrow

The food you ask? Starting off was cold marinated prawns, smoked salmon with celeriac remoulade and crispy salt and pepper squid with fennel and grapefruit salad

The main event was bistecca fiorentina - thick cut tbone steak grilled to just past rare and sliced. Served with salsa Verde, crispy potatoes and green beans

Dessert was a pavlova roll made by my sister in law and delicious with an abundance of berries

And that's how we love to do Christmas - seafood, a main event and most importantly family together ❤️

I hope everyone has a wonderful festive season! 🎄

04/12/2025

Homemade gluten-free pasta success! 🍝✨

One of my lovely clients made fresh GF pasta for the first time — something she never thought she could pull off.

She told me she felt so proud seeing the dough come together, watching her son have fun passing it through the machine and hanging it to dry

But the real win?
Her kid loved it so much they packed the leftovers for school the next day.

If you know gluten-free kids… you know that’s HUGE 💙🧡

Moments like this are why I love teaching cooking.
It’s not just about recipes — it’s about confidence, connection, and discovering that food can be fun again.

04/12/2025

Parents in December be like:
“I just need one activity where my kid is entertained, fed, and comes home happy.”

👋 Hi, it’s me. I’m the activity.
🎅 Our Chef led Christmas Kids Cooking Class — 2 weeks to go!

Come join us as we make festive treats and enjoy some Christmas cheer on December 18th

Book now at inmyownkitchen.com/events

16/11/2025

Christmas Cokking Classes are here!

Give your young chef a festive morning of creativity, confidence and delicious fun.

We’re making:
🎅 Coconut Snowball Truffles
🌲 Chocolate Pretzel Christmas Trees
🎨 Gingerbread Bauble Cookies

Small-group class
• 1.5 hrs
• $65 per child
• Everton Park

Two sessions:
• 9:30–11am (young chefs)
• 1–2:30pm (older chefs)

Limited to 10 spots per session — bookings essential

See inmyownkitchen.com to bookk

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What people say

In My Own Kitchen is a chef service that offers fresh, exciting, and delicious meals to its customers. The owner of the business has been passionate about food and cooking for as long as she can remember, and her love for creating luscious meals shines through in every dish she prepares. What sets In My Own Kitchen apart from other chef services is that the owner comes to your home to cook with you, allowing you to relax and enjoy the process of creating a delicious meal without any stress or hassle.

Whether you're a beginner in the kitchen or an experienced cook looking to try something new, In My Own Kitchen has something for everyone. The owner shares her knowledge and skills with you every step of the way, making sure that you feel comfortable and confident in your abilities. And because she uses only fresh ingredients and exciting flavors, every meal is a culinary adventure.

If you're looking for a unique dining experience that combines the joy of cooking with the comfort of your own home, look no further than In My Own Kitchen. With their commitment to fresh ingredients, exciting flavors, and personalized service, they are sure to become your go-to choice for all your culinary needs.

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