Gem In The Kitchen

Gem In The Kitchen Aussie mum in the kitchen. Easy meals & sweet treats. No stress. Just good food.

16/05/2026

Rich, flavour-packed and perfect for dinner 🤤 These Butter Chicken Meatballs are simmered in a bold, buttery curry sauce and served with fluffy basmati rice and warm naan. Easy to make, family friendly and guaranteed to be added to your weekly rotation.

Recipe below 👇

Don’t forget to like and follow for more easy, delicious recipes 🍛✨

BUTTER CHICKEN MEATBALL CURRY

INGREDIENTS
500g Chicken Mince
1½ tbsp Extra Virgin Olive Oil
1 Onion, diced
4 tsp Minced Garlic
2 tsp Minced Ginger
300ml Cooking Cream
65g Butter
1 Egg
150g Bread Crumbs
2 tbsp Tomato Paste
400g Diced Tomatoes
1 tsp Garam Masala
½ tsp Sea Salt Flakes
½ tsp Cracked Black Pepper
Basmati Rice, to serve
Naan, to serve

CURRY POWDER INGREDIENTS
2 tsp Garam Masala
1 tsp Ground Cumin
1 tsp Turmeric
½ tsp Chilli Powder
½ tsp Sea Salt Flakes
1½ tsp Caster Sugar

METHOD
1. In a large bowl, combine the chicken mince, bread crumbs, egg, 2 teaspoons of the minced garlic, garam masala, sea salt flakes and cracked black pepper. Mix until well combined, then roll the mixture into tablespoon-sized meatballs.
2. Heat the olive oil in a large frying pan over medium heat. Add the meatballs and cook for 4–5 minutes, turning occasionally, until golden brown on all sides. Remove from the pan and set aside.
3. Using the same pan, add the diced onion and cook for 3–4 minutes, or until softened. Stir through the remaining minced garlic, minced ginger and curry powder mixture, cooking for 1–2 minutes until fragrant. Add the tomato paste and cook for a further minute.
4. Pour in the diced tomatoes, cream, and butter. Stir until well combined and bring to a gentle simmer. Cook for 5 minutes, allowing the sauce to thicken slightly.
5. Return the meatballs to the pan and gently stir to coat in the sauce. Simmer for a further 5–6 minutes, or until the meatballs are cooked through and the sauce is rich and creamy.
6. Serve with basmati rice and warm naan.

15/05/2026

Smoky, saucy, loaded brisket burgers topped with my crunchy apple & fennel slaw 🤤🔥 These are messy in the best possible way and so easy to throw together for dinner or entertaining! The Kieltys Chipotle Smoked Onion Salsa gives the brisket the perfect smoky kick 🌶️🍔

If you’d love to support a small business, you can grab the versatile Creole Seasoning here: https://www.kieltysirish.com.au

Recipe below 👇

Don’t forget to like & follow for more easy family-friendly recipes! 🤍

KIELTYS CHIPOTLE SMOKED ONION SALSA BRISKET & SLAW BURGERS

INGREDIENTS
1kg Pulled Beef Brisket
1 tbsp Kieltys Chipotle Smoked Onion Salsa
4 Milk Buns
Apple & Fennel Slaw (recipe posted 15/5/26)
Fries, to serve

METHOD
1. In a large bowl, combine the pulled beef brisket with the Kieltys Chipotle Smoked Onion Salsa, tossing until the beef is evenly coated.
2. Divide the brisket mixture evenly between the milk buns.
3. Generously top each burger with the apple and fennel slaw.
4. Serve immediately with hot fries on the side.

14/05/2026

Fresh, crunchy and packed with flavour 🤍 This Carolina Smoke Apple & Fennel Slaw is the perfect side for BBQs, grilled meats or summer dinners! The crisp Granny Smith apples, fresh fennel and creamy Creole dressing work so well together 🍏✨

If you’d love to support a small business, you can grab the versatile Creole Seasoning here: https://shop.carolinasmoke.com.au

Recipe below 👇

Don’t forget to like and follow for more easy, delicious family-friendly recipes! 💫

CAROLINA SMOKE APPLE & FENNEL SLAW

INGREDIENTS
3 Granny Smith Apples, cut into matchsticks
1 large Fennel Bulb, cut into matchsticks
½ cup Whole Egg Mayonnaise
½ cup Sour Cream
1½ tbsp Apple Cider Vinegar
2 tsp Dijon Mustard
2 tbsp Caster Sugar
1 tsp Carolina Smoke Creole Seasoning
½ cup Dill, finely chopped

METHOD
1. In a small bowl, combine the mayonnaise, sour cream, apple cider vinegar, dijon mustard, caster sugar, Carolina Smoke Creole Seasoning and dill. Mix until smooth and well combined.
2. Place the apple and fennel in a large bowl and toss gently to combine.
3. Pour the dressing over the apple and fennel mixture, tossing well until evenly coated.
4. Transfer to a serving bowl and finish with an extra sprinkle of Carolina Smoke Creole Seasoning before serving.

Carolina Smoke

13/05/2026

Smoky, rich and packed with flavour 🤤 These Flamin Grillas Smoky Baked Beans are the ultimate easy comfort food and perfect served on toast, with grilled meats or straight from the bowl! 🌶️🫘

Recipe below 👇

Don’t forget to like & follow for more easy, family-friendly recipes! ❤️

FLAMIN GRILLAS SMOKY BAKED BEANS

INGREDIENTS
2 tbsp Extra Virgin Olive Oil
1 Onion, sliced
1 Red Onion, sliced
1 Red Capsicum, diced
2 tsp Minced Garlic
800g Diced Tomatoes
800g Cannellini Beans, drained and rinsed
¼ cup Red Wine Vinegar
1 tsp Caster Sugar
2 tbsp Flamin Grillas ALPS Seasoning

METHOD
1. Heat the olive oil in a saucepan over medium-high heat. Add the onion, red onion and capsicum, cook for 10–15 minutes, stirring occasionally, until softened and lightly caramelised.
2. Stir in the garlic and cook for 1 minute, or until fragrant.
3. Add the diced tomatoes, cannellini beans, red wine vinegar, caster sugar and Flamin Grillas ALPS Seasoning. Stir well to combine.
4. Reduce the heat to low and simmer gently for 10–15 minutes, stirring occasionally, until the sauce has thickened and the flavours have developed.

Flamin Grillas Low & Slow

12/05/2026

Golden, buttery and perfectly soft in the middle 😍 This homemade Cornbread is so easy to make and pairs perfectly with soups, BBQ, chilli or just slathered in butter straight from the oven. 🌽✨

Recipe below 👇🏼

Don’t forget to like and follow for more easy family-friendly recipes! 🤍

CORNBREAD

INGREDIENTS
1½ cups Plain Flour
¾ cup Polenta
½ cup Caster Sugar
1 tbsp Baking Powder
1 tsp Sea Salt Flakes
1 cup Creamed Corn
125g Butter, melted
2 Eggs, lightly beaten
190ml Milk

METHOD
1. Preheat the oven to 190°C. Line a baking pan with baking paper and place it in the oven to heat while preparing the batter.
2. In a large mixing bowl, combine the flour, polenta, caster sugar, baking powder and sea salt flakes. Stir until well combined.
3. In a separate bowl, whisk together the creamed corn, melted butter, eggs and milk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.
5. Carefully remove the hot baking pan from the oven and pour in the batter, smoothing the surface with the back of a spoon or spatula.
6. Bake for 25–30 minutes, or until golden and a skewer inserted into the centre comes out clean.
7. Allow the cornbread to cool in the pan for 15 minutes before slicing and serving.

11/05/2026

Creamy, cosy and on the table in just 15 minutes 🤍🍝 This Chicken & Mushroom Penne Alfredo is the kind of weeknight dinner that feels a little bit fancy without the effort.

Recipe below 👇🏻

Don’t forget to like & follow for more easy, flavour-packed meals! 💫

CHICKEN & MUSHROOM PENNE ALFREDO

INGREDIENTS
500g Chicken Tenderloins
350g Penne Pasta
1½ tbsp Extra Virgin Olive Oil
50g Butter
1 Onion, diced
400g Mushrooms, sliced
2 tsp Minced Garlic
½ cup White Wine
300ml Cooking Cream
1 tsp Sea Salt Flakes
1 tsp Cracked Black Pepper
1 cup Grated Parmesan
1 tbsp Flat Leaf Parsley, finely chopped

METHOD
1. Bring a large pot of salted water to the boil. Cook the penne according to packet instructions until al dente. Drain and set aside.
2. Meanwhile, heat the olive oil in a deep frying pan over medium–high heat. Add the chicken and cook for 2–3 minutes on each side, or until golden and cooked through. Remove from the pan, cover loosely with foil and set aside.
3. In the same pan, add the butter. Once melted and bubbling, add the onion and cook for 3–4 minutes, or until softened.
4. Add the mushrooms and cook, stirring occasionally, until golden. Stir in the garlic and cook for a further 1 minute, or until fragrant.
5. Pour in the white wine and cook for 3–4 minutes, or until reduced by half.
6. Add the cream, season with salt and pepper, and stir to combine. Reduce heat to medium-low and simmer gently for 3–4 minutes until slightly thickened.
7. Remove the pan from the heat and stir through ¾ cup of the parmesan until melted. Add the cooked penne and toss until evenly coated in the sauce.
8. Arrange the chicken over the pasta. Sprinkle with the remaining ¼ cup parmesan and parsley. Serve immediately.

10/05/2026

Sweet, buttery, melt-in-your-mouth biscuits filled with glossy strawberry gin jam; these are seriously addictive 🍓✨

If you’re after the perfect little bake for gifting, entertaining, or just treating yourself, this is it.

Recipe below 👇🏻

If you’d love to support a small business, you can grab the delicious Strawberry Gin Jam here: https://www.whitefeatherdesigns.shop

Don’t forget to like & follow for more easy, crowd-pleasing recipes 🤍

WHITE FEATHER STRAWBERRY GIN JAM DROPS

INGREDIENTS
225g Butter, softened
¾ cup Caster Sugar
2 tsp Vanilla Extract
1 Egg
½ tsp Sea Salt Flakes
2½ cups Plain Flour
½ cup White Feather Strawberry Gin Jam

METHOD
1. Preheat the oven to 180°C. Line two baking trays with baking paper.
2. In a large bowl use an electric mixer to cream the butter and caster sugar until pale and fluffy.
3. Add the vanilla extract, egg and sea salt flakes. Beat until fully incorporated and smooth.
4. Add the flour and mix on medium speed until a soft, crumbly dough forms.
5. Scoop 1 tablespoon portions of dough. Gently knead each portion in your hands, roll into a ball, then flatten slightly to about 1.5 cm thick. Use the back of a teaspoon, cookie scoop or your thumb to press a shallow well into the centre of each biscuit.
6. Arrange the biscuits on the prepared trays, leaving space between each one. Spoon about ½ teaspoon of White Feather Strawberry Gin Jam into the centre of each biscuit.
7. Bake for 14 minutes, or until the edges are lightly golden. Rotate the trays halfway through baking to ensure even cooking.
8. Allow the biscuits to cool completely on the trays before serving.

White Feather Designs

09/05/2026

Creamy, tangy and packed with flavour 🤤 This Carolina Smoke Southern Style Potato Salad is the ultimate BBQ side dish! The Creole seasoning gives it the perfect kick and trust me, you’ll be going back for seconds. 🥔✨

If you’d love to support a small business, you can grab the versatile Creole Seasoning here: https://shop.carolinasmoke.com.au

Recipe below 👇

Don’t forget to like and follow for more easy, family-friendly recipes! ❤️

CAROLINA SMOKE SOUTHERN STYLE POTATO SALAD

INGREDIENTS
1½ kg White Potatoes
1 cup Whole Egg Mayonnaise
¼ cup American Mustard
4 Hard Boiled Eggs, diced
1 Onion, grated
½ cup Burger Pickles, finely diced
2 tbsp Pickle Juice
½ cup Dill, finely chopped
1 tsp Carolina Smoke Creole Seasoning
2 tsp Sea Salt Flakes

METHOD
1. Place the eggs into a saucepan and cover with cold water. Bring to the boil over medium-high heat, then cook for 12 minutes. Drain and transfer to cold water to cool completely. Peel and dice the eggs.
2. Peel and dice the potatoes into bite-sized pieces. Place into a large saucepan and cover with cold salted water. Bring to the boil and cook for 10 minutes, or until just tender. Drain well and rinse under cold water to stop the cooking process. Allow to cool.
3. Meanwhile, in a large bowl, combine the mayonnaise, American mustard, diced eggs, grated onion, burger pickles, pickle juice, dill and Carolina Smoke Creole Seasoning. Stir until well combined.
4. Add the cooled potatoes to the dressing and gently fold through until evenly coated.
5. Transfer to a serving bowl and finish with an extra sprinkle of Carolina Smoke Creole Seasoning before serving.

Carolina Smoke

08/05/2026

Crispy crackling, tender pork and the most incredible sweet & sticky glaze 😍 This White Feather Peach & Prosecco Jam Glazed Pork Belly is guaranteed to impress

Recipe below 👇🏼

If you’d love to support a small business, you can grab the delicious Peach & Prosecco Jam here: https://www.whitefeatherdesigns.shop

Like & follow for more easy, flavour-packed recipes 🤍

WHITE FEATHER PEACH & PROSECCO JAM GLAZED PORK BELLY

INGREDIENTS
1.2kg Pork Belly
1 tbsp Vegetable Oil
2 tsp Sea Salt Flakes
⅓ cup White Feather Peach & Prosecco Jam
1 tbsp Apple Cider Vinegar
1 tbsp Soy Sauce
1 tbsp Dijon Mustard
1 tsp Minced Garlic
1 tbsp Extra Virgin Olive Oil
½ tsp Cracked Black Pepper

METHOD
1. Preheat the oven to 160°C. Line a roasting dish with baking paper and place a roasting rack inside.
2. In a small bowl, combine the White Feather Peach & Prosecco Jam, Dijon mustard, soy sauce, apple cider vinegar, minced garlic, olive oil and cracked black pepper. Stir until smooth and well combined. Set aside.
3. Pat the pork belly dry thoroughly with paper towel. Turn the pork over and spread half of the glaze evenly over the underside.
4. Place the pork belly on the roasting rack, skin-side up. Drizzle the skin with vegetable oil and rub evenly over the surface, then sprinkle with sea salt flakes.
5. Roast for 2 hours. Increase the oven temperature to 220°C and cook for a further 20–30 minutes, or until the skin is golden and crisp with crackling.
6. Remove from the oven and rest for 5–10 minutes before slicing.
7. Meanwhile, place the remaining glaze in a small saucepan over low heat and warm gently until heated through.
8. Slice the pork belly and brush each piece with the warm glaze. Serve immediately with roasted potatoes and steamed broccolini.

White Feather Designs Australian Pork

07/05/2026

Golden roasted pumpkin, sweet garlic, fresh thyme and a splash of cream blended into the most velvety soup 🤍 This is comfort food at its finest and perfect for cooler nights.

Recipe below 👇

If you love easy homemade meals like this, like and follow for more delicious recipes! ✨

ROASTED PUMPKIN SOUP

INGREDIENTS
1.5kg Butternut Pumpkin, diced
2 Onions, large dice
1 Garlic Bulb, cloves peeled
2 tbsp Thyme Leaves
2 tsp Sea Salt Flakes
2 tsp Cracked Black Pepper
1/2 cup Extra Virgin Olive Oil
6 cups Chicken Stock
300ml Thickened Cream

METHOD
1. Preheat the oven to 180°C. Line a large roasting tray with baking paper.
2. Place the pumpkin, onion, garlic, thyme, salt, pepper and olive oil, then toss well to coat evenly.
3. Spread the vegetables over the prepared tray in a single layer. Use a second tray if needed to avoid overcrowding.
4. Roast for 50–60 minutes, turning once halfway through, until the vegetables are golden and tender.
5. Towards the end of the cooking time, bring the stock to the boil in a large saucepan, then remove from the heat. Add the roasted vegetables.
6. Using a stick blender, blend until smooth and velvety. Stir through the cream until combined.
7. Ladle into bowls and serve immediately. Finish with a swirl of cream and a scattering of extra thyme leaves.

06/05/2026

Golden pillows of spinach & ricotta ravioli tossed through a silky lemon thyme butter sauce, finished with parmesan and toasted pine nuts. This dish is fresh, comforting and on the table in just 10 minutes 🍋✨

Recipe below 👇

If you love quick and easy dinners like this, like and follow for more delicious recipes 💛

SPINACH & RICOTTA RAVIOLI IN LEMON THYME BUTTER SAUCE

INGREDIENTS
700g Spinach & Ricotta Ravioli
130g Butter
2 tbsp Thyme Leaves
2 tbsp Lemon Zest
3 tbsp Lemon Juice
1 tsp Cracked Black Pepper
200ml Reserved Cooking Water
1/4 cup Grated Parmesan
2 tbsp Pine Nuts, toasted

METHOD
1. Bring a large saucepan of salted water to the boil. Cook the ravioli according to packet instructions until tender. Reserve 200ml of the cooking water, then drain the ravioli and set aside.
2. Meanwhile, melt the butter in a large frying pan over medium–low heat. Add the thyme, lemon zest, lemon juice and pepper. Stir until fragrant and well combined.
3. Pour in the reserved pasta water and stir to create a light, silky sauce. Add the cooked ravioli and gently toss until evenly coated.
4. Divide among four serving bowls. Finish with grated parmesan and a scattering of pine nuts. Serve immediately.

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