Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
There are so many ways to dress a pavlova, and though fresh fruit might be most common, these roasted, vanilla-scented apricots are delicious with the crunchy and marshmallowy meringue and tangy...
Cook | Karen Martini | Tue Feb 11 14:16:01 EST 2014
With all that flavour and natural sweetness, fruit can easily handle a bit of intervention and even a bit of competition.
Cook | Karen Martini | Tue Feb 11 03:00:00 EST 2014
Nuoc cham is a classic Vietnamese sauce flavoured with lime, lemongrass, chilli and palm sugar. Like its Thai counterpart, its success relies on the balance between sweet, salty, hot and sour.
Cook | Karen Martini | Tue Feb 04 10:53:33 EST 2014
This is such a light and refreshing salad, bursting with fresh herbs and cooling young coconut, it makes for a perfect lunch or light dinner on a hot day.
Cook | Karen Martini | Tue Feb 04 10:53:29 EST 2014
Once you've got the technique down and a bit of a production line set up, these are really simple to turn out.
Cook | Karen Martini | Tue Feb 04 10:44:46 EST 2014
For most of my professional career my cooking has been focused on the Mediterranean, but at home I've always loved cooking with Asian flavours, especially those of China, Thailand and Vietnam.
Cook | Karen Martini | Tue Feb 04 03:00:00 EST 2014
Holidays are a time when I love to relax with cooking, playing with new things and enjoy the creative and nourishing side of making delicious food.
Good Food | Karen Martini | Wed Jan 29 03:00:00 EST 2014
This noodle dish is so cool and cleansing. I love the simplicity but you can dress it up with some torn nori, sesame seeds, pea shoots, diced avocado or shredded chicken.
Cook | Karen Martini | Tue Jan 28 11:33:12 EST 2014
This fresh and filling salad is perfect for dinner with grilled koftas, baked fish or a simple roast chicken and is great the next day for a no-fuss lunch at home or work.
Cook | Karen Martini | Tue Jan 28 11:32:27 EST 2014
Making pesto with a mortar and pestle is satisfying and the result is quite different to a food processor.
Cook | Karen Martini | Tue Jan 28 11:31:26 EST 2014
Karen Martini's working week-friendly recipes include simple soba noodles, a fresh and filling salad and hand-pounded pesto.
Cook,Back to school | Karen Martini | Tue Jan 28 03:00:00 EST 2014
Simple, quick and delicious, the flavour of the ocean trout works so well with the luscious, smoky eggplant, and the mint and walnut salad adds a nutty freshness.
Cook | Karen Martini | Fri Jan 24 09:01:50 EST 2014
This was one of my mother's staple dishes when I was growing up. In my reinvention, I've added a bit more spice and detail and some crunchy noodles for a textural contrast.
Cook | Karen Martini | Thu Jan 23 16:02:11 EST 2014
This is a retro dish that really deserves a comeback. The sauce also works well with fish or pork chops, so double the quantity and keep it on hand for another dinner.
Cook | Karen Martini | Thu Jan 23 15:55:43 EST 2014
Retro sweet and sour chicken and a reinvented chicken chow mein from Karen Martini's cookbook Everyday.
Cook | Karen Martini | Tue Jan 21 03:00:00 EST 2014
This makes for a delicious dessert, or if you're feeling indulgent, a decadent brunch.
Cook | Karen Martini | Tue Jan 14 12:40:50 EST 2014
Brioche is a bit of a labour of love to make but worth it. It's perfect for Christmas as you can use it in sweet and savoury ways.
Cook | Karen Martini | Tue Jan 14 12:30:35 EST 2014
The buttery brioche and the earthy porcini duxelles make this a super deluxe version of an already pretty deluxe dish, beef Wellington.
Cook | Karen Martini | Tue Jan 14 12:22:20 EST 2014
This dish has a distinct spicy accent but at the same time is quite delicate and refined. The eggplant steams in its own skin, resulting in silky flesh, which works well with the jewel-like raw tuna.
Cook | Karen Martini | Tue Jan 14 10:11:43 EST 2014
This is a perfect dinner for two, beautifully cooked fish on the bone, scented with garlic and fresh bay leaves, simply dressed salad leaves, fresh bread to mop up the juices and a chilled glass (or...
Cook | Karen Martini | Tue Jan 14 10:02:09 EST 2014