Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
This salad works beautifully with grilled meat or chicken and makes a perfect partner for a baked whole fish.
Cook | Karen Martini | Tue Dec 15 13:05:27 EST 2015
This dessert is a celebration of beautiful seasonal stonefruit, along with just a little bit of creamy, cakey indulgence.
Cook | Karen Martini | Tue Dec 08 17:06:45 EST 2015
Lemongrass features prominently in this pork dish, which is delicious hot or cold - either intentionally so or as lunch inevitably stretches into the afternoon - served with the cool freshness of the...
Cook | Karen Martini | Tue Dec 08 16:44:28 EST 2015
I've used lemongrass in this tuna dish, which was inspired by a beef rub used in traditional Vietnamese jungle beef salads.
Cook | Karen Martini | Tue Dec 08 16:22:19 EST 2015
This little line-up is certainly not traditional, but it makes for a delicious feast.
Cook | Karen Martini | Tue Dec 08 00:15:00 EST 2015
I always make a few batches of seasonal treats well before the serious Christmas cooking gets under way.
Cook | Karen Martini | Tue Dec 01 10:48:40 EST 2015
I'm a big fan of the kimchi pancakes served as an appetiser or side at Korean barbecue restaurants. I love them simply wrapped in crisp lettuce with some coriander, or dressed up with a slice of...
Cook | Karen Martini | Tue Nov 24 11:56:30 EST 2015
This is a delicious spring braise, it's still very intense but much lighter than the red-wine braises of winter. It also celebrates glorious new season artichokes and broad beans.
Cook | Karen Martini | Tue Nov 17 11:59:53 EST 2015
This simple dish makes a great entree or substantial appetiser to kick off an Asian-themed feast.
Cook | Karen Martini | Tue Nov 10 16:35:44 EST 2015
From garlic bread to a classic sponge, Karen Martini puts a new twist on these old favourites.
Cook | Karen Martini | Tue Nov 10 00:15:00 EST 2015
Common silverbeet is also known as chard or Swiss chard, and although the leaves are always green, the stalks come in a range of bright colours, which are typically combined and sold as rainbow chard.
Cook | Karen Martini | Tue Nov 03 14:36:04 EST 2015
I'm a big fan of a fennel and orange salad, and often eat the most rustic of versions as a quick side dish.
Cook | Karen Martini | Tue Oct 20 10:09:41 EST 2015
This Thai dish eats beautifully as a stand-alone salad or component of a feast, or you can wrap the salad in the betel leaves (you'll just need a few extra) and eat as hand-held morsels - perfect for...
Cook | Karen Martini | Tue Oct 13 12:57:51 EST 2015
This is my version of a classic Thai fried beef dish. Traditionally, the beef is sun-dried, then deep-fried, and served with some form of chilli sauce.
Cook | Karen Martini | Mon Oct 05 14:55:45 EST 2015
A handful of blanched kale adds real depth and character to tapenade while also boosting its bright green vibrancy. Great on toast or crostini just as it is, or add some ricotta or goat's curd.
Cook | Karen Martini | Mon Sep 28 13:11:18 EST 2015
Arroz negro is a traditional rice dish - essentially paella, though not called such - typical to Valencia and Catalonia on Spain's Mediterranean coast.
Cook | Karen Martini | Wed Sep 23 18:55:45 EST 2015
These little custard tarts originate from Lisbon, and, apparently, were originally one way for monasteries to use up surplus egg yolks left over after using the whites as a starching agent for...
Cook | Karen Martini | Wed Sep 16 09:34:28 EST 2015
This dish is said to have been devised by Chinese cooks in homage to the cultural diversity of Singapore, borrowing from a couple of cuisines to get the end result - hence the curry powder.
Cook | Karen Martini | Tue Sep 08 11:50:32 EST 2015
This is a great side for a lamb, fish or chicken curry but it's also delicious with roast chicken, grilled lamb chops or pan-fried fish.
Cook | Karen Martini | Mon Aug 31 12:39:25 EST 2015
This version of ham hock and split pea soup switches the legumes to lentils, which are such a harmonious match with smoked hock meat, and I've also added some poached eggs, which I love with braised...
Cook | Karen Martini | Wed Aug 26 08:42:51 EST 2015