Good Food - Karen Martini
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
This is a deliciously rich braise of meltingly tender pork that's full of smoky, earthy notes from the dried chillies and spices.
Cook | Karen Martini | Tue Sep 09 14:24:51 EST 2014
Mapo tofu is a classic Sichuan dish and a real favourite of mine. My version is really quick to put together and makes a great addition to a feast, or a perfect midweek meal with some greens and rice.
Cook | Karen Martini | Tue Sep 02 12:41:42 EST 2014
This version of butter chicken is quite mild, emphasising the beautifully fragrant spices and the deliciously intense sauce.
Cook | Karen Martini | Tue Aug 26 09:29:29 EST 2014
Infusing the stock with rosemary perfumes this risotto with beautiful flavour and it's a natural match for the smoky hock and pungent taleggio.
Cook | Karen Martini | Tue Aug 19 12:40:24 EST 2014
This rustic lamb braise is a dish we've been cooking at Melbourne's Mr Wolf, on and off, for the past 10 years.
Cook | Karen Martini | Wed Aug 13 15:10:26 EST 2014
This is such a simple classic, but when it's good, it's just so delicious. Making a good tamarind sauce first is the real key to creating a great base flavour.
Cook | Karen Martini | Wed Aug 06 10:17:17 EST 2014
This salad is a delicious meal in itself but also makes a great accompaniment to grilled meat or poultry.
Cook | Karen Martini | Tue Jul 29 00:00:00 EST 2014
I've never confined minestrone to the colder months, but in winter it takes on such a nourishing and warming role.
Cook | Karen Martini | Tue Jul 22 10:51:20 EST 2014
This is my version of a Korean classic. Succulent fried chicken with crunchy golden batter coated in sticky, sweet and salty chilli sauce. Delicious.
Cook | Karen Martini | Tue Jul 15 00:00:00 EST 2014
This dish makes a great lunch or light dinner. The crunchy, nutty flavour of celeriac is an earthy foil for fresh nashi and shredded kale, and a perfect accompaniment to pan-fried chicken and crisp,...
Cook | Karen Martini | Tue Jul 08 12:32:56 EST 2014
Tarte tatin is a real French classic and great cold-weather fare. It's really not hard to get a good result and it always looks impressive.
Cook | Karen Martini | Tue Jul 01 17:02:14 EST 2014
You could make this without brining the chicken, but it elevates the flavour, seasons consistently and increases the moisture content of the flesh, making the meat incredibly succulent.
Cook | Karen Martini | Wed Jun 25 11:20:59 EST 2014
The balance of using unsweetened chocolate with 70 per cent cocoa content gives this pastry cream a stunning depth and richness without being too sweet.
Cook | Karen Martini | Tue Jun 17 14:26:29 EST 2014
This is my idea of a great seafood pie, loaded with prawns, fish and scallops with a silky, fennel seed and saffron-spiked sauce, peas, fine shavings of potato, a lift of lemon, flecks of fresh...
Cook | Karen Martini | Tue Jun 10 13:44:58 EST 2014
I always try to buy the best chicken I can, one that's spent plenty of time outdoors and had the chance to forage for plenty of worms and bugs in organic pasture.
Cook | Karen Martini | Tue Jun 03 11:20:34 EST 2014
To me, quinces are a real treat. Incredibly hard and tart when raw, they're transformed by cooking into stunning crimson jewels with a distinctive flavour and haunting perfume.
Cook | Karen Martini | Tue May 27 08:01:45 EST 2014
This recipe is based on a dish my grandmother used to cook, though her version was simpler and less intensely spiced.
Cook | Karen Martini | Tue May 20 08:57:02 EST 2014
This is such a richly delicious dish. The smoky, fatty bacon is balanced by the sweet, spiced fruit and background acidity from the reduced cider and lemon juice.
Cook | Karen Martini | Tue May 13 09:53:06 EST 2014
Pasta is a staple in so many Australian homes, Italian or otherwise. And though we all love the true Italian classics, a break from tradition is not such a bad thing every now and then.
Cook | Karen Martini | Tue May 06 09:32:12 EST 2014
This Thai-inspired soup is loaded with intense and exotic flavours. It makes a perfect entree as is, or you could dress it up with some pan-seared prawns or picked crabmeat.
Cook | Karen Martini | Mon Apr 28 16:01:37 EST 2014