Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
Lamb broth is a staple in cooler weather. This version adds some spice and a good squeeze of lemon at the end, an approach that really sharpens the flavours.
Cook | Karen Martini | Mon May 04 16:36:28 EST 2015
These lamb ribs are darkly sticky and delicious, and perfect for entertaining a crowd. The treacle and miso enrich and add depth of flavour to the ribs, while the vinegar cuts through the fat.
Cook | Karen Martini | Wed Apr 29 07:46:48 EST 2015
Apples are at their glorious best in autumn, and there's nothing better than sweet baked apples with a gently spiced crumb and a spoon of clotted cream or quality vanilla ice-cream – simple flavours...
Cook | Karen Martini | Wed Apr 22 09:56:01 EST 2015
Miso, a classic Japanese seasoning, adds savoury complexity to a whole range of dishes. It's also very versatile; using it creatively can inject umami-laced depth to recipes, without skewing them...
Cook | Karen Martini | Mon Apr 13 13:53:06 EST 2015
The roasted nuts and the crunchy caramel beautifully offset this creamy and lightly sour, honey-scented parfait. This is the perfect dish if you want an ice-cream based dessert but don't have a churn.
Cook | Karen Martini | Tue Apr 07 11:55:58 EST 2015
This is a great starter for a Thai-themed feast, zingy and fresh, and it really gets the tastebuds going.
Cook | Karen Martini | Wed Apr 01 09:27:58 EST 2015
Chocolate can work well in both sweet and savoury dishes. Cocoa (or cacao) nibs make chocolate flavours even more versatile, adding a robustly savoury edge and crunchy texture to all kinds of...
Cook | Karen Martini | Wed Mar 25 13:17:05 EST 2015
These are a deliciously healthy treat with an added hit of protein, a perfect snack on the go.
Cook | Karen Martini | Wed Mar 25 13:16:31 EST 2015
Cocoa (or cacao) nibs make chocolate flavours even more versatile, adding a robustly savoury edge and crunchy texture to all kinds of recipes.
Cook | Karen Martini | Wed Mar 25 13:15:54 EST 2015
Brandade is traditionally made with salt cod. This recipe uses local fish, rather than imported, and employs an overnight salting method that results in a beautifully bright and fresh end product.
Cook | Karen Martini | Wed Mar 18 08:48:28 EST 2015
This recipe is inspired by a dish that a friend of mine used to cook when she worked in restaurants in Spain, basically chicken baked with dry sherry, olives and tomatoes.
Cook | Karen Martini | Thu Mar 12 10:52:01 EST 2015
This terrine is meaty, earthy and intensely flavoured, but also laced with herbs and sparks of cornichon, caper and green peppercorn so it’s also very light and fresh.
Cook | Karen Martini | Wed Mar 04 09:14:32 EST 2015
The baked streusel mix adds deliciously crunchy texture and a hint of spice to this cake, while the fleshy plums concentrate flavour and sweetness, making it beautifully moist.
Cook | Karen Martini | Wed Feb 25 09:05:10 EST 2015
Simple to make, this plum and spiced hazelnut streusel cake can also be served as a dessert.
Good Food | Karen Martini | Tue Feb 24 00:00:00 EST 2015
The idea for this recipe came about when I was craving fried chicken but wanted something a bit healthier, plus I didn't really want to deal with the fuss of deep-frying.
Cook | Karen Martini | Wed Feb 18 13:40:08 EST 2015
This sweet, salty, light and refreshing dish can be made in advance and chilled.
Cook | Karen Martini | Tue Feb 10 00:00:00 EST 2015
This is my kind of summer dessert; it's so light and refreshing, and has a nice hint of salt to balance the sweetness.
Cook | Karen Martini | Mon Feb 09 13:15:10 EST 2015
I love peas, and am always looking for new ways to use them. These fritters are perfect for entertaining and are delicious hot or cold, which makes leftovers an ideal light lunch or quick snack.
Cook | Karen Martini | Mon Feb 02 12:54:24 EST 2015
Given the French influence on Vietnamese cuisine, it makes perfect sense to give a classic steak tartare a South-East Asian makeover.
Cook | Karen Martini | Tue Jan 27 10:19:09 EST 2015
Nothing says summer to me like prawns being grilled on the barbecue. Often that will mean garlic, olive oil and plenty of lemon juice and pepper, but I also love chargrilled prawns with the darkly...
Celebration,Cook | Karen Martini | Tue Dec 16 11:00:19 EST 2014