Good Food - Karen Martini
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
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
This dish is quite a nostalgic one for me. When I was a 17-year-old apprentice at Tansy's, Mark, our Flemish head chef, cooked a version of this and the combination of tarragon and chicken just blew...
Cook | Karen Martini | Tue Apr 15 10:41:04 EST 2014
Karen Martini shares her recipe for braised chicken with Dutch creams, speck and tarragon.
Cook | Karen Martini | Tue Apr 15 03:00:00 EST 2014
This is somewhere between chocolate ganache and chocolate mousse, with a fudgy texture and hazelnut overtones.
Cook | Karen Martini | Tue Apr 08 13:34:32 EST 2014
Every festive feast needs a centrepiece, a hero of the dining table. My stuffed porchetta has a sense of occasion about it, trussed and roasted with glassy, mahogany-hued skin and a rich fragrance...
Cook | Karen Martini | Tue Apr 08 13:34:30 EST 2014
Squid ink adds its own distinct savoury, briny flavour, as well as quite a bit of visual drama, to this spicy aioli.
Cook | Karen Martini | Tue Apr 08 13:34:35 EST 2014
Whether celebrating Greek Easter (which this year aligns with the Western calendar) with my partner's folks with spit-roasted lamb or something a little less traditional at home, Easter is a time for...
Cook | Karen Martini | Tue Apr 08 03:00:00 EST 2014
I have a real soft spot for dolmades. I just love the texture of the vine leaves with the lemon-flavoured rice, pinenuts, sweet currants and gentle touches of spice.
Cook | Karen Martini | Tue Apr 01 10:03:28 EST 2014
The sweet caramel tang of the pomegranate molasses is a delicious foil for the briny cheese and lightly crunchy vine leaves.
Cook | Karen Martini | Tue Apr 01 10:03:30 EST 2014
This is a great way to cook quail. The vine leaf and prosciutto truss the boned bird back into shape and help protect the delicate breast meat in the hot pan.
Cook | Karen Martini | Tue Apr 01 10:03:26 EST 2014