Good Food - Karen Martini
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
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
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
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
Not only do vine leaves soak up the sun's energy to help make grapes and wine - quite an important job - they are also useful in the kitchen.
Cook | Karen Martini | Tue Apr 01 03:00:00 EST 2014
The Sichuan pepper adds such fragrant spicy floral notes to this and, along with the pleasant flush of heat from the chilli, balances the sweet and richly nutty brittle.
Cook | Karen Martini | Tue Mar 25 14:18:45 EST 2014
These crunchy, nutty cookies are really quite delicious, plus they're really fast and easy to make. You can have these on the table in about an hour, though watch them as they're cooling down - I...
Cook | Karen Martini | Tue Mar 25 14:18:42 EST 2014
This satay sauce is a bit lighter than ones made with coconut milk, which makes it perfect for salads and dishes with a focus on bright, fresh flavours.
Cook | Karen Martini | Tue Mar 25 14:18:32 EST 2014
Peanuts can transition from savoury to sweet dishes without any fuss.
Cook | Karen Martini | Tue Mar 25 03:00:00 EST 2014
This is quite a sophisticated and intense dish, with the rich, spicy blood sausage complemented so well by the luscious fig and tangy creme fraiche - perfect as a small appetiser or a tapa.
Cook | Karen Martini | Wed Mar 19 13:17:53 EST 2014
This is my take on the German classic, zwiebelkuchen, which basically translates as onion cake. My version is a bit richer with the addition of gruyere and also has a twist with the smoked mussels -...
Cook | Karen Martini | Wed Mar 19 13:17:16 EST 2014
This is a great early-autumn dish; a deliciously intense little starter, perfect for a sophisticated barbecue.
Cook | Karen Martini | Wed Mar 19 12:28:30 EST 2014
These spicy little chicken koftas are great for early autumn entertaining, even the skewer is edible.
Cook | Karen Martini | Wed Mar 19 12:28:33 EST 2014
This is a pretty simple and relatively quick braise with a hint of spice, a bit of heat and a subtle tang from the vinegar.
Cook | Karen Martini | Wed Mar 19 12:28:36 EST 2014
Karen Martini's autumn recipes: Braised lamb, chicken kofta, and calamari, chorizo and chickpea salad
You get the best of both worlds in autumn: some days it feels like the height of summer and it's all about the barbecue and entertaining outside, but cool nights call for the French oven for a...
Cook | Karen Martini | Tue Mar 18 03:00:00 EST 2014
This spicy, savoury Korean dressing can be used as a dipping sauce for all manner of things, or as a punchy dressing for fried or grilled meat, poultry and seafood.
Cook | Karen Martini | Mon Mar 10 13:46:52 EST 2014