Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
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
My recipe for Christmas pudding can be made well ahead of time if you like, and the flavour will build in intensity and it will become even more moist.
Christmas Feasts,Cook | Karen Martini | Tue Dec 09 11:08:17 EST 2014
Smoked or cured salmon seems to be such a feature at Christmas, but I almost always make ocean trout gravlax.
Christmas Feasts,Cook | Karen Martini | Tue Dec 09 10:47:35 EST 2014
A whole baked ham is such a dramatic centrepiece for a Christmas spread, and this version has layers of intensity and flavour from the Guinness, marmalade, mustard and spices.
Christmas Feasts,Cook | Karen Martini | Tue Dec 09 10:28:26 EST 2014
Christmas is not only a time for tradition, it's a time to experiment with tasty treats.
Good Food | Karen Martini | Mon Dec 08 23:30:00 EST 2014
Karen Martini revises white Christmas, a staple on her Christmas table growing up.
Cook | Karen Martini | Mon Dec 01 23:30:00 EST 2014