Good Food - Karen Martini
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
Whether you're on a gluten-free diet by necessity or choice, you don't have to miss out on the things you love.
Cook | Karen Martini | Tue Mar 05 00:00:00 EST 2013
Roasting your pumpkin in large wedges gives you rich, sweet flesh with great caramelised edges, which are nicely accented by the cinnamon.
Cook | Karen Martini | Mon Mar 04 15:14:25 EST 2013
Porchetta is one of Rome's classic dishes. Traditionally a boned-out pig stuffed with fresh herbs, garlic, fennel and offal, it is superb served hot with its crackling, or makes one of the world's...
Cook | Karen Martini | Mon Mar 04 15:14:13 EST 2013
Humble silverbeet is transformed in this rich, tasty gratin, with two vegetable textures, a golden cheesy crust and the crunch of toasted breadcrumbs.
Cook | Karen Martini | Mon Mar 04 14:12:27 EST 2013
Karen Martini's take on porchetta, served with jap pumpkin and silverbeet gratin.
Cook | Karen Martini | Tue Feb 26 03:00:00 EST 2013
Eggplants get a bit of a hard time. True, they're not particularly forgiving - an undercooked eggplant has about as much charm as a raw potato - but handled well, they are incredibly versatile and...
Cook | Karen Martini | Tue Feb 19 11:32:00 EST 2013
Cooking the eggplant this way steams the flesh in the skin, giving a really moist and delicate result that helps to soak up the flavours from the dressing.
Cook | Karen Martini | Tue Feb 19 11:25:07 EST 2013
My preserved eggplant is a great pantry staple, perfect with cured meats and hard cheese, and it really dresses up an antipasto. I also love it in a simple sandwich with shavings of grana padano.
Cook | Karen Martini | Tue Feb 19 11:17:30 EST 2013
A trio of eggplant recipes from Karen Martini: Grilled eggplant with tahini dressing; melanzane sotto aceto, and yellow miso eggplant.
Cook | Karen Martini | Tue Feb 19 03:00:00 EST 2013
This is a sophisticated play on strawberries and cream. It's perfect for Valentine's Day because once prepared, it doesn't take long to put together.
Cook | Karen Martini | Tue Feb 12 15:12:09 EST 2013
Not everyone wants garlic and anchovies as principal ingredients on Valentine's Day, so maybe skip this one if you're just starting out.
Cook | Karen Martini | Tue Feb 12 15:07:48 EST 2013
This dish is an elegant, composed ceviche, the raw scampi cured in lime juice, resulting in springy flesh. This ''cooks'' the outer layer of the scampi but leaves a sashimi texture through the middle.
Cook | Karen Martini | Tue Feb 12 15:03:08 EST 2013
Scampi ceviche; prawns with lettuce, avocado, anchovies and crisp garlic; and strawberries with caramel, goat's curd and crystallised ginger.
Cook | Karen Martini | Tue Feb 12 03:00:00 EST 2013
This salad is full of bright and fresh flavours but also has plenty of depth and warmth.
Cook | Karen Martini | Tue Feb 05 12:51:38 EST 2013
This is a lighter version of creme caramel, using coconut milk rather than cream, and it's freshened further with sliced mango and lime.
Cook | Karen Martini | Tue Feb 05 12:45:37 EST 2013
This simple, but intensely flavoured, noodle dish is ideal for a quick dinner - just make sure you soak the dried shiitakes ahead of time.
Cook | Karen Martini | Tue Feb 05 12:38:58 EST 2013
These three Karen Martini recipes might not be traditional, but they're a tasty way to usher in the year of the snake.
Cook | Karen Martini | Tue Feb 05 03:00:00 EST 2013
This light and fresh curry highlights the freshness of ginger, the spicy crackle of mustard seeds and the unique smoky, citrus character of curry leaves.
Cook | Karen Martini | Thu Jan 31 13:39:07 EST 2013
Bread sauce has never tasted so flash; I've whipped it into shape with creme fraiche, heaps of fresh horseradish and a good spike of mustard.
Cook | Karen Martini | Thu Jan 31 13:24:53 EST 2013
This roasted spatchcock is best served warm or at room temperature, when the meat is most succulent and the fragrance of tarragon, paprika and saffron is in the air.
Cook | Karen Martini | Thu Jan 31 13:07:12 EST 2013