Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
This is one of those recipes almost worth making for the leftovers alone. It's delicious straight from the oven, but over a day or two the flavours mesh and intensify.
Cook | Karen Martini | Wed Apr 17 15:13:55 EST 2013
The large chunks of lamb in this dish make for a hearty meal. They also allow you to get good colour on the meat when browning, which makes the ragu extra intense while the lamb becomes tender.
Cook | Karen Martini | Wed Apr 17 14:57:23 EST 2013
Karen Martini's slow-cooked meats and tender braises are perfect for cool autumn nights.
Cook | Karen Martini | Tue Apr 16 03:00:00 EST 2013
This soup is complex, with a spike of ginger and spice accenting the layered flavours of the roast vegetables.
Cook | Karen Martini | Tue Apr 09 10:23:10 EST 2013
Pasta bakes are humble rather than fine dining, but this dish takes things up a notch; the sweet pumpkin partners so well with the creamy, tangy cheese and salty anchovies.
Cook | Karen Martini | Tue Apr 09 10:23:30 EST 2013
Pumpkins are such a symbol of autumn, but they store so well you can eat local pumpkin almost all year round.
Cook | Karen Martini | Tue Apr 09 10:05:48 EST 2013
Recipes for pumpkin and feta pie, baked lasagnette with pumpkin, anchovies and taleggio and roasted pumpkin and root-vegetable soup.
Cook | Karen Martini | Tue Apr 09 03:00:00 EST 2013
This is my kind of dessert. Although there is a little technique involved, everything is done well before dinner and a quick assembly results in an elegant and pretty dish.
Cook | Karen Martini | Tue Apr 02 11:19:21 EST 2013
This has a really natural, old-fashioned feel to it. The fruit makes for a gooey, jammy core and the rich, crumbly shortcake is packed with flavour.
Cook | Karen Martini | Tue Apr 02 11:07:28 EST 2013
This sauce is perfect with roasted and grilled poultry or pork, and as a dipping sauce for fried wontons or spring rolls. Make it when plums are abundant and bottle some gift-size jars for friends.
Cook | Karen Martini | Tue Apr 02 10:57:46 EST 2013
Blood plums are a great eating fruit but also perfect for cooking.
Cook | Karen Martini | Tue Apr 02 03:00:00 EST 2013
These spicy, fruit-rich buns are the best way to start Easter morning. They're great warm from the oven but, given the time they take to prove, I'd make them the day before and have them toasted with...
Cook | Karen Martini | Fri Mar 29 10:29:05 EST 2013
This is a really simple and tasty way to dress up those shop-bought chocolate eggs. You can also have fun with the kids decorating the pattypan liners or making little baskets for the nests.
Cook | Karen Martini | Fri Mar 29 10:28:34 EST 2013
Serving fish at Easter is a tradition in many households and a whole fish like this is the easiest and most satisfying way to do it - quick to prepare and delicious, it comfortably feeds a family.
Cook | Karen Martini | Fri Mar 29 10:28:46 EST 2013
Easter traditions include some pretty good food, if slanted towards the sweet end.
Cook | Karen Martini | Tue Mar 26 03:00:00 EST 2013
It's almost Easter and time to get into the swing of things with some chocolate-laced recipes.
Cook | Karen Martini | Tue Mar 19 03:00:00 EST 2013
Entree, finger food, side dish, breakfast; these fritters are rather versatile.
Cook | Karen Martini | Thu Mar 14 15:16:06 EST 2013
The sharp freshness of the white cabbage, the sweetness of the dates and the pop of the chilli and spices work well with fried haloumi.
Cook | Karen Martini | Thu Mar 14 15:10:51 EST 2013
These are really elegant and flavourful little pies: sticky, rich and layered with spice.
Cook | Karen Martini | Thu Mar 14 14:58:15 EST 2013
Haloumi is great for frying but it also has lots of other cooking applications and works brilliantly in salads.
Cook | Karen Martini | Tue Mar 12 03:00:00 EST 2013