Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
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
This is more or less a zucchini version of carrot cake. The sweetness of the zucchini is offset by the icing and lime.
Cook | Karen Martini | Tue Mar 05 08:36:01 EST 2013
This is a rich, dense and thoroughly delicious cake. The avocado makes a perfectly textured ganache, while the avocado flavour is masked by the cocoa, which helps you to forget about all the good...
Cook | Karen Martini | Tue Mar 05 08:30:49 EST 2013
It's hard to completely emulate the classic pizza base without traditional flour, but this comes pretty close. This recipe produces a crisp base with a satisfyingly chewy texture.
Cook | Karen Martini | Tue Mar 05 08:24:52 EST 2013
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
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
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
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