Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
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
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