Good Food - Karen Martini
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
Some traditional Christmas drinks are less than appetising in our climate: a cup of egg-nog on a 35-degree day just doesn't hit the spot for me.
Cook | Karen Martini | Tue Dec 04 07:58:32 EST 2012
This is a variation on traditional baked potatoes, with an extra, crisp textural dimension. Fresh horseradish really makes the difference here, adding depth of flavour and a subtle touch of heat.
Cook | Karen Martini | Tue Dec 04 07:29:38 EST 2012
The touch of truffle here is a little indulgent, and Australia is now producing world-class truffles. At Christmas though, they'll be coming from Europe.
Cook | Karen Martini | Tue Dec 04 07:29:19 EST 2012
Prawns are often a well-loved feature on Christmas Day menus, but this salad with quinoa, pistachios, mint and bright jewels of lemon really elevates the offering
Cook | Karen Martini | Tue Dec 04 07:28:11 EST 2012
Every Christmas lunch needs a centrepiece and more often than not there's more than one vying for attention. This ham can also be baked in a barbecue (no hotter than 230C) if it's too hot indoors.
Christmas Feasts,Cook | Karen Martini | Tue Dec 04 07:28:55 EST 2012
This version of panforte makes a perfect gift and a little goes a long way. Serve thin slices of it with coffee late on Christmas Day.
Christmas Feasts,Cook | Karen Martini | Tue Dec 04 07:27:42 EST 2012
Spring rolls can be a little fiddly at first, but once you get the hang of them they’re pretty straightforward.
Cook | Karen Martini | Fri Nov 30 14:56:54 EST 2012
These crisp, decadent canapes are layered with intense flavours and textures but are super light and refreshing. Assemble them just before serving, as soggy prawn crackers will ruin the fun.
Cook | Karen Martini | Fri Nov 30 14:56:49 EST 2012
This is a variation on a classic Thai salad that relies on a traditional balance of flavours complemented by the richness of quail eggs, fresh herbs and the contrasting texture of toasted rice.
Cook | Karen Martini | Fri Nov 30 14:56:51 EST 2012
This simple sauce is so much better than mass-produced versions. Serve with ribs, chicken wings or wontons.
Cook | Karen Martini | Fri Nov 30 10:04:09 EST 2012
Karen Martini's light and fresh cocktail food is full of intense flavours.
Cook | Karen Martini | Tue Nov 27 03:00:00 EST 2012
This sprightly salad is a delicious alternative to traditional coleslaw. It's great with spicy ribs, roast chicken, crumbed veal or a simply grilled steak.
Cook | Karen Martini | Tue Nov 20 11:51:06 EST 2012
Smoky, spicy and messy, these ribs are rewarding and simple to make.
Cook | Karen Martini | Tue Nov 20 03:00:00 EST 2012
This is really satisfying and quick to whip up, especially if you have cooked rice to hand. Both white and brown rice work well, but the latter has a wonderful nutty flavour and a chewy texture.
Cook | Karen Martini | Thu Nov 15 16:35:38 EST 2012
This is a perfect light salad for lunch. Buy the best organic chicken you can find. You can prepare the chicken beforehand and put the salad together at the last minute.
Cook | Karen Martini | Thu Nov 15 16:15:21 EST 2012
Fresh herbs, chilli and bean sprouts add texture and lift to the spice-laden broth.
Cook | Karen Martini | Thu Nov 15 15:46:56 EST 2012
Fresh labna balls are great to have on hand when guests drop in. Just remember to remove them from the fridge 15 minutes before serving to take the chill off.
Cook | Karen Martini | Mon Nov 12 12:22:42 EST 2012
This dish was a family staple when I was growing up. I've increased the amount of cabbage, made a few tweaks and added the noodles, and now my girls love it, too.
Cook | Karen Martini | Mon Nov 12 12:22:41 EST 2012
Freekeh is a nutritious grain made from roasted green wheat, with a nutty and smoky flavour. With high levels of protein, minerals, vitamins and fibre, but low in carbs, freekeh is ideal in salads...
Cook | Karen Martini | Mon Nov 12 11:22:27 EST 2012
Full of wholesome goodness, this soup is as much about vegetables as chicken. You can make it a day or two ahead of time, which allows the flavours to develop.
Cook | Karen Martini | Mon Nov 12 10:57:41 EST 2012