Good Food - Karen Martini
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
Karen Martini's vanilla and blackberry caramel ripple ice-cream.
Cook | Karen Martini | Tue Jan 15 03:00:00 EST 2013
This is a simple but sophisticated way to serve roasted fish. I first made it when I was craving Asian flavours after a long day cooking and shooting Mediterranean dishes.
Cook | Karen Martini | Fri Dec 21 11:13:40 EST 2012
Cooking tuna on one side may seem a little unusual, but by doing so you preserve the beautiful raw flesh while still getting the flavour from a good sear.
Cook | Karen Martini | Fri Dec 21 11:13:38 EST 2012
I served these up to my little ones recently and they instantly called them ''fish-chips'' and couldn't get enough of them.
Cook | Karen Martini | Fri Dec 21 11:13:35 EST 2012
Recipes for whitebait 'chips' with green Tabasco mayonnaise, seared tuna steak with pine nuts, currants, sorrel and mint and roasted barramundi with hot and sour Thai caramel.
Cook | Karen Martini | Tue Dec 18 03:00:00 EST 2012
These tomato gems need a little preparation, but once done they're great to bring a Spanish touch to all sorts of dishes.
Cook | Karen Martini | Tue Dec 11 07:53:43 EST 2012
This really is one of my favourite ways of eating steak. The charry steak is offset by the richness of the ricotta, the vinegared anchovies and the peppery radish.
Cook | Karen Martini | Tue Dec 11 07:46:53 EST 2012
Something magical happens when you barbecue calamari - the smell is so evocative it makes me immediately hungry.
Cook | Karen Martini | Tue Dec 11 07:28:51 EST 2012
These three dishes are not so much Spanish dishes as dishes inspired by Spain.
Cook | Karen Martini | Tue Dec 11 03:00:00 EST 2012
Smoky, spicy and messy, these ribs are rewarding and simple to make.
Cook | Karen Martini | Wed Dec 05 11:57:51 EST 2012
This is the perfect fuss-free Christmas dessert. It's a sophisticated spider, refreshing and playful with an exotic touch of rosewater. It's also great as an aperitif on a hot December day.
Cook | Karen Martini | Tue Dec 04 14:13:36 EST 2012
From seafood to ham to drinks, Karen Martini has all your Christmas bases covered.
Christmas Feasts,Cook | Karen Martini | Tue Dec 04 08:09:53 EST 2012
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.
Christmas Feasts,Cook | Karen Martini | Tue Dec 04 07:58:32 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
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
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.
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
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