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