Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
This is a generous and rounded lamb curry, laced with plenty of ginger and warm spices. The lamb shoulder really brings this together, with the connective tissue breaking down and adding ...
Cook | Karen Martini | Wed Aug 19 18:14:00 EST 2015
This is my idea of a teacake – not that I seem to make a lot of time for tea and cake these days. I really love the sesame flavour of the halva with the banana, pistachios and subtle scent of...
Cook | Karen Martini | Tue Aug 11 08:46:45 EST 2015
This is based on an Indian dhal recipe, but it takes a pretty big detour from the traditional. Lighter and less heavily spiced, it relies on the earthy intensity of fresh turmeric and the fragrance...
Cook | Karen Martini | Wed Aug 05 09:48:49 EST 2015
Pork loves soy, chilli and Asian spices. The richness of the meat and the fat stand up so well to the strong flavours and they in turn really help to balance their intensity.
Cook | Karen Martini | Mon Jul 27 12:59:47 EST 2015
Biryani is a classic rice dish cooked across India. Various proteins are used, including mutton, goat, fish, egg and lentils, although chicken is probably the most common – at least outside India.
Cook | Karen Martini | Wed Jul 22 07:26:40 EST 2015
There is something very nourishing and comforting about congee, and it is often "prescribed" much in the same way that chicken soup is.
Cook | Karen Martini | Mon Jul 13 16:40:43 EST 2015
Petit sale aux lentilles is a traditional and popular French dish of salted pork and lentils cooked in broth with aromatic vegetables and a generous bouquet garni of fresh herbs.
Cook | Karen Martini | Wed Jul 08 10:20:18 EST 2015
The subtle smokiness of this rich and velvety soup is a quite unexpected flavour, but such a great companion to the eggplant, potato and salty cheese.
Cook | Karen Martini | Wed Jul 01 17:01:35 EST 2015
Pumpkin is probably most commonly associated with sweets in Turkey, but its sweet richness coupled with tahini, walnuts and the tang of lemon juice and pomegranate molasses makes a delicious savoury...
Cook | Karen Martini | Wed Jun 24 11:37:06 EST 2015
This gently spiced dip was inspired by a trip to Istanbul earlier in the year. Pumpkin is probably most commonly associated with sweets in Turkey, being the basis for one of their most famous and...
Good Food | Karen Martini | Tue Jun 16 11:33:02 EST 2015
Japanese curries are built on a gently spiced roux that flavours and thickens the sauce. Making a roux yourself is far from difficult and you can spice it any way you like – you'll also skip any of...
Cook | Karen Martini | Mon Jun 15 14:24:56 EST 2015
This is great breakfast fare, but it would also make a tasty and very quick midweek dinner. Having leftover roasted cauliflower on hand is a surprisingly common thing in my house.
Cook | Karen Martini | Mon Jun 08 12:20:48 EST 2015
Inspired by a classic northern Italian pasta dish made with buckwheat noodles, cabbage, pork sausage and cheese, this is true cold-weather comfort food.
Cook | Karen Martini | Mon Jun 01 12:18:14 EST 2015
This dish, based on the classic Maltese dish ross il-forn, is a versatile mix of gently spiced rice, mince, egg and tomato that can be made ahead of time.
Cook | Karen Martini | Tue May 26 14:07:49 EST 2015
This dish is based on the classic Maltese dish, ross il-forn. Recipes vary, but the principle of gently spiced rice, mince, egg and tomato baked with a layer of cheese on top is the same.
Good Food | Karen Martini | Tue May 26 00:15:00 EST 2015
Put a spin on this traditional French cherry dessert by using rhubarb. It's great for the cooling weather, but also very delicate and quite fresh.
Cook | Karen Martini | Tue May 19 16:18:32 EST 2015
Clafoutis is a traditional French dessert of cherries baked in batter. It is also particularly good with rhubarb.
Good Food,Cook | Karen Martini | Tue May 19 00:00:00 EST 2015
This is certainly not a traditional Korean recipe, but it is inspired by a classic, galbi jjim. The original is customarily a celebratory dish, but there's nothing so complicated in the method that...
Cook | Karen Martini | Thu May 14 10:43:58 EST 2015
Lamb broth is a staple in cooler weather. This version adds some spice and a good squeeze of lemon at the end, an approach that really sharpens the flavours.
Cook | Karen Martini | Mon May 04 16:36:28 EST 2015
These lamb ribs are darkly sticky and delicious, and perfect for entertaining a crowd. The treacle and miso enrich and add depth of flavour to the ribs, while the vinegar cuts through the fat.
Cook | Karen Martini | Wed Apr 29 07:46:48 EST 2015