Good Food - Karen Martini
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
Not only do vine leaves soak up the sun's energy to help make grapes and wine - quite an important job - they are also useful in the kitchen.
Cook | Karen Martini | Tue Apr 01 03:00:00 EST 2014
This satay sauce is a bit lighter than ones made with coconut milk, which makes it perfect for salads and dishes with a focus on bright, fresh flavours.
Cook | Karen Martini | Tue Mar 25 14:18:32 EST 2014
These crunchy, nutty cookies are really quite delicious, plus they're really fast and easy to make. You can have these on the table in about an hour, though watch them as they're cooling down - I...
Cook | Karen Martini | Tue Mar 25 14:18:42 EST 2014
The Sichuan pepper adds such fragrant spicy floral notes to this and, along with the pleasant flush of heat from the chilli, balances the sweet and richly nutty brittle.
Cook | Karen Martini | Tue Mar 25 14:18:45 EST 2014
Peanuts can transition from savoury to sweet dishes without any fuss.
Cook | Karen Martini | Tue Mar 25 03:00:00 EST 2014
This is my take on the German classic, zwiebelkuchen, which basically translates as onion cake. My version is a bit richer with the addition of gruyere and also has a twist with the smoked mussels -...
Cook | Karen Martini | Wed Mar 19 13:17:16 EST 2014
This is quite a sophisticated and intense dish, with the rich, spicy blood sausage complemented so well by the luscious fig and tangy creme fraiche - perfect as a small appetiser or a tapa.
Cook | Karen Martini | Wed Mar 19 13:17:53 EST 2014
These spicy little chicken koftas are great for early autumn entertaining, even the skewer is edible.
Cook | Karen Martini | Wed Mar 19 12:28:33 EST 2014
This is a great early-autumn dish; a deliciously intense little starter, perfect for a sophisticated barbecue.
Cook | Karen Martini | Wed Mar 19 12:28:30 EST 2014
This is a pretty simple and relatively quick braise with a hint of spice, a bit of heat and a subtle tang from the vinegar.
Cook | Karen Martini | Wed Mar 19 12:28:36 EST 2014
Karen Martini's autumn recipes: Braised lamb, chicken kofta, and calamari, chorizo and chickpea salad
You get the best of both worlds in autumn: some days it feels like the height of summer and it's all about the barbecue and entertaining outside, but cool nights call for the French oven for a...
Cook | Karen Martini | Tue Mar 18 03:00:00 EST 2014
This salad was inspired by kimchi. Of course, this is not fermented (so you don't need to bury it in the garden for a couple of months), but the gochujang adds some similar flavours, and the fresh...
Cook | Karen Martini | Mon Mar 10 13:46:54 EST 2014
This spicy, savoury Korean dressing can be used as a dipping sauce for all manner of things, or as a punchy dressing for fried or grilled meat, poultry and seafood.
Cook | Karen Martini | Mon Mar 10 13:46:52 EST 2014
Pumpkin is such a rich and robust vegetable that it can take on lots of intense flavours and still shine.
Cook | Karen Martini | Mon Mar 10 13:46:50 EST 2014
This healthy little salad is quite tasty on its own, but really delicious with pork. Try a crumbed organic cotoletta or some slow-cooked pulled shoulder.
Cook | Karen Martini | Wed Mar 05 09:27:26 EST 2014
This ''condiment salad'' (part salad, part dressing) is fresh and bright, with a real punch of lemon and warmer tones from the nutty garlic and fennel seeds.
Cook | Karen Martini | Wed Mar 05 09:27:28 EST 2014
The roasted garlic dressing is as luscious as mayonnaise and gives this salad a buttery, nutty flavour. Serve it as a meat-free starter or alongside grilled lamb or chicken.
Cook | Karen Martini | Wed Mar 05 09:27:32 EST 2014
A great salad can be as simple as a bowl of just-picked leaves with the lightest coating of dressing.
Cook | Karen Martini | Tue Mar 04 03:00:00 EST 2014
Mostly from the pantry, with a couple of fresh additions, this is a tasty dinner when you're in a hurry. It also makes a great side for spicy fried chicken.
Cook | Karen Martini | Wed Feb 26 14:30:43 EST 2014
The principle of a sourdough starter is pretty simple: a mixture of flour and water is left to allow ambient yeast and acidic bacteria to generate a stable ferment that kills off any nasty microbes...
Cook | Karen Martini | Tue Feb 25 13:58:43 EST 2014