Good Food - Karen Martini
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
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
It's no secret that fresh is best when we're talking fish, but never is it so true as with sardines. Buy the freshest you can, fillet them yourself and eat them on the day.
Cook | Karen Martini | Tue Feb 25 13:58:40 EST 2014
My meme (grandmother) used to serve this salad with grilled sardines, but it's also delicious with lots of other things.
Cook | Karen Martini | Tue Feb 25 13:58:38 EST 2014
This is a little more work than your average version of sardines on toast, but these three recipes are really versatile.
Cook | Karen Martini | Tue Feb 25 03:00:00 EST 2014
Though creme fraiche and the less glamorously titled sour cream have different fat contents and are made a little differently, they both bring much to savoury cooking, with a lightly tart profile...
Cook | Karen Martini | Tue Feb 18 03:00:00 EST 2014
This is a delicious breakfast or brunch dish. You could easily add cured or smoked fish or even diced, warm corned beef.
Cook | Karen Martini | Tue Feb 18 00:00:00 EST 2014
This dish could just as easily be plated individually as a composed salad, with the cheese broken into chunks, and served as an entree or appetiser.
Cook | Karen Martini | Tue Feb 11 14:18:44 EST 2014
This is a bit of a twist on a classic combination, with the tangy sherry vinegar and verjuice jelly providing a counterpoint to the sweet melon and rich, salty jamon. Prepare jelly in advance.
Cook | Karen Martini | Tue Feb 11 14:17:40 EST 2014
There are so many ways to dress a pavlova, and though fresh fruit might be most common, these roasted, vanilla-scented apricots are delicious with the crunchy and marshmallowy meringue and tangy...
Cook | Karen Martini | Tue Feb 11 14:16:01 EST 2014
With all that flavour and natural sweetness, fruit can easily handle a bit of intervention and even a bit of competition.
Cook | Karen Martini | Tue Feb 11 03:00:00 EST 2014
Nuoc cham is a classic Vietnamese sauce flavoured with lime, lemongrass, chilli and palm sugar. Like its Thai counterpart, its success relies on the balance between sweet, salty, hot and sour.
Cook | Karen Martini | Tue Feb 04 10:53:33 EST 2014
This is such a light and refreshing salad, bursting with fresh herbs and cooling young coconut, it makes for a perfect lunch or light dinner on a hot day.
Cook | Karen Martini | Tue Feb 04 10:53:29 EST 2014
Once you've got the technique down and a bit of a production line set up, these are really simple to turn out.
Cook | Karen Martini | Tue Feb 04 10:44:46 EST 2014
For most of my professional career my cooking has been focused on the Mediterranean, but at home I've always loved cooking with Asian flavours, especially those of China, Thailand and Vietnam.
Cook | Karen Martini | Tue Feb 04 03:00:00 EST 2014
Holidays are a time when I love to relax with cooking, playing with new things and enjoy the creative and nourishing side of making delicious food.
Good Food | Karen Martini | Wed Jan 29 03:00:00 EST 2014
This noodle dish is so cool and cleansing. I love the simplicity but you can dress it up with some torn nori, sesame seeds, pea shoots, diced avocado or shredded chicken.
Cook | Karen Martini | Tue Jan 28 11:33:12 EST 2014
This fresh and filling salad is perfect for dinner with grilled koftas, baked fish or a simple roast chicken and is great the next day for a no-fuss lunch at home or work.
Cook | Karen Martini | Tue Jan 28 11:32:27 EST 2014
Making pesto with a mortar and pestle is satisfying and the result is quite different to a food processor.
Cook | Karen Martini | Tue Jan 28 11:31:26 EST 2014