Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
This recipe is based on a dish my grandmother used to cook, though her version was simpler and less intensely spiced.
Cook | Karen Martini | Tue May 20 08:57:02 EST 2014
This is such a richly delicious dish. The smoky, fatty bacon is balanced by the sweet, spiced fruit and background acidity from the reduced cider and lemon juice.
Cook | Karen Martini | Tue May 13 09:53:06 EST 2014
Pasta is a staple in so many Australian homes, Italian or otherwise. And though we all love the true Italian classics, a break from tradition is not such a bad thing every now and then.
Cook | Karen Martini | Tue May 06 09:32:12 EST 2014
This Thai-inspired soup is loaded with intense and exotic flavours. It makes a perfect entree as is, or you could dress it up with some pan-seared prawns or picked crabmeat.
Cook | Karen Martini | Mon Apr 28 16:01:37 EST 2014
This dish is quite a nostalgic one for me. When I was a 17-year-old apprentice at Tansy's, Mark, our Flemish head chef, cooked a version of this and the combination of tarragon and chicken just blew...
Cook | Karen Martini | Tue Apr 15 10:41:04 EST 2014
Karen Martini shares her recipe for braised chicken with Dutch creams, speck and tarragon.
Cook | Karen Martini | Tue Apr 15 03:00:00 EST 2014
This is somewhere between chocolate ganache and chocolate mousse, with a fudgy texture and hazelnut overtones.
Cook | Karen Martini | Tue Apr 08 13:34:32 EST 2014
Every festive feast needs a centrepiece, a hero of the dining table. My stuffed porchetta has a sense of occasion about it, trussed and roasted with glassy, mahogany-hued skin and a rich fragrance...
Cook | Karen Martini | Tue Apr 08 13:34:30 EST 2014
Squid ink adds its own distinct savoury, briny flavour, as well as quite a bit of visual drama, to this spicy aioli.
Cook | Karen Martini | Tue Apr 08 13:34:35 EST 2014
Whether celebrating Greek Easter (which this year aligns with the Western calendar) with my partner's folks with spit-roasted lamb or something a little less traditional at home, Easter is a time for...
Cook | Karen Martini | Tue Apr 08 03:00:00 EST 2014
The sweet caramel tang of the pomegranate molasses is a delicious foil for the briny cheese and lightly crunchy vine leaves.
Cook | Karen Martini | Tue Apr 01 10:03:30 EST 2014
I have a real soft spot for dolmades. I just love the texture of the vine leaves with the lemon-flavoured rice, pinenuts, sweet currants and gentle touches of spice.
Cook | Karen Martini | Tue Apr 01 10:03:28 EST 2014
This is a great way to cook quail. The vine leaf and prosciutto truss the boned bird back into shape and help protect the delicate breast meat in the hot pan.
Cook | Karen Martini | Tue Apr 01 10:03:26 EST 2014
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
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
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
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