Good Food - Karen Martini
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
Hipster Christmas: Cooking the pork in an aromatic liquid and resting it overnight ensures succulent and perfumed meat with perfect crackling. Begin preparing this dish the day before eating.
Christmas Feasts,Cook | Karen Martini | Tue Dec 17 15:34:17 EST 2013
Christmas wouldn't be Christmas without prawns. This elegant dish (start it the day before) makes a perfect table entree or could be served buffet-style.
Christmas Feasts,Cook | Karen Martini | Tue Dec 17 15:30:33 EST 2013
As good as it is, a steaming plum pudding isn't always the best fit on a warm Christmas day. With this ice-cream you can enjoy the traditional flavours in a cooler way.
Christmas Feasts,Cook | Karen Martini | Tue Dec 17 15:30:32 EST 2013
Pork belly, prawn cocktail, Sriracha sauce ... Karen Martini's trio of hip Christmas recipes.
Christmas Feasts,Cook | Karen Martini | Tue Dec 17 03:00:00 EST 2013
Sometimes Christmas needs to be a simple affair, but at other times it's nice to go to some trouble and show off a little.
Christmas Feasts,Cook | Karen Martini | Tue Dec 10 03:00:00 EST 2013
Making little edible gifts at Christmas adds a personal touch, these small tokens will make anyone smile.
Christmas Feasts,Cook | Karen Martini | Tue Dec 03 03:00:00 EST 2013
Karen Martini's recipes for sorbet and semifreddo.
Cook | Karen Martini | Tue Nov 26 03:00:00 EST 2013
This can be served immediately with some gentle warmth still in the fish, but is equally delicious at room temperature, and perfect for a picnic or to take to a barbecue - pack the components...
Christmas Feasts | Karen Martini | Tue Nov 19 12:24:41 EST 2013
This dish is quite simple to make but has an elegant restaurant feel to it, perfect for a dinner party.
Cook | Karen Martini | Tue Nov 19 12:18:29 EST 2013
Most of us are pretty used to taramasalata being a luminous shade of pink, but unfortunately this is usually due to dye.
Cook | Karen Martini | Tue Nov 19 12:12:09 EST 2013
Roe, in the form of sturgeon caviar, is probably the most decadent of the world's luxury foods, but even in its more humble forms it can be just (well almost) as exciting.
Cook | Karen Martini | Tue Nov 19 03:00:00 EST 2013
Besides being nutty, spicy and really delicious, this dip is packed with fresh greens, which makes it pretty healthy.
Cook | Karen Martini | Tue Nov 12 15:17:56 EST 2013
I was taught how to make this bread in a souk in Marrakesh by a young and very talented chef, Amina. This style of bread is so versatile it makes it to the table for pretty much every meal in Morocco.
Cook | Karen Martini | Tue Nov 12 15:17:30 EST 2013
The earthy roasted beetroot is a great match for the warmth of the cinnamon and allspice. Add a hint of chilli, the richness of yoghurt and the sweet-and-sour balance of pomegranate and you've got a...
Cook | Karen Martini | Tue Nov 12 15:14:00 EST 2013
Commercial dips are such staple entertaining food that it's not surprising supermarkets devote so much fridge space to them, but it's just as quick and easy to make dips at home, and they're...
Cook | Karen Martini | Tue Nov 12 03:00:00 EST 2013
In winter I pack the flavour into a meat ragu using red wine, dried porcini and the like, but this version is better suited to warmer weather.
Cook | Karen Martini | Tue Nov 05 09:42:16 EST 2013
Currants and pinenuts go well with sardines, perfect with an agrodolce dressing on quickly grilled fillets or in this quick but elegant pasta dish.
Cook | Karen Martini | Tue Nov 05 09:36:55 EST 2013
This is an ideal spring pasta, perhaps even a rival for my lifelong love of spaghetti with prawns and peas.
Cook | Karen Martini | Tue Nov 05 09:31:00 EST 2013
Pasta is so versatile, just as suited to elaborate, slow-cooked sauces and luxurious ingredients as it is to simple, quick meals and humble ingredients.
Cook | Karen Martini | Tue Nov 05 03:00:00 EST 2013
Chermoula is a classic marinade in Moroccan, Algerian and Tunisian cuisine. It's essentially a herb and spice paste used mainly with fish but it's more versatile than that and can add depth of...
Cook | Karen Martini | Tue Oct 29 12:23:26 EST 2013