- < 30 mins
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
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
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
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
Apples are at their glorious best in autumn, and there's nothing better than sweet baked apples with a gently spiced crumb and a spoon of clotted cream or quality vanilla ice-cream – simple flavours...
Cook | Karen Martini | Wed Apr 22 09:56:01 EST 2015
Miso, a classic Japanese seasoning, adds savoury complexity to a whole range of dishes. It's also very versatile; using it creatively can inject umami-laced depth to recipes, without skewing them...
Cook | Karen Martini | Mon Apr 13 13:53:06 EST 2015
The roasted nuts and the crunchy caramel beautifully offset this creamy and lightly sour, honey-scented parfait. This is the perfect dish if you want an ice-cream based dessert but don't have a churn.
Cook | Karen Martini | Tue Apr 07 11:55:58 EST 2015
This is a great starter for a Thai-themed feast, zingy and fresh, and it really gets the tastebuds going.
Cook | Karen Martini | Wed Apr 01 09:27:58 EST 2015
Chocolate can work well in both sweet and savoury dishes. Cocoa (or cacao) nibs make chocolate flavours even more versatile, adding a robustly savoury edge and crunchy texture to all kinds of...
Cook | Karen Martini | Wed Mar 25 13:17:05 EST 2015
These are a deliciously healthy treat with an added hit of protein, a perfect snack on the go.
Cook | Karen Martini | Wed Mar 25 13:16:31 EST 2015
Cocoa (or cacao) nibs make chocolate flavours even more versatile, adding a robustly savoury edge and crunchy texture to all kinds of recipes.
Cook | Karen Martini | Wed Mar 25 13:15:54 EST 2015
Brandade is traditionally made with salt cod. This recipe uses local fish, rather than imported, and employs an overnight salting method that results in a beautifully bright and fresh end product.
Cook | Karen Martini | Wed Mar 18 08:48:28 EST 2015
This recipe is inspired by a dish that a friend of mine used to cook when she worked in restaurants in Spain, basically chicken baked with dry sherry, olives and tomatoes.
Cook | Karen Martini | Thu Mar 12 10:52:01 EST 2015