- 1-2 hours
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
I'm a big fan of the kimchi pancakes served as an appetiser or side at Korean barbecue restaurants. I love them simply wrapped in crisp lettuce with some coriander, or dressed up with a slice of...
Cook | Karen Martini | Tue Nov 24 11:56:30 EST 2015
This is a delicious spring braise, it's still very intense but much lighter than the red-wine braises of winter. It also celebrates glorious new season artichokes and broad beans.
Cook | Karen Martini | Tue Nov 17 11:59:53 EST 2015
From garlic bread to a classic sponge, Karen Martini puts a new twist on these old favourites.
Cook | Karen Martini | Tue Nov 10 00:15:00 EST 2015
Common silverbeet is also known as chard or Swiss chard, and although the leaves are always green, the stalks come in a range of bright colours, which are typically combined and sold as rainbow chard.
Cook | Karen Martini | Tue Nov 03 14:36:04 EST 2015
I'm a big fan of a fennel and orange salad, and often eat the most rustic of versions as a quick side dish.
Cook | Karen Martini | Tue Oct 20 10:09:41 EST 2015
This Thai dish eats beautifully as a stand-alone salad or component of a feast, or you can wrap the salad in the betel leaves (you'll just need a few extra) and eat as hand-held morsels - perfect for...
Cook | Karen Martini | Tue Oct 13 12:57:51 EST 2015
This is my version of a classic Thai fried beef dish. Traditionally, the beef is sun-dried, then deep-fried, and served with some form of chilli sauce.
Cook | Karen Martini | Mon Oct 05 14:55:45 EST 2015
A handful of blanched kale adds real depth and character to tapenade while also boosting its bright green vibrancy. Great on toast or crostini just as it is, or add some ricotta or goat's curd.
Cook | Karen Martini | Mon Sep 28 13:11:18 EST 2015
Arroz negro is a traditional rice dish - essentially paella, though not called such - typical to Valencia and Catalonia on Spain's Mediterranean coast.
Cook | Karen Martini | Wed Sep 23 18:55:45 EST 2015
These little custard tarts originate from Lisbon, and, apparently, were originally one way for monasteries to use up surplus egg yolks left over after using the whites as a starching agent for...
Cook | Karen Martini | Wed Sep 16 09:34:28 EST 2015
This dish is said to have been devised by Chinese cooks in homage to the cultural diversity of Singapore, borrowing from a couple of cuisines to get the end result - hence the curry powder.
Cook | Karen Martini | Tue Sep 08 11:50:32 EST 2015
This is a great side for a lamb, fish or chicken curry but it's also delicious with roast chicken, grilled lamb chops or pan-fried fish.
Cook | Karen Martini | Mon Aug 31 12:39:25 EST 2015
This version of ham hock and split pea soup switches the legumes to lentils, which are such a harmonious match with smoked hock meat, and I've also added some poached eggs, which I love with braised...
Cook | Karen Martini | Wed Aug 26 08:42:51 EST 2015
This is a generous and rounded lamb curry, laced with plenty of ginger and warm spices. The lamb shoulder really brings this together, with the connective tissue breaking down and adding ...
Cook | Karen Martini | Wed Aug 19 18:14:00 EST 2015
This is my idea of a teacake – not that I seem to make a lot of time for tea and cake these days. I really love the sesame flavour of the halva with the banana, pistachios and subtle scent of...
Cook | Karen Martini | Tue Aug 11 08:46:45 EST 2015
This is based on an Indian dhal recipe, but it takes a pretty big detour from the traditional. Lighter and less heavily spiced, it relies on the earthy intensity of fresh turmeric and the fragrance...
Cook | Karen Martini | Wed Aug 05 09:48:49 EST 2015
Pork loves soy, chilli and Asian spices. The richness of the meat and the fat stand up so well to the strong flavours and they in turn really help to balance their intensity.
Cook | Karen Martini | Mon Jul 27 12:59:47 EST 2015
Biryani is a classic rice dish cooked across India. Various proteins are used, including mutton, goat, fish, egg and lentils, although chicken is probably the most common – at least outside India.
Cook | Karen Martini | Wed Jul 22 07:26:40 EST 2015
There is something very nourishing and comforting about congee, and it is often "prescribed" much in the same way that chicken soup is.
Cook | Karen Martini | Mon Jul 13 16:40:43 EST 2015
Petit sale aux lentilles is a traditional and popular French dish of salted pork and lentils cooked in broth with aromatic vegetables and a generous bouquet garni of fresh herbs.
Cook | Karen Martini | Wed Jul 08 10:20:18 EST 2015