- 2 hours +
- Frank Camorra
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com
This is an easy and delicious midweek meal that comes up beautifully the next day as a cold snack. To make this a more substantial meal, simply cook some quinoa or small pasta, like orzo, and toss it...
Cook | Karen Martini | Tue Feb 09 11:51:59 EST 2016
Kimchi is probably Korea's most famous food product, and its popularity in the West has soared. Not that all kimchi has to be buried in the backyard for a couple of months to mature, fresher versions...
Cook | Karen Martini | Tue Feb 02 14:45:43 EST 2016
The lobster roll or New England lobster roll - named after their birthplace on the American east coast where lobsters are pretty plentiful (and just a little bit cheaper than here) - has captured the...
Cook | Karen Martini | Tue Feb 02 13:53:49 EST 2016
Brioche is a classic old-fashioned French bread, laden with as much butter and egg as it can carry. It is delicious toasted and served with terrine or pate, with herb-flecked scrambled eggs or gently...
Cook | Karen Martini | Tue Feb 02 13:41:25 EST 2016
The char from the grill is a great foil for the sweet and succulent meat, fresh herbs and bright zip of lemon.
Cook | Karen Martini | Tue Jan 19 12:26:28 EST 2016
This lasagne is built around the summery flavours of eggplant, tomato, capsicum, zucchini and basil, which are so beautifully complemented by the rich cheeses and luscious bechamel.
Cook | Karen Martini | Tue Jan 19 12:13:31 EST 2016
I love the crunchy sweetness of raw beetroot, and, if you haven't tried it before, raw kohlrabi is a bit of a revelation.
Cook | Karen Martini | Tue Jan 05 00:00:00 EST 2016
This salad works beautifully with grilled meat or chicken and makes a perfect partner for a baked whole fish.
Cook | Karen Martini | Tue Dec 15 13:05:27 EST 2015
This dessert is a celebration of beautiful seasonal stonefruit, along with just a little bit of creamy, cakey indulgence.
Cook | Karen Martini | Tue Dec 08 17:06:45 EST 2015
Lemongrass features prominently in this pork dish, which is delicious hot or cold - either intentionally so or as lunch inevitably stretches into the afternoon - served with the cool freshness of the...
Cook | Karen Martini | Tue Dec 08 16:44:28 EST 2015
I've used lemongrass in this tuna dish, which was inspired by a beef rub used in traditional Vietnamese jungle beef salads.
Cook | Karen Martini | Tue Dec 08 16:22:19 EST 2015
This little line-up is certainly not traditional, but it makes for a delicious feast.
Cook | Karen Martini | Tue Dec 08 00:15:00 EST 2015
I always make a few batches of seasonal treats well before the serious Christmas cooking gets under way.
Cook | Karen Martini | Tue Dec 01 10:48:40 EST 2015
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