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Tv chef Karen Martini provides her best recipes and how to videos from the Better Homes and Gardens TV show and magazine. Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. She trained at top restaurant Tansy’s in the early 1990s and has headed restaurant kitchens including the iconic Melbourne Wine Room, white-hot Icebergs Dining Room in Sydney and her current artisan pizza restaurant Mr Wolf (which she runs with husband Michael Sapountsis), winning countless chefs hats and other plaudits along the way. Karen Martini's recipes show her love of relaxed cooking with fresh, healthy, seasonal ingredients.
Karen's entertainer platter will have the food covered for a get-together without keeping you tied to the kitchen prepping for hours.
Karen's Summer Berry Tarts are delicious single serve sweet pastry tart shells oozing with creamy custard and topped with your choice of berries.
The secret to this salad lies in the easy Thai style dressing that is lavishly spooned over a bed of crispy greens and store bought cooked chicken. No cooking involved, this is a healthy quick meal that the entire family will love.
The secret to the great flavour of Karen's BBQ lamb chops lies in the marinade which takes a little time to prepare but is a mix you'll be using in your weekly repertoire.
Karen has a gorgeous bbq pork recipe that will transport you to Asia without leaving our shores.
Karen has a great recipe that combines zingy raspberry flavour with a surprise burst of sherbet. These are so good once you make your first batch you'll never eat store bought marshmallows again!
Karen's cooking a burger with a difference that's bursting with flavour. The taste of India enriching a chicken patty then layered with a herb and chilli salsa, and all topped off with a fresh bun.
Instead of bread and butter Karen's heading over the English Channel, and is being inspired by the French to create this decadent croissant bread and butter pudding. This dessert is ridiculously good and so simple to make.
Voted as one of the top favourite foods of the seventies, Karen is cooking a delicious carrot cake made even better with her very special ingredient.
Karen makes a wonderfully velvety dessert of panna cotta infused with vanilla and a hint of rosemary. It's a simple recipe that results in layers of sensations; the crunch of the biscuit, the silkiness of the panna cotta and then a topping of gorgeous scorched lemon sauce.
Karen’s got a great alternative to the Sunday roast. It’s bacon like you’ve never tasted before, a whole piece slowly baked and basted in a delicious fruity marinade.