The newly released COOK series from Australia’s favourite chef, Karen Martini, holds the answer to the never-ending question about what to have for dinner.

Made up of four books, the series is the product of a lifetime of cooking, and features Karen’s signature blend of bold flavours, seasonal produce and easy-to-follow recipes.

COOK FAST offers meals that are quick and easy to make, without sacrificing flavour. Some of the minimal-effort, maximum-taste recipes include fried halloumi with vine leaves, and ‘moorish’ chicken skewers with orange and black olive salsa.

For those who love to savour their time in the kitchen at a leisurely pace, COOK SLOW celebrates the joy of unhurried cooking. Mouth-watering dishes include Asian brisket with vinegared blood plums; braised lamb neck with white wine, tomato and oregano; and Persian roast chicken on buttered rice with quince and bay.

COOK GREEN reveals unique ways to use vegetables in dishes beyond a go-to garden salad. Standouts are the crispy eggplant with spiced caramel and fried Thai basil; shakshuka; and kimchi pancakes.

And Karen hasn’t forgotten dessert, sharing her delicious deluxe chocolate galette cake and self-saucing chocolate pudding in COOK SWEET, alongside fruit-based treats such as roasted apricot and ginger clafoutis and strawberries romanoff, plus the classic tiramisu, crème brûlée, and sticky date pudding. If you have a sweet tooth, you won’t want to miss this volume.

Explore Karen Martini’s COOK series here.