Marina Karris on Muck Rack

Marina Karris

As seen in: Taste.com.au, New York Post, News.com.au, The Daily Telegraph, The Courier-Mail, Gold Coast Bulletin, The Advertiser (South Australia), The Mercury (Tasmania), Northern Territory News, The Weekly Times, Townsville Bulletin and
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Articles

You’re making pancakes all wrong - try these tricks to make the perfect breakfast

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By Marina Karris
| New York Post Verified
We can all agree that the first pancake is often a flop. For me, it typically ends up smooshed up in the pan – half raw, half cooked, in the bin. The next few pancakes are good, evenly golden, cooked through, but then a burnt mess sometimes happens towards the end of the batch, with a raw surprise inside. Sunday morning pancake cooking somehow turned into a stressful task (everything a Sunday morning shouldn’t be). That was, until I read our Food Director Michelle Southan’s genius pancake tips.
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The dinner our Food Director makes almost weekly

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By Marina Karris
| Geelong Advertiser Verified
Asking our Food Director, Michelle Southan, what she makes for dinner is my favourite convo of all time. For me, it’s the equivalent of asking Taylor Swift what her favourite song is. With over 50,000 recipes banked up in her head from over 25 years of cooking, testing and developing recipes, knowing what Michelle cooks on a random Tuesday night is my Roman Empire.
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How to make an egg-free pavlova that rivals the real deal

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By Marina Karris
| Geelong Advertiser Verified
To make an egg-free pavlova that absolutely rivals the real deal, all you need to do is drain a humble can of chickpeas and save that magical liquid. This egg-free pavlova is made with chickpea brine (aquafaba) which acts as an egg replacement. I was just as shocked as you are when I realised the liquid I always pour down the drain when making my go-to chickpea salad can create a meringue. Imagine how many pavs I could’ve made over the years.
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