Karen Martini

Karen Martini

Food editor

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Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com

Chai Christmas cookies

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

Kimchi pancakes with tamari and sesame dipping sauce

Kimchi pancakes with tamari and sesame dipping sauce.

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

Veal osso buco with artichokes, fusilli and broad bean gremolata

Osso buco with artichokes and broad bean gremolata

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

Karen Martini's old favourites remastered

Pork schnitzel with buffalo mozzarella and fennel, apple and sour cream slaw.

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

Rainbow chard and quinoa salad with sultanas, sunflower seeds and ricotta

Rainbow chard and quinoa salad

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

Sweet potato, tuna, fennel, orange, olive and pita salad

Karen Martini's tuna, sweet potato, fennel and orange salad.

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

Prawn and vermicelli salad with coconut cream, kaffir lime and betel leaves

You can serve the prawn salad as a feast or wrap the salad in the betel leaves and eat them as hand-held morsels.

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

Thai fried beef with tamarind sauce

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

Green olive, artichoke and kale tapenade

Kale, olive and artichoke dip.

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

Arroz negro

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

Portuguese tarts

Karen Martini's Portuguese custard tarts.

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

Singapore noodles

Singapore noodles

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

Green bean, cauliflower and fresh fenugreek salad

Cauliflower, green bean and fenugreek salad

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

Smoked ham hock and lentil soup with parsley and poached eggs

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

Lamb shoulder curry with ginger, warm spices and cauliflower

Great for leftovers ... Lamb shoulder curry with ginger and cauliflower.

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

Banana, rhubarb and yoghurt cake with pistachios and halva

Banana, rhubarb and yoghurt cake with pistachios and halva.

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

Red lentil dhal with curry leaves, mint and haloumi

Lentil dhal with mint, haloumi and okra.

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 hocks with cider, honey, star anise and Sichuan pepper

Pork hocks braised with cider, honey and Sichuan pepper.

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

Chicken biryani with almonds, saffron and rosewater

Chicken biryani with almonds, saffron and rosewater.

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

Congee with spinach leaves and cooked chicken

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