Karen Martini

Karen Martini

Food editor

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

Cavolo nero with speck, miso and garlic

Cavolo nero with speck, miso and garlic.

Miso, a classic Japanese seasoning, adds savoury complexity to a whole range of dishes. It's also very versatile; using it creatively can inject umami-laced depth to recipes, without skewing them...

Cook | Karen Martini | Mon Apr 13 13:53:06 EST 2015

Burnt honey and yoghurt parfait with macadamia praline

The roasted nuts and the crunchy caramel beautifully offset this creamy and lightly sour, honey-scented parfait. This is the perfect dish if you want an ice-cream based dessert but don't have a churn.

Cook | Karen Martini | Tue Apr 07 11:55:58 EST 2015

Spicy Thai squid salad with charred cucumber

Thai spicy lime and chilli squid salad with charred cucumber.

This is a great starter for a Thai-themed feast, zingy and fresh, and it really gets the tastebuds going.

Cook | Karen Martini | Wed Apr 01 09:27:58 EST 2015

Twice-roasted duck with salted orange, cocoa nibs and coffee

Chocolate can work well in both sweet and savoury dishes. Cocoa (or cacao) nibs make chocolate flavours even more versatile, adding a robustly savoury edge and crunchy texture to all kinds of...

Cook | Karen Martini | Wed Mar 25 13:17:05 EST 2015

Date, sesame and cocoa nib delights

Date, sesame and cocoa nib delights.

These are a deliciously healthy treat with an added hit of protein, a perfect snack on the go.

Cook | Karen Martini | Wed Mar 25 13:16:31 EST 2015

Dark chocolate truffles with pistachio and almond praline

Cocoa (or cacao) nibs make chocolate flavours even more versatile, adding a robustly savoury edge and crunchy texture to all kinds of recipes.

Cook | Karen Martini | Wed Mar 25 13:15:54 EST 2015

Brandade with wilted endive, mussels and dried olives

Brandade is traditionally made with salt cod. This recipe uses local fish, rather than imported, and employs an overnight salting method that results in a beautifully bright and fresh end product.

Cook | Karen Martini | Wed Mar 18 08:48:28 EST 2015

Baked chicken with tomato, sherry, fennel seeds, bay and olives

Baked poussin (or chicken) with tomato, sherry, fennel seeds, bay and olives.

This recipe is inspired by a dish that a friend of mine used to cook when she worked in restaurants in Spain, basically chicken baked with dry sherry, olives and tomatoes.

Cook | Karen Martini | Thu Mar 12 10:52:01 EST 2015

Ham hock and lentil terrine

This terrine is meaty, earthy and intensely flavoured, but also laced with herbs and sparks of cornichon, caper and green peppercorn so it’s also very light and fresh.

Cook | Karen Martini | Wed Mar 04 09:14:32 EST 2015

Plum and spiced hazelnut streusel cake

The baked streusel mix adds deliciously crunchy texture and a hint of spice to this cake, while the fleshy plums concentrate flavour and sweetness, making it beautifully moist.

Cook | Karen Martini | Wed Feb 25 09:05:10 EST 2015

Karen Martini's recipe for plum and spiced hazelnut streusel cake

Simple to make, this plum and spiced hazelnut streusel cake can also be served as a dessert.

Good Food | Karen Martini | Tue Feb 24 00:00:00 EST 2015

Roasted 'fried' chicken

Roasted

The idea for this recipe came about when I was craving fried chicken but wanted something a bit healthier, plus I didn't really want to deal with the fuss of deep-frying.

Cook | Karen Martini | Wed Feb 18 13:40:08 EST 2015

Karen Martini's coconut tapioca pudding with pine lime granita

This sweet, salty, light and refreshing dish can be made in advance and chilled.

Cook | Karen Martini | Tue Feb 10 00:00:00 EST 2015

Coconut tapioca pudding with pine-lime granita

This is my kind of summer dessert; it's so light and refreshing, and has a nice hint of salt to balance the sweetness.

Cook | Karen Martini | Mon Feb 09 13:15:10 EST 2015

Pea, feta and quinoa fritters

Pea, broad bean, feta and quinoa fritters.

I love peas, and am always looking for new ways to use them. These fritters are perfect for entertaining and are delicious hot or cold, which makes leftovers an ideal light lunch or quick snack.

Cook | Karen Martini | Mon Feb 02 12:54:24 EST 2015

Vietnamese-style steak tartare

Given the French influence on Vietnamese cuisine, it makes perfect sense to give a classic steak tartare a South-East Asian makeover.

Cook | Karen Martini | Tue Jan 27 10:19:09 EST 2015

Barbecued king prawns with Korean-style chilli sauce

Korean barbecue king prawns

Nothing says summer to me like prawns being grilled on the barbecue. Often that will mean garlic, olive oil and plenty of lemon juice and pepper, but I also love chargrilled prawns with the darkly...

Celebration,Cook | Karen Martini | Tue Dec 16 11:00:19 EST 2014

Karen Martini's last-minute Christmas pudding

Last-minute spiced Christmas pudding.

My recipe for Christmas pudding can be made well ahead of time if you like, and the flavour will build in intensity and it will become even more moist.

Christmas Feasts,Cook | Karen Martini | Tue Dec 09 11:08:17 EST 2014

Seared ocean trout with grilled cos lettuce, peas and salsa verde

Seared ocean trout with grilled cos lettuce and salsa verde

Smoked or cured salmon seems to be such a feature at Christmas, but I almost always make ocean trout gravlax.

Christmas Feasts,Cook | Karen Martini | Tue Dec 09 10:47:35 EST 2014

Baked ham with spiced Guinness, mustard and marmalade glaze

Baked ham with Guinness, mustard and marmalade glaze.

A whole baked ham is such a dramatic centrepiece for a Christmas spread, and this version has layers of intensity and flavour from the Guinness, marmalade, mustard and spices.

Christmas Feasts,Cook | Karen Martini | Tue Dec 09 10:28:26 EST 2014