Karen Martini

Karen Martini

Food editor

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

Roasted chicken polpette with peas, yoghurt and dill

Baked chicken polpette by Karen Martini.

This is an easy and delicious midweek meal that comes up beautifully the next day as a cold snack. To make this a more substantial meal, simply cook some quinoa or small pasta, like orzo, and toss it...

Cook | Karen Martini | Tue Feb 09 11:51:59 EST 2016

Kimchi

Brioche rolls with crayfish, kimchi and sesame mayonnaise.

Kimchi is probably Korea's most famous food product, and its popularity in the West has soared. Not that all kimchi has to be buried in the backyard for a couple of months to mature, fresher versions...

Cook | Karen Martini | Tue Feb 02 14:45:43 EST 2016

Brioche rolls with crayfish, kimchi and sesame mayonnaise

Brioche rolls with crayfish, kimchi and sesame mayonnaise.

The lobster roll or New England lobster roll - named after their birthplace on the American east coast where lobsters are pretty plentiful (and just a little bit cheaper than here) - has captured the...

Cook | Karen Martini | Tue Feb 02 13:53:49 EST 2016

Brioche

Making brioche

Brioche is a classic old-fashioned French bread, laden with as much butter and egg as it can carry. It is delicious toasted and served with terrine or pate, with herb-flecked scrambled eggs or gently...

Cook | Karen Martini | Tue Feb 02 13:41:25 EST 2016

Chargrilled poussins with golden raisins, lemon, chilli and soft herbs

The char from the grill is a great foil for the sweet and succulent meat, fresh herbs and bright zip of lemon.

Cook | Karen Martini | Tue Jan 19 12:26:28 EST 2016

Summer vegetable lasagne

Summer vegetable lasagne

This lasagne is built around the summery flavours of eggplant, tomato, capsicum, zucchini and basil, which are so beautifully complemented by the rich cheeses and luscious bechamel.

Cook | Karen Martini | Tue Jan 19 12:13:31 EST 2016

Karen Martini's raw slaw with tofu and peanut mayonnaise

I love the crunchy sweetness of raw beetroot, and, if you haven't tried it before, raw kohlrabi is a bit of a revelation.

Cook | Karen Martini | Tue Jan 05 00:00:00 EST 2016

Char-grilled fennel and carrot salad with champagne vinegar, tarragon and fried haloumi

char-grilled fennel and carrot salad

This salad works beautifully with grilled meat or chicken and makes a perfect partner for a baked whole fish.

Cook | Karen Martini | Tue Dec 15 13:05:27 EST 2015

Peach and mascarpone torte with roasted white peaches and cherries

Peach and mascarpone torte

This dessert is a celebration of beautiful seasonal stonefruit, along with just a little bit of creamy, cakey indulgence.

Cook | Karen Martini | Tue Dec 08 17:06:45 EST 2015

Vietnamese-style slow-roasted pork shoulder with lemongrass, and a rice noodle and herb salad

Lemongrass features prominently in this pork dish, which is delicious hot or cold - either intentionally so or as lunch inevitably stretches into the afternoon - served with the cool freshness of the...

Cook | Karen Martini | Tue Dec 08 16:44:28 EST 2015

Seared lemongrass tuna with rice paper, herbs, grated egg and basil seeds

Seared tuna rice paper rolls or salad - you choose!

I've used lemongrass in this tuna dish, which was inspired by a beef rub used in traditional Vietnamese jungle beef salads.

Cook | Karen Martini | Tue Dec 08 16:22:19 EST 2015

Karen Martini's alt-Christmas lunch with an Asian vibe

Vietnamese slow-roasted lemongrass pork shoulder with rice noodle salad.

This little line-up is certainly not traditional, but it makes for a delicious feast.

Cook | Karen Martini | Tue Dec 08 00:15:00 EST 2015

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