Good Food - Karen Martini

Karen Martini

Food editor

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

Winter salad of roast beetroot and quinoa

This salad is a delicious meal in itself but also makes a great accompaniment to grilled meat or poultry.

Cook | Karen Martini | Tue Jul 29 00:00:00 EST 2014

Winter minestrone soup

Roasted root vegetable minestrone.

I've never confined minestrone to the colder months, but in winter it takes on such a nourishing and warming role.

Cook | Karen Martini | Tue Jul 22 10:51:20 EST 2014

Korean-style fried chicken

Korean Fried Chicken.

This is my version of a Korean classic. Succulent fried chicken with crunchy golden batter coated in sticky, sweet and salty chilli sauce. Delicious.

Cook | Karen Martini | Tue Jul 15 00:00:00 EST 2014

Pan-fried chicken breast with celeriac and kale remoulade

Pan-fried chicken breast with celeriac and kale

This dish makes a great lunch or light dinner. The crunchy, nutty flavour of celeriac is an earthy foil for fresh nashi and shredded kale, and a perfect accompaniment to pan-fried chicken and crisp,...

Cook | Karen Martini | Tue Jul 08 12:32:56 EST 2014

Apple tarte tatin

Tarte tatin is a real French classic and great cold-weather fare. It's really not hard to get a good result and it always looks impressive.

Cook | Karen Martini | Tue Jul 01 17:02:14 EST 2014

Brined and stuffed roast chicken with honeyed brussels sprouts

Brined and stuffed roast chicken with honeyed brussel sprouts by Karen Martini. To be used for upcoming recipe pages in Epicure/Good Food. Styling by Marnie Rowe, photographs by Marcel Aucar. Please credit.

You could make this without brining the chicken, but it elevates the flavour, seasons consistently and increases the moisture content of the flesh, making the meat incredibly succulent.

Cook | Karen Martini | Wed Jun 25 11:20:59 EST 2014

Seafood pie

Seafood pie of flathead, scallops and prawn cutlet.

This is my idea of a great seafood pie, loaded with prawns, fish and scallops with a silky, fennel seed and saffron-spiked sauce, peas, fine shavings of potato, a lift of lemon, flecks of fresh...

Cook | Karen Martini | Tue Jun 10 13:44:58 EST 2014

Chicken, barley and vegetable soup

Chicken and barley vegetable soup.

I always try to buy the best chicken I can, one that's spent plenty of time outdoors and had the chance to forage for plenty of worms and bugs in organic pasture.

Cook | Karen Martini | Tue Jun 03 11:20:34 EST 2014

Slow-roasted quinces with honey, cinnamon and cloves

Slow-roasted quinces with honey, cinnamon and cloves.

To me, quinces are a real treat. Incredibly hard and tart when raw, they're transformed by cooking into stunning crimson jewels with a distinctive flavour and haunting perfume.

Cook | Karen Martini | Tue May 27 08:01:45 EST 2014

Braised chicken with spiced rice, cranberries and dill

Braised chicken with spiced rice, cranberries and dill.

This recipe is based on a dish my grandmother used to cook, though her version was simpler and less intensely spiced.

Cook | Karen Martini | Tue May 20 08:57:02 EST 2014

Cider-braised smoked bacon with apples and prunes

This is such a richly delicious dish. The smoky, fatty bacon is balanced by the sweet, spiced fruit and background acidity from the reduced cider and lemon juice.

Cook | Karen Martini | Tue May 13 09:53:06 EST 2014

Pennette with smoked trout, creme fraiche, spinach and pancetta

Pennette with smoked trout, creme fraiche, spinach and pancetta.

Pasta is a staple in so many Australian homes, Italian or otherwise. And though we all love the true Italian classics, a break from tradition is not such a bad thing every now and then.

Cook | Karen Martini | Tue May 06 09:32:12 EST 2014

Roast pumpkin soup with Thai flavours and young coconut

Thai-inspired roast pumpkin soup.

This Thai-inspired soup is loaded with intense and exotic flavours. It makes a perfect entree as is, or you could dress it up with some pan-seared prawns or picked crabmeat.

Cook | Karen Martini | Mon Apr 28 16:01:37 EST 2014

Braised chicken with dutch creams, speck and tarragon

Braised chicken with Dutch creams, speck and tarragon.

This dish is quite a nostalgic one for me. When I was a 17-year-old apprentice at Tansy's, Mark, our Flemish head chef, cooked a version of this and the combination of tarragon and chicken just blew...

Cook | Karen Martini | Tue Apr 15 10:41:04 EST 2014

Karen Martini's one-pot chicken dinner

Braised chicken with Dutch creams, speck and tarragon.

Karen Martini shares her recipe for braised chicken with Dutch creams, speck and tarragon.

Cook | Karen Martini | Tue Apr 15 03:00:00 EST 2014

Porchetta with rye sourdough, apple, mustard fruit and sage stuffing

Every festive feast needs a centrepiece, a hero of the dining table. My stuffed porchetta has a sense of occasion about it, trussed and roasted with glassy, mahogany-hued skin and a rich fragrance...

Cook | Karen Martini | Tue Apr 08 13:34:30 EST 2014

Dark chocolate and gianduja mousse with hazelnut praline

This is somewhere between chocolate ganache and chocolate mousse, with a fudgy texture and hazelnut overtones.

Cook | Karen Martini | Tue Apr 08 13:34:32 EST 2014

Fried calamari with fennel salt and black aioli

Squid ink adds its own distinct savoury, briny flavour, as well as quite a bit of visual drama, to this spicy aioli.

Cook | Karen Martini | Tue Apr 08 13:34:35 EST 2014

Karen Martini's Easter feast

Porchetta with rye sourdough, apple, sage and mustard fruit stuffing.

Whether celebrating Greek Easter (which this year aligns with the Western calendar) with my partner's folks with spit-roasted lamb or something a little less traditional at home, Easter is a time for...

Cook | Karen Martini | Tue Apr 08 03:00:00 EST 2014

Quail saltimbocca with vine leaves, figs and olives

This is a great way to cook quail. The vine leaf and prosciutto truss the boned bird back into shape and help protect the delicate breast meat in the hot pan.

Cook | Karen Martini | Tue Apr 01 10:03:26 EST 2014