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

Conchiglie pasta with pork polpette and artichokes

Conchiglie pasta with pork polpette and artichokes

This is an intense and lusciously textured pasta. As the liquid reduces and concentrates, the time spent browning the polpette and caramelising the onion and celery really pays off - just be careful...

Cook | Karen Martini | Mon Oct 28 12:06:26 EST 2013

Artichokes add a nutty lift

Conchiglie pasta with pork polpette and artichokes

Make the most of artichokes when they are pristine, shaved raw in salads, braised, roasted and pickled, and preserve them for when the season has faded.

Cook | Karen Martini | Tue Oct 22 00:00:00 EST 2013

Chocolate and coffee brownie biscuits

Coffee and coffee brownie biscuits.

Although perfect with a glass of cold milk, these are not really an after-school treat. The coffee and dark chocolate make them more of a grown-up indulgence.

Cook | Karen Martini | Tue Oct 08 14:19:16 EST 2013

Chocolate and coffee mousse

Chocolate and coffee mousse.

This chocolate mousse has a good hit of coffee and a real melt-in-the-mouth texture. It's a simple, sweet way to finish a meal and makes a great portable dessert, if you're entertaining away from the...

Cook | Karen Martini | Tue Oct 08 14:10:21 EST 2013

Bresaola with celeriac, watercress and espresso mayonnaise

Bresaola with celeriac and espresso mayonnaise.

This may sound a little unusual but the coffee mayonnaise is an excellent match for the cured beef, with the deep, earthy flavours knitting together beautifully.

Cook | Karen Martini | Tue Oct 08 14:06:27 EST 2013

Cooking with coffee

Chocolate and coffee mousse.

Coffee is a logical addition to many sweet dishes and has a natural affinity with chocolate but don't confine it only to dessert. It can add depth and interest to savoury dishes as well.

Cook | Karen Martini | Tue Oct 08 03:00:00 EST 2013

Falafels with broad beans, tahini yoghurt and mint

Falafel with broad beans and spice on tahini sauce.

The fresh broad beans add a lightness to these classic chickpea fritters. This is a delicious dish as it is, or you can add any or all of the following: pita bread, tabouli, hummus, fattoush,...

Cook | Karen Martini | Tue Oct 01 07:21:04 EST 2013

Chickpeas with mushroom and red-wine vinaigrette

Chickpeas with mushrooms and vinaigrette.

This is a delicious and intense side that is great with grilled meat or roast chicken or to add a robust note to a vegetarian feast.

Cook | Karen Martini | Tue Oct 01 07:20:21 EST 2013

Dishy dinners without the fuss

Frisee and Bacon Egg Salad

These three recipes are some of Karen Martini's current shared dish favourites.

Cook | Karen Martini | Tue Oct 01 00:00:00 EST 2013

Curly endive, soft-boiled egg, pancetta and Jerusalem artichoke salad

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This salad is based on the classic marriage of egg and bacon, with the endive adding a fresh and bitter complement to the rich, earthy and salty flavours.

Cook | Karen Martini | Tue Oct 01 00:00:00 EST 2013

Pickled eschalots and currants with parsley and cornichons

Pickled eschalots and currants with parsley and cornichons.

These pickled shallots are an ideal foil for the richness of the parfait, but are just as good with charcuterie or tangy hard cheeses.

Cook | Karen Martini | Fri Sep 27 10:25:47 EST 2013

Brik parfait cigars with mustard fruits

Parfait cigars with mustard fruits.

These little parfait cigars are great for entertaining, parfait and cracker all in one elegant little package.

Cook | Karen Martini | Fri Sep 27 10:19:03 EST 2013

Chicken liver parfait with Italian flavours

Chicken liver parfait with Italian flavours.

The silky texture of this parfait results from keeping the livers rare when you cook them, so it's critical that you use only the freshest livers and consume within five days.

Cook | Karen Martini | Fri Sep 27 09:32:57 EST 2013

Smooth starts

Chicken liver parfait with Italian flavours.

Every healthy diet needs a bit of indulgence. Parfait and pate are easy, and make a luscious starter paired with pickled eschalots and currants.

Cook | Karen Martini | Tue Sep 24 03:00:00 EST 2013

Lose yourself in the greenery

Spring pea soup.

Bagna cauda, a simple Italian "fondue", is a great way to celebrate the season, with bright spring crudites or drizzled over a vibrant pea and broad bean salad.

Cook | Karen Martini | Tue Sep 17 03:00:00 EST 2013

Bagna cauda

Bagna cauda dipping sauce.

Bagna cauda is a classic dipping sauce from Piedmont in Italy's north-west. It is traditionally kept warm in a terracotta pot over a flame and used as a dip for fresh vegetables.

Cook | Karen Martini | Tue Sep 17 00:00:00 EST 2013

Spring pea soup

Spring pea soup.

This bright spring soup is full of fresh flavours but has an underlying richness and a super-silky texture from the sauteed potato and chicken stock.

Cook | Karen Martini | Tue Sep 17 00:00:00 EST 2013

Pea and broad bean salad with nasturtium leaves

Pea and broad bean salad.

While not essential, the nasturtium leaves add a delicious accent to this spring salad with their distinctive peppery notes. You can order them through your green grocer or just raid the garden.

Cook | Karen Martini | Tue Sep 17 00:00:00 EST 2013

Bright and vibrant sweets

Strawberry and pink peppercorn mascarpone cheesecake.

As the weather warms up, the rich comfort of winter desserts gives way to bright and vibrant flavours, and I look to pastries and sweets that have fruit in a starring role.

Cook | Karen Martini | Tue Sep 10 03:00:00 EST 2013

Campari and blood orange jubes

Campari and blood orange  jubes.

This is a perfect sweet treat after dinner when a glass of sparkling is more your mood than a cup of coffee. The sweet, sour and bitter balance marks these jubes as an adult indulgence.

Cook | Karen Martini | Tue Sep 10 00:00:00 EST 2013