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

Taramasalata

Taramasalata.

Most of us are pretty used to taramasalata being a luminous shade of pink, but unfortunately this is usually due to dye.

Cook | Karen Martini | Tue Nov 19 12:12:09 EST 2013

Taramasalata and other caviar recipes

Taramasalata.

Roe, in the form of sturgeon caviar, is probably the most decadent of the world's luxury foods, but even in its more humble forms it can be just (well almost) as exciting.

Cook | Karen Martini | Tue Nov 19 03:00:00 EST 2013

Moroccan semolina flatbread

Semolina flat bread.

I was taught how to make this bread in a souk in Marrakesh by a young and very talented chef, Amina. This style of bread is so versatile it makes it to the table for pretty much every meal in Morocco.

Cook | Karen Martini | Tue Nov 12 15:17:30 EST 2013

Silverbeet, spinach, yoghurt and pinenut dip

Spinach, yoghurt and pine nut dip.

Besides being nutty, spicy and really delicious, this dip is packed with fresh greens, which makes it pretty healthy.

Cook | Karen Martini | Tue Nov 12 15:17:56 EST 2013

Roasted beetroot, cinnamon and pomegranate dip

Roasted beetroot, cinnamon and pomegranate dip.

The earthy roasted beetroot is a great match for the warmth of the cinnamon and allspice. Add a hint of chilli, the richness of yoghurt and the sweet-and-sour balance of pomegranate and you've got a...

Cook | Karen Martini | Tue Nov 12 15:14:00 EST 2013

Karen Martini's delish dip recipes

Roasted beetroot, cinnamon and pomegranate dip.

Commercial dips are such staple entertaining food that it's not surprising supermarkets devote so much fridge space to them, but it's just as quick and easy to make dips at home, and they're...

Cook | Karen Martini | Tue Nov 12 03:00:00 EST 2013

Ragu alla bolognese with peas and basil

Ragu alla Bolognese with peas and basil.

In winter I pack the flavour into a meat ragu using red wine, dried porcini and the like, but this version is better suited to warmer weather.

Cook | Karen Martini | Tue Nov 05 09:42:16 EST 2013

Tagliatelle with sardines, currants and pinenuts

Tagliatelle with sardines, currants and pinenuts.

Currants and pinenuts go well with sardines, perfect with an agrodolce dressing on quickly grilled fillets or in this quick but elegant pasta dish.

Cook | Karen Martini | Tue Nov 05 09:36:55 EST 2013

Spaghetti with broad beans and cuttlefish

Spaghetti with broad beans and cuttlefish.

This is an ideal spring pasta, perhaps even a rival for my lifelong love of spaghetti with prawns and peas.

Cook | Karen Martini | Tue Nov 05 09:31:00 EST 2013

Perfect pasta for warm days

Ragu alla Bolognese with peas and basil.

Pasta is so versatile, just as suited to elaborate, slow-cooked sauces and luxurious ingredients as it is to simple, quick meals and humble ingredients.

Cook | Karen Martini | Tue Nov 05 03:00:00 EST 2013

Karen Martini's chermoula

Karen Martini's chermoula.

Chermoula is a classic marinade in Moroccan, Algerian and Tunisian cuisine. It's essentially a herb and spice paste used mainly with fish but it's more versatile than that and can add depth of...

Cook | Karen Martini | Tue Oct 29 12:23:26 EST 2013

Potato chip tortilla with chermoula

Potato chip tortilla with chermoula.

This may seem a little odd but it's delicious and has a pretty strong pedigree. The inspiration for this take on the Spanish classic, tortilla de patatas, comes from Ferran Adria.

Cook | Karen Martini | Tue Oct 29 12:23:35 EST 2013

Tagine of blue-eye, trevalla with chermoula, olives and okra

Tagine of trevalla with chermoula.

A traditional earthenware tagine is a beautiful way to slowcook meat, and more delicate proteins like fish.

Cook | Karen Martini | Tue Oct 29 12:12:23 EST 2013

Karen Martini's Marrakesh marvels

Karen Martini's chermoula.

Chermoula is a classic marinade in Moroccan, Algerian and Tunisian cuisine. It's essentially a herb and spice paste used mainly with fish but it's more versatile than that and can add depth of...

Cook | Karen Martini | Tue Oct 29 03:00:00 EST 2013

Preserved baby artichokes with juniper, bay and rosemary

Preserved baby artichokes with juniper.

These artichokes are really handy to have in the fridge for antipasto or to add to pasta or fish dishes.

Cook | Karen Martini | Mon Oct 28 12:27:16 EST 2013

Seared sardines with raw artichoke

Seared sardines with raw artichoke.

I really like raw artichoke with fish. Dressed in lemony oil with plenty of pepper, it adds a bright, nutty lift.

Cook | Karen Martini | Mon Oct 28 12:16:02 EST 2013

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