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

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

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

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

Strawberry and pink peppercorn mascarpone cheesecake

Strawberry and pink peppercorn cheesecake.

Pink peppercorns, unrelated to black peppercorns, have distinctive floral, spicy and, yes, peppery notes, but they also have an underlying sweet softness that makes them both a complement and a...

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

Strawberry galette

Strawberry galette (tart).

This is an elegant, free-form tart for which I like to use a more savoury, sour-cream shortcrust pastry, rather than sweet pastry. Serve warm with cream or at room temperature for afternoon tea.

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

Filo pie with greens, feta and pistachio

Filo pie with greens, feta and pistachios.

This is a version of the classic Greek spinach and cheese pie, spanakopita. The peppery rocket and textural silverbeet add depth to the traditional spinach.

Cook | Karen Martini | Thu Sep 05 10:03:23 EST 2013

Spring minestrone with rocket and basil pesto

Spring minestrone with rocket and basil pesto.

Celebrate the new season with this vibrant and fresh minestrone, in which the green vegetables sing.

Cook | Karen Martini | Thu Sep 05 09:54:06 EST 2013

Macaroni with mussels, spring peas and toasted breadcrumbs

Macaroni with mussels, spring peas and toasted breadcrumbs.

Though commonly thought a hazard, cooked mussels that haven't opened can be perfectly fine if they smell bright and clean and are properly cooked.

Cook | Karen Martini | Thu Sep 05 09:42:01 EST 2013

These greens get my vote

Spring minestrone with rocket and basil pesto.

You know it's spring when the food in your pantry takes on a healthy shade of green.Before it feels like winter has really started to fade, the signs of spring are already at the market with peas and...

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

These greens get my vote

Macaroni with mussels, spring peas and toasted breadcrumbs.

Before it feels like winter has really started to fade, the signs of spring are already at the market with peas and broad beans leading the charge - and the food in my home starts to take on a...

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

Golden tubetti with cauliflower and tuna

Karen Martini recipes - i know what you like 
Golden Tubetti with tuna 
Photography by Marcel Aucar 
Styling by Karina Duncan

The tuna bake was a staple of the family dining table of the '70s and is popular again now. This quick version makes for a great midweek dinner.

Cook | Karen Martini | Tue Aug 27 15:56:34 EST 2013

Cream of mushroom soup

Karen Martini recipes - i know what you like 
Mushroom soup with charred  baby leeks 
Photography by Marcel Aucar 
Styling by Karina Duncan

The "cream of" prefix tends to date any soup. But I'm not sure this combination can date. The potatoes give the soup a silky plushness that is a perfect textural match for the earthy depth of the...

Cook | Karen Martini | Tue Aug 27 15:50:56 EST 2013

Lamb, vegetable and cheddar pasties with olive oil pastry

Karen Martini recipes - i know what you like 
LAMB AND VEGETABLE AND GRUYERE PASTIE
WITH OLIVE OIL PASTRY 
Photography by Marcel Aucar 
Styling by Karina Duncan

The story goes that pasties were created as a complete meal for coalminers - meat and vegetables with an edible wrapper and a disposable handle (the crimped seal) for work-stained hands.

Cook | Karen Martini | Tue Aug 27 15:46:35 EST 2013

Fresh take on golden oldies

Lamb, vegetable and cheddar pasties with olive oil pastry.

Sure we tire of some foods, and food fashions constantly change, but good dishes never date.

Cook | Karen Martini | Tue Aug 27 03:00:00 EST 2013

Fresh take on golden oldies

Golden Tubetti with tuna.

The tuna bake was a staple of the family dining table of the '70s and is popular again now. This quick version makes for a great midweek dinner.

Cook | Karen Martini | Tue Aug 27 03:00:00 EST 2013

Prawn essence

Prawn essence (prawn oil).

This prawn oil is such a handy flavour boost to have on hand to drizzle over seafood pasta, risotto or soup.

Cook | Karen Martini | Wed Aug 21 10:44:32 EST 2013

Fennel and orzo risotto with garlic prawns

Fennel and orzo risotto with garlic prawns.

This is a risotto-like dish that works on the classic combination of seafood and anise. The orzo, a pasta, has a lovely slippery texture and it's a lot less technical than looking after rice.

Cook | Karen Martini | Wed Aug 21 10:39:00 EST 2013

Prawn wontons with Sichuan salt and prawn essence

Prawn wontons with Sichuan salt and prawn essence.

These wontons are simple to put together and full of sophisticated flavours.

Cook | Karen Martini | Wed Aug 21 10:08:09 EST 2013