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

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

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

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

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

Essence of sophistication

Prawn wontons with Sichuan salt and prawn essence.

Karen Martini's luxurious prawn essence really has the humblest of beginnings.

Cook | Karen Martini | Tue Aug 20 03:00:00 EST 2013

Prawn recipes from Karen Martini

Prawn wontons with Sichuan salt and prawn essence.

Prawn essence or oil is a handy flavour boost to have on hand to drizzle over seafood pasta, risotto or soup.

Cook | Karen Martini | Tue Aug 20 03:00:00 EST 2013

Walnut and coffee praline

Walnut and coffee praline.

Praline is a great way to dress up dessert, but even a simple scoop of vanilla ice-cream with a good sprinkling of crunchy praline is not so simple any more.

Cook | Karen Martini | Wed Aug 14 10:40:23 EST 2013

Espresso cream

Espresso cream.

This custard will thicken and set once it is fully chilled, making it perfect for spreading on eclairs. For the impatient, dipping the cooked choux in the espresso cream is almost as good.

Cook | Karen Martini | Wed Aug 14 10:33:43 EST 2013

Eclairs

Choux pastry eclairs.

You can pipe the pastry out as suggested to make a classic eclair shape or use a star nozzle in your piping bag for a different look.

Cook | Karen Martini | Wed Aug 14 10:24:39 EST 2013

Light and sweet, I do declare

Eclairs.

The three recipes used to make these eclairs are versions of dessert fundamentals.

Cook | Karen Martini | Tue Aug 13 12:20:00 EST 2013

Light and sweet, I do declare

Decadent: Eclairs with praline and espresso cream.

The three recipes used to make these eclairs are versions of dessert fundamentals: choux pastry, praline and pastry cream.

Cook | Karen Martini | Mon Aug 12 12:20:00 EST 2013

Broccolini with smoked speck, garlic and chilli

Broccolini with smoked speck, garlic and chilli.

This is a wintry way to dress up broccolini. The speck adds a robust smoky flavour and richness that really clicks for me on a chilly night.

Cook | Karen Martini | Wed Aug 07 12:49:28 EST 2013

Baked blue-eye with anchovy crust

Baked blue-eye with anchovy crust.

Blue-eye trevalla (also sold as blue-eye cod) carries intense flavours well and the typically thick fillets are perfect with a textural contrast such as this spicy, golden crumb.

Cook | Karen Martini | Wed Aug 07 12:36:22 EST 2013