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

Spiced Onion Rings

Spiced onion rings.

These onion rings don't have a heavy batter; they're great served as a snack with garlic aioli or as a side for grilled steak or poultry.

Cook | Karen Martini | Thu Jun 13 10:47:27 EST 2013

Corn with smoked paprika, chilli butter glaze and lime

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This gets pretty hot and spicy once the liquid has been reduced and the flavours concentrate, but the intensity is balanced by the rich, buttery glaze and the sweetness of the corn.

Cook | Karen Martini | Thu Jun 13 10:42:28 EST 2013

Spiced calamari with fennel and smashed avocado

Spiced calamari with fennel and smashed avocado.

Though fennel is essentially a winter vegetable, this dish has quite a summery feel. I have no problem with a splash of sunshine in the cooler months.

Cook | Karen Martini | Thu Jun 13 10:23:22 EST 2013

Give the spices a fresh shake

Spiced calamari with fennel and smashed avocado.

Spices can add layers of subtlety and detail to any number of dishes without necessarily adding heat.

Cook | Karen Martini | Mon Jun 10 12:04:20 EST 2013

Toasted muesli

Toasted muesli.

This muesli is full of seeds and almonds, with warm spice accents and a crunchy, nutty texture.

Cook | Karen Martini | Tue Jun 04 10:10:23 EST 2013

Scrambled curried tofu with spinach and peas

Scrambled curried tofu with spinach and peas.

This is not a dish that I will have to convince vegans about, but nothing raises the scepticism of a carnivore more than tofu in disguise. This is not, however, a scrambled-egg substitute.

Cook | Karen Martini | Tue Jun 04 10:04:40 EST 2013

Grilled mushrooms with garlic, tahini and haloumi

Grilled mushrooms with garlic, tahini and haloumi.

These mushrooms are great just as they are for a light breakfast or with fried eggs for something more sustaining.

Cook | Karen Martini | Tue Jun 04 10:01:06 EST 2013

Braised lamb stew with barley and vegetables

Karen Martini's braised lamb stew with barley and vegetables.

This braise is basically an old style lamb stew with a little hint of spice and a handful of barley for texture. It is my go-to dish when I don't have much time and need to throw something together.

Cook | Karen Martini | Tue Jun 04 07:39:19 EST 2013

Making a meal of the morning

Scrambled curried tofu with spinach and peas.

Three very different breakfast recipes to get your day off to a good start, especially in the colder months.

Cook | Karen Martini | Tue Jun 04 03:00:00 EST 2013

Making a meal of the morning

Grilled mushrooms with haloumi and tahini.

Three very different breakfast recipes to get your day off to a good start, especially in the colder months.

Cook | Karen Martini | Tue Jun 04 03:00:00 EST 2013

French onion soup

French onion soup.

This is a rarely cooked but classic dish that takes me back to my French training. This version owes more to Heston Blumenthal than tradition, though, with my own spin.

Cook | Karen Martini | Tue May 28 11:37:54 EST 2013

Deluxe shepherd's pie

Deluxe shepherd's pie.

Sometimes dinner needs time to really deliver on flavour.

Cook | Karen Martini | Tue May 28 11:31:42 EST 2013

It's only a matter of time

Deluxe shepherd's pie.

Here are two classic dishes that give rich results from time well spent.

Cook | Karen Martini | Tue May 28 03:00:00 EST 2013

Moroccan spiced chicken

Moroccan spiced chicken.

This is in the Moroccan mechoui style, which refers to cooking over a fire, and is usually used for spit-roasted lamb.

Cook | Karen Martini | Thu May 23 13:53:27 EST 2013

Barley, roasted cauliflower, almond and feta salad

Barley, parsley and cauliflower salad.

Roasting the cauliflower adds texture and a distinct nutty accent, which perfectly complements the barley, almonds and spice.

Cook | Karen Martini | Thu May 23 13:52:05 EST 2013

Basbousa with pistachio and almond

Basbousa with pistachio and almond.

Basbousa is a classic semolina cake, cooked throughout the Middle East and around the Mediterranean.

Cook | Karen Martini | Thu May 23 13:50:30 EST 2013

A feast of flavours out of Africa

Moroccan spiced chicken.

Karen Martini finds inspiration in the flavours of North Africa and the Middle East with recipes for chicken, a roasted caluiflower salad and a pistachio basbousa.

Cook | Karen Martini | Tue May 21 03:00:00 EST 2013

Harissa

Karen Martini's harissa.

Harissa, basically a chilli paste with ground spices, is an essential condiment in my father's birthplace of Tunisia and across north Africa.

Cook | Karen Martini | Tue May 14 10:07:23 EST 2013

Brik pastry with tuna, egg, spring onion, mint capers

Brik pastry with tuna, egg, spring onion and mint capers.

When I was a child this was a special snack that my Meme used to make on a Sunday morning, basically a fancy Tunisian jaffle.

Cook | Karen Martini | Tue May 14 10:05:44 EST 2013

Hummus

Hummus.

Be a bit picky with your chickpeas for this. New-season dried chickpeas will require less soaking and cooking, and will have much better flavour; that packet at the back of the cupboard might never...

Cook | Karen Martini | Tue May 14 10:05:08 EST 2013